Simeon Brendford Hall Jr.
Nassau
Summary
Accomplished Food and Beverage Executive and Executive Chef with more than 25 years of leadership experience spanning luxury hospitality, resort operations, culinary tourism, consulting, media, and destination dining. Demonstrated success leading multi outlet operations, developing high performing teams, optimizing financial performance, and creating award winning guest experiences. Extensive experience with globally recognized luxury brands including Four Seasons, Ritz Carlton managed properties, and Sandals Resorts, complemented by entrepreneurial success in hospitality consulting and culinary programming. Recognized industry leader, speaker, and advocate for Bahamian food culture with a proven ability to align culinary innovation, operational excellence, and strategic business objectives.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Owner & Principal Consultant
Simeon Hall Restaurant Management Group
The Bahamas
01.2013 - Current
- Founded and lead a hospitality consulting and management firm delivering culinary strategy, concept development, executive search, and operational advisory services throughout The Bahamas and Caribbean.
- Served as Managing Partner and Executive Chef for Preacher's Kid, Island Soul Food, leading a team of 32 employees and overseeing a concept with projected annual revenues of $7M.
- Serve as Casting Director and Talent Coordinator for the Emmy Award winning television series Caribbean Cookout, identifying, recruiting, and coordinating culinary talent from across the Caribbean and wider diaspora.
- Represent Bahamian cuisine and hospitality at premier culinary events including the South Beach Wine & Food Festival, Charleston Wine + Food Festival, and the Baha Mar Culinary & Arts Festival.
- Provide strategic advisory services to tourism and hospitality stakeholders while designing destination dining experiences and culinary programs for corporate, luxury, and high net worth clientele.
Executive Sous Chef
The Ocean Club, A Four Seasons Resort, Bahamas
01.2020 - 01.2022
- Promoted from Four Seasons Resort Oahu at Ko Olina to Executive Sous Chef at The Ocean Club, A Four Seasons Resort, Bahamas, one of the Caribbean's premier ultra luxury resorts.
- Directed culinary operations across six food and beverage outlets, including DUNE by Jean Georges, a flagship restaurant within the Jean Georges portfolio generating approximately $9M in annual revenue.
- Led, trained, and developed a culinary brigade of more than 100 employees, ensuring adherence to Four Seasons and Jean Georges luxury service standards.
- Oversaw private chef and in villa dining operations for the resort's ultra luxury villa portfolio, serving ultra high net worth, celebrity, and VIP clientele in accommodations with rates beginning at approximately $15,000 per night.
Executive Chef
La Hiki Restaurant, Four Seasons Resort Oahu at Ko Olina
01.2018 - 01.2020
- Directed culinary operations for the resort's flagship dining outlet, overseeing a team of more than 40 culinary professionals.
- Collaborated with Michael Mina in opening his Mia's Fish House restaurant which did approximately 5 Million in its opening year.
- Managed departmental CAPEX and revenue performance for an operation generating more than $8M annually.
- Maintained Forbes Five Star and AAA Five Diamond luxury service standards while delivering exceptional guest experiences.
- Improved operational efficiencies through labor management, menu engineering, and cost control initiatives.
- Mentored and developed emerging culinary leaders, strengthening succession planning and team retention.
Education
Certificate of Completion - The Art of Artisan Bread Making
The Culinary Institute of America At Greystone
St. Helena, California08-2011
Associate of Arts - Certified Culinarian Apprenticeship Program
Bahamas Hotel Training College
Nassau, The Bahamas06-1995
ACFEI Advanced Certificate - Food Production
Horry Georgetown Technical College
Myrtle Beach, South CarolinaHuman Psychology and Biology
Belmont University
Nashville, TennesseeSkills
- Food & Beverage Leadership
- P&L Management
- Luxury Hospitality
- Strategic Planning
- Multi Unit Operations
- Team Development
- Budget Management
- Concept Development
- Guest Experience
- Brand Development
- Culinary Tourism
- Media Relations
- Operational Excellence
- Revenue Optimization
- Stakeholder Relations
- Talent Development
Additional Leadership Positions
Additional executive leadership positions include:
- Director of Culinary, Island Catering, Grenada
- Executive Chef, Valentines Resort & Marina, Harbour Island, The Bahamas
- Executive Chef, The Abaco Club, a Ritz Carlton Managed Property, Abaco, The Bahamas
- Executive Sous Chef, Sandals Royal Bahamian Resort & Offshore Island, New Providence, The Bahamas
- Food & Beverage Manager / Executive Chef, Taino Beach Resorts, Grand Bahama, The Bahamas
- Executive Chef, Poop Deck Sandyport, New Providence, The Bahamas
- Senior Head Chef de Cuisine, Our Lucaya Beach Resort, Grand Bahama, The Bahamas
- Chef de Cuisine, Our Lucaya Beach Resort, Grand Bahama, The Bahamas
Certification
- ServSafe Certified
- James Beard Foundation Bootcamp for Policy & Change Alumni
- World Central Kitchen Chef Corps Member
- Programme Advisory Committee Member, University of The Bahamas, College of Tourism, Hospitality, Culinary Arts and Leisure Management.
CAREER HIGHLIGHTS
Emmy Award Winner, Caribbean Cookout Show, Served as Culinary Director and on screen talent for National Geographic's World of Flavor with Big Moe Cason and YouTube's Best Ever Food Review Show, with episodes generating more than 16 million views., Published contributor to leading culinary publications including Bon Appetit, Plate Magazine, and While Entertaining Magazine., Presenter and lecturer for the Culinary Institute of America's prestigious Worlds of Flavor Conference., Created and executed large scale culinary events and tourism initiatives in partnership with organizations including The Bahamas Ministry of Tourism, Nassau Paradise Island Promotion Board, Baha Mar, Outstanding in the Field, and Workday.
Timeline
Executive Sous Chef
The Ocean Club, A Four Seasons Resort, Bahamas
01.2020 - 01.2022
Executive Chef
La Hiki Restaurant, Four Seasons Resort Oahu at Ko Olina
01.2018 - 01.2020
Owner & Principal Consultant
Simeon Hall Restaurant Management Group
01.2013 - Current
ACFEI Advanced Certificate - Food Production
Horry Georgetown Technical College
Human Psychology and Biology
Belmont University
Certificate of Completion - The Art of Artisan Bread Making
The Culinary Institute of America At Greystone
Associate of Arts - Certified Culinarian Apprenticeship Program
Bahamas Hotel Training College