1. R. Telford Willis
(904)707-0326
Job Objective
Lead in an Executive Chef, Chef and B or Food and Beverage Director Position utilizing my experience in
controlling Food Cost, Labor Cost, Guest scores and Employee morale. Also utilizing my expertise in
HACCP, Sanitation and food safety procedures. Finally, demonstrating my creativity in the Food and
Beverage portion of the guest experience.
Restaurant Experience
Researched, created and planned a la carte menus for restaurants and In Room Dining at the Augustine
Grille, Ponte Vedra, FL, The Dedham Hilton, Shula's Richmond, VA and The HERB N' KITCHEN, Boston /
Dedham. Opened Shula's restaurant and the HERB N' KITCHEN concepts from the ground up including
training and equipment specification and placement while working with Brand contacts, contractors and
reps. Responsibilities include budgeting and forecasting / creating of budgets to achieve food cost and
labor cost margins. Led the scheduling and training of front of house service staff daily from AM /
opening shifts to PM / closing shifts.
Catering Experience
Researched, created and planned all Catering menus for diverse clientele using our existing Catering
menu packages and events needing customization due to size, budgets, nationalities and themes.
Involved in scheduling of service staff, set up / breakdown with housemen, assisting with AV and
regularly meeting with group contacts as MOD to coordinate all aspects of F&B.
Work Experience
2005 – September 2016 Executive Chef at the Hilton Boston / Dedham. Gained and developed skills in
the business side of hotel Food and Beverage as it pertains to Property, Corporate and Ownership
standards of practice. Honed skills in developing budgets for Food Cost and Labor Cost. Created Action
plans for Guest Service and Associate satisfaction scores based on brand standards. Menu development
for a la carte and catering departments. Trained staff in FOH service standards and banqueting
standards – brand and industry. Worked with Catering clients contact as MOD in chef's whites and suit
and tie.
2003 – 2005 Task Force Chef for The Prococcianti Group. Performed all Executive Chef duties and
helped train/hire perspective chef's at The Sheraton Hartford, Marriott Richmond, Hilton Dedham,
Holiday Inn Philadelphia, Marriott West Palm Beach and The Players Championship Ponte Vedra Florida.
1995 – 2003 The Augustine Grille / Sawgrass Marriott Resort. Studied under Chef Anthony Pels.
Promoted to Sous Chef then Chef de Cuisine.

2. -Twice invited to cook at the James Beard House, 1999 and 2001
-Hosted many wine dinners including, Joseph Drouhin, Robert Mondavi, Castello Banfi, Kendall Jackson,
The International Wine and Food Society, Chaine de Rotisseurs and many more.
-Won Gold medal at the Southern Pastry Classic in Atlanta, Ga (2000) and Bronze medal (2002)
-2003 Florida Trend Magazine Top 400 restaurants in Florida.
-2001 Florida Trend Magazine Top 100 hotel restaurants in Florida
-2002 Florida Times Union Top 25 restaurants in Jacksonville
-Numerous charity events including March of Dimes, Meals for Tots, The Mark Brunell Foundation
(Jacksonville Jaguar Quarterback), Caring Chef's and more.
1993 – 1995 Café on the Green. Attended Culinary school during the day and worked full time at the
Sawgrass Marriott Resort in the evening promoted to Supervisor.
Education
1986 – 1987 Florida Community College Jacksonville
1987 – 1989 AA Sante Fe Community College Gainesville
1993 – 1995 The Southeastern Institute of Culinary Arts
References
Chris Dixon (412)477-2794
Director of Operations at Amerilodge Group / Corporate Director of Food and Beverage (GM The
Prococcianti Group time of hire 2003)
Roger Taylor (513)592-7248
Corporate Director of Food and Beverage, the Prococcianti Group
Brian Smith (401)578-1095
General Manager, Sheraton Framingham, Ma (GM Hilton Boston / Dedham at time of hire 2005)
Theresa Martin (774)249-0951
Finance Manager/HRD, Global Light Company (HRD at Hilton Boston / Dedham at time of hire 2005)