About Chef

Jesus G. Lorenzo

                                        CAREER PROFILE

A respected leader and hospitality professional, Jesus G. Lorenzo has successfully managed food and beverage in casino, country clubs, hotel, resorts, private schools, University, convention center, entertainment venue  in domestic markets. His back ground includes operating budgets in excess of $ 25 M, experienced chef in international cuisine, Cajun cuisine, southern cuisine, French cuisine, Italian cuisine, Mexican cuisine, Middle Eastern cuisine, Latin American cuisine, and Asian Cuisines. Jesus’s have done renovations, improving existing operations, openings of restaurants, country clubs, hotel openings, casino openings, multi outlet opening, marketing, financial administration of food and beverage, concept development and implementation, execution at all levels in food and beverage.

Prior to 2000 Jesus’s hand-on, progressive experience in developing company in new and existing construction clean-up and FFE for hotels brands such as Marriot, La Quinta, Days Inn, Luxury apartments and commercial office buildings. He also work as a Culinary Lab Instructor at Conrad N. Hilton College of Hotel and Restaurant Management were he develop under graduate and graduate students in Culinary Arts. His track record of managing complex operations, single, multi-unit, growing revenues, realizing profit, developing management teams and students.  Include major facility openings, renovations, and turnaround in food and beverage operations.

At Sac & Fox Casino he played a major role in laying out the foundation for food and beverage by rolling out liquor on the gaming floor and holding the casino liquor license.

In 2002 he joined Casino of the Sun and Casino Del Sol to develop the existing casino Food and Beverage and open the New Casino.

In 2003 he join Intercontinental Hotel Houston Galleria where he was instrumental in the oversight of banquets and special events such as Super Bowl XXXVIII New England Patriots training camp and winning party for 3500 VIP guest, he also did dignitaries and political leaders from around the world.

In 2004 he joined Isle of Capri casino Lake Charles where he develop and implemented menus for all food and beverage outlets, creation and incorporation of recipe book for each outlet, training manuals, purchasing requirements for the food and beverage operation.

In 2006 he joined Paragon Casino Resort where he developed new menus for all the food outlets and was instrumental in designing and development of the casino food and beverage expansion.

In 2008 he open Chef Lorenzo LLC where he develop sauces and spice blends that were sold in supermarket such as Whole Foods, HEB Supermarket, Fiesta Supermarket in the Texas Market.

In 2011 he Joined Harllow’s Casino Resort ( a Churchill Down Company) where he develop and implemented menus for all food and beverage outlets, creation and incorporation of recipe book for each outlet, training manuals, purchasing requirements for the food and beverage operation. Due to an act of God in the Mississippi river he was recruited by Osage Casino where he was instrumental in developing all of the food and beverage concepts for seven casinos, he did pre-opening for two casinos and remodel two other casinos. He also develop food product that were sold to major food vendor such as Sysco, US Foods, Ben E. Keith, and Performance Food Service.

In 2015 he Joined Compass Group and work for the Flik Sector (private school) where he develop and implemented menus for the students meal plans, creation and incorporation of recipe books, training manuals, and purchasing requirements for the food operation.

At the later part of 2015 he was recruited by Sodexo to work at Prairie View A&M University as the Executive Chef where he is currently developing menus for all the food and beverage operations, he is also serve 4000 students on a daily meal plan, in addition to developing menus for the New football stadium, new restaurant and the new coffee shop.

Jesus’s is a highly skill Executive Chef (Certified by American Culinary Federation ) with proven experience in the Hospitality Industry, and proven experiences in restaurants, country clubs, hotel, private school, University, hotel openings, food manufacturing, and casinos, I believe his talent will enable him to excel as an Executive Chef with  your (company).

With more than 25 years of combined experience in the Hospitality Industry, he developed the type of skills that are particularly effective in satisfying guest expectations, increasing food and beverage revenue, and guest satisfaction.

In addition to managing the culinary staff for optimal performance, he understands the industry, guest needs, and expectations.  As a result, he has the ability to increase sales and profits while satisfying the guest needs and wants.