Walter Zuromski

About Walter Zuromski

Walter is a highly successful and diverse hospitality executive an accomplished Executive Chef, having worked in this capacity at luxury 4 star hotels, restaurants and multi-unit environments for over 25 years. Chef Zuromski is a seasoned veteran of the kitchen. Founder President - Culinary Director of “Chef Services Group, Inc.\" Walter has diversified his hospitality and culinary talents to guide his unique blend of industry resources to assist his clients in the following market segments. Manufacturing, distributor sales, contract food service, restaurants, private clubs and restaurant chains, signature brands-food courts, culinary food service training, fine dinning restaurants, catering, pastry and bread bakeries. Walter is an accomplished and successful product developer and formulator, further accomplished in working with manufactures to develop and launch new products for retail sales and restaurant chains/multi-unit environments from ideation to gold-standard product development to commercialization.Specialties: Food Service operations, culinary expert accomplished in the management of product development, facilities design, operations management, new openings, product tests & rollout, training, manufacturing, distribution/sales, purchasing, market research, business development and brand management as it applies to the multi-unit environment.

Experience

1. Culinary Director - Food Innovation Research & Development

   Chef Services Group, Inc

   May 1995 — Present

   A national professional consulting company that offers consulting services to the hospitality industry, hotels, casinos, food manufacturing, processing and distribution companies, restaurant chains, independent food service operators and contract feeders. Assist product manufacturers with culinary presentations of there products to their National Accounts working on projects with American Pride Seafood to call on Bahama Breeze and Long John Silvers as well there retail customers Wegmens and Costco. We work with Richelieu Foods to assist and design culinary tastings to Del Taco and Taco Cabana as well several other ideation presentations. Project Management Responsibilities include: Develop proposals outlining project deliverable outcomes and timelines with fee and project cost scheduling to clients, for multi-million dollar projects and companies. Manage internal as well as external resources maintaining structured time lines overseeing and coordinating meetings, supervising all aspects of project deliverables.Supervise and manage professional teams that consists of: graphic design, architect, chef, marketing manager, and unit level and area managers. Develop and manage all budgetary goals related to the project deliverables.PARTIAL CLIENT: Red Arrow, USA TIC GUMS Harvard University Papa Gino\'s/D\'angelos Rare Hospitality-Long Horn Nestle Prepared Foods Compass/Chart-well\'s New Seabury Club BUCU Burger The Cheesecake Factory Slade Gorton Seafood\'s Fresh City J&G Foods Spoon & Cellar Restaurant (Rolling Hills Hospitality) American Pride Seafood\'s

Education

• Johnson & Wales University

  BS, Food Service Management

  1974 — 1976

• The Culinary Institute of America

  AOS, Culinary Arts

  1972 — 1974

Skills

• Recipes
• Ingredients
• Trade Show Event Management
• Nutrition
• Cuisine
• Servsafe
• Food Industry
• Sauces
• Executive Chef
• Bakery
• Restaurant Management
• Recipe Development/Testing
• Seafood
• Culinary Management
• Culinary Education
• Sous Vide Technique/Development & Training
• Food Quality
• Menu Costing
• Food & Beverage
• Gourmet
• Hospitality
• Purchasing
• Food Service
• Food Science / Food Technology
• Culinary Skills
• Baking
• Event Management
• Cook Chill Process/Commissary Consultation
• Banquets
• Formulation
• Food Safety
• Catering
• Wine
• Nutrition Nlea Labeling
• Food Science
• Hotels
• Menu Development
• Sanitation
• Fine Dining
• Haccp