Chef Armstrong's Objective
To bring forward my years of experience and develop the property to extremely high standards in all aspects of the operation. Continue to develop a career as a leader is hospitality in an establishment that places a great level of focus on superior service, systems and product. Work for a company that is willing to invest in an employee that will dedicate a long-term commitment of hard work. Produce extraordinary experiences for our guests while streamlining procedures in an environment where creativity, teaching and learning are a focus.
Experience
-
EXECUTIVE CHEF
📍 Los Angeles, California, USA
Oversee all culinary aspects of the historic and world renowned LACC
Cater to a discerning membership of 1600, their family and guest, generating 10 million in annual F&B revenues
Involved with budgeting, forecasting and long term planning
Deliver 5 Star Platinum Club Standards in all aspects of Food and Beverage
Develop, drive and execute continually evolving Food and Beverage programing, seasonal menus changes, events and tournaments, through collaboration with Board of Directors, Chairs and internal team
Host Site to the 2023 US Open PGA Championship
-
EXECUTIVE CHEF
📍 Park City, Utah, USA
Oversaw all culinary aspects of this 5 Star 5 Diamond Resort
Heavily involved in budgeting and forecasting,
Operated a F&B program that generated 30 million dollars a year in annual revenue
Responsible for maintaining luxury standards in our 7 F&B outlets and Banquet operation which serves in excess of 1000 guest
Managed both Culinary and Stewarding operations that is comprised of 120 associates
-
EXECUTIVE CHEF
📍 Las Vegas, Nevada, USA
Executive Committee Member
Oversaw 20 million dollars of annual Food and Beverage Revenue
Pre-opening and opening team for this 392 room luxury hotel located on the Las Vegas “Strip”
Responsible for all culinary operations in the hotel which includes 6 F&B outlets and Banquet operation for up to 600 people, 60 culinary team members
Focused efforts includes establishing Mozen Bistro, a 120 seat upscale all day dining establishment which features contemporary and classical cuisines from Asia and comfort foods from the United States
*4 week stage at Mandarin Oriental Bangkok in both their highly acclaimed Thai restaurant and fine dining Chinese restaurant
-
📍 Sentosa, Singapore
CHEF DE CUISINE OF THE CLIFF SEAFOOD RESTAURANT AND THE GARDEN “CONSCIOUS DINING”.
Lead the kitchen brigade of the Sentosa Resort and Spa, 5 star luxury resort, signature award winning restaurant The Cliff
Responsible for all menu planning, food cost, production and staffing of the contemporary fine dining 120 seat restaurant The Cliff
Increased average check by 15% while increasing guest count by 10% within first few years
Conducted and organized various food promotions with world renowned Chefs
Involved with multiple PR exercises to promote the restaurant
Helped to establish The Cliff as a benchmark in Singapore
Involved with the conceptualization of the Hotels newest outlet The Garden, a high end Spa restaurant that focuses on nutritional cuisine using organic products
Planned all menus, equipment needs, kitchen design, manpower and opening operational procedures for The Garden
* Global Chef of the year award 2006 by At-Sunrice Culinary Academy
* Best new restaurant award World Gourmet Summit 2005
* Best new restaurant award World Gourmet Summit 2004
* Received 2 star rating by Wine and Dine restaurant guide 2004-2009
* Singapore Tattlers top restaurant guide 2004-2009
* Received 3 chef hat rating (top 5 restaurants) by Business Review “The Top 50 Restaurant Awards 2008”
* Received 2 chef hat rating (top 12 restaurants) by Business Review “The Top 50 Restaurant Awards 2009”
*Voted as on of Asia top 100 restaurants in Meile dining guide in 2008
* Received Gold rating by Simply Dining Guide 2008
-
📍Taj Coral Reef Resort, Maldives.
EXECUTIVE CHEF / HEAD OF F&B
Responsible for all Service and production F&B operations as well as stewarding of this luxury, 65 room, 5 outlet resort
Re-identified fine dining specialty restaurant by creating new menu that focused on continental seafood cuisine, redeveloped concept, ambiance and décor
Developed Budget and P&L for Food and Beverage Operation which had an annual revenue of 9 million dollars
Developed kitchen and service staff to international standards through various training sessions
Streamlined purchasing and cost control to reduce material cost
Dramatically increased guest satisfaction which is measured by corporate G.S.T.S. (Guest Service Tracking System)
Established In Room Dining service, menu and production
-
📍 Hong Kong, SAR
CHEF DE CUISINE OF THE OYSTER & WINE BAR
Responsible for the day-to-day operation of the contemporary 80 Seat, up-market fine dining Oyster & Wine Bar
Stream lined hotel purchasing through product consolidation
Increased check average by 10%
Revised menus and recipes in other hotel outlets
**Voted one of the Best in Hong Kong according to “Hong Kong Tattler 2001 and 2002”
-
Published Cook Book –“Seafood: Recipes from The Cliff” 2004
Hosted multiple cooking shows and television segments
Guest Chef Sheraton Hong Kong 2001
Guest Chef American Club Singapore 2004
Hosting Chef for World Gourmet Summit 2004
Hosting Chef for World Gourmet Summit 2009
Promotion with 2 Michelin Star Chef Sergi Arola
Promotion with 3 Michelin Star Chef Sergio Herman
Promotion with 2 Michelin Star Chef Evrynd Hellstrom
Promotion with 2 Michelin Star Chef Christophe Bacquie
Promotion with 2 Michelin Star Chef Yves Mattagne
Promotion with 3 Michelin Star Chef Thierry Marx
Promotion with 1 Michelin Star Chef Markus Neff
Promotion with 3 Australian Chef Hats Chef Guillame Brahimi
Promotion with 2 Australian Chef Hats Chef Michael Lambie
Education
School of Culinary Arts, Art Institute of Houston; Associates of Applied Science, Honors Graduate 1999
Texas A&M University, 1993: Fire Prevention and Technology
Foundation Certificate HACCP – Royal Society Public Health 2010
Sous Vide Cooking Certificate – Culinary Research Education Academy 2009