Brian Walsh

Experience

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  The Greenbrier Hotel & Resort

  Mar 1985 - Nov 1987

  Culinary Apprentice & Rounds Cook

  Worked 3 years at this 5-star rated resort, graduating from the 2-year apprenticeship under Hartmut Handke, CMC and one year working as assistant Rounds Chef in the Tavern room, a fine dining restaurant within the Greenbrier resort hotel.

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  Amway Grand Plaza

  Dec 1987 - May 1990

  Banquet Chef & Chef Tournant

  Worked directly under Professor Dan Hugelier, CMC as Banquet Chef & Chef Tournant in 5 Diamond ranked hotel, Annual banquet sales of 6 million and served over 4,000 covers on our busiest night as Banquet Chef.

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  Kent Country Club

  Jun 1990 - Aug 1997

  Executive Chef

  CLUB INFORMATION:The 6th oldest club in existence, with a century-long tradition of member excellence.OVERVIEW:I was recruited and hired to rejuvenate an operation with significant team performance, service, and facility issues. Leading a team of 25, I established SOPs and purchasing specifications, planned and coordinated member dining activities and events, and contributed to various Committee initiatives.HIGHLIGHTS:☑ Developed and grew a first-class culinary team and physical plant, resulting in annual revenue growth from $600K to $800K based on consistent product and exceptional hospitality service. Maintained the tradition of a century-old club while introducing progressive culinary procedures.☑ Assisted in the design of a $1M kitchen renovation. Show less

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  Oakland Hills Country Club

  Aug 1997 - Aug 2009

  Executive Chef

  Renowned private country club with 100K sq. ft. of facilities.OVERVIEW:I was recruited and brought on board to revitalize a struggling Culinary operation with union, facility, and F&B issues. Directing all Culinary functions (I managed 6 kitchens, including 2 satellite kitchens on the golf course), I established and executed goals for purchasing, menu development, staffing, scheduling, training, stewarding, budgeting, and sanitation/cleanliness functions. Leading a team of 45 and reporting to the GM/COO, I served as a hands-on leader who motivated diverse team members to achieve club and personal goals. I created and executed Culinary SOPs, established strategies for critical areas, and sat on the local ACF Board as a Treasurer and Member.HIGHLIGHTS:☑ Managed a $1M kitchen renovation as part of an overall $18M, 1.5-year renovation, overseeing the full project lifecycle and meeting time/budget objectives.☑ Drove a full turnaround for a failing Food & Beverage program into a world-class operation, resulting in a 40% revenue increase. Built a team and service-centered culture that led to an Excellence in Food Service Award (2007) from the National American Culinary Federation.☑ Assembled and developed a top-performing Culinary team, maintaining 90% retention in the last 4 years of tenure. Played key role in creating a positive culture that fostered interdepartmental teamwork that achieved common goals.☑ Successfully hosted multiple high-profile events, including the Men’s Amateur Championship (2002), 35th Ryder Cup Matches (2004), British Open Qualifier (2008), and PGA Championship (2009).☑ Grew annual F&B revenues from $2.4M to $3.6M through successful management, consistent delivery of world class cuisine by well trained ,service oriented culinary team members. ☑ Earned multiple recognitions throughout tenure that included the following: Silver Medal at the 2000 Olympics in Erfurt, Germany; Michigan Chef’s de Cuisine Chef of the Year Award (2004); Show less

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  The Country Club

  Sept 1999 - Sept 1999

  Guest Chef for the 33rd Ryder Cup Matches

  Cooked in the European Team Room at the 33rd Ryder Cup Matches.

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  Augusta National Golf Club

  Jan 2000 - Jan 2010

  Guest Chef At The Masters

  Guest Chef working in main clubhouse with Chef James Clark & Chef Bruce Sacino cooking for members and players areas as well as Champions dinners.

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  The Belfry Hotel & Resort

  Sept 2002 - Sept 2002

  Guest Chef At the Ryder Cup

  Guest Chef working with the Belfry team servicing the PGA, Players and families for the 34th Ryder Cup Matches.

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  K-Club

  Sept 2006 - Sept 2006

  USA Team Chef

  Guest Chef working with the K-Club Team servicing the players, family & PGA for the 36th Ryder Cup Matches.

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  The Brown Hotel

  Sept 2008 - Sept 2008

  USA Team Guest Chef

  USA Team Chef working with the team at the Brown Hotel servicing the players and families for the 37th Ryder Cup Matches.

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  Lost Tree Club

  Aug 2009 - Sept 2021

  Executive Chef

  CLUB INFORMATION:Exclusive, platinum private club featuring a 65K sq. ft. clubhouse, 20K sq. ft. beach house, 16.5K sq. ft. spa center, and 3.5K sq. ft. art center. Ranked as a Top 10 Residential Community Club in the U.S.OVERVIEW:I served as the Senior Food and Beverage Manager, overseeing all purchasing, receiving, and systemization activities. Managing all food production and menu development activities, I direct a team of 50 and report to the COO/GM. In this role I recruit, hire, and evaluate the performance of all team members under my supervision. To date, I have built and developed a strong, diverse, internationally staffed kitchen with team members from up to 10 different countries.HIGHLIGHTS:☑ Oversaw $1.5M kitchen development project on time and on budget as part of a $17M new club construction, managing all aspects of the full project lifecycle.☑ Played key role in growing Food & Beverage sales from $2.6M to $4.2M in 5 years through ensuring high level of consistency and quality of delivered items.☑ Maintained an average 90% employee retention from season to season within a highly seasonal environment through developing, training, and retaining a crew of 50 culinarians.☑ Achieved a 5-year reduction in labor hours and costs by creating a 5-year rolling kitchen financial dashboard for effective tracking of daily and weekly food sales and labor dollars. Created a horizontal analysis on a daily / weekly basis and a basis for the annual zero-based budget as a result. Show less