THORSTEN LEIGHTY
Mandeville,USA
Summary
Dynamic and results-oriented Food & Beverage Executive with over 20 years of leadership experience in luxury resorts, convention hotels, and iconic properties. Expertise encompasses all facets of food and beverage operations, effectively managing front- and back-of-house teams to deliver exceptional service. A proven track record of enhancing profitability, elevating guest satisfaction, and fostering associate engagement underscores a steadfast commitment to operational excellence. Renowned for innovative strategies and strong leadership in high-volume, high-profile environments, consistently achieving outstanding results across restaurants, bars, banquets, and culinary operations.
Overview
24
24
years of professional experience
Work History
Director of Food and Beverage / Executive Chef
New Orleans Marriott
07.2025 - Current
- Promoted to Director of Food & Beverage, assuming full oversight of Culinary and F&B operations for a $33M annual program.
- Delivered $300K incremental revenue YTD through dynamic pricing strategies and event-driven activations.
- Created premium seasonal menus and specialty cocktails aligned with major city events and high-demand periods.
- Implemented high-margin group activations to capture untapped revenue windows.
- Led weekly forecasting and group analysis to identify revenue gaps and deploy targeted offerings.
- Utilized data-driven reporting (Micros, statistical analysis) to measure success and present results to ownership.
- Oversaw daily operations of food and beverage departments, ensuring high standards of service and quality.
- Achieved 100% event satisfaction for F&B service and 96.6% for Quality of Food & Beverage, reinforcing excellence in guest experience and operational execution.
Executive Chef & B
New Orleans Marriott
11.2024 - 06.2025
- Promoted to Senior Leadership Team, assuming full oversight of Culinary Operations and Food & Beverage for a $33M annual program.
- Delivered industry-leading guest satisfaction, achieving top scores in Overall Guest and Meeting Planner Satisfaction.
- Achieved significant cost control in food and labor while maintaining premium quality standards.
- Spearheaded incremental revenue initiatives, leveraging creative strategies and operational excellence to maximize profitability.
Executive Chef
New Orleans Marriott
02.2013 - 10.2024
- Championed associate engagement and leadership development, building one of the company’s most recognized culinary teams.
- Led culinary operations for a 1,333-room convention hotel in the historic French Quarter, overseeing eight outlets, 88,000 sq. ft. of meeting space, and a team of 75 associates.
- Delivered top-tier guest satisfaction rankings, including #1 in ESS Quality of Food & Beverage and #3 in GSS Quality of Food within the competitive set.
- Built and sustained high associate engagement scores year-over-year, fostering a culture of excellence and retention.
- Drove operational efficiency and profitability through strategic cost management and process improvements.
- Generated significant Food & Beverage revenue growth through innovative menu engineering and event-driven activations.
Executive Chef
Eden Roc Miami Beach, A Renaissance Resort & Spa
08.2008 - 02.2013
- Opening Executive Chef of a 641-room, iconic Miami Beach resort with 7 outlets, 71,000 square feet of meeting space, and 110 direct reports
- ESS Quality of Food #5 in brand
- Generated $25 million in total F&B revenue
- Directed culinary operations, ensuring high-quality food production and presentation standards.
Executive Chef
JW Marriott Ihilani Resort & Spa at Ko Olina
07.2007 - 08.2008
- Executive Chef at a luxury 381-room, Hawaiian beach resort overseeing 8 outlets, 88,000 square feet of meeting space, and 100 direct reports
- Generated $20 million in total F&B revenue
- Mentored kitchen staff, fostering skill development and maintaining a collaborative team environment.
Executive Sous Chef
JW Marriott Tucson Starr Pass Resort & Spa
11.2004 - 07.2007
- Opening Executive Sous Chef of a luxury 650-room, golf resort with 6 outlets, 81,000 square feet of meeting space, and 60 direct reports
- Generated $22 million in total F&B revenue
Executive Sous Chef
Renaissance Hollywood Hotel
11.2001 - 11.2004
- Opening Executive Sous Chef of a 628-room hotel with 5 outlets, 76,000 square feet of meeting space, and 60 direct reports
- Generated $20 million in total F&B revenue
- Coordinated culinary operations for film industry events and red carpet galas
Education
Culinary Apprenticeship - Culinary Arts
Hotel Nassauer Hof
Wiesbaden, Germany08.1994
Skills
- Hospitality management
- Menu development
- Purchasing management
- Staff leadership
- Cost reduction
- Teamwork and collaboration
Accomplishments
- F&B / Culinary Council Lead – Southeast/Central Market for Marriott International
- Successfully catered a Marriott GM Conference for 5,000 attendees
- Strong recruiting success with US domestic interns and international J-1 visa program, building a pipeline of talent
- Active in community service: Children’s Miracle Network Hospitals, Forgotten Angels, Good Shepherd School, Habitat for Humanity, New Orleans Mission, Ozanam Inn, St. Jude
- Union experience
- European Michelin Star restaurant background, providing a foundation in classical culinary techniques and fine dining
- Recognized as a Marriott ACE award nominee for three consecutive years
- Awarded Manager of the Quarter in 2015, 2012 and 2004
- Won ‘Best Gumbo in New Orleans’ and ‘Best Dessert in New Orleans’ for five consecutive years
Languages
German
Native or Bilingual
Timeline
Director of Food and Beverage / Executive Chef
New Orleans Marriott
07.2025 - Current
Executive Chef & B
New Orleans Marriott
11.2024 - 06.2025
Executive Chef
New Orleans Marriott
02.2013 - 10.2024
Executive Chef
Eden Roc Miami Beach, A Renaissance Resort & Spa
08.2008 - 02.2013
Executive Chef
JW Marriott Ihilani Resort & Spa at Ko Olina
07.2007 - 08.2008
Executive Sous Chef
JW Marriott Tucson Starr Pass Resort & Spa
11.2004 - 07.2007
Executive Sous Chef
Renaissance Hollywood Hotel
11.2001 - 11.2004
Culinary Apprenticeship - Culinary Arts
Hotel Nassauer Hof