Richard Brower

A highly motivated Executive Chef and results-driven manager with an impressive background and outstanding leadership skills in developing teams and managing multiple revenue centers.  Recognized for professionalism, culinary creativity, resourcefulness, and exceptional customer service; while supporting organizational goals.

Graduate Hotel by Hilton, Princeton NJ

Executive Chef June 2024-April 2025

- Managed the financial goals and objectives to achieve budget by controlling food and labor costs at a property with $2.5 million in annual F&B sales.

- Hired, Trained and Supervised a team through the successful opening of the hotel.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       

Sheraton Valley Forge, King of Prussia, Pennsylvania

Executive Chef February 2022 to June 2024

- Managed the financial goals and objectives to achieve budget by controlling food and labor costs at a property with $4 million in annual F&B sales 

- Headed a small team during a transitionary phase during renovations.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     

Ocean Place Resort and Spa, Long Branch, NJ

Executive Chef May 2019 to February 2022

- Managed the financial goals and objectives to achieve budget by controlling food and labor costs at a property with $13 million in annual F&B sales.

- Orchestrated a kitchen and storeroom reorganization to create stability, improved efficiency in critical areas and lowering FC by 2%.

Majorelle Restaurant at the Lowell Hotel, New York, NY                     

Executive Chef May 2017 to May 2019

- Manages the financial goals and objectives to achieve budget by controlling food and labor costs at a property with $4 million in annual F&B sales.

- Facilitated company initiatives to grow knowledge and establish restaurant identity.

The Logan Hotel/Urban Farmer, Philadelphia, PA                 

Executive Chef Aug 2015 to Jan 2017

 -Led a management team of 11, kitchen staff of 48, and stewarding team of 20 at a property with $20 million in annual F&B sales.

- Successfully directed the opening team, established procedures and surpassed budgeted revenue.

 The Four Seasons Restaurant, New York

Executive Chef Aug 2011 to July 2015         

- Supervised shift operations and ensures compliance with all food and beverage polices, standards, and procedures, Menu Development, and Event Planning at a property with $8 million in annual F&B sales.

- Partnered with Co-Executive Chef to create team unity and cultivate a positive work enviorment.

The Ritz-Carlton, Grand Cayman

Executive Sous Chef Sept 2009 to Aug 2011               

- Managed the culinary department’s overall financial goals and objectives to achieve budget by controlling food and labor costs, assists Executive Chef with Menu Development and Event Planning at a property with $30 million in annual F&B Sales.

 The Ritz-Carlton, Blue by Eric Ripert, Grand Cayman

Chef de Cuisine Oct 2005 to Sept 2009

- Exceeded sales forecast and obtained a 40% local customer base, by providing high levels of service.

- Led an opening team to outperform very high standards and expectations. Integral part of a team that cultivated the Cayman Cookout to one of the premier annual Culinary Events today.

               Le Bernardin, New York NY

Sous Chef Mar 2000 to Oct 2005

- Supervised the opening and closing functions; managed back of house operations, ordering and receiving of equipment, produce, dry goods, meat and fish at a property with $10 million in annual F&B Sales.

- Part of a team that achieved and set exemplary standards for one of the world’s premier restaurants.

            Johnson & Wales University, Providence RI.  A.O.S. '88