Walter Bunn
Houston,TX
Summary
Results-driven Executive Chef with a passion for farm-to-table dining and a strong foundation in various culinary styles. Skilled in managing kitchen operations, developing exciting menus, and implementing food safety protocols. Known for enhancing productivity and streamlining processes to deliver outstanding guest experiences. Highly adaptable with a strong work ethic and proven leadership capabilities.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Craft Consultants
Owner Operator Independent
01.2013 - Current
- Analyzed client needs to provide tailored consulting solutions.
- Developed operational strategies to improve business efficiency and processes.
- Collaborated with stakeholders to implement best practices in operations.
- Facilitated training sessions for staff on new procedures and tools.
- Conducted market research to identify trends and opportunities for clients.
- Recommended cost-saving measures through process improvements and resource management.
- Managed project timelines to ensure timely delivery of consulting services.
- Provided ongoing support to clients during implementation of recommended strategies.
- Collaborated with clients to develop action plans to address specific challenges and objectives.
- Provided advice on operational processes, business development initiatives, organizational changes and other areas of improvement.
- Analyzed complex information from multiple sources to identify patterns or trends.
- Evaluated existing systems and processes against industry best practices to enhance efficiency.
- Managed multiple projects simultaneously ensuring timely completion within budget constraints.
- Analyzed key performance indicators to identify effective strategies.
- Created plans to propose solutions to problems related to efficiency, costs or profits.
- Analyzed company's expenditures and developed financial models.
Executive Chef
Square Grouper Bar & Grill
Summerland Key, Florida
10.2020 - 11.2025
- Performed financial analysis and recommended effective methods to cut costs.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Created daily specials based on seasonal ingredients and customer feedback.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Executive Chef
Azul Hospitality Group
San Diego, California
10.2018 - 12.2019
- Simultaneously opened Moxy Hotel and Room 56 by completing all pre-opening tasks within three weeks.
- Executed hiring, training, and licensing to ensure operational readiness.
- Coordinated installations and developed brand-specific products to enhance guest experience.
- Created multiple menus and established SOPs for consistent service delivery.
- Conducted budget creation, sales forecasting, and business analysis for six properties, achieving A sanitation scores.
- Provided task force support to Westin Sheraton Carlsbad Resort and Spa, focusing on marketing strategies and revenue management.
- Implemented training programs that resulted in increased Guest Survey Scores.
Education
Bachelor of Science - Business Management
Clemson University
Clemson, SC05-1998
Skills
- Consulting solutions
- Operational strategies
- Market research
- Project management
- Financial analysis
- Business development
- Menu planning and pricing
- Food safety compliance and sanitation
- Recipe development
- Inventory management
- Cost control and budgeting
- Kitchen operations
- Team leadership and staff management
- Staff training and development
- Creative problem solving
- Effective communication skills
Languages
Spanish
Professional
Certification
Servsafe Manager Certified
Timeline
Executive Chef
Square Grouper Bar & Grill
10.2020 - 11.2025
Executive Chef
Azul Hospitality Group
10.2018 - 12.2019
Craft Consultants
Owner Operator Independent
01.2013 - Current
Bachelor of Science - Business Management
Clemson University