Tobias Burkhalter
Denver,CO
Summary
Experienced hospitality professional with 25 years of progressive growth and consistent promotions within the food and beverage and room sectors of the hospitality industry. Demonstrated expertise in high-volume multi-outlet operations, with a strong focus on operational excellence, financial acumen, and team leadership. Possess a Bachelor's degree in Culinary Arts/Hotel and Restaurant Management from AGS Basel, Switzerland. Proven track record of establishing high-performing, cohesive teams, resulting in enhanced associate satisfaction and superior guest experience scores. Adept at overseeing successful, large-scale operations in both food and beverage and room sectors, consistently achieving outstanding financial goals. Seeking a position to utilize my extensive experience and knowledge to further drive operational success and guest satisfaction at a market leading multi-unit operation.
Overview
18
18
years of professional experience
Work History
Assistant General Manager
The Art Hotel, A Curio Collection by Hilton
Denver, CO
04.2022 - Current
- Created and refined the concept for the signature restaurant, ensuring alignment with market trends and brand vision
- Worked with marketing teams to create a strong brand identity, including logo design, promotional strategies, and social media presence
- Completed an intensive rooms immersion program, gaining in-depth knowledge of hotel operations, guest services, and room management
- Learned and implemented best practices in housekeeping and front desk operations to ensure optimal guest satisfaction and efficiency.
Director of Restaurants
Le Meridien Hotels & Resorts and AC Hotel by Marriott
Denver, CO
04.2022 - 08.2022
- Managed all front-of-house operations for multiple high-profile venues, including the #1 TripAdvisor rated Corinne Denver restaurant (Winner of Best Brunch and Best Hotel Restaurant), the Lobbyist lobby bar, Spanish-inspired Bar AC, In-Room Dining, the #1 TripAdvisor rated 54thirty rooftop lounge, and Banquets operations, collectively averaging $11 million in annual revenue.
Restaurant General Manager
Le Meridien Hotels & Resorts and AC Hotel by Marriott
Denver, CO
05.2021 - 04.2022
- Managed operations for the 165-seat Corinne Denver restaurant, the "Lobbyist" lobby bar, the Spanish-inspired Bar AC, and in-room dining services.
Complex Executive Chef- Interim
Le Meridien Hotels & Resorts and AC Hotels by Marriott
Denver, CO
11.2021 - 03.2022
Complex Executive Chef
Le Meridien & AC by Marriott Hotel
Denver, CO
03.2017 - 04.2021
- Managing all culinary operations at the first global dual branded Le Meridien/AC Hotel by Marriott including 165 seat Corinne restaurant, 272 rooms at Le Meridien, 223 rooms at AC by Marriott, 5 unique food and beverage venues including the award-winning Corinne restaurant, 54thirty Denver highest open-air rooftop bar and 12,000 sq Ft of flexible event space.
Executive Sous Chef
Westin Denver Downtown Hotel
Denver, CO
07.2014 - 03.2017
- Oversee all culinary operations in high volume setting, supervise a 25+ member team, 430 guest rooms and suites, 32,000 + square feet of flexible meeting space, three Food & Beverage venues.
Executive Sous Chef
St. Regis Aspen Resort
Aspen, CO
08.2012 - 07.2014
- Oversee all culinary operations in luxury resort setting, supervise a 30+ member team, opened and actively developed Italian restaurant concept "Trecento Quindici Decano", planned and executed yearly signature Food & Wine Event, working closely and collaboratively with Celebrity chefs.
Banquet Sous Chef
Sheraton Denver Downtown Hotel
Denver, CO
04.2010 - 08.2012
- Manage culinary operations in high volume banquet setting, trained, evaluated, and directed a team of 25+ members.
Executive Sous Chef + Partner of Concept Development
Landgasthof Ochsen Hotel
Oberwil, Switzerland
07.2009 - 03.2010
- Active involvement in business takeover, business plan and concept development, menu research, development and execution, privately held restaurant with capacity of 400+ guests.
PRIVATE Chef
Xjet Private Aviation Club
Centennial, CO
11.2006 - 07.2009
- Creating, developing, implementing and executing a revolutionary five-star dining catering concept for private aviation club.
Education
Bachelor Degree - Culinary Arts & Hotel and Restaurant Management
AGS, Switzerland
Skills
- Operations Management
- Team leadership strength
- Business Development
- Business operations background
- Training and development skill
- Process Improvement
Philanthropy
Chef's Cycle benefiting No Kid Hungry Foundation
Languages
German, Native/ Bilingual
Awards
- 2004 ProStart Mentor of the Year
- Colorado 2018 Friends of James Beard foundation Colorado Culinary Challenge winner
References
References available upon request.
Timeline
Assistant General Manager
The Art Hotel, A Curio Collection by Hilton
04.2022 - Current
Director of Restaurants
Le Meridien Hotels & Resorts and AC Hotel by Marriott
04.2022 - 08.2022
Complex Executive Chef- Interim
Le Meridien Hotels & Resorts and AC Hotels by Marriott
11.2021 - 03.2022
Restaurant General Manager
Le Meridien Hotels & Resorts and AC Hotel by Marriott
05.2021 - 04.2022
Complex Executive Chef
Le Meridien & AC by Marriott Hotel
03.2017 - 04.2021
Executive Sous Chef
Westin Denver Downtown Hotel
07.2014 - 03.2017
Executive Sous Chef
St. Regis Aspen Resort
08.2012 - 07.2014
Banquet Sous Chef
Sheraton Denver Downtown Hotel
04.2010 - 08.2012
Executive Sous Chef + Partner of Concept Development
Landgasthof Ochsen Hotel
07.2009 - 03.2010
PRIVATE Chef
Xjet Private Aviation Club
11.2006 - 07.2009
Bachelor Degree - Culinary Arts & Hotel and Restaurant Management
AGS, Switzerland
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