Summary
Overview
Work History
Skills
Websites
Timeline
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Steven Beegle

Dallas

Summary

Executive Chef | Culinary Visionary | Hospitality Leader Seasoned Executive Chef with over 20 years of experience orchestrating world-class dining experiences for elite clientele across private clubs, luxury venues, and high-profile events. Renowned for blending classical technique with modern innovation, I lead high-performing culinary teams to deliver exceptional service, precision execution, and unforgettable flavor. From intimate tasting menus to large-scale banquets serving hundreds, I bring strategic vision, operational excellence, and a relentless commitment to quality. Adept at menu development, cost control, vendor relations, and team mentorship, I thrive in fast-paced, high-stakes environments where excellence is non-negotiable.

Overview

25
25
years of professional experience

Work History

Executive Chef

Brook Hollow Grill
09.2024 - Current
  • Delivered exceptional fine dining experiences tailored to the preferences of high-end club members, consistently exceeding expectations in quality, presentation, and service.
  • Led and mentored a professional kitchen brigade, instilling precision, discipline, and creativity to uphold the club’s reputation for culinary excellence.
  • Designed and executed seasonal menus featuring locally sourced ingredients and elevated techniques, aligning with the refined tastes of a discerning clientele.
  • Maintained rigorous standards of cleanliness, safety, and consistency, ensuring flawless execution during high-profile events, member dinners, and private functions.
  • Collaborated closely with club management and event coordinators to curate bespoke dining experiences such as charity fundraisers, wine dinners, and more, reinforcing member satisfaction and retention.

Independent Restaurant Consultant and Executive Chef

Beegle Corp. LLC
01.2008 - 08.2023
  • Over the course of my culinary career, I’ve taken on a wide range of consulting projects, each uniquely tailored to meet the goals of diverse restaurant concepts and food service operations as well as to expand my knowledge and experience in order to master all aspects of various culinary operations. These engagements have spanned everything from innovative menu and recipe development to high-efficiency production training and strategic improvements in kitchen logistics and staff performance.
  • Through this hands-on, adaptive work—varying in scope, duration, and on-site involvement—I’ve cultivated deep expertise across all facets of restaurant operations. This experience has shaped me into a well-rounded chef with a comprehensive understanding of fine dining standards, culinary execution, and team leadership, thereby allowing me to bring a refined palate, operational precision, and a collaborative spirit to every kitchen I enter.

Dallas Regional Executive Chef

Snap Kitchen
03.2012 - 03.2015
  • Directed all kitchen operations across multiple Dallas-area locations, ensuring consistent execution of Snap Kitchen’s health-focused, handcrafted menu offerings.
  • Managed high-volume production of all food and beverage items pertaining to Snap Kitchen’s menu offerings, coordinating daily distribution across all Dallas retail locations to ensure freshness, consistency, and compliance with health standards.
  • Collaborated with corporate R&D to test and launch new menu items, aligning regional execution with brand standards and customer preferences while maintaining nutritional integrity.
  • Led recruitment, training, and development of culinary staff, fostering a high-performance team culture and reducing turnover by implementing mentorship and cross-training programs.

Senior Culinary Purchasing Manager

American Airlines Center
07.2008 - 07.2011
  • Oversaw procurement operations for all food and beverage outlets within a major sports and entertainment venue, ensuring timely sourcing of high-quality products for events hosting up to 20,000 guests.
  • Negotiated contracts and maintained strategic vendor relationships to secure competitive pricing, premium ingredients, and reliable supply chains experiences.Led logistical efforts for large-scale inventory distribution across multiple service points, aligning delivery schedules, staffing needs, and product availability with event timelines and venue layouts.
  • Conducted regular inventory audits and implemented cost-control measures, reducing waste and optimizing stock levels across multiple service areas.
  • Coordinated cross-functional planning with culinary, operations, event management, and vendor teams to ensure seamless execution of food and beverage services for high-capacity events, including concerts, NBA and NHL games, and VIP functions.

Food and Beverage Purchaser

Brook Hollow Golf Club
10.2007 - 07.2008
  • Built and maintained vendor relationships to source specialty seasonal products; managed daily and weekly inventory audits to ensure optimal stock levels and procurement efficiency.
  • Refined inventory management processes by introducing systematic tracking methods, strengthening cost control and minimizing surplus across high-demand periods.
  • Expertly fulfilled bespoke dining requests from club members, ensuring exceptional service and meticulous attention to detail in alignment with luxury hospitality standards.

Food and Beverage Director

Bracewell & Giuliani LLP
06.2006 - 10.2007
  • Directed inventory management processes, streamlined supply ordering systems, and ensured timely delivery of high-quality food and beverage service for corporate events in conjunction with the use of event specific software systems (Meeting Room Manager).
  • Cultivated partnerships with premium vendors and negotiated exclusive contracts to elevate culinary offerings, while managing end-to-end coordination of complex event logistics and on-site execution for high-profile gatherings.
  • Coordinated dietary accommodations for clients and staff, sourcing culturally significant specialty items to meet and exceed expectations of diverse international clientele and customs.

Regional Purchasing Director / Corporate Trainer

The Cheesecake Factory
06.2000 - 02.2006
  • Directed supplier negotiations and inventory planning, securing optimal contracts and maintaining uninterrupted supply chains across multiple locations.
  • Centralized procurement processes across regional outlets, standardizing vendor evaluation criteria to ensure cost efficiency and adherence to quality standards. Refined demand forecasting methodologies by leveraging historical sales data and market trends to anticipate purchasing needs and minimize excess inventory.
  • Streamlined vendor onboarding procedures by digitizing documentation workflows, reducing administrative bottlenecks and ensuring compliance across all purchasing activities.
  • Formulated comprehensive training programs and established standardized purchasing workflows for every new restaurant launch in region, ensuring seamless department integration and consistent operational effectiveness company-wide.

Skills

  • Banquets and catering
  • Food plating and presentation
  • Inventory control
  • Sanitation guidelines
  • Food spoilage prevention
  • Purchasing management
  • Allergy awareness
  • Special events
  • Hiring, training, and development
  • Team leadership
  • Workflow optimization
  • Vendor relationship management
  • Menu planning
  • Process improvements
  • Productivity optimization
  • Fine-dining expertise
  • Recipe development

Timeline

Executive Chef

Brook Hollow Grill
09.2024 - Current

Dallas Regional Executive Chef

Snap Kitchen
03.2012 - 03.2015

Senior Culinary Purchasing Manager

American Airlines Center
07.2008 - 07.2011

Independent Restaurant Consultant and Executive Chef

Beegle Corp. LLC
01.2008 - 08.2023

Food and Beverage Purchaser

Brook Hollow Golf Club
10.2007 - 07.2008

Food and Beverage Director

Bracewell & Giuliani LLP
06.2006 - 10.2007

Regional Purchasing Director / Corporate Trainer

The Cheesecake Factory
06.2000 - 02.2006

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