Ricardo Planas
Houston,TX
Summary
Executive Chef and hospitality professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen and service operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Chef/Director of Food and Beverage
Pyramid Hotel Group
Houston, TX
05.2018 - Current
- Led culinary team to create innovative menus that enhanced guest satisfaction and dining experience.
- Developed and implemented food safety protocols, ensuring compliance with industry standards.
- Streamlined kitchen operations, improving efficiency and reducing food waste through effective inventory management.
- Mentored junior chefs, fostering skill development and promoting teamwork within the kitchen staff.
- Corporate Task Force Chef and F&B Director that oversaw the closing and reopening of pandemic and post-pandemic properties.
Executive Chef
West Elm Brasserie
Houston, TX
10.2023 - 01.2025
- Developed seasonal menus with innovative dishes to enhance guest experience.
- Oversaw the transition of local bakery to modern style restaurant.
- Directed kitchen operations, ensuring high standards of food quality and presentation.
Executive Chef
Indianola Restaurant
Houston, TX
12.2021 - 07.2023
- Collaborated with suppliers to source fresh, local ingredients for menu offerings.
- Trained and mentored culinary staff, fostering skill development and teamwork.
- Implemented inventory management systems to minimize waste and optimize costs.
Corporate Executive Chef/Operations Manager
M Street Hospitality Group
Washington, DC
06.2015 - 05.2018
- Collaborated with management to design themed events that increased customer engagement and satisfaction.
- Coordinated the profitable sale of 1 property and successful acquisition 1 bakery.
- Increased profits 6% with implementation of lunch service and seasonal small plates menu.
- Reduced labor costs 21% with successful integration of new streamlined scheduling system.
Chef De Cuisine
Willard Intercontinental Hotel
Washington, DC
03.2014 - 05.2015
- Led culinary team in creating seasonal menus that enhanced guest satisfaction and dining experience.
- Washingtonian Magazine Top 100 restaurant.
- Implemented worker visa program allowing for integration of European chefs as stagiaires.
Corporate Director of Culinary Operations
Donohoe Hospitality Services
Washington, DC
02.2010 - 02.2014
- Directed strategic initiatives to enhance operational efficiency across multiple hospitality properties.
- Managed food service operations for 13 DC area hotel properties with revenue in excess of 18 million.
- Collaborated with executive leadership to develop long-term growth strategies aligned with market trends.
- Revitalized banquet and restaurant menus across several brands and properties.
Education
Associate of Science - Culinary Arts
French Culinary Institute
New York, NYSkills
- Menu planning and development
- Hiring, training, and development of both back and front of house
- Cost control
- Food safety
- Extensive wine and beverage knowledge
- Hospitality service expertise
Certification
- ServSafe Certification
Languages
Spanish
Native or Bilingual
Timeline
Executive Chef
West Elm Brasserie
10.2023 - 01.2025
Executive Chef
Indianola Restaurant
12.2021 - 07.2023
Executive Chef/Director of Food and Beverage
Pyramid Hotel Group
05.2018 - Current
Corporate Executive Chef/Operations Manager
M Street Hospitality Group
06.2015 - 05.2018
Chef De Cuisine
Willard Intercontinental Hotel
03.2014 - 05.2015
Corporate Director of Culinary Operations
Donohoe Hospitality Services
02.2010 - 02.2014
Associate of Science - Culinary Arts
French Culinary Institute