Todd Maclay
Summary
Experienced culinary professional with a 38-year track record, eager to contribute to an innovative organization. Strong work ethic and focus on collaborative teamwork, consistently delivering exceptional results. Expertise in menu development, kitchen management, and preparation of high-quality food. Reliability and adaptability ensure consistent excellence in fast-paced, ever-changing environments. Recognized for leadership skills, effective communication with stakeholders, creative problem-solving, and maintaining high standards in all culinary operations.
Overview
28
28
years of professional experience
Work History
Executive Chef
AIMBRIDGE HOSPITALITY
01.2023 - Current
- Develop kitchen and stewarding staff through training, disciplinary action, and performance reviews
- Maintain a safe and sanitary work environment, adhering to health department standards and regulations.
- Manage inventory control and procurement functions
- Create an environment of continuous improvement for Food and Beverage operation
- Initiated an internship program to include structured training for foreign students
- Executed new revenue generating programs
- Notable Accomplishments: Redesigned Currents, Hurricane Hut restaurant and Banquet menus to be in line with current trends
Food and Beverage Director
AIMBRIDGE HOSPITALITY
01.2016 - 01.2023
- Tasked to oversee Food and Beverage department
- Managed inventory control and procurement functions
- Implemented ten-year capital plan to improve Food and Beverage operation, execute new revenue generating programs
- Ensured consistent delivery of safe, high-quality food items by enforcing proper handling practices among kitchen staff members.
- Notable Accomplishments: Redesigned Atrium restaurant and Banquet menus to be in line with current trends
Executive Chef
VAIL RESORTS
01.2009 - 01.2015
- Provided leadership and daily supervision and direction for all aspects of culinary and stewarding processes for five food and beverage locations
- Spearheaded the kitchen schematics and menu design for Living Room One Ski Hill Place
- Established and leading in the persistent growth of pasture to plate concept for the 9600 Kitchen
- Notable Accomplishments: Instrumental in securing over $4MM in food and beverage revenue annually
- Selected to participate in the 2013 task force, traveled to Bimini Island Resort to troubleshoot Culinary division
- Exemplary performance led to 2015 appointment to Food and Beverage Director and Executive Chef for the Double Tree Hotel in Breckenridge Colorado
- Awarded Manager of the Quarter in 2012
Executive Chef
THE STONEBURNER COMPANIES
01.2008 - 01.2009
- Successfully led in restructuring a fine dining steakhouse and upscale tavern operations
- Managed inventory and control procurement functions
- Implemented detailed operations budget forecasting
- Notable Accomplishments: Accomplished reaching an annual revenue income of $4.5MM
Executive Chef
HYATT REGENCY ROCHESTER
01.2006 - 01.2008
- Charged with supervising stewarding and culinary activities
- Served as Food and Beverage Operations Co-Manager of facility (336-room hotel, 17,000 square feet of convention space)
- Managed control procurement and inventory responsibilities
- Executed detailed budget forecasting for the culinary operations
- Notable Accomplishments: Was instrumental in securing over $5MM in annual revenue
Executive Sous Chef
Grand Hyatt Denver
01.2003 - 01.2006
Banquet Chef
Park Hyatt Resort and Spa
01.2000 - 01.2003
Executive Chef
Rendezvous Bar and Grill
01.1997 - 01.2000
Education
The French Culinary Institute
New York, NY01.1987
Skills
- Food Safety Practices
- Strategic Menu Planning
- Hospitality Service Expertise
- Team Leadership
- Inventory Control
- Dietary Restrictions
- Special Events
- Recruitment and Onboarding
- Talent Acquisition and Development
- Vendor relationship management
TITLES
EXECUTIVE CHEF | CORPORATE EXECUTIVE CHEF | MULTIUNIT EXECUTIVE CHEF | FOOD & BEVERAGE DIRECTOR
Awards
- Manager of the Quarter, Grand Hyatt Denver 2004/2005
- Salon De'Culinare,First Place Entremetier, Grand Cayman 1992
- Wine Spectator Award of Excellence 1996, 1998, 1999, 2008
Timeline
Executive Chef
AIMBRIDGE HOSPITALITY
01.2023 - Current
Food and Beverage Director
AIMBRIDGE HOSPITALITY
01.2016 - 01.2023
Executive Chef
VAIL RESORTS
01.2009 - 01.2015
Executive Chef
THE STONEBURNER COMPANIES
01.2008 - 01.2009
Executive Chef
HYATT REGENCY ROCHESTER
01.2006 - 01.2008
Executive Sous Chef
Grand Hyatt Denver
01.2003 - 01.2006
Banquet Chef
Park Hyatt Resort and Spa
01.2000 - 01.2003
Executive Chef
Rendezvous Bar and Grill
01.1997 - 01.2000
The French Culinary Institute
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