Leon Teow, CEC
Executive Chef
Leon Teow, CEC
Career in the art of culinary and management for over twenty eight years. Strong leadership and hands-on management style combined with interpersonal and team-building skills. Significant contributor to cost reductions and profit growth through productivity, operational efficiencies, and quality improvements.
2023 - Present
EXECUTIVE CHEF
Amway Grand Plaza Hotel
Grand Rapids, Michigan
Oversee daily culinary operations of this 656-room hotel with 4 restaurants.
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47,120 sq. ft meeting space and 250,000 Sq. ft. of DeVos Place Convention/event space.
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Executed over 20 wedding per year and a budget of $35 million in F&B.
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Oversee 7 different outlets
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Plan menus and create innovative food selections for Hotel meeting space and DeVos Place Convention. Oversee all details to ensure quality.
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Set Standards for food and kitchen operations. Leading a team of 15 Managers and 140 Team Members.
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Monitor and reviewed food cost and labor budget.
2021 - 2023
DIRECTOR OF CULINARY OPERATIONS
The Club at The ArrowCreek
Reno, Nevada
Oversee culinary operation
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Newly 60 million dollar renovation of entire Food and Beverage outlets including 240 seat restaurant, 300 seat poolside restaurant, two bars, coffee shop, 13,000 square foot pavilion, and 5,500 square foot ballroom
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Pre-opening team, building new concert for Club as per owner’s direction to elevate food and beverage to rise above other club options.
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Club currently has over one thousand members
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Set Standards for food and kitchen operations.
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Sourcing new vendors, products and educating quality standards
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Conduct performance evaluations, motivate staff, and provide opportunities for advancement.
2011 - 2021
EXECUTIVE CHEF
The Portofino Bay Hotel, Universal Orlando, Florida
The Loews Hotels Company
Oversee daily culinary operations of this 755 room hotel with 6 restaurants.
• 75,000 sq. ft meeting space and 30,000 Sq. ft. of outdoor event space.
• Executed over 40 wedding per year and a budget of $25 million in F&B.
• Plan menus and create innovative food selections. Oversee all details to ensure quality.
• Set Standards for food and kitchen operations.
• Monitor and reviewed food cost and labor budget.
• Conduct performance evaluations, motivate staffs, and provide opportunities for advancement.
2010 - present
2010 - present
2009 - 2011
EXECUTIVE CHEF
The InterContinental Hotel Group
Orlando, Florida
Pre-opening Executive Team, oversee all culinary operation of this newly open 335 rooms Hotel in Disney Property.
• Outlet, Wedding and Banquet Menu Planning, food cost, labor, purchasing of equipments, chinaware and training manual implement.
• Set up new Banquet and Restaurants concept and standard
• Establish new account and relationship with quality commitment, certify local purveyor.
2007 - 2009
EXECUTIVE CHEF/FOOD AND BEVERAGE DIRECTOR
Mona Lisa Hotel, Celebration, Florida
The Graves World Hotel Management
Pre-opening executive team, oversee all Food and Beverage operations of this 350 guest rooms and 2 Restaurants and Banquet.
• Menu Planning, food cost, labor, purchasing of equipments, chinaware and training manual implement.
• Set up new Banquet and Restaurant concept and standard
• Hiring, planning and organizing the concept for the Food & Beverage Department.
• Establish new account and relationship with quality commitment, certify local purveyor.
• Implement standards for Food and Beverage operations
2006 - 2007
EXECUTIVE SOUS CHEF
The West Paces Hotel Group
Daufuskie Resort and Breath Spa, Hilton Head, South Carolina
Oversaw daily culinary operations of this 75 room hotel, 48 villas, 35 cottages and 3 restaurants.
• 21,000 sq. ft meeting space and 30,000 Sq. ft. of outdoor event space.
• Executed over 90 wedding per year and a budget of $5.5 million in F&B.
• Plan menus and create innovative food selections. Oversee all details to ensure quality.
• Set Standards for food and kitchen operations.
• Monitor and reviewed food cost and labor budget.
• Conduct performance evaluations, motivate staffs, and provide opportunities for advancement.
2001 - 2006
EXECUTIVE SOUS CHEF
The Ritz-Carlton Golf Resort, Naples, Florida
Hired as opening team for this 295 guest rooms resort with 2 restaurants.
• Winning of AAA 5 diamond and Mobil 4 star first year opening.
• $12.75 million in F&B Revenue, Exceed overall F&B department profit of 18.6%.
• Certify company QSP interview analyst, hire, train, and schedule and supervise a kitchen staff of 40.
• Managed entire kitchen operation, responsible for labor and productivity including Tuscan-inspired restaurant-Lemonia, The poolside Grill, In-Room Dining, and Banquet.
• Monitored and reviewed department labor budget; supported by Labor Management System in place to manage day-to-day payroll.
• Continuous improvement – voted “Best Brunch” by Naples Illustrated in 2003 and 2004
• Task force team during the opening of The Ritz-Carlton South Beach, Florida, 2004.
1997 - 2001
GARDE MANGER CHEF
The Ritz-Carlton Amelia Island, Fernandina Beach, Florida
Managed a staff of 14 cooks. Responsible for interpersonal management skills, training, cost as well as sanitation of the Garde Manger Kitchen. Responsible for the precision and detail of the food presented by the Garde Manger department, duties also included ice-carving and vegetables carvings of this 553 room’s hotel.
**Task force team during the opening of The Ritz-Carlton Rose Hall, Jamaica, 1998
1991 - 1997
RESTAURANT CHEF DE CUISINE
Fortune Garden Restaurant, Teaneck, New Jersey
Handled menu planning, cooking, and station work with an eye toward quality, variety, and availability of seasonal foods. Managed the entire kitchen operation of this 152 seat restaurant including recipe development, food cost, inventory control, purchasing as well as sanitation for the kitchen. Responsible for the precision and detail of all food products, including Asian Cuisine, Sushi Bar, and Pacific Rim Fusion.
1990 - 1991
CHEF DE PARTIE- PASTRY
The Southampton Princess Hotel, Bermuda
As assistant to Pastry Sous Chef, responsible for all production of pastry needs for breakfast, lunch,
dinner and banquet functions of this 593 room hotel.
1988 - 1990
DEMI CHEF
The Penang Mutiara Beach Resort, Penang Island, Malaysia
The Mandarin Hotel Group
600 Rooms Resort, At a 24-hr café restaurant, duties covered the full range of cold and hot food selections with emphasis on continental, local Malaysia, and Chinese Cuisine.
1986 - 1988
APPRENTICE COOK/COMMIS COOK
The Golden Sands Beach Resort, Penang Island, Malaysia
The Shangri-La Hotel
Learned and trained in all areas of food production and preparation, including the execution of ice carving and a variety of cooking techniques, while ensuring the prepared food met the health and safety regulations on the island.
EDUCATION
Penang Art School, Malaysia 1987
Advance Bread Baking, Culinary Institute of America 1999
Mediterranean Cuisine, Culinary Institute of America 1998
Wedding Cake, Culinary Institute of America 1996
Garde Manger, Culinary Institute of America 1996
PROFESSIONAL AFFILIATIONS
America Culinary Federation (ACF)
National Certificate:
National ServeSafe Food Certificate
Certified Executive Chef (CEC) (American Culinary Federation))