Craig W. Bianco is an experienced executive chef with over 25 years of experience leading culinary operations at hotels, restaurants, country clubs, and conference centers. He has held executive chef positions at various establishments in Texas, Wisconsin, California, and Nevada. Bianco has a culinary arts degree from The Culinary Institute of America and certifications including Serve Safe. He specializes in leadership, human resources management, program development, problem solving, and program management.

1. CRAIG W. BIANCO
2727 Revere St. #3005 Houston, Tx 77098
Phone: (702) 807-2535 e-mail: craigbianco22@gmail.com
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United States Citizen: YES
PROFESSIONAL PROFILE
(EXECUTIVE CHEF)
Proven and seasoned hands-on professional with 25 years of progressive leadership & experience
in restaurant, banquet, and meetings management for Exclusive hotels, high-end restaurants,
country clubs/ resorts, and conference centers. Served as Executive Chef and various leadership
positions in planning, marketing, cost analysis, budgets, human relations, operational training
and quality management. Dynamic leader in crafting organizational structure and relationships;
team building, interpersonal relations significantly contributing to revenue gains and
streamlining costs.
CERTIFICATIONS
• Serve Safe Certification - Serve Safe
TRAINING/EDUCATION
• Education A.S., Culinary Arts 1988; THE CULINARY INSTITUTE OF AMERICA, Hyde
Park, NY
COMPETENCIES
Leadership Human Resources Management
Program Development Problem Solving
Program Management
PROFESSIONAL EXPERIENCE
Executive Chef, Harwood Grill, Houston, Tx March 2015-January2016
Engineered and developed first "Ranch to Table" concept in Houston for an upscale steak house
exclusively serving Akaushi beef. Lead 4 managers and 30 employees in training, education,
preparation and delivery of this new product & concept; bringing exceptionally delicious and
healthy Japanese Akaushi beef to American consumers.
Executive Chef, Kalahari Resort, Wisconsin Dells, WI November 2013-March2015
Executive Chef of a full service 800 room hotel incorporating five full service restaurants
ranging from casual to fine dining. Engineered menus and managed banquet facilities in excess
of 1,500 attendees. Executed and assisted in development of personnel management policies for
all restaurant personnel. In addition, implemented and directed the optimum utilization of
products while maintaining labor budgetary constraints.

2. Executive Chef, The RK Group LLC, San Antonio Tx, July2008-June2013
Executive Chef for $19 million dollar catering company providing catering and concessions for
conventions, trade shows, expos, and special events at the Henry B. Gonzales Convention Center
of San Antonio and The Alamo Dome. Responsible for developing menus for all venues and
overseeing the hiring and training of all food service personnel. Integrated all functional areas to
maximize efficiencies in product and labor costs, improve quality assurance, while adhering to
sanitary regulations.
Executive Sous-Chef, The Westin St. Francis, San Francisco, CA, October 2004-June2008
Executive Sous-Chef for upscale hotel, serving International and American Regional Cuisine.
Responsible for producing in excess of $38 million dollars in revenues from outlets, room
service, and banquets of up to 2000 attendees. Managed the Westin's manpower and budgetary
requirements for all food service areas to include, quality control assurance and training.
Senior Instructor, The Art Institute of Las Vegas, Henderson, NV,July 2003-October2004
Responsible for the development, planning, and instruction for courses in Basic Culinary Skills
and American Regional Cuisine. Observed and evaluated students' work to determine progress,
provide feedback, and make suggestions for improvement and advancement. Administered oral,
written, and performance tests to measure progress and to evaluate training effectiveness. In
addition, oversaw the supervision, planning, and execution of catering for special events both on
and off campus.