Leon Teow

A career in the art of culinary and management for over twenty-eight years. Strong leadership and hands-on management style combined with interpersonal and team-building skills. A significant contributor to cost reductions and profit growth through productivity, operational efficiencies, and quality improvements.

DIRECTOR OF CULINARY OPERATIONS 

The Club at The ArrowCreek                                                                                    2021-Present

Reno, Nevada

Oversee culinary operation

• Newly 60 million dollar renovation of entire Food and Beverage outlets including 240-seat restaurant, 300-seat poolside restaurant, two bars, coffee shop, 13,000 square foot pavilion, and 5,500 square foot ballroom
• Pre-opening team, building new concert for Club as per owner’s direction to elevate food and beverage to rise above other club options.
• Club currently has over one thousand members
• Set Standards for food and kitchen operations.
• Sourcing new vendors, and products and educating quality standards
• Conduct performance evaluations, motivate staff, and provide opportunities for advancement.

EXECUTIVE CHEF 

The Loews Portofino Bay Hotel, Universal Orlando, Florida                                  2011- 2021

The Loews Hotels Company

Orlando, FLORIDA

Oversee daily culinary operations of this 755-room hotel with 6 restaurants.

• 75,000 sq. ft of meeting space and 30,000 Sq. ft. of outdoor event space.
• Executed over 60 weddings per year and a budget of $25 million in F&B.
• Plan menus and create innovative food selections. Oversee all details to ensure quality.
• Set Standards for food and kitchen operations.
• Monitor and review food costs and labor budget.
• Conduct performance evaluations, motivate staff, and provide opportunities for advancement.

EXECUTIVE CHEF                                                                                             2009 – 2011

The InterContinental Hotel Group

Orlando, FLORIDA

Pre-opening Executive Team, oversee all culinary operations of this newly open 335 rooms Hotel on Disney Property.

• Outlet, Wedding, and Banquet Menu Planning, food cost, labor, purchasing of equipment, chinaware, and training manual implementation.
• Set up new Banquet and Restaurants concept and standard
• Establish new account and relationship with quality commitment, certify local purveyor.

EXECUTIVE CHEF/FOOD AND BEVERAGE DIRECTOR                                        2007 – 2009

The Graves World Hotel Management

Mona Lisa Hotel, Celebration, FLORIDA       

Pre-opening executive team, oversee all Food and Beverage operations of these 350 guest rooms and 2 Restaurants and Banquet.

• Menu Planning, food cost, labor, purchasing of equipment, chinaware, and training manual implementation.
• Set up new Banquet and Restaurant concepts and standard
• Hiring, planning, and organizing the concept for the Food & Beverage Department.
• Establish new account and relationship with quality commitment, certify local purveyor.
• Implement standards for Food and Beverage operations

EXECUTIVE SOUS CHEF                                                                                                     2006 – 2007                                                                               

The West Paces Hotel Group

Daufuskie Resort and Breath Spa, Hilton Head, SOUTH CAROLINA

Oversaw daily culinary operations of this 52-room hotel, 48 villas, 35 cottages, and 3 restaurants.

• 21,000 sq. ft of meeting space and 30,000 Sq. ft. of outdoor event space.
• Executed over 90 weddings per year and a budget of $5.5 million in F&B.
• Plan menus and create innovative food selections. Oversee all details to ensure quality.
• Set Standards for food and kitchen operations.
• Monitor and review food costs and labor budgets.
• Conduct performance evaluations, motivate staff, and provide opportunities for advancement.

EXECUTIVE SOUS CHEF                                                                                            2001 – 2006

The Ritz-Carlton Golf Resort, Naples, FLORIDA

Hired as an opening team for this 295 guest rooms resort with 2 restaurants.

• Winning of AAA 5 diamond and Mobil 4 star first year opening.
• $12.75 million in F&B Revenue, Exceed overall F&B department profit of 18.6%.
• Certify company QSP interview analyst, hire, train, and schedule and supervise a kitchen staff of 40.
•  Managed entire kitchen operation, responsible for labor and productivity including Tuscan-inspired restaurant-Lemonia, The poolside Grill, In-Room Dining, and Banquet.
• Monitored and reviewed department labor budget; supported by Labor Management System in place to manage day-to-day payroll.
• Continuous improvement – voted “Best Brunch” by Naples Illustrated in 2003 and 2004
• Task force team during the opening of The Ritz-Carlton South Beach, Florida, 2004.

PRIOR CULINARY EXPERIENCE

GARDE MANGER CHEF                                                                                                     1997 – 2001

The Ritz-Carlton Amelia Island, Fernandina Beach, FLORIDA

Managed a staff of 14 cooks. Responsible for interpersonal management skills, training, cost as well as sanitation of the Garde Manger Kitchen. Responsible for the precision and detail of the food presented by the Garde Manger department, duties also included ice-carving and vegetable carvings of this 553-room hotel.

Task force team during the opening of The Ritz-Carlton Rose Hall, Jamaica, 1998

RESTAURANT CHEF                                                                                                            1991 – 1997

Fortune Garden Restaurant, Teaneck, NEW JERSEY

Handled menu planning, cooking, and station work with an eye toward quality, variety, and availability of seasonal foods.  Managed the entire kitchen operation of this 152 seats restaurant including recipe development, food cost, inventory control, purchasing as well as sanitation for the kitchen. Responsible for the precision and detail of all food products, Asian Cuisine, Sushi Bar, and Pacific Rim Fusion.

CHEF DE PARTIE-PASTRY                                                                                                   1990 - 1991

The Southampton Princess Hotel, BERMUDA

The Princess Hotel

As assistant to the Pastry Sous Chef, Responsible for all production of pastry needs for breakfast, lunch,

dinner and banquet functions of this 593-room hotel.

DEMI CHEF                                                                                                                              1988 – 1990

The Penang Mutiara Beach Resort, PENANG ISLAND, MALAYSIA

The Mandarin Hotel Group

At the 24-hr café restaurant, duties covered the full range of cold and hot food selections with an emphasis on continental, local Malaysia, and Chinese Cuisine.

APPRENTICE COOK/COMMIS COOK                                                                                   1986 – 1988

The Golden Sands Beach Resort, PENANG ISLAND, MALAYSIA

The Shangri-La Hotel

Learned and trained in all areas of food production and preparation including the execution of ice carving, learned every aspect of cooking technique including food hygiene and sanitation, and compliance with health and safety regulations on the island.

EDUCATION
America Culinary Federation Certification: CERTIFIED EXECUTIVE CHEF (2022)
Penang Art School, Malaysia    1987
Advance Bread Baking, Culinary Institute of America     1999

Mediterranean Cuisine, Culinary Institute of America    1998

Wedding Cake, Culinary Institute of America    1996

Garde Manger, Culinary Institute of America    1996