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Robert Bach

Executive Chef - New York, NY
Executive Chef at Wykagyl Country Club
Executive Chef at Milwaukee Road Depot Complex
Director of Food and Beverage at St. Paul Hotel
Culinary Institute of America, A.O.S. Culinary Arts
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Summary

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.