Frank Ziegler

About Frank Ziegler

With over six years as Corporate Chef at Little Hen, I specialize in multi-unit culinary management and operations, bringing a wealth of hospitality expertise to the table. Certified as a ServSafe Manager and holding a Master in Essentials of Hospitality Management and Hospitality Marketing from Cornell University, I focus on optimizing operational efficiency and fostering a culture of quality and consistency. My career spans diverse leadership roles in luxury hospitality, including oversight of large-scale facilities, staff training, and performance improvement. I am committed to mentoring culinary teams, driving strategic process enhancements, and delivering exceptional dining experiences that align with business objectives. My focus is on creating collaborative environments that enhance team growth and operational success.

Experience

1. Corporate Chef - Director of Operations

   Little Hen

   Dec 2019 — Present · US

Education

• Lycee CFA Storck

  CAP, Hospitality-Culinary

  1985 — 1987

Skills

• Food & Beverage
• Gourmet
• Pre-Opening
• Banquets
• Wine
• Banquet Operations
• Menu Development
• Opening Hotels
• Hotel Management
• Hotels
• Revenue Analysis
• Pre-Opening Experience
• Menu Engineering
• Culinary Management
• Cuisine
• Restaurants
• Mediterranean Cuisine
• Recipes
• Italian Cuisine
• Mediterranean
• Hospitality
• Resorts
• Restaurant Management
• Micros
• Fine Dining
• Catering
• Team Building
• Culinary Skills
• Food
• Pastry
• Food Quality
• Yield Management
• Cooking
• Hospitality Industry
• Hospitality Management
• Recipe Development