Gerard Kenny II, ECC
Executive Chef @ Hotel Viata
United States
Austin
Food & Beverages
Commercial Kitchen Design, Net-Zero Carbon Emissions, Sustainability Consulting, Cooking, Culinary, Menu Development, Wine, Hospitality, Fine Dining, Hotels, Banquets, Restaurant Management, Inventory Management, Scheduling, Purchasing, Catering, Event Management, Hospitality Management, Event Planning, Culinary Skills
Experience
Executive Chef
Hotel Viata
Luxury hillside hotel anchored by Laurel, an independent signature restaurant, delivering local, seasonal cuisine through robust banquet operations and ongoing chef-driven culinary activations.
Co-Founder
EcoChef
The World's First Electric Kitchen Rating System Putting sustainability on easy-mode by standardizing how commercial kitchens are designed, built, and operated through comprehensive standards and education.
Partner / COO
Forward Dining Solutions LLC.
Sustainable Kitchen Design + Operations Consulting
Executive Chef + Director of Food & Beverage
LaCorsha
Austin, Texas, United States
East Austin Hotel Management of a 75-room hotel with three full-service outlets and offsite facilities, including Fair Market and Assembly Hall with capacities of up to 1400 persons respectively. Archer Hotel Forbes Four-Star boutique hotel, part of the LodgeWorks portfolio. Managed all culinary aspects, including executing services for 171 rooms, over 17,230 sq ft of event space, independent restaurant, and off property events.
Executive Sous Chef
AT&T Hotel and Conference Center
Austin, Texas, United States
Management of food service operations with a team of 40 members across two restaurants (Gabriel's and The Carillon); as well as banquet functions within 85,000 sq of event space. -LEED Gold Certification
Executive Chef
Le Politique
Austin, Texas
A former New Waterloo property. Brought on as a culinary operations task force member, quickly appointed as Executive Chef. Led culinary operations for the main restaurant, and bakery. Successfully lowered kitchen operating costs to align with budgets by following quarter, and consistently revamped menus to enhance service seasonally.
Executive Sous Chef
La Condesa
Austin, Texas Area
Led culinary team in day to day services for the restaurant, banquets in the Malverde space, and offsite events. Improvements were made to operating procedures, forecasted goals, and culinary initiatives. -Michelin Guide Recommended -James Beard Award Nominee
Chef de Partie
Four Seasons
Houston, Texas
Supervision & Execution of food service, preparation, staff training, and overall upkeep of quality standards. -Forbes 4 Star -AAA 5 Diamond -Fortune "100 Best Companies"
Sous Chef
The Inn at Dos Brisas
Washington, Tx
Luxury Ranch Resort focusing on Farm to Table Dining -Relais & Chateaux -Forbes 5 Star -AAA 4 Diamond -24 Acre USDA Certified Organic Farm
Apprentice/Rounds Cook
The Greenbrier
White Sulphur Springs, West Virginia
-Forbes 4-star -AAA Five Diamond *Member of the Prestigious Culinary Apprenticeship Program, est. 1957 *323rd individual to complete this program *Rotations through most positions of all culinary outlets
Education
The Culinary Institute of America
Culinary Arts, A.C.E. Program
Gerard Kenny II, ECC's Contact Information
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