Patrick Newman
Cedar Park,TX
Summary
Chef and B with extensive expertise in the hospitality industry. Recognized for contributions to Sonesta's success, achieving Hotel of The Year honors and serving on the Rebranding Task Force. Proven track record of procuring and producing multi-million dollar F&B sales, exceeding budget targets, and implementing cost-saving measures. Adept at forecasting, budgeting, and vendor relations. Skilled in training and leading teams and ensuring operational efficiency. Committed to sourcing quality products and optimizing supply chain management. Culinary arts degree from Johnson and Wales University.
Overview
18
18
years of professional experience
Work History
Director of Food and Beverage/ Executive Chef
Sonesta Hotel
02.2015 - Current
- Consistently outperformed financial targets, generating $340K in additional revenue and exceeding profit percentage goals by 9.7% during a decade-long tenure.
- Maintained exceptional food safety standards, earning scores of 100 and 94 on the two most recent health inspections by TCHD and EcoSure
- Developed SOP's for new hire F&B positions throughout Sonesta Americas.
- Spearheaded the development and launch of a new lobby coffee shop to enhance guest experience—pitched concept, conducted ROI analysis, led design, managed bidding and procurement, oversaw project execution, and ensured successful opening
- Sonesta culinary team member.
- Extensive task force experience across multiple properties, providing leadership continuity, operational support, and rapid integration of brand standards
- Reduced COGS by 8% over tenure through strategic sourcing, inventory control, and waste reduction initiatives.
Owner Operator
Down-Home Catering
07.2012 - 02.2015
- Secured full event funding, permits, and licenses to ensure compliant and successful execution.
- Created and optimized contracts and menu offerings to drive profitability, resulting in $500K in annual revenue.
Executive Chef/ Executive Sous Chef
Intercontinental Hotels
03.2007 - 07.2012
- Designed procurement guides and operational standards to optimize productivity and meet targeted COGS and labor budgets.
- Redeveloped outlet menus with locally inspired Texas product and flavors, boosting food sales by 14%.
- Mentored and developed 2 Executive Chefs, 2 Executive Sous Chefs, and 1 Outlet Manager.
Education
A.A.S. - Culinary Arts
Johnson and Wales University
Charleston, SC05.1999
Skills
- Menu Development
- Analytical Performance Review
- Project Management
- Kitchen and Outlet Design
- Career Development
- Recipe Creation
- Budgeting/Forecasting
- Capital Expenditures Planning
Accomplishments
- Member of Sonesta Culinary Committee
- 2018 & 2019 Sonesta Americas Hotel of the Year
- Multiple Good Day Austin Fox 7 and KXAN Studio 512 cooking segments
- Mentored and developed 6 Executive Chefs, multiple Executive Sous Chefs, and 4 Outlet General Managers, fostering long-term leadership growth and operational excellence.
Timeline
Director of Food and Beverage/ Executive Chef
Sonesta Hotel
02.2015 - Current
Owner Operator
Down-Home Catering
07.2012 - 02.2015
Executive Chef/ Executive Sous Chef
Intercontinental Hotels
03.2007 - 07.2012
A.A.S. - Culinary Arts
Johnson and Wales University
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