Robert Richards
McKinney,TX
Summary
Seasoned Executive Chef with background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made significant impact by improving efficiency and streamlining processes in previous roles.
Overview
25
25
years of professional experience
Work History
Executive Chef/Owner
Two Skillets
McKinney, USA
01.2018 - Current
- Extensive catering experience throughout the Metroplex for multiple High-End Clients, Corporations, Companies and Special Events including ~
- Cabela’s Store Grand Opening
- Private dinner for President George W
- Bush Jr
- In his home in Dallas
- Private Dinner for Dan Hunt and friends and Family
- Catering Chef for Texas Longhorns football team and coaching staff annually
- Clothing Line Launch in Dallas for Los Angeles Laker star Kostas Antetokounmpo
- 3015 Trinity Groves, Cook and Assist Bobby Flay for Bank of America Gala
- Yearly Chef for Meals on Wheels Charity Fund Raiser for Collin County and surrounding areas
- Host Chef for the Greater North Texas Hotel and Motel Association HOSPSYS Awards Gala
- Opening Festivities for FC Dallas and asked to cook at the Hunt's Ranch for KC Chiefs Football Team and FC Dallas
- Special Events for the Dallas Stars and the Texas Rangers
- Boys and Girls Club Gala
- Body Art Ball
- President George Bush and Bill Clinton, John Travolta and Family, Mark Wahlberg, Raymond Nasher Museum, Rick Perry, Kay Bailey Hutchinson, Mark Cuban, Kevin Heart, Dak Prescott, Michael Johnson, Tony Romo and Jerry Jones
- Entertainment including Kansas, Pat Benatar, America, Cyndi Lauper, Vince Gill, Metallica, Don Henley, Candle Box
- George Clinton, Boston, Motley Crue, Lover Boy, Pantera
- Dell, The Richards Group, Mattel Toys, Hit Entertainment, State Farm, Google, Fossil, Dallas Mavericks
- Byron Nelson Golf Tournament, VIP Attendees, 2nd Hole
- Merrill Lynch Craig Ranch Corporate
- Bank of America Craig Ranch Corporate
- Merrill Lynch at The Star in Frisco
- VIP Selection Catering for Taylor Sheridan
- Production Catering for 6666 Ranch during filming of Yellowstone, 1883, 1923 and Frito Lay
- Trammel Crows Private house with numerous Politicians and Congressmen and women
Transition & Improvement Consultant
DFW Area, USA
01.2002 - Current
- The Pantry Restaurant menu design and execution of all current menu options, redesign of kitchen operations/ Partner
- Two Rows: Created menu dishes and designed menus for three restaurants
- The Butcher Board and Sugar Bacon Proper Kitchen McKinney, TX
- Consulted better profitability and execution of menu
Opening Lead Culinary Instructor Pastry and Culinary
Gilbreath-Reed Career Tech
Garland, USA
08.2017 - 12.2021
- Ordering of all equipment and food for students for menu design and all classes Bakeshop and Culinary
- Train students to use employability skills to gain an entry-level job in a high-skill, high-demand field
Chef / Consultant
The Pantry Restaurant
McKinney, USA
10.2017 - 06.2019
- Overseeing daily operations though P&L review daily
- Hiring all managers and staff
- Scratch kitchen working with local Farm for all menu items from around the area 26 individual Farmers
- Building with sales team for all catering in and outside catering events
- Redesigned kitchen set for improve execution and staff relations with key focus on customer service
Culinary Instructor
Allen High School
Allen, USA
07.2015 - 08.2017
- Supported learning through classroom discussions and practical application of culinary skills
- Directed development of student’s hospitality skills including food preparation, café service, catering and event planning
- Monitored student development, reinforce training and identify areas of need for retraining
- Encouraged student success through collaboration, teambuilding and individual student accountability
- Led Management team to State Competition
Culinary Arts Instructor
Wylie High School
Wylie, USA
07.2013 - 07.2015
- Supported learning through classroom discussions and practical application of culinary skills
- Developed tools to monitor student development, reinforce training and identify areas of need for retraining
- Ensured student success through collaboration, teambuilding and individual student accountability
- Mentored students in development of hospitality skills including food preparation, café service, catering and event planning
- Coached two Management and Culinary teams to State Competition
- Designed State of the Art Culinary and Restaurant Facility for education of high school students
Executive Chef
Marriott Solana Hotel
Richardson, USA
06.2008 - 07.2013
- Company Overview: Quality of food in the Marriott International Brand is ranked 18 out of 386 Hotels nationwide
- Manage Kitchen’s Four Diamond, 336 room hotel with 95,000 square feet of meeting space
- Quality of food in the southwestern region ranked #1 in the Marriott brand
- Built on previous experience and further developed management skills
- Facilitated training and development of up-and-coming chefs for advancement
- Developed and implemented menus and new recipes for weddings, holiday corporate functions, core catering menus, restaurant, bar and room service
- Developed and implemented line design to improve the execution of menu items and developed recipes to infuse local ingredients into the menus and meet Marriott Brand Standards
- Increased the hotel food scores to the top ten out of 82 hotels in North America and the top 20 in the world
- Received 94% for the hotel’s Quality Assurance score - the highest the hotel has ever received in the culinary department
- Manage food purchasing and pricing through invoice review, checkbook and inventory log daily
- 100% Health Inspections for two years from health Inspector
- Work closely with Executive Sous Chefs to manage and decrease excessive food production and labor cost for the best profitability
- Built and developed an effective culinary team as well as developing individual Associate’s culinary skills
- Quality of food in the Marriott International Brand is ranked 18 out of 386 Hotels nationwide
Senior Sous Chef
Omni Mandalay Hotel
Las Colinas, Irving, USA
10.2005 - 06.2008
- Responsible for the day-to-day operations of the 421-room hotel with 31,000 square feet of meeting space
- Managed and assigned duties to the kitchen staff, communicated goals, and prioritized work
- Ensured all staff members were properly trained and had the tools and equipment needed to successfully and effectively
- Managed 35 employees, ordering, Food and Labor cost for kitchen monthly
- Execution of all functions of line and banquet
- Executed more than eight million dollars in food and beverage from April to December and managed and operated two restaurant outlets and expenses to keep within budgeted guidelines
Executive Chef/Food and Beverage Manager
Hilton Hotel
Allen, USA
12.2002 - 04.2005
- Managed Culinary Team for 150 room hotel with 10,000 square feet of meeting space and executed more than two million dollars in banquet and food/beverage yearly
- Ensured proper safety and sanitation procedures were upheld by all staff members and interpret and comprehend P&L statements on a daily basis for better profitability
Chef /Catering Supervisor
Eatzi’s
Dallas, USA
04.2000 - 12.2002
- Managed catering department with daily sales on average $250,000
- Redesigned kitchen set ups and procedures to improve execution on service
- Trained all new Management members in procedures to ensure proper execution of catering department
Education
Region 10 Alternate Industry Certification -
Dallas, TX01.2022
New England Culinary Institute -
Essex, VT01.1998
Skills
- Recipes and menu planning
- Food preparation techniques
- Banquets and catering
- Food and beverage pairing
- Forecasting and planning
- Sanitation coordination
- Signature dish creation
- Business operations oversight
- Food plating and presentation
- Budgeting and cost control
- Food service safety training
- Team leadership
- Kitchen management
- Kitchen operations oversight
- Inventory control
- Performance review
- Verbal and written communication
- Kitchen staff management
- Fine-dining expertise
- ServSafe certification
- Waste reduction
Pressandcommunity
- Competitor at The World Food Championship
- Roadside Church Feeding the Homeless and supporting Streetside Showers
- Community Impact the McKinney Edition ~ The Pantry Restaurant Aug/Sept 2018, Feb/Mar 2024
- Featured in Greet Magazine 2021~2023
- Voyage Dallas Magazine ~ Feb 2020
- The Island Moon Port Aransas, TX. October 11, 2018, Nov 1, 2018
- Rowlett Lakeshore Times Rowlett, TX. March 7, 2019
Timeline
Executive Chef/Owner
Two Skillets
01.2018 - Current
Chef / Consultant
The Pantry Restaurant
10.2017 - 06.2019
Opening Lead Culinary Instructor Pastry and Culinary
Gilbreath-Reed Career Tech
08.2017 - 12.2021
Culinary Instructor
Allen High School
07.2015 - 08.2017
Culinary Arts Instructor
Wylie High School
07.2013 - 07.2015
Executive Chef
Marriott Solana Hotel
06.2008 - 07.2013
Senior Sous Chef
Omni Mandalay Hotel
10.2005 - 06.2008
Executive Chef/Food and Beverage Manager
Hilton Hotel
12.2002 - 04.2005
Transition & Improvement Consultant
01.2002 - Current
Chef /Catering Supervisor
Eatzi’s
04.2000 - 12.2002
Region 10 Alternate Industry Certification -
New England Culinary Institute -
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