Neall Bailey

Executive Chef @Eau Resort & Spa

Palm Beach Gardens, FL, US
EMAILS
n••••••••@eaupalmbeach.com
MOBILE NUMBERS
+12•••••••39

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WORK HISTORY

Oct 2019 — Present

Executive Chef @Eau Resort & Spa

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Lantana, FL, US

I direct the vision, strategy, and operations of all culinary operations at the Eau Palm Beach Resort & Spa, a Forbes 5-Star luxury resort with an award-winning spa. Responsible for managing a $20M operating budget with leadership oversight for a 30-60-person team, I create a seasonal menu with locally sourced food across an array of dining experiences. Working cross-functionally to inspire a collaborative and supportive environment, together we focus on delivering positive experiences for customers and employees alike. Some of the key achievements in the role include, responsible for all culinary operations systems, processes, and operations, achieving a site 5-Star rating. Most notably, I was able minimized impact during the Covid-19 shutdown by overhauling our equipment, training, operational, and strategic infrastructure, and integrated outlet improvements during the closure. Then I carefully managing the culinary reopening processes phasing in our limited staff. I am happy to report that we have generated increased YoY profits and hit budget labor targets despite volume reductions.

EDUCATION

N/A

Vancouver Community College (VCC)

Culinary Arts, Culinary

SKILLS

CateringBanquetsGuest Service ManagementHotelsPre-Opening ExperienceMenu EngineeringResortsBusiness StrategyCuisineFood & BeverageManagementRestaurantPre-OpeningHospitality IndustryRooms DivisionRecipesItalian CuisineMediterraneanLeadershipCulinary SkillsFine DiningRestaurantsHotel ManagementBusiness ManagementMenu DevelopmentMicrosCulinary ManagementHospitalityHospitality ManagementCulinaryMenu Costing

ABOUT NEALL BAILEY

I am a Culinary Executive with a passion for delivering gourmet culinary experiences. A creative thinker with high quality standards, I enjoy delivering savory, market-fresh food across an array of luxury dining locations from casual to elegant. My menus offer seasonal farm-to-fork ingredients that delight diverse palates. Scaling business growth through culinary operations, restaurant management, food quality, team leadership, budget management, and food safety, I am a collaborative leader with success in high-volume settings. Able to motivates and mentor team members for unprecedented success, I infuse a culture of quality, teamwork, and service.

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