Summary
Work History
Education
Skills
Languages
Affiliations
Timeline
Generic

James Foster Colson

Summary

Accomplished Executive Chef with a proven track record of optimizing kitchen operations and enhancing dining experiences at prestigious organizations. Expert in menu development and cost management, ensuring sustainable growth and profitability. Results-oriented achiever with proven ability to exceed targets and drive success in fast-paced environments. Combines strategic thinking with hands-on experience to deliver impactful solutions and enhance organizational performance.

Work History

Executive Chef

Valencia Country Club
03 2023 - 07 2024
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Maintained stringent health and safety standards, passing all inspections with high marks.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Managed budgeting and financial planning to ensure profitability and sustainable growth. Sales increase year to year of 220%, Satisfaction scores from 39% to 94% year to year.

Senior Executive Chef & General Manager

Wolfgang Puck Catering at Creative Arts Agency
12 2021 - 03 2023
  • Designed & Implemented High-End Menus, Receptions, Caterings, Premiers, Award Shows & Dining for the Worlds Largest Entertainment Talent Agency.
  • Increased employee retention rates through development and implementation of effective career progression paths for staff members.
  • Successfully managed budgets and allocated resources to maximize productivity and profitability.

Regional Executive Chef

The Prince’s Trust
01 2020 - 12 2021
  • Provided ongoing feedback to team members, promoting continuous skill development and career growth opportunities within the organization.
  • Established positive relationships with local suppliers to source high-quality ingredients at competitive prices.
  • Ensured compliance with all relevant food safety regulations while maintaining high-quality culinary offerings for guests.
  • Streamlined kitchen operations by implementing efficient workflow processes and staff training.
  • Mentored junior chefs, providing guidance on technique, creativity, and professional development.
  • Oversaw budgeting processes for multiple kitchens, ensuring financial targets were met without compromising quality or guest satisfaction.
  • Implemented safety protocols in line with industry standards to maintain a clean and safe kitchen environment.
  • Developed strong working relationships with key stakeholders such as restaurant owners, general managers, and corporate leadership teams.
  • Managed multiple kitchens in the region, ensuring consistent quality across all locations.
  • Designed seasonal menus that showcased fresh ingredients, resulting in increased customer satisfaction.
  • Conducted regular performance evaluations for kitchen staff to optimize efficiency and address areas of improvement.
  • Mentor, Coach, Teacher and Chef for Britain's largest Youth Charity. Worked to Develop and Educate Britain's Youth through Programs and assistance in learning for future careers and business, Both Catering and Restaurants.

Executive Chef, Food & Beverage Director

The University of Southern California
01 2017 - 01 2020
  • Executive Chef, F&B Director for Health Science Campus, Multi-unit operation.
  • Executive Chef of The Edmondson Faculty Center & The University Club.
  • Reduced Food Cost at Faculty Center from 34% to 26% by increasing Catering Sales through relationships built with all departments on Campus.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Created Sustainable Seafood & Meat Programs, Menus & Events in partnership with The Norwegian Seafood Council & Cape Grim, Tasmanian Beef.

Campus Executive Chef

Pepperdine University (Sodexo)
01 2015 - 01 2017
  • Participant in Sodexo Global Chef Program as Host for Norwegian Chef and as key Menu advisor.
  • increased Guest satisfaction scores from 41% to 91% through building great Internal & External Customer relationships.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Developed Sports Performance Cuisine for Campus Athletics.

Executive Chef

The University of Houston (Aramark)
12 2012 - 05 2014
  • Catering, Campus Dining and Special Events Management for Multi-unit, Multi-Location University.
  • High-End off premise Catering.
  • Development of Sports Performance Cuisine Partnership with UH athletics.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.


Executive Sous Chef

Hanjin Group
01 2012 - 12 2012
  • Presentation Chef for High-End Airline Catering.
  • Extensive R&D and Presentsion Skillls utilized for Menu Development.
  • Created Menus for Asiana, All Nippon, Emirates, Turkish, Malaysian, Phillipine, Singapore, Eva, China East, Air France & Scandinavian Airlines.
  • HACCP planning and implementation and Food Safety Supervision.
  • Halal compliance Certification & Training.

Executive Chef

TV Asahi
01 2011 - 01 2012


  • Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.

Senior Executive Chef

Community Regional Medical Center Of Fresno
10 2009 - 01 2011

Executive Sous Chef

MGM Resorts
04 2008 - 04 2009

Executive Sous Chef

Hard Rock Hotel & casino (Morgan’s Hotel Group)
04 2007 - 04 2008

Executive Chef

International Culinary Concrpts
05 2004 - 04 2007

Executive Sous Chef

Cincinnati Airport Marriott (Winegardner & Hammond}
09 2002 - 05 2004

Sous Chef

ESPN Zone (Disney Regional Entertainment )
03 2001 - 09 2002

Sous Chef

Hong Kong Cricket Club
01 2000 - 03 2001
  • Banquets & Fine dining A La Cart Chef.

Executive Chef

Sheraton Bal Harbour
05 1999 - 01 2000

Chef De Partie

The Breakers Palm Beach
09 1998 - 05 1999

Chef de Partie

The Ritz-Carlton, Palm Beach
11 1997 - 01 1999

Education

Bachelors Of science - Culinary Arts & Nutrition

Johnson & Wales University

Bachelor Of Arts - Hospitality Management & Convention& Trade Show Management

The University of Alabama

European Chefs Certification - Culinary Arts & Hotel Management

Verband der Koche (German Chefs Association)

Sports management certification - sports management Essentials

Columbia University

Skills

  • Performance assessments
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
  • Planned promotional menu additions based on seasonal pricing and product availability
  • Food plating and presentation
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
  • Developed kitchen staff through training, disciplinary action, and performance reviews
  • Recipes and menu planning
  • Coordinated employee schedules and developed staff teams to boost productivity
  • Problem Solving
  • Leadership
  • Golf Clubs
  • Customer Service
  • Fine Dining
  • Resort Managmentt
  • Member Relations
  • Annual Budgeting
  • Financials
  • Training
  • Menu Development
  • Project Management
  • Culinary
  • Halal Certified
  • Food
  • Hotels
  • Relationship Building
  • Relationship Rebuilding
  • Cuisines
  • Recipe Development
  • Research And Development

Languages

English
Native or Bilingual
Irish
Native or Bilingual
Spanish
Professional Working
German
Professional Working

Affiliations

  • American Culinary Association
  • Scottish Federation of Chefs
  • Culinary Federation of Wales
  • Kappa Alpha Order
  • World Association of Chefs.
  • Les Toques Blanches Du Monde
  • World Master Chefs Society
  • British Culinary Federation

Timeline

Executive Chef

Valencia Country Club
03 2023 - 07 2024

Senior Executive Chef & General Manager

Wolfgang Puck Catering at Creative Arts Agency
12 2021 - 03 2023

Regional Executive Chef

The Prince’s Trust
01 2020 - 12 2021

Executive Chef, Food & Beverage Director

The University of Southern California
01 2017 - 01 2020

Campus Executive Chef

Pepperdine University (Sodexo)
01 2015 - 01 2017

Executive Chef

The University of Houston (Aramark)
12 2012 - 05 2014

Executive Sous Chef

Hanjin Group
01 2012 - 12 2012

Executive Chef

TV Asahi
01 2011 - 01 2012

Senior Executive Chef

Community Regional Medical Center Of Fresno
10 2009 - 01 2011

Executive Sous Chef

MGM Resorts
04 2008 - 04 2009

Executive Sous Chef

Hard Rock Hotel & casino (Morgan’s Hotel Group)
04 2007 - 04 2008

Executive Chef

International Culinary Concrpts
05 2004 - 04 2007

Executive Sous Chef

Cincinnati Airport Marriott (Winegardner & Hammond}
09 2002 - 05 2004

Sous Chef

ESPN Zone (Disney Regional Entertainment )
03 2001 - 09 2002

Sous Chef

Hong Kong Cricket Club
01 2000 - 03 2001

Executive Chef

Sheraton Bal Harbour
05 1999 - 01 2000

Chef De Partie

The Breakers Palm Beach
09 1998 - 05 1999

Chef de Partie

The Ritz-Carlton, Palm Beach
11 1997 - 01 1999

Bachelors Of science - Culinary Arts & Nutrition

Johnson & Wales University

Bachelor Of Arts - Hospitality Management & Convention& Trade Show Management

The University of Alabama

European Chefs Certification - Culinary Arts & Hotel Management

Verband der Koche (German Chefs Association)

Sports management certification - sports management Essentials

Columbia University

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James Foster Colson