William Bolton

Experience

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  Raddision Plaza Hotel

  Apr 2001 - Oct 2002

  Executive Chef / F&B Manager

  280 room, 6 outlet + BanquetingFive Star Processes / build business through promotions and banquets

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  Hela China, Gewertz Hermann Lauer, Hela Beijing Co

  Jan 2003 - Jan 2006

  Manager - China, Products R&D, Business Development, Chef liaison

  Use my expertise as a chef to promote the companies seasoning and functionality products to the China food manufacturing industry, liaison with Asia distributor network, a culinary judge sponsoring the “MLA Black Box” culinary competition throughout Asia Pacific Increased business to key clientsNotably I brought in the Subway International account leading to sales contracts for multi-international locations in seasonings and branded products - this has proven to be one of Hela’s largest accountsResponsibility for liaison with key accounts in China - products development, ingredients sourcing, packaging, and implementations from idea to product - Yum Brands, McD, Subway, Hormel, Aqua Star seafoods, Ikea, etc. Worked with International Trade Organizations in regulations, importation, shipping, interdepartmental liaison between manufacturer and customer Show less

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  Chef Too Restaurant Co LTD, Beijing

  Jan 2006 - Jun 2015

  Executive Chef / General Manager

  Manage Multi Unit Restaurant Business, Steak House, Cafes, Catering, American culinary expert - Executive Chef, General Manager, Culinary Director ChefToo Restaurant Co. Beijing China Managed daily operations of Beijing's number one American RestaurantAmerican Cafe & Steak House - American regional specialties- farm to tableBest of awards: 2006-2014 - Best American Restaurant, Best Steak, Best Service 32 staff, 4 manager 4+mm revenues FC 36-40%, BC 15%, LC 20%Staff development, Seasonal Menus, Farm to Table, Farm operations & Management Projections for yield, cost etc P&L reporting, budgeting, keeping cost control;food, beverage, labor, overheads etc. Built restaurants from ground up: design, construction, financial management, budgeting, staffing, concept definition, staffing, products sourcing, daily operationsDirector Culinary & Catering Manager Chef To Go Catering / US Embassy Beijing / Led events for Heads of State, VIP”S Managed Multi-Units (staff canteen, executive dining, stadium kiosks, events)Lead Staff of 150+ (up to 500+ staff for speciality events) Revenues in excess of 12mm / FC 24-26% company wide US Embassy Beijing, Official Caterer for Diplomatic Events 500-2500pax+ Artisan Sandwich & Coffee Kiosk - US Embassy Beijing, ChinaCiti-Bank Building staff dining (1200- 1500 meals/day) - Beijing, Financial StThe Pavilion - Workers Stadium Complex, Beijing, China - Beer Garden, Euro Grill Events space - events to 2,000+ pax, stadium concessions, private rooms etc Show less

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  Chef Consultant Inc

  Sept 2015 - now

  Executive Chef, Culinary Director, Manager

  Chef Consulting - July 2015 - present Executive Chef / F&B Manager / Culinary DirectorUsing my considerable national and global experience to help operators redefine, rebrand and generally achieve more successa) The Peninsula Hotel, Beverly HillsCulinary Admin - rebranding Iconic Showcase restaurant “The Belvedere” (I was the first ever culinary consultant for this iconic property)Helped the ExCh to administrate and keep track on pre-opening inventories of equipment, food stores, staffing, guides, recipes and costing analysis etc.b) Boothbay Harbour Yacht ClubExecutive Chef - seasonal position Rebuilt culinary team after a management reconfiguration - - Re-engineered menu to be more current, and streamlined, this achieved less ticket time / more turnover, reduced costs in food and labor - led team in daily operations in banqueting, all day dining led to better FC% 34% from 60+c) Cafe Primo, So Cali- 15 locationsRe-engineered menu to be more in line with vision, costing and work flow - Advised on general staffing and staff compliance's for EB5 Investment programAdvised management company on costing, yield analysis, menu profitability, general menu ideas and direction to best define concept while maximizing profitsd) West Point - Military AcademyExecutive Chef - led daily operations of $30mm culinary business in banqueting, stadium food service, team catering, large events, kiosks and restaurants.e) Zion Mnt Ranch, Zion National Park, UtahSeasonal Chef - led small kitchen in fine dining - we sourced all local foods, raised, foraged and grew most of our foods on an ultra lux buffalo ranch.f) Camp Alterbouro / Fort McCoy, US Army - DODled kitchen to feed Afghani refugees 5,000/meal period.g) Camp Pasquaney - New Hampshire - boys summer campchef - best food in decades - managed kitchens in two summer campsmanaged food services, cost controls, budgets and quality Show less