Enzo R. Fargione 1947 Fay Pl Falls Church VA 22043 – fargione93@gmail.com Tel 607-267-6617 OBJECTIVE Experienced and successful results-oriented leader to manage direct and improve single or multi units’ F&B company. A dedicated, passionate, and driven professional skilled and knowledgeable in Restaurants, Hotels, Country Clubs, Resorts, and food outlet operations and organization. HACCP PROFESSIONAL EXPERIENCE Dupont Circle Hotel – Doyle Collection – Washington D.C. 03/22 – PresentExecutive Chef/Culinary Operations Director Rebuild Post – Covid Hotel culinary programs for 5 different F&B units. Fine dining, casual lounge Tapas, Doyle & Co. grab ‘n go, IRD, banquet division. Team builder, mentoring, wrote training plans, menus, built organization platforms for each division, execution – consistency. Operating cost control budgeting, monthly forecasts. Food concepts, presentation, taste – plating innovation R&D Delaire Country Club – Delray Beach, FL Contract Complete 09/21 –03/22 Consultant – Corporate Director of Culinary and F&B Operations/Executive ChefRedesign, rebuild, organize, and implement overall new and detailed culinary programs for the Club. A la carte, casual, fine dining, grab ‘n go and banquet multi-unit concepts. Customize team building, mentoring, and training programs. R&D, budgeting, business plan development throughout Club’s lengthy renovation process. Redesign new main – satellite kitchens, equipment – vendor negotiations. Howard Hughes Co – Corp. Hospitality Division The Woodlands, Texas 05/18 – 12/20Director of Culinary and F&B Operations/Executive ChefManaged company’s area Culinary and F&B programs and operations (8 concepts) Improved operating costs, budgeting, inventory control, training programs, talent mentoring, safety protocols, quality and consistency for multiple high volume fine dining and casual concepts. Restaurant, Banquet division, Catering and Hotels IRD operations. Team builder – Marketing – HR Relations – Implemented FOH and BOH organization – operations. Menu engineering, concept design Wine – mixology programs, Wine Spectator Grand Award Winner 2019 2020 Fiddler’s Creek Management Naples FL 02/15 – 12/17 General Manager of F&B Operations Managed company’s F&B operations (9 concepts) for Marco Beach Ocean Resort Hotel (4 Diamonds) – Tarpon Club Marina – Fiddler’s Creek Country Club (Emerald Status). Increased company F&B sales to yearly 18.8 million, + 9% Lowered operating costs 6% Budgeting, financial reviews, inventory control. Vendor relations buying strategies, improved guests’ relations. Managed International J1 – H2B visa programs. Recipes – menus development, wine – mixology programs, Wine Spectator Grand Award Winner 2015 2016 2017 Customized training programs, steps of service and safety protocols. Elisir and Osteria Elisir Restaurants Washington DC 07/10 – 03/14 Executive Chef – Director of Culinary and F&B Operations – Principal Concept design, R&D opening. Michelin Star style organization and operation. Fine dining multi course tasting menus, a la carte – casual bistro concepts. Training, cost control, budgeting, inventory, marketing, seasonal menu rotation, weekly tasting menu rewrites and implementation. Evolution on latest culinary techniques, menu engineering and forecasts. Teatro Goldoni Washington DC 12/07 – 10/10 Executive Chef/Director of Culinary Operations Fine dining, tasting menu, banquets 4.8 million 180 seats. Successfully implemented financial growth and increased profits in first two years by 8% and overall food revenue by 18% Lowered food cost by 4% and labor cost by 3% Menu design, training plans, steps of service, presentation concept. Seasonal menu rotation, Chef Table weekly tasting menu rewrites and implementation. Villa Isidoro B&B Hotel and Restaurant Cooperstown NY Contract Complete 09/06 – 07/07 Consultant – F&B Director/Executive Chef Small American Boutique Hotel casual and fine dining 2.6 million 100 seats. Responsible for overall organization, planning R&D, opening, recruiting, training plans, budgeting, marketing, vendor relations, customer service, food safety programs. Team builder, menu design, wine program. Atrium Italian Tapas Ristorante West Palm Beach FL 04/05 – 09/06 Executive Chef – Director of Operations – Principal Upscale Tapas restaurant in South Florida. 2.2 million 110 seats. Managed day to day FOH and BOH operations. Training plans, marketing, cost control, customer service and vendor relations. Quality consistency, budgeting, concept development. A la carte and banquets, wine – mixology Barolo Ristorante Washington DC 12/95 – 12/05 Executive Chef – Co Director of Restaurant Operations – Principal Fine dining Italian restaurant yearly revenue 3.3 million 90 seats. Menu development, training, cost control, budgeting. Increased revenue by 3 % per year A la carte fine dining, banquets, tasting menu, bar & lounge service. Il Radicchio Spaghetteria and Pizzeria Restaurant Chain Washington DC 12/95 – 12/05 Executive Chef – Co Director of Restaurant Operations – Principal Five locations in the metropolitan Washington area, yearly revenue 8.9 million Recipes, menus development, costs control, training, budgeting, vendor relations, retail operations. Donna Adele Restaurant Washington DC 07/91 – 10/95 Executive Chef A la carte fine dining restaurant and food retail operations 85 seats. Costs control, drove overall sales from 1.2 million yearly to 2.3 million in first two years. Daily changing menu, talent management, training, marketing, wine list design, customer relations. Galileo da Roberto Donna Restaurant Washington DC 11/86 – 07/91 Sous Chef – Executive Chef Fine dining Italian restaurant high volume yearly revenue 6.9 million 260 seats.Menu development and execution, vendor relations, cost – quality control, BOH training. EDUCATION – CERTIFICATIONS Professional Culinary Institute, Turin, Italy Bachelor’s Degree Culinary Arts Hotel Management1986 Level 1 Sommelier, Court of Sommeliers, Italy 1986 – SERV-SAFE Food Protection Manager Heart Saver CPR – AED – E Tips Alcohol Management Cert. – Wage Management Cert.CORE COMPETENCIES Fine – Casual Dining – Menus Costing – Analysis Development – Multi-Unit F&B Operation Revenue Increase Strategist – Openings Planning and Organization – Hotel – Country Club – Resort Team Builder – Vendor Relations – Wine – Mixology – Multilingual – Mentoring – R&DAWARDS – ACCOLADES – KEY ACCOMPLISHEMENTS White House Diplomatic Culinary Ambassador for The America’s Chef Corps Finalist Best New Restaurant of the Year RAMW Fine Dining 2012Best Italian Restaurant in Washington DC 2009 – 2010 Washingtonian Magazine Winner Top Star Chef National Restaurant Association 2010 Winner 50 Best Restaurants Washington City Paper 2009Winner Favorite Restaurant Award Washington DC 2009 RAMW Feature on International Art Culinaire Magazine Issue # 95 James Beard Semifinalist Entry Best Chef Mid Atlantic 2012One of Four Best Chefs in the USA to watch 2008 Esquire MagazineBest New Restaurant of the year Atrium 2006 Eastern Treasure Coast, The Palm Beach Post National Sous Chef of the Year Award 2003 American Culinary and Taste InstituteNomination Chef of the Year RAMW 1992-1994 Washington DCLa Stampa, Slow Food Movement Award 2001Cookbook Author “Visual Eats: A Behind the Scenes Look at Modern Italian Cooking” 2013Wine Spectator Grand Award Winner 2015 2016 2017 2018 2019 2020Professional portfolio and references Available upon requesthttps://www.linkedin.com/in/enzo-fargione-9aa389150/
