Glenn A Monk

Experience

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  Pan Pacific Hotels Group

  Jan 1985 - Jan 1996

  Executive Chef

  Working in these international destinations: Vancouver; Canada;Dhaka, Bangladesh;Palau, Micronesia;Johor Bahru & Kuala Lumpur, Malaysia

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  Fairmont Hotels & Resorts

  Jan 1997 - Mar 2001

  Executive Chef

  The Hotel: 575 Rooms, 5 star Food & Beverage operations: Two restaurants, one lounge plus summer operations including the Golf Course restaurant and Poolside Cabana... Diversified Banquets for groups of up to 1200 people. Culinary Brigade of 72, including eight Sous Chefs.• Directly responsible for the redesign and expansion of the kitchens as the hotel expanded from 320 room hotel to 575 rooms, adding a 1000 seat grand ballroom and increasing food revenues from 6 million to 12 millions dollars per annum. Growing the culinary philosophy of first class West Coast cuisine.• Creation of a culinary team through the use of excellent leadership qualities that include strong organizational skills, communication and interpersonal skills• Dedication to the original mandate set by my General Manager to provide a high standard of cuisine in an exciting and vibrate manner. Show less

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  Innvision Hospitality Resource Group

  Sept 2002 - now

  Executive Chef/F&B Director, F&B Design & Development

  As Executive Chef & F&B Director, envision, design, develop and start up Kitchens and F&B operations of both boutique and full scale multi outlet hotels & resorts.

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  Poets Cove Resort & Spa

  Nov 2002 - Jan 2004

  F&B Director & Executive Chef

  The Resort: 4.5 Star Spa Resort located on Pender Island in the Gulf Islands of British Columbia. Responsible for all aspects of the pre-opening F&B operation, including the opening of the 80 seat Aurora Dining room, 95 seat Syrens Pub, The Market Terrace pool and Store. Solely responsible for all Food & Beverage design, hiring and financial budgeting.

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  Club Intrawest

  Jan 2004 - Apr 2005

  F&B Director/Executive Chef

  Jan. 2004 - Mar 2005The Resort: 4.5 Star luxury, 90 room, “Villa” Resort, which opened December, 2004. Responsible for all aspects of the pre-opening F&B operation, including the opening of a 105 seat restaurant “Zi”, 65 seat Sunset lounge bar, 80 seat “Surf Club” pool terrace Bistro. Fully responsible for taking the property from blueprint to daily operations including development of a 40 week critical path, Menu Development, purchase of all equipment and operating small-wares, restaurant conceptualization, tabletop staging, Micros start up, team hiring, service and culinary training programs, financial operating budgets, menu innovation and above all...success. Show less

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  Mundo Imperial

  Jan 2007 - Dec 2008

  Director de Gastronomia (F&B Director/Executive Chef)

  Pre-opening F&B & Culinary Director. Responsible for the complete design, development and opening of the six individiual restaurants and full F&B services of an 880 room hotel & 32,000m2 conference facitly.. Interior construction budget of $12.3 million US dollars. Manning of 474 in F&B Service and Culinary team.

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  Aman

  May 2013 - Aug 2014

  Executive Chef

  Lead a culinary team of 72 at Amankora-Bhutan, with its 5 locations spread across the country, offering creative flair and diversity in all menus, from Bhutanese, Indian, Thai and Western cuisines.

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  Southern Alberta Institute of Technology (SAIT)

  Aug 2014 - now

  Chef/Culinary Instructor

  Develop and train Culinary Arts Students towards thier Red Seal and Certification as a Cook