Aaron Foster
Bangkok
Summary
Experienced hospitality professional with a strong track record leading top F&B operations for prestigious hotels, renowned chefs, and prominent restaurant groups across South East Asia to North America. Dedicated to creating memorable guest experiences through effective team collaboration, seamless service, and adaptability to evolving needs. Highly skilled in menu development, food safety, cost management, budgeting, and F&B strategy development. Recognized for reliability and consistent achievement of results in fast-paced, hyper-competitive, and dynamic environments.
Overview
10
10
years of professional experience
Work History
Executive Chef
The Shangri-La Bangkok
06.2024 - Current
- Overhauled hygiene programs across culinary and F&B departments, ensuring compliance with local and corporate standards
- Partnered with Engineering to implement a preventive maintenance plan and streamline the disposal of outdated equipment across F&B & Culinary
- Secured unbudgeted CAPEX for essential kitchen upgrades, enhancing overall operational efficiency
- Collaborated with the EAM F&B to allocate resources for banquet equipment improvements and small-ware replacement plans
- Designed and implemented a new concept for an Italian restaurant, transitioning to a NYC Pizza & Red Sauce theme with an integrated food and cocktail menus, Launches February 2025
- Boosted profitability in Moon Cake sales, achieving a 34.6% increase compared to the prior year which was at 12.08%
- In Top three leader for all of South East Asia for the Shangri-La Brand in Breakfast quality, Food quality scores, Profitability, & Employee Efficiency KPI's
- Implemented marketing strategies that increased foot traffic during traditionally slow periods such as weekday lunches or off-season months.
- .Conducted regular performance evaluations for all team members holding them accountable for meeting established service and performance benchmarks.
Executive Chef
Pullman King Power
08.2023 - 06.2024
- Developed and launched a 'Go Local' F&B concept, integrating local flavors and suppliers into the menus
- Introduced a comprehensive beverage program showcasing Local products used with modern cocktails and partnered with local coffee suppliers to showcase regional offerings
- Enhanced hygiene protocols and critical control points, ensuring the highest safety standards across F&B outlets
- Reduced food waste and costs by optimizing production processes for events and daily operations
- Built partnerships with local specialty producers, including vegetable farmers, cattle ranchers, and fishmongers, to highlight the best of Thai ingredients, and supporting local business
- Increased overall revenue by developing and executing strategic marketing plans for F&B outlets.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Complex Executive Chef
The InterContinental & Holiday Inn Bangkok
08.2022 - 07.2023
- Spearheaded the repositioning of the flagship InterContinental Bangkok, including rebranding four restaurants, and Buisness strategies
- Developed synergistic food and beverage menus for signature outlets, such as 'SoCal' and 'Summer Palace.'
- Modernized banquet menus to align with the demands of the local market
- Collaborated with Finance and F&B leadership to create opening and operational budgets
- Implemented ISO standards for hygiene, enhancing safety and compliance throughout all F&B operations
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed successful promotions and events to drive sales and create memorable guest experiences.
- Evaluated competitors'' offerings and industry trends, adapting the brand''s strategy to maintain its competitive edge in the market.
- Analyzed consumer trends in order to identify potential opportunities for growth or expansion within the F&B sector.
Executive Chef
W Nashville
06.2021 - 06.2022
- Opened the flagship W Hotel for the Americas, overseeing operations for two specialty restaurants, plus three outlets, banquets, IRD, and catering
- Worked with celebrity Chef Andrew Carmellini and NoHo Hospitality to develop menus, SOPs, and supplier sourcing for The Dutch and Carne Mare
- Designed innovative banquet menus, blending brand standards with Nashville’s unique culture for food & Beverage
- Collaborated with key departments on the W’s signature amenity program, enhancing the guest experience
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Successfully launched new restaurants from concept development to opening day execution, overseeing all aspects of kitchen setup and staff recruitment.
- Led a diverse team of chefs across multiple restaurant locations, fostering collaboration and consistent quality standards throughout the hotel.
- Enhanced customer satisfaction with innovative menu creation, seasonal dish updates, and attention to dietary restrictions.
Executive Chef / Acting F&B
The Miami Beach EDITION
07.2019 - 10.2020
- Successfully operated three Jean-Georges restaurants, ensuring consistent quality and open communication with the Jean-Georges and his team
- Reduced food costs by 2.1% through improved ordering systems and supplier partnerships
- Collaborated with Marriott’s corporate team to host high-profile events, including the Board of Governors’ culinary concept showcase
- Oversaw F&B department after departure of DF&B.
- Worked Closely with Jean-George Team on R&D for both Food and Beverage to be the leader in the market
- Analyzed financial reports to identify areas of opportunity for increasing profitability while managing expenses effectively within budget constraints.
- Mentored junior team members, fostering a positive work environment that promoted professional growth and employee retention.
- Increased guest loyalty by consistently providing exceptional service standards and memorable dining experiences.
Executive Chef
The Westin Singapore
10.2014 - 06.2019
- Achieved a 100% hygiene audit score, setting a benchmark for Marriott Hotels in Singapore
- Implemented internal hygiene audits and peer reviews, fostering a culture of excellence
- Ensured accurate financial reporting by meticulously monitoring daily sales records and reconciling discrepancies promptly when necessary.
- Managed a high-performing team, providing training and mentoring to ensure consistently excellent service.
- Actively contributed in designing an aesthetically appealing dining area that elevated the overall ambiance of the restaurant, attracting more guests.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
Education
Associate of Arts - Culinary Management
Niagara College
Niagara On The Lake, Ontario, Canada 04-2002
Skills
- Strategic F&B Concept Development
- Budget Management and CAPEX Planning
- Team Leadership and Training
- Supplier Relationship Management
- Hygiene and Safety Compliance
- Menu Engineering and Profitability Optimization
- Strong work ethic
- Hospitality service expertise
- Hiring, training, and development
- Customer service
Awardsandcommittees
- Westin Singapore Michelin Guide recommended, 01/01/16
- Culinary and Hygiene Lead Trainer for the opening countdown Courtyard by Marriott Novena Singapore, 10/01/17
- Best Restaurant RedSky, 01/01/10
- Best Chef Bangkok, 01/01/09
- Best Chef Bangkok, 01/01/10
- Best New Restaurant RedSky, 01/01/09
- Best Steak House 55 Fine Steaks and Wine, 01/01/09
- Member of Marriott AP chef advisory board for Singapore, Malaysia and Maldives
- Member of Advisory Committee for the Culinary program at The Canadian Food and Wine Institute at Niagara College
- Culinary Council Westin Hotel APEC menu development ongoing
- Head of Hygiene Council for Marriott Hotels in Singapore
Timeline
Executive Chef
The Shangri-La Bangkok
06.2024 - Current
Executive Chef
Pullman King Power
08.2023 - 06.2024
Complex Executive Chef
The InterContinental & Holiday Inn Bangkok
08.2022 - 07.2023
Executive Chef
W Nashville
06.2021 - 06.2022
Executive Chef / Acting F&B
The Miami Beach EDITION
07.2019 - 10.2020
Executive Chef
The Westin Singapore
10.2014 - 06.2019
Associate of Arts - Culinary Management
Niagara College
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