Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Cooked at James Beard House
69
Sean Kinoshita

Sean Kinoshita

Henderson

Summary

Culinary leader with 25+ years shaping food & beverage programs for world-class venues including Caesars Casino, TAO Las Vegas, Jacksonville Jaguars, and Allegiant Stadium. Now VP of Culinary, I specialize in scaling innovative programs, sustainable sourcing, and delivering elevated guest experiences at the highest level. Additional Efficiencies.

Overview

24
24
years of professional experience
1
1
Certification

Work History

Vice President of Culinary

Silver and Black Hospitality (Oakview Group)
03.2025 - Current
  • Led a team of 17 salaried Managers including a Senior Executive Chef, Culinary Director, 7 Executive Chefs, 1 Executive Sous Chef, 5 Sous Chefs, Executive Steward and a Property Sanitarian. 165 Premium Suites with 7 Custom Menus.
  • Key Accomplishments
  • Acquired Chefs from 4 Seasons, Wolfgang Puck, TAO, Alain Ducasse and head baker from LA Brea Bakery
  • Created an amazing in-house bread program in 2 of our premium areas
  • Started an inhouse Pizza making program in our premium area
  • Started our own Smash burger concept in our Sideline Club
  • Coordinated purchasing power to a single vendor for proteins for better pricing to reduce cost

Senior Executive Chef

Silver and Black Hospitality (Levy)
06.2021 - Current
  • Led a team of 7 salaried Chefs, Executive Steward and an Area Sanitarian. Managed 150 Premium Suites with 5 custom menus. Celebrity Chefs with the likes of Michael Mina, Voltaggio Brothers, Angelo Sosa, Tom Colicchio and Scott Conant to name a few. Curated and executed Super Bowl LVIII on 2.22.24. Managed Revenue of $75+Mil.
  • Key Accomplishments
  • Created a one-of-a-kind Sushi Program in throughout the Stadium sourced from Japan and Hawaii using the freshest products available
  • Celebrity Chef program in an NFL stadium that is unlike anything seem at this level
  • Maintained a 27% overall Food Cost for the Property which includes Concessions, Premium and at cost activations
  • Worked with many Minority and Women owned businesses to create an inclusive culinary business model
  • Created the Best-in-Class Food Quality Stadium in the NFL

Executive Chef

Delaware North
06.2016 - 06.2021
  • Manage high-volume operation by overseeing 200+ employees and 5 chefs across 5 inclusive/premium areas, providing food and creating menus for 86 premium suites. Receive fish shipments to ensure highest quality ingredients for sushi program. Collaborate with local chefs and craft special menus for large events, including the Taste of the NFL. Provided daily meals for the Jacksonville Jaguars players.
  • Key Accomplishments
  • Led food and beverage operations for first NFL team to have fans during COVID pandemic, successfully managing 66K seat football stadium within all health and safety regulations.
  • Mentored 4 chefs of various skill levels, including an executive chef, an executive sous chef, a sous chef, and a food and beverage director, providing assessment and feedback to ensure professional growth.
  • Selected personally as sushi chef for owners of the Delaware North and the Jacksonville Jaguars after earning recognition for exceptional sushi culinary skills.
  • Implemented first Delaware North sushi program, which expanded to Wellington, Atlanta, and Tampa, leveraging ability to source whole tunas and other fish from Hawaii and Japan.
  • Grew business by $5M while keeping food and labor costs under budget, maintaining a 28% food cost margin on a budget of 35% and a 28% labor cost margin on a budget of 31%.
  • Acted as direct contract for local businesses to source high-end product for menu items, including beekeeper for fresh honeycombs, shrimp boater, rice farmers, fishermen, farms, and ranches.

Executive Chef | R&D

Blue Ridge Restaurants
03.2015 - 05.2016
  • Crafted new menus to be used across 6 properties, utilizing knowledge of locations and vendors to create meals suited for luxury environment. Managed 35 hourly and salaried employees. Oversaw scheduling for all 6 locations and conducted hands on training, quality control, daily line checks, and spot checks of all parts of production.
  • Key Accomplishments
  • Led successful opening of 375 seat restaurant, including design of sushi bar and bakery by creating first bread program, developing recipes, coordinating with the baker, writing menu, and procuring equipment.
  • Coordinated with contract and construction management to ensure compliance with building’s sustainable Leadership in Energy and Environmental Design (LEED) program, becoming the first LEED Platinum office building entire Mid-Atlantic region.
  • Leveraged buying power for better pricing, saving 33% on $4M in product by consolidating vendors and coordinating purchases for other key items.

Executive Chef | Chef de Cuisine

Tao Asian Bistro
02.2012 - 01.2015
  • Managed operations for $64M food and beverage operation, including 475 seats, 60K square feet of event space and 27K square feet of meeting space.
  • Key Accomplishments
  • Managed workload of 2 other executive-level chefs after a staffing change eliminated Chef de Cuisine and Executive Sous Chef positions, leaving 1 executive chef and 7 sous chefs in the kitchen.
  • Created recipe for restaurant’s signature BAO bun, a top-selling item at the restaurant. Improved menu creativity and diversity by utilizing products like halibut cheeks, ox tail, and live scallops in the shell.
  • Recognized as sole chef with ability to source and fabricate an entire fish on site for high-volume restaurant. Trained butchers how to fabricate an entire fish.
  • Oversaw staff of 100 hourly/salary chefs.

Executive Chef

Seaview Resort & Spa
09.2010 - 02.2012
  • Oversaw operation with an annual food and beverage revenue of $12M, covering 270 rooms, 26 meeting rooms, 2 professional golf courses, and 27K square feet of meeting space. Directed 28-person staff.

Executive Chef

Caesar’s Entertainment Casino
01.2002 - 01.2010
  • Harrrah's Rincon Casino, Executive Sous Chef
  • Caesar's Atlantic City, Executive Sous Chef
  • Harrah's Chester Racetrack and Casino, Executive Chef

Education

Associate of Science - Culinary Arts

California Culinary Academy
San Francisco, CA
01.1992

Culinary Arts Certificate - undefined

N.E. Metro Technical Institute
St. Paul, MN
01.1991

Culinary Arts

American Culinary Federation, CEC
Saint Augustine, FL
06-2018

Skills

  • Menu Creation
  • Coaching & Mentoring
  • Team Leadership
  • COVID Regulations
  • Product Sourcing
  • Vendor Relations
  • Cost Management
  • Operational Efficiency
  • Financial Forecasting
  • Proposal Development
  • Budgets & Forecasting
  • Social Media Marketing

Accomplishments

  • Supervised team of 400 staff members.
  • Achieved 9% Labor Cost by creating a Daily Labor Tracking program with accuracy and efficiency.
  • Achieved 27% Concessions Food Cost from a 37% the Year previous through effectively helping with Yield Testing, Sales vs Stand Orders, ensure proper transfer's are tracked, ensuring all items are costed properly, Tracking price trends weekly/monthly, Creating a Sales Matrix which creates a theoretical of what your cost should be per event, then see what the actual is at the end of every month. Tedious process.


Certification

  • Certified Executive Chef
  • American Culinary Federation, St. Augustine, FL, 2018

Timeline

Vice President of Culinary

Silver and Black Hospitality (Oakview Group)
03.2025 - Current

Senior Executive Chef

Silver and Black Hospitality (Levy)
06.2021 - Current

Executive Chef

Delaware North
06.2016 - 06.2021

Executive Chef | R&D

Blue Ridge Restaurants
03.2015 - 05.2016

Executive Chef | Chef de Cuisine

Tao Asian Bistro
02.2012 - 01.2015

Executive Chef

Seaview Resort & Spa
09.2010 - 02.2012

Executive Chef

Caesar’s Entertainment Casino
01.2002 - 01.2010

Culinary Arts Certificate - undefined

N.E. Metro Technical Institute

Associate of Science - Culinary Arts

California Culinary Academy

Culinary Arts

American Culinary Federation, CEC

Cooked at James Beard House

I was the Chef/Partner of Sansei Seafood Restaurant and Sushi Bar.  We were invited to Cook at the James Beard House in the late 1990's.

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