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Gourmet Meal
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Russell Michel

Executive Chef - INHC Health Coach - INGHC - CWA

Phone:

916-317-2440

Email:

chefrussell@theculinaryarchitect.com

Purpose and Intention

Objective

To obtain a leadership position which enables meaningful business relationships that inspire improvement for the guest experience and enhance associate engagement; to connect with a leadership opportunity which fully incorporates the 40 years of experience and commitment in creating different, better and special memories for guests to reflect upon throughout life while enhancing loyalty to the brand.  Additionally, I look forward to being challenged in this new role where I may share my passion for cuisine, service and guest satisfaction while making a positive impact on teamwork through the coaching and development of others and continuously challenging myself to enhance my knowledge for continued growth with maintained acute focus on financial goals and achievements.  

 

Qualifications

                I specialize in building a cohesive team which drives results; this is achieved through elevated recruiting, the development of others, sharing expectations and respect, guiding to success and creating a culture of self-awareness and self-management.  I worked with Starwood/ITT Sheraton for 25 years growing and developing skill sets that drive financial results and bring the best out of the team.  Through experience I have learned the power of innovation and driving results through collaboration and utilizing the voice of the customer, internal or external guests; utilizing these skills to deliver continued financial enhancement while developing our team into experience engineers.  Buying local, seasonal, and fresh is a key focus as teams prepare ingredients with passion and commitment which correlates with the enhanced guests experience and associate engagement.  Working to enhance the FOH and HOH relationships is a central focus and the gold standard. Achievements are accomplished as a team and focus is celebrated within the business units to elevate further engagement.  I adapt well with change and respect diversity in the workplace while working cohesively on common goals. Additionally, well diverse in multi-cultural cuisine and dietary focuses to include vegan, gluten free, celiac, nut allergy and an understanding of over 100 diets. Specializing in synergistic food design with nutrient dense foods and presentation for an exquisite dining experience with healthful intentions.

Work Experience

May 2019 – October 2020            

Executive Chef/Wellness Architect, Canyon Ranch Wellness Resort and Spa

                                               

  • Artistic creation of wellness cuisine designed through the 5 senses

  • Created over 180 new recipes for Canyon Ranch Tucson

  • Restructuring of all outlets for enhanced JD Power food quality – 8.72 – 9.09 in 1 year

  • Six Sigma enhanced speed and efficiency with service in all outlets / increase of 18 basis points

  • Established Savings in food cost and labor cost

  • Staffing guidelines established, streamlined and maintained YOY and 2021

  • Restructured associate compensation to market value for higher retention rate

  • Advanced recruiting to farm highly skilled associates through social media

  • Established culture change increasing associate satisfaction YOY and 90% reduction in call offs

  • Built connection with Nutrition Department for enhanced collaboration in menu development and lectures to speak the same language to the guests through voice and menu

  • Trained Executive Sous Chef to level of Executive Chef – Succession Plan

  • Established and trained team leaders to engage with the guests for enhanced JDP

  • Developed training rollout for Computrition Menu Management to Culinary leadership

  • Updated Menu Development guidelines for Canyon Ranch

  • Restructured Hands on Cooking for Pathways: Vegan, Vegetarian, Flavors of the SW,

  • Streamlined vendor selection to reduce deliveries and lower inventories

  • CAPEX improvements for all kitchens established and executed year one.

  • CAPEX recommendations established and submitted for 2021

  • Created and established elevated offerings to group events and special events                          

 

 

March 2013 – April 2019       

Executive Chef, Westin La Paloma Resort and Spa, HEI Hotels and Resorts

                                               

  • Redesigned F & B Concepts for all outlets

  • Sales and marketing partnership for enhanced traction with clients

  • Guest first focused with personalized service and commitment to their experience

  • Guest Experience GSS – Above Brand

  • Reduced Costs through training, menu design, and strategic purchasing

  • Food Cost – YE 2012 – 23.5%, YE 2018 – 18.5%, YTD 2019, 17.4%.

  • Continuous training and knowledge base enhancement with food and service teams

  • Introduce meaningful cuisine and storytelling for enhance menu performance

  • Enhanced culinary productivity – YE 2012 - .17, YE 2015 - .11, YE 2016/17/18 - .10

  • Enhanced utility productivity – YE 2012 - .08, YE 2018 - .06, YTD 2019 - .05

  • Oversee 8 restaurants and bars, banquet and catering, additional off premise catering

  • 18 million in F & B revenues, 67k sq. ft. in banquet space including outdoor venues

  • 60 direct reports

  • Familiar with ADACO Menu Management, Birchstreet Purchasing System, Timesaver

  • Consulted on new build restaurant at WLP with kitchen design

  • OS&E purchasing plan of 1.7 million lift in operations

  • New design for Pool Grill with enhanced efficiencies

  • Ecosure inspection for food safety achieved over 91 for 6 years

  • Multi-cultural cuisine and menu design

  • Superfoods and purposeful ingredients are utilized to feed the body, mind and spirit

  • Segmentation speaker Lifestyle Medicine and Personalized Lifestyle Medicine conference

 

 

August 2006 – March 2013                           

Executive Chef, Sheraton Grand Sacramento Hotel / FOX40 Live, Ask a Chef, Live weekly segment from 2010-13, Weekly Blog

 

  • F & B Operation of 10 million, 20k sq. ft. banquet space, 4 Restaurants and bars

  • 36 direct reports, food cost maintained at 20.5%

  • Budgetary Productivity managed; .19 overall kitchen/utility

  • GEI 8.64 overall; GEI was increased from 7.82/2006 - 8.64/2013

  • Menu design, Farm to Fork cuisine, sustainable menus

  • Inspired and created a marketing program for outlets increasing business levels by 250K in 2011 and 33% through 2012

 

 

August 1993 – August 2006                           

Executive Sous Chef, Palace Hotel San Francisco, Luxury Collection

                                               

  • F & B Operation of 32 million, 52k sq. ft. banquet space, 5 outlets

  • 62 direct reports

  • Food cost; 1995 26.3% vs. 2006 20.7%

  • Labor cost; 1995 was 15.1% vs. 2006 11.2%

  • Cost control, ordering, product selection, menu design, scheduling

 

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Specialized Training and Experiences                                                                     

Leading Starwood

Four as One B & C Workshop

Food and Beverage University

Service Culture Trainer, Sheraton Brand

Six Sigma Green Belt

Food Safety and Sanitation

Green Program Sacramento with Mayor Johnson

Initiated Wet Waste Recycling with WM in Sacramento

CPR First Aide, AED

Level One Fingerprint Card AZ - #2A50230744

Computrition Menu Development

Avendra

ServeSafe Certified

Host Chef of American College of Lifestyle Medicine Conference 2017

Host Chef of Personalized Lifestyle Medicine Conference 2018 – Conference Speaker

Integrative Nutrition Health Coach

Gut Health Certification at IIN – In Progress

Co-Author of The Culinary Medicine Textbook: A Modular Approach on Culinary Literacy

Host Chef of Personalized Lifestyle Medicine Conference 2018 – Conference Speaker

Host Chef of American College of Lifestyle Medicine Conference 2017 - Key Note for Dinner Event

Dominate 2008 Sales Rally, SF Task Force

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Philanthropy

Ronald McDonald House Charities

SDC – Sacramento Dining Collective

InAlliance Celebrity Chef Challenge Emcee - Judge

March of Dimes Charities

Pro-Start Culinary Competition, Judge

Slow Food Sacramento Snail of Approval

California Rice Commission

American Cancer Society

American Heart Association Go Red for Women

ALS BITE Night Tucson, 2014 – 2017

Iron Chef Sacramento 2010 Fundraiser - 1st Place

Host Chef/Judge – Iron Chef Tucson

Angel Charity Tucson

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Special Honors
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