Alfredo C. Navar
SAN Chase Sapphire Lounge (Sodexo)
San Diego
2
Languages
1
Certification
10
years of professional experience
Results-driven culinary leader with 9+ years commanding hotel kitchen operations across full-service and boutique lifestyle properties — currently directing a high-volume airport lounge program and previously leading main-kitchen and banquet operations at Hard Rock Hotel San Diego and Loews Coronado Bay Resort. Builds and mentors high-performing culinary teams, drives seasonal, locally sourced menu innovation, and holds food and labor costs firmly to budget while delivering a consistently elevated guest experience. Deep Marriott-brand fluency (Hotel Republic San Diego, US Grant Hotel) translates directly to Tribute Portfolio's service and quality standards.
Work History
Executive Sous Chef
7 Months- Direct daily culinary operations across two distinct service platforms — a QR-ordered menu and a seasonally rotating buffet spanning breakfast and all-day dining — for an exclusive clientele of 1,400 Chase Sapphire cardholders daily, shaping menu proposals in direct partnership with chef partners, corporate culinary directors, and the Chase client team.
- Own the full team lifecycle — scouting, interviewing, onboarding, scheduling, payroll, and ongoing training — while forecasting weekly product needs with TMC. Lead the Stewarding department's chemical stocking and ordering, and partner daily with the Executive Chef on equipment, facilities, and regulatory compliance, upholding County & NSF standards and Sodexo's protocols for cleaning, sanitation, and safe food storage.
- Executive Chef: Jesus Hernandez | Jan 2026 – Present
Senior Sous Chef
2 Years 6 Months- Directed Banquets & Room Service kitchen operations and staff — full ownership of hiring, scheduling, payroll, invoice processing, and team development — while executing BEO-driven product ordering and enforcing performance standards through coaching and disciplinary action as needed. Delivered flawless execution for high-volume citywide events (ASH, Comic-Con, Rodeo SD) alongside meticulously detailed VIP service, spanning plated dinners, buffets, and receptions.
- Pioneered live-performance culinary stations and reimagined existing offerings to create standout experiences that keep guests returning. Drove menu innovation for Room Service and the 207 & FLOAT bar outlets in 2024, elevating the dining experience for hotel guests and the Gaslamp Quarter community alike.
- Directed Stewarding operations — scheduling, payroll, and chemical inventory — and partnered daily with the Executive Chef on equipment and facilities projects, maintaining full County & NSF compliance across food handling, storage, and disposal.
- Executive Chef: Nicholas Villamil | Jun 2023 – Dec 2025
Chef de Cuisine
5 Months- Commanded central kitchen operations spanning 2–3 outlets — including the resort's à la carte restaurant and room service — serving an estimated 200–500 covers per day. Directed purchasing and vendor requisitions through the Food-Buy program and local suppliers, weekly scheduling, payroll supervision, and the full hiring and training pipeline.
- Created signature, farm-driven seasonal dishes for the à la carte menu, rooted in local sourcing and San Diego's cultural diversity, complemented by holiday and special-event buffets, BEOs, prix fixe menus, and house-made desserts executed to a fine-dining standard.
- Executive Chef: Jesse Liapitan | Oct 2022 – Mar 2023
Sous Chef
1 Year- Directed BOH operations across all outlets, from current menu execution to weekly specials and seasonal menu development. Created dessert programs for amenity packages, weddings, and special events. Monitored temperature logs and critical control points, driving corrective action to mitigate risk. Supervised culinary and Stewarding teams — weekly scheduling and new-associate training included.
- Managed vendor purchasing through Avendra, Birchstreet, and local supplier channels. Owned monthly inventory counts and food-cost tracking, safeguarding a financially disciplined operation against corporate benchmarks.
- Executive Chef: Percy Oani | Sep 2021 – Sep 2022
Lead Cook
2 Years 9 Months- Directed all-day savory and pastry production for a casual high-end dining concept, while managing banquets, catering, and cafeteria operations, and coordinating produce ordering with the Purchasing department.
Line Cook, Garde Manger
1 Year 2 Months- Owned daily prep across the menu and brought creative innovation to a rotating amuse-bouche, desserts, and petit fours program, crafting VIP amenities (AMEX, Marriott Bonvoy, special events) to Forbes Five-Star standards.
Banquet Cook
1 Year 2 Months- Executed high-volume banquets and catering with live cooking stations, delivering high-end service at scale.
- Executive Chef: Mark Kropczynski | Jul 2017 – Sep 2018
Line Cook → Lead Cook, Sauté/Pasta
6 Months- Built a San Diego culinary career from the ground up, advancing from Line Cook to Lead Cook on the Sauté/Pasta station and delivering high-end Italian dining in the Gaslamp Quarter.
Education
Master of Arts - Culinary Arts
Skills
Menu Development & Innovation
Food & Labor Cost Control
Team Hiring
Training & Mentoring
Banquet & Main Kitchen Ops
Vendor & Purchasing Management
Health
Safety & Compliance
High-Volume Event Execution
Guest Engagement & VIP Service
Marriott Brand Standards
Certification
ServSafe Food Protection Manager, ANSI/CFP Accredited — valid through 2027-04-12
CULTURAL COLLABORATIONS
- Represented Mexican Pacific coast cuisine on the international stage at the 4th edition of Festival Internacional de Gastronomía Bahía Inglesa – Cocinas del Pacífico, in Atacama, Chile. February 2018.
- Directed logistics for the presentation of the second edition of “Olla Común”, a cross-cultural culinary collaboration with Chilean chef and artist Adolfo Torres Frías, in Tijuana, Mexico. July 2017.
- Directed logistics for the presentation of the second edition of “Olla Común”, a cross-cultural culinary collaboration with Chilean chef and artist Adolfo Torres Frías, in Tijuana, Mexico. July 2016.
CULINARY INTERNSHIPS
- Biko — Mexico City, Mexico (2016), ranked #11 on Latin America's 50 Best Restaurants.
- Borago — Santiago, Chile (2015), ranked #3 on Latin America's 50 Best Restaurants.
- Hotel Plaza San Francisco — Santiago, Chile (2015).
- Casa Oaxaca El Restaurante — Oaxaca, Mexico (2014).
Languages
Spanish
C2
Bilingual or Proficient
English
C2
Bilingual or Proficient
Timeline
Executive Sous Chef
SAN Chase Sapphire Lounge (Sodexo)
01.2026 - CurrentRead More
Senior Sous Chef
Hard Rock Hotel San Diego
06.2023 - 12.2025Read More
Chef de Cuisine
Loews Coronado Bay Resort
10.2022 - 03.2023Read More
Sous Chef
Hotel Republic San Diego (HEI/Marriott)
09.2021 - 09.2022Read More
Lead Cook
Hotel Republic San Diego (HEI/Marriott)
12.2018 - 09.2021Read More
Line Cook, Garde Manger
Grant Grill Restaurant (US Grant Hotel)
07.2017 - 09.2018Read More
Banquet Cook
US Grant Hotel San Diego (Marriott)
07.2017 - 09.2018Read More
Line Cook → Lead Cook, Sauté/Pasta
BICE Ristorante
12.2016 - 06.2017Read More
Culinary Art School
Master of Arts from Culinary Arts
Read More