Vincent Lamonte
Executive Chef
- Role
- Executive Chef at Westin Hotels & Resorts
- Location
- Washington, DC, US
- LinkedIn followers
- 500 followers
About Vincent Lamonte
My philosophy is simple…Great food and service equals true success and is the essence of what I believe.To achieve this, one must reach beyond the narrow definition and commonly held perception that when opportunity meets preparation it will equal success. Defined as true success it requires core values that are instincts which are understood, believed in and practiced every day resulting in the virtues of genuine harmony…of excellence…of a capacity to enjoy true success!To obtain true success, what is needed is a clear conception of what is wanted, a strong but quiet confidence to attain that goal, focused concentration, fortitude for hard work, unyielding determination and a stubborn consistency in pursuit of it, finally, the power of inspired passion and a shared commitment are the glue that will hold a common vision together.A leader and a team armed with this philosophy is an unconquered army!
Experience
Executive Chef
Feb 2022 — Present · DC, US
Responsible for all food and food related activities.
Education
National Restaurant Association
ServSafe Certified Food Protection Manager, Culinary Arts/Chef Training
2013
Southeastern Louisiana University
Associates of Arts (B.A.), Communication and Media Studies
1990 — 2003
National Restaurant Association
Certified Executive Chef, Culinary Arts/Chef Training
2013
Montgomery County Health Department
Food Service Certified, Culinary Arts/Chef Training
2013
American Culinary Federation
Chef Certification Nutrition, Supervision, C.E.C., Culinary Arts/Chef Training
2006
American Culinary Federation
Chef Certification Supervision
2005
Culinary Institute of America
Certificate of Completion Pro chef Best of Asia Seminar, Culinary Arts/Chef Training
2002
The Culinary Institute of America
Associate of Arts (A.A.), Culinary Arts/Chef Training
1989 — 1990
Virginia Beach Virginia Public Health Department
Food Service Certified, Culinary Arts/Chef Training
2011
Ecole des Arts Culinaires et de L'Hôtellerie de Lyon-France
5-wk Cuisine, Culture & la grande tradition classique program, Culinary Arts/Chef Training
1990 — 1990
International HACCP Alliance
HACCP certified, Culinary Arts/Chef Training
2005
Skills
- Cooking
- Hospitality Industry
- Revenue Analysis
- Operations Management
- Haccp
- System Monitoring
- Food & Beverage
- Gourmet
- Culinary Skills
- Hotels
- Pre-Opening
- Training
- Wine
- Banquet Operations
- Budget Process
- Culinary Management
- Cuisine
- Food Quality
- Menu Costing
- Guest Service Management
- Yield Management
- Hospitality
- Hygiene
- Rooms Division
- Recipes
- Italian Cuisine
- Front Office
- Food
- Pastry
- Fine Dining
- Restaurant Management
- Food Cost Management
- Hospitality Management
- Food Safety
- Resorts
- Restaurants
- Chef
- Mediterranean
- Banquets
- Menu Development
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