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Robert Bach

Executive Chef

New York, NY

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Assume a key leadership position in an organization committed to the highest culinary and service standards.

Work Experience

Executive Chef

Wykagyl Country Club
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New Rochelle, NY
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October 2005 to December 2010

Exclusive private club in Westchester County, New York founded in 1898. Multiple food and beverage outlets and catering operations. 
• Hired to implement a standard of organization and excellence in a culinary program within a historic club that had 10 chefs in 10 years. 
• Consistently rewarded for achieving all financial goals, in spite of 20% membership resignations in 2008 and 2009 due to economic crisis 
• Hosted 2007 and 2008 major LPGA tournaments consisting of outdoor catering for 3000 guests

Executive Chef

Milwaukee Road Depot Complex
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Minneapolis, MN
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June 2002 to May 2005

400-room Multi Property Urban Resort, Water Park, ice rink complex, $7 million F&B operation, multiple on/off site catering facilities for up to 2500 people. 
• Developed banquet production capabilities for historic train station 
• Implemented core menu for corporate restaurants 
• Designed catering production, ware washing, and service facilities 
• Multiple gala event development

Director of Food and Beverage

The St. Paul Hotel
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Saint Paul, MN
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November 2000 to February 2002

250-room Historic 4-Star Hotel; $17 million in annual sales, 10 million F&B operation, 2 restaurants, 1 bar, on and off premise catering operations. 
• Restructured entire Food and Beverage operation 
• Redevelopment of all menu and product lines 
• Consulting General Manager for Pazzaluna Trattoria

Executive Chef

Mystic Lake Casino and Hotel
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Prior Lake, MN
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January 1998 to November 2000

Casino operation with 6 restaurants and catering facilities for 3000. Average 6,500 covers daily, banquet facilities for up to 5,000. 
• Developed and implemented supervisory development training program 
• Redesigned all existing production facilities 
• Designed new 10,000 sq.ft. main kitchen 
• Restructured culinary department

Executive Chef

The St. Paul Hotel
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Saint Paul, MN
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December 1994 to December 1997

250-room Historic 4-Star Hotel; $17 million in annual sales, $10 million F&B operation, 2 restaurants, 1 bar, on and off premise catering operations.

Manager

The St. Paul Hotel
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1996 to 1996

4th quarter 
• Developed and launched 3M Corporate Executive Aviation In-flight Catering 
• Developed and launched off premise catering operation

Executive Chef

Marriott Hotel Corporation
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Point Clear, AL
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December 1991 to December 1994

307-room Historic 4-Star Golf Resort; $25 million in annual sales, $10 million F&B operation, 4 restaurants, 1 lounge, 6 million catering operation. Strong emphasis on Southern Hospitality and Regional Cuisine.

Marriott Hotel Corporation
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September 1989 to December 1994

Elected Vice Conseiller de L'Ordre Mondial

Marriott Hotel Corporation
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1993 to 1993

• Hosted Robert Mondavi Wine and Cooking School two consecutive years.

Manager

Marriott Hotel Corporation
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1992 to 1992

of the Year 
• 1992 - Inducted into Chaine des Rotisseurs Mobile Chapter

Executive Chef

Marriott Hotel Corporation
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Vienna, VA
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December 1989 to December 1991

392-room Suburban Hotel; $12 million in annual sales, $3.5 million F&B operation, 1 restaurant, 2 lounges, banquet facilities.

Marriott Hotel Corporation
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1991 to 1991

1991 - Hosted Marriott Corporate Food Knowledge and Menu Composition Seminar

Manager

Marriott Hotel Corporation
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1990 to 1990

of the Year

Executive Chef I.D

Crystal City Marriott Hotel
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Alexandria, VA
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September 1989 to September 1989

September 1989 
• Completed 6-month Individual Development program in 60 days

Education

A.O.S. Culinary Arts

Culinary Institute of America -
Hyde Park, NY

1981 to 1983

Business Administration Studies

Wayne State University -
Detroit, MI

1978 to 1980

Additional Information

• Executive Chef/F&B manager with multiple years of experience in private clubs, resorts, hotels, and restaurants. 
• Extensive experience in production and organizational operation of multiple kitchens. 
• Excellent written and verbal communication skills. 
• Proven ability to produce under extreme pressure and short notice. 
• Ability to manage and support chef development. 
• Excellent guest/member relations.