Newsletters - FESTIVAL DES ARTS D'HAWAI'I - Home · Web viewProgressive culinary professional with...
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August 11, 2013 Eric D. Individual Accomplishments: • Prepared a special presidential dinner dessert for French President, Francois Mitterand • Organized & orchestrated the 1994 VIP wedding reception & luau on Lanai for Microsoft co-founder Bill Gates • Nominated “TOP FORTY under FORTY” 20O1 Hawaii Rising Stars (PBN) • Created Recipes Published in “Farmer’s Market Cookbook” & “Living with Aloha” • Article on Executive Chef of The Pacific Club featured in HILuxury Magazine, Feb 2008 • Appeared & featured on “Good Morning Hawaii” TV Show • Worked with First Lady Michelle Obama on “Project Passion: Every day do something that allows you to expand beyond your comfort zone and continue to grow daily. Seek solutions through creative and innovative means to offset leaner budgets in our current economy. Make certain every effort put forth delivers a memorable “wow” factor that adds value and exhibits Progressive culinary professional with over 34 years of experience in establishments that include world-class resorts and several renown restaurants. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Summary of Qualifications Education & Professional Affiliations Earned an apprenticeship in culinary art and classic French cooking from 1978-1980 at Hotel Du Commerce Thones, France – Graduated with CAP de Cuisinier. Worked and continued expanding knowledge at Hotel Royal Club Evian, Evian France 1985-1987 (one of the most luxurious hotels in France), Hotel du Cap, Eden Roc, Antibe France 1987-1988 (a hotel famous among celebrities), and Hotel Negresco, Nice France 1988-1990 before moving to Hawaii in 1990. Professional Member and Culinary Officer of the Chaine des Rotisseurs, an international fine cuisines and wines association dedicated to honoring the preservation of the traditions and practices of the culinary arts through the development of young chefs and sommeliers worldwide via competitions. Professional Member and Head of Mission of Les Amis d’Ecoffiers, a non-profit organization that promotes and
Transcript of Newsletters - FESTIVAL DES ARTS D'HAWAI'I - Home · Web viewProgressive culinary professional with...
August 11, 2013
Resume Eric D. LetercIndividual Accomplishments:• Prepared a special
presidential dinner dessert for French President, Francois Mitterand
• Organized & orchestrated the 1994 VIP wedding reception & luau on Lanai for Microsoft co-founder Bill Gates
• Nominated “TOP FORTY under FORTY” 20O1 Hawaii Rising Stars (PBN)
• Created Recipes Published in “Farmer’s Market Cookbook” & “Living with Aloha”
• Article on Executive Chef of The Pacific Club featured in HILuxury Magazine, Feb 2008
• Appeared & featured on “Good Morning Hawaii” TV Show
• Worked with First Lady Michelle Obama on “Project Service Nation” at Hickam Air Force Base
• Invited as a guest chef to Napa Valley by Sterling Silver to create a special pairing & tasting menu.
Passion: Every day do something that allows you to expand beyond your comfort zone and continue to grow daily. Seek solutions through creative and innovative means to offset leaner budgets in our current economy. Make certain every effort put forth delivers a memorable “wow” factor that adds value and exhibits an awareness and grasp of our objectives.
Progressive culinary professional with over 34 years of experience in establishments that include world-class resorts and several renown restaurants.
Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills.
Strong record of streamlining operations and improving service while preserving the highest levels of quality.
Natural ability to create enthusiastic, productive working environments with customer-oriented professionals.
Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls.
Summary of Qualifications
Education & Professional AffiliationsEarned an apprenticeship in culinary art and classic French cooking from 1978-1980 at Hotel Du Commerce Thones, France – Graduated with CAP de Cuisinier.
Worked and continued expanding knowledge at Hotel Royal Club Evian, Evian France 1985-1987 (one of the most luxurious hotels in France), Hotel du Cap, Eden Roc, Antibe France 1987-1988 (a hotel famous among celebrities), and Hotel Negresco, Nice France 1988-1990 before moving to Hawaii in 1990.
Professional Member and Culinary Officer of the Chaine des Rotisseurs, an international fine cuisines and wines association dedicated to honoring the preservation of the traditions and practices of the culinary arts through the development of young chefs and sommeliers worldwide via competitions.
Professional Member and Head of Mission of Les Amis d’Ecoffiers, a non-profit organization that promotes and inspires individuals entering the culinary profession through scholarships and supporting education in the art of fine dining.
Member of the Navy League of the United States of America Member of the Elks Lodge Graduate of the John DeMartini Leadership program in Human Behavior
HILuxury MagazineFeb 2008
Eric D. Leterc
“It’s all about trust and the ability to provide exactly
what the members want,” Leterc says.
“In a public restaurant, a dissatisfied patron will
simply never come back. In a club, there’s a
partnership to please.”
THE PACIFIC CLUB Honolulu, Hawaii, 2002 - PresentThe Pacific Club is the oldest private club West of the Mississippi, serving nearly 1,200 members in Hawaii for over 160 years. A charter member of the Distinguished Clubs of the World, a highly acclaimed organization of a select few.
Executive ChefManage all aspects of kitchen operations, commercial kitchen setup, capital equipment acquisition and staff management. Since starting in 2002 until now, increased Club operating revenues from $ 4 to $ 8 million, consistently maintain a 33% food cost budget (vs. a industry standard of 35%-40%). Cultivate and develop vendor relationships, which prove effective in negotiating low pricing, expediting orders, and receiving highest quality products.
Seek in identifying emerging culinary trends and healthy eating attitudes to enhance members’ dining experience. Created a distinct culinary culture and helped to define a new standard of excellence in service at the Pacific Club (e.g. cooking lessons and customized private dining). Actively promoted & marketed the membership of the Club via interviews & participation in such shows as Hawaiian Grown TV, various high profile charity events, and locally inspired cookbooks. As a direct result, increased member satisfaction in improved retention from 80-100%.
PACIFIC BEACH HOTEL Honolulu, Hawaii, 2000-2002The Pacific Beach Hotel is a 400 room located in Waikiki. The hotel offers a complete range of guest amenities for tourist and local patrons.
Executive Chef:Responsible for staff of 80+ with operations in 3 restaurants, room service, cafeteria and banquet facilities. Assisted with marketing and promotion of new cuisines and culinary trends. Oversaw the tasks in multiple kitchens including food quality, menu development, purchasing and cost containment, safety and sanitation standards, as well as training, recruiting and hotel promotion.
ALAN WONG’S RESTAURANT Honolulu, Hawaii, 1999-2000Worked closely with executive team in planning and opening of “Alan Wong’s Market Place” in Macy’s. The Market Place offered clients a gourmet take out Asian Pacific local cuisine and specialty grocery items made in Hawaii.
Chef de CuisineIn charge of developing new recipes, food display, budget and consistency in delivery of product and services for The Market Place. Developed procedures for back of the house staff. Assisted in hiring and training of new and existing kitchen staff.
MAUI PRINCE HOTEL Makena, Maui, 1997-1999The Maui Prince Hotel, now the Makena Beach and Golf Resort, is a 400 room hotel and golf resort with full guest amenities serving both tourist and local patrons.
Executive Sous ChefResponsible for managing banquet and the Prince Court Restaurant. Assisted in developing new menu items both to enhance the guest dining experience.
Professional Experience
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Eric D. LetercPage 3 of 3
MANELE BAY HOTEL Lanai, Hawaii, 1993-1997The Manele Bay Hotel is a Four Diamond beachside resort and spa consisting of 400 rooms serving luxury travelers and high profile clientele.
Executive Sous ChefResponsible for procurement and execution of all food items.
Assisted Executive Chef in preparation of all VIP dinners for high profile clients. Responsible for restaurant and banquet functions. Managed a kitchen staff of 50 employees. Played an important role in improving the relationship between union and management. Reorganized kitchen operations to improve efficiency.
MAUNA LANI BAY HOTEL Big Island, Hawaii, 1992-1993The Mauna Lani Bay Hotel is a Four Diamond resort consisting of 500 rooms with private bungalows and full restaurant facilities for tourists and local attractions.
Executive Sous ChefResponsible for banquets, restaurant and private dinners for bungalow guests.
NIBLICK’S RESTAURANT AT KOOLINA Honolulu, Hawaii, 1990-1992Niblick’s Restaurant at Koolina is the Club House Restaurant.
Executive ChefResponsible for all kitchen operations including labor and financial budgeting. Orchestrated the opening of Niblick Restaurant at the Ko olina Hotel and Golf Resort. Recruited and trained staff. Developed menu items.
In charge of preparing and executing both small and large functions for a variety of clientele.
Participated in the planning of the Ihilani Hotel.
Professional Experience continued…
Chuck Furuya, Master Sommelier, Vino Restaurant, cell (808) 864-8739 [email protected]
Marvin Chang, General Manager R-Field Wine, cell (808) 256-0675 [email protected]
Mark McGuffie, Managing Director, Enterprise Honolulu, wk (808)521-3611 [email protected]
Extensive Hotel Food & Beverage experience Budgeting Management Pricing Structure & Cost Containment Portion and Presentation Awareness Creative & Customized Menu Development & Implementation Quality Assurance & Inventory Control Safety & Sanitation, HACP, Inspection International Culinary Background & Experience Team Building, Hiring, Training, Evaluating MS Office & Hospitality Software Literate
Core Competencies
References
Eric D. LetercExecutive Chef
The Pacific Club
Cell: 808-227-3843Email: [email protected]
“I bring to the table, significant hands-on experience, a proven record of leading and developing staff, and the passion it takes to bring your business to
the next level.”
