Pasquale Presa

819 6th St SW

Rochester Minnesota, 55902

Cell 845-642-4295



A professional in the food and beverage hospitality industry with over 14 years experience in hotels plus 5 years of independent restaurant. Proven leadership style with extensive knowledge in opening of new hotels and restaurants. Strong organizational skills. Demonstrates dynamic communication and relationship management. Establishes and cultivates key alliances with colleagues, organizations, associations, vendors, and consultants, with proven track record for exceeding expectations. Effective in securing long term food and beverage business contracts with major corporations.


The Culinary Institute of America – A.O.S. Degree in Culinary Arts. Trained extensively in food and wine of the world. 1994- 1996

ECornell, 2006 to present; on line continuing education on going certifications in the overall food and beverage operation.

Clarkstown South High School – 1992 graduate


American Culinary Federation

Culinary Institute of America Active Alumni

Serve Safe Certified

Edison Chamber of Commerce

Green Belt Six Sigma

First Aid & AED


THE KAHLER GRAND AND INTERNATIONAL HOTEL, Rochester, MN(Interstate Hotels) 01/11 to present

Executive chef for 624 room and 30,000 square feet kahler Grand and International hotel across from the Mayo Clinic health facilities.

Recruited to revitalize the Historic Kahler Grand hotel and 4 star International hotel to current culinary trends, organize the overall food and beverage operations, turn a negative operation into positive results. Implemented current Eco Sure and local health department regulations, redesigned all banquet and off premise catering menu’s to reflect today’s culinary expectations.

MEHTANI RESTAURANT GROUP (Pasquale’s Ristorante Italiano) Edison, NJ

Food and beverage operations and concepts / executive chef 06/09-01/11

Recruited to conceptualize and create a new Italian restaurant with innovative rustic style foods and a modern flare. Utilized hotel food and beverage standards in a family operated restaurant atmosphere. Streamline standards of operations manuals, consistency, overall productivity and profitability. Supported multiple group owned venues such as Pan Asian, Northern Indian, bar lounge, banquet facility, off premise catering.


THE WESTIN BOSTON WATERFRONT, Boston, Mass (Starwood Hotels) 04/06-06/09

Opening Executive chef and Assistant food and beverage director for a 793-room hotel with a banquet facility of over 84,000 sq ft. Attached to the BCEC convention center with over 500,000 sq ft of meeting space. Implemented all standards of operational manuals for the culinary, purchasing and stewarding areas. Hired all levels of staff members. Oversaw a new company restaurant concept “Sauciety”. Developed new catering and sales, room service, and bar menus with innovative and trendy culinary ideas. Implemented all systems related to cost of foods, inventory, requisitions for the food and beverage division. Established a working relationship with approved and reputable purveyors. Worked closely with the new builds team on all aspect of equipment and operational startup. Received 4 starts 4 diamonds. Achieved 21%-25% food and beverage profit since opening of the hotel.

-Asked to host various Starwood Corp, events and received outstanding reviews

-Implemented live cooking demonstrations and classes for teambuilding, live TV, CEO’s of various corporations.

-Received 100% compliance with local Health Dept on the overall culinary standers

-Achieved highest Eco Sure score to date for the New England Region in both banquetkitchen 96 and restaurant kitchen 93

Assisted in the design of additional 30,000sq ft of meeting space along with a new banquet kitchen in the north wing of the Hotel.

Leading the downtown Starwood properties in overall profit of food and beverage.

– Attended the food and beverage University training.

THE SHERATON PARSIPPANY, Parsippany, New Jersey (Starwood Hotel) 03/04-04/06

Executive Chef for a 370-room hotel with a banquet facility capacity of 40,000 sq ftManage all food related functions within the hotel. Oversee three meal restaurant, room service, hotel bar, stewarding and receiving. Updating all banquet and restaurant menus to meet current trends. Maintain respectful and friendly working relationship with vendors and associates. Maintaining and exceeding company standards on sanitation and food quality. Establishing a positive working environment while training culinary staff. Achieved one of the best ASI score in the region. Created externship program with the Culinary Institute of America. Implemented team-building “ready-set-cook” program with outside companies.

TASKFORCE –Sheraton New York and Tower Sales Rally March 2005

-Westin Essex House April 2005

-Assisting corporate Chef on Taskforce to various Starwood Hotels, creating Italian concept for new opening Hotel, And assisted with the launch of Low- Carb for the Starwood hotels

-Develop new innovative ideas with various restaurants and catering halls providing Culinary Consultation.

-Developed Mike’s Deli takeout in Yankee Stadium for Arthur avenue caterers located in Bronx NY.

THE SHERATON WOODBRIDGE CENTER, Iselin, New Jersey (Starwood Franchised Hotel) 03/03-03/04

Executive Chef for a 309-room hotel with a banquet facility capacity of 20,000 sq ft. Oversaw 30 associates 4 direct reports, two outlets, room service, hotel bar, stewarding and receiving. Updated and diversified all outlet and banquet menus. Both Woodbridge Steakhouse and Allen’s Restaurant received three stars by New Jersey’s Star Ledger. Received highest culinary and guest ASI scores. Improved food quality and maintained consistency among the food & beverage department.

THE WESTIN LAX, Los Angeles, California (Starwood Hotels) 3/02-12/02

Executive Chef for a 742-room hotel with 50,000 sq. ft. of meeting space.Achieve 97% approval on employee survey. Oversaw 40 associates 6 direct reports, two outlets room service and banquets. Maintain below company food cost average while being recognized as the highest quality food in a Los Angeles convention and airport hotel.

ST. REGIS HOTEL RESORT & SPA, Dana Point, California (Starwood Hotels) 8/01-03/02

Opening Chef de Cuisine for a 402-room, 60,000 sq ft of meeting space 5 stars, 5 diamond resort. Work cohesively with culinary managers and team to implement and set standards for brand new first class hotel. Assisted in creating menus and trained staff for a 3 million dollar monthly operation.


HYATT REGENCY KAUAI RESORT & SPA, Poipu, Kauai (Hyatt Hotels) 3/00-8/01

Chef de Cuisine for a 602-room resort, listed as one of the premier resorts in the world.60,000 sq ft of meeting space. Oversaw banquets and concentrated in two fine dining restaurants. Dondero’s, a 150 seat Northern Italian restaurant, was rated one of the top ten Italian restaurants in the islands of Hawaii. Tidepools, a 200 seat Pacific Rim restaurant, specialized in local Hawaiian and Asian flavors. Responsible for creating and updating menus, training and direction of kitchen staff, promotion of restaurants and guest satisfaction.

HYATT WEST HOLLYWOOD, Los Angeles, California (Hyatt Hotels) 6/98-3/00

Executive Chef for a 262 room hotel. Created an Italian concept restaurant “Tramonto on the Strip” serviced a banquet facility with a capacity of 800 people. Designed food & beverage operation as a significant member of re-opening team, following a 10-million dollar renovation. Prepared customized banquet menus for local clientele. Established an externship program with various culinary schools.



Executive Chef in a leading New Jersey restaurant specializing in northern Italian cuisine. Recreated menu with a modern European influence. Managed and trained kitchen staff. Created catering menus and innovative daily specials.


Sous Chef in a top New York City restaurant specializing in northern Italian cuisine. Worked as backup to Chef Salvatore Musso.


Restaurant chef and manager –for a 150 seat Italian bistro earned three out of four stars in Zagat’s survey

  • Earned award for best restaurant in Hudson Valley

LA TAVERNA, Perugia, Italy

Worked in restaurant given 2 stars by the Michelin Guide of Italy. Worked as a backup to Chef Claudio Brugalossi. Specialized in Northern Italian Cuisine.


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