Thorsten Leighty

Director of Food & Beverage Executive Chef @New Orleans Marriott

New Orleans, LA, US
MOBILE NUMBERS
+91 *********19

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WORK HISTORY

Nov 2024 — Present

Director of Food & Beverage Executive Chef @New Orleans Marriott

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Executive Food & Beverage leader overseeing all F&B operations at a convention hotel generating $33M+ in annual revenue. • Lead strategic and operational performance across 7 outlets and sq. ft. of event space, aligning culinary, beverage, and service execution with profitability targets and brand standards. • Direct a leadership team of 18 managers and 100+ associates, building accountability, succession planning, and a high-performance service culture. • Drive revenue activation, cost optimization, and labor performance in a complex, high-volume convention environment. • Oversee large-scale banquet and catering operations, ensuring seamless execution for citywide events and major group business. • Partner cross-functionally with Sales, Revenue Management, and Rooms leadership to maximize capture, elevate guest satisfaction, and strengthen overall asset performance. • Champion guest experience strategy, operational efficiency, and financial discipline across all food and beverage platforms.

EDUCATION

1991 — 1994

Culinary Apprenticeship, 4-year: European and International Cuisine

Hotel Nassauer Hof (Wiesbaden / Germany), Leading Hotels of the World, 5-star, Culinary Arts/Chef Training

SKILLS

Food SafetyCateringCulinary ManagementFood & BeverageGourmetHotel ManagementChefMediterraneanCulinary SkillsRecipesHotelsFoodPastryBanquet OperationsFine DiningPre-Opening ExperienceMenu EngineeringRestaurantsMediterranean CuisineCuisineRestaurant ManagementMicrosHospitality ManagementHospitalityBanquetsCookingHospitality IndustryRevenue AnalysisMenu DevelopmentSanitationResortsPre-Opening

ABOUT THORSTEN LEIGHTY

Currently serving as Director of Food and Beverage | Executive Chef at the New Orleans Marriott, I’m a hospitality executive with over 20 years of experience leading high-volume food and beverage operations in luxury hotels and resorts. I oversee all F&B functions across eight outlets and large-scale banquets, managing a team of 100+ across front and back of house.I’m passionate about delivering exceptional guest experiences, building strong, engaged teams, and driving both service excellence and financial performance. My leadership style is hands-on and collaborative, with a focus on quality, consistency, and continuous improvement.

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