Executive Chef
James Wierzelewski
Web site: http://www.chefjw.com E-mail: james@chefjw.com
PROFILE
I am an Executive Chef with over 20 years of accomplished experience. I've been
fortunate to have worked directly with some of the world's leading hotels.
These industry leaders include:
 Harrods in London England
 Shangri-La Hotels Malaysia
 Hyatt Hotels International 8 different Hotels in total
 Regent Hotels USA
 Hilton International Bangkok
 Fairmont Hotels and Resorts Chicago
 New York Marriott Marquis
 Four Seasons Hotel Chicago
I am well-versed and experienced in the daily operations of the food and beverage
division as well as recognized in the industry for my abilities to set and lead market
trends. My background represents a cutting-edge sensibility and unwavering commitment
to quality. I am one of those rare ‘hands on’ Chefs who works closely with his staff in
managing the day-to-day operations.
Core professional strengths:
o I possess a good blend of experience in both "high end boutique" and "full size hotels" in the capacity as
Executive Chef
o Extensive experience in opening new restaurants, hotels and resorts: I’ve opened 7 hotels in total over
the past 18 years, coinciding with dozens of new restaurant concepts
o Over 11 years of working experience overseas in Europe and Asia has added a new dimension to my
cooking style, with an understanding and appreciation for the management style, cuisines, and cultural
backgrounds of the countries in which I've lived and worked
o Extensive experience working in “Union” hotels in the following cities:
San Francisco, Chicago, Hawaii, London and New York
o I have worked directly with and for some of the world's leading and Award-Winning chefs: Chef Roland
Durand, 2 Michelin stars, restaurant "Le Pre Catelan" in Paris, Chef Michel Husser, 2 Michelin stars,
restaurant "Le Cerf" in Marlenheim, Alsace, Chef Jean Pierre Delesderrier, 1 Michelin star, restaurant
"Les Cepages" near Geneva, Chef Pierre Lecoutre, 1 Michelin star, restaurant "L'Atlantide" in Nantes,
France, Chef Freddy Van de Casserie, 2 Michelin stars, restaurant "La Villa Lorraine" in Belgium, Chef
Pierre Fonteyne, Ma”tre Cuisinier de Belgique
It is my belief that food should be simple enough to be understood, yet unique enough to be marketable…
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EXPERIENCE
HARRODS London UK
www.harrods.com
August 2008 to Present Position
Executive Chef
Managing The World Renowned Food Halls, along with 28 Restaurants, Banquets and
Catering for the “World’s most famous store” which occupies a 4.5-acre site and has over
one million square feet of selling space in over 330 departments. The Food Halls - is the
piece de resistance of Harrods, situated in the opulent surroundings of Knightsbridge in
central London. Working directly for the Chairman Mohamed Al Fayed, whose drive for
excellence has continued to add to the historic tradition of Harrods since 1985. I oversee
and manage 145 culinarians producing annual revenues over 75 million Sterling Pounds
of Food and Beverage.
NEW YORK MARQUIS Times Square / Marriott International Hotels and Resorts
www.nymarriottmarquis.com
March 2007 – May 2008
Executive Chef
In the heart of “Times Square”- this world class New York City hotel has 2000 guest
rooms, 6 hotel restaurants and lounges, over 120,000 feet of meeting and banquet space.
Hotel annual revenues were over $334 million USD of which Food and Beverage was
over $120 million USD. I oversaw a staff of 260 culinarians and stewards.
NORWEGIAN CRUISE LINES - CORPORATE OFFICE - / Miami, Florida
www.ncl.com
Sept 2006 – Feb 2007
Corporate Executive Chef
 I was hired to play a lead roll in the development of 12 free standing restaurants for the
roll out of NCL’s newest ship “The Pearl,” I was involved in creating the following
Specialty Restaurant concepts: Tex-Mex, Latin/Tapas, Steak House, Noodle Bar, Sushi
Bar, Teppanyaki, Italian, Action Station- Buffet Concept, Sports Bars and Three-meal
concept.
 Advised on food product and equipment specifications.
 Provided important quantitative data regarding gross sales and revenue, capital, research
and development expenditures.
 Monitored a food item consumption system that allows corporate purchasing to dictate
ingredients and quantities to be delivered to each vessel.
 Ensured maximum efficiency in the performance of Executive Chefs and Culinary Staff
by suggesting and developing training methods to improve their efficiency, productivity
and performance.
 Monitored manning reports, meal counts, food cost budgets, results on guest satisfaction
ratings and other reports that are required by the Corp. Food & Beverage Division.
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HOTEL VICTOR / VIX RESTAURANT / South Beach, Florida - Hyatt Hotels and Resorts
www.hotelvictorsouthbeach.com
Feb 2004 – Sept 2006
Executive Chef
I was given the opportunity to play a key role in the development and rollout of Hyatt's
newest hotel brand, The Hotel Victor. This Boutique Hotel has 91 Suites. The build
out/construction cost for this high end boutique 91 room hotel was over $100 million
dollars. This was my 4th new hotel opening in my 11 years of service with Hyatt Hotels.
My roll included all of the details associated with the development of the food and
beverage program for this new hotel. Their featured restaurant "Vix" is surrounded by a
strong buzz, over the debut of internationally renowned designer Jacques Garcia. Vix
Restaurant, which has gained national recognition, features "my culturally inspired
cuisine”. Please see my press kit or web site at www.chefjw.com for more insight into the
awards and accolades.
HYATT HOTELS / Hyatt International and Hyatt Domestic
I worked for Hyatt for a total of 11 years: June 1983 – Feb 2006 “intermittent”
Executive Chef
Hyatt recognized the importance of the free-standing restaurant concept and leveraged
me to open 4 new hotels and 11 new restaurant concepts for the below listed Hyatt
properties. This was during a huge growth phase for the Hyatt brand, and my expertise
was tapped to work at several locations, including Hyatt Regency Saipan, Hyatt Regency
Waikiki, Hyatt Newport Beach, Hyatt Regency Scottsdale, Grand Hyatt San
Francisco, Park Hyatt Chicago, Hotel Victor in South Beach, Florida and Hyatt
Regency Sacramento.
FAIRMONT HOTELS AND RESORTS / Chicago, Illinois
www.ariachicago.com
Feb 2002 - Feb 2004
Executive Chef
At this 692-room hotel I was responsible for repositioning its food and beverage
operation hotel-wide, which included developing a signature restaurant concept, Aria.
The critically acclaimed 98-seat restaurant hit the Chicago cuisine scene with a splash in
April 2002. The 2003 Zagat Survey rated Aria "exceptional," and Chicago Magazine
named it one of Chicago's Top 20 Restaurants of 2003. This restaurant, which serves
"culturally inspired, comfortably American" cuisine, is a concept that radiates who I am a culinary innovator trained in several diverse international cuisines. In the kitchen, I am
a “hands– on” chef who works closely with his staff, managing the day-to-day
operations.
 Helped to conceptualized and developed Aria, from all facets: kitchen design,
proforma analyses, equipment specifications, menu design and operational flow
 Supervised and trained a culinary and stewarding staff of 128 employees
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REGENT GRAND PALMS / Las Vegas, Nevada
(Which filed Chapter 11 and was later reflagged as a J.W. Marriot)
Oct 1998 - Apr 2000
Executive Chef
As Las Vegas was developing its reputation for excellent restaurants, Regent Hotels, the
international sister arm of Four Seasons, recruited me to launch and
manage three full-service outlets, room service and a large banquet facility. I was brought
in 14 months before the opening of the hotel to develop the restaurant
concepts. The flagship restaurant, Parian was conceptualized as a tribute to the tabletop,
incorporating international flavors in a fine-dining experience.
During my tenure at Parian, I was invited to be a guest chef at the James Beard House,
and was paired as a guest chef with Charlie Trotter at the Miraval Resort & Spa Food and
Wine Festival.
 Developed and conceptualized the Parian restaurant, proforma analyses, equipment
specifications, menu design and operational flow
 Supervised and trained a staff of 85 chefs, cooks and stewards
DISNEY CORPORATION / Anaheim, California
June 1997 - Oct 1998
Corporate Food Concept and Culinary Development for their new theme park
Due to my successes in Asia, Disney’s Corporate Office tapped my restaurant
development expertise for their California Adventure Land theme park, which opened in
2001. I was part of an 8-person team responsible for developing 24 restaurant concepts
for the park. My team was responsible for defining the cuisine style of each concept,
reviewing and approving design parameters, designating type and style of service and
developing proforma analysis for each concept. I also played a consulting role for
evaluating food and beverage operations at Disneyland, Disneyland Hotel and
Disneyland Pan Pacific Hotel. Additional responsibilities:
 Structured a sourcing and procurement strategy with the purchasing department
 Developed training materials for the food and beverage division
 Oversaw recipe and product development, from recipe cards to plate styling to food
costing. Set operational parameters such as organizational charts, storeroom
procedures, and equipment and small ware specifications
SHANGRI-LA HOTEL / Kuala Lumpur, Malaysia
July 1995 - June 1997
(2-year contract)
Executive Chef
At this award-winning 720-room hotel, I managed eight full-service outlets and a large
banquet facility with a seating capacity of 1,800. My team consisted of 190 employees.
For my work at Lafite, the property's French fine dining restaurant,
I was named "Best Chef in Malaysia" and won the Bonlac Great Chefs of Asia award.
The accolades I received at Lafite prompted many guest chef appearances around the
world at diplomatic functions, restaurants and vineyards, including Leeuwin Estates in
Australia. Additional awards included the Executive Traveler Magazine "Best Overall
Hotel in Asia 1995" and the "Golden Platter Award 1995" for the best hotel restaurant in
Asia. My culinary team also won 11 awards at the 1996 Salon Culinaire competition,
including “Best Overall”
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CORPORATE CLUBS AND RESORTS OF ASIA / Bangkok, Thailand
Jan 1994 - July 1995
(18-month contract)
Corporate Regional Executive Chef
CCA recruited me to manage the food and beverage operation for three of their
properties, CCB had about 500 guest rooms and suites: Capitol Club Bangkok, Heritage
Club Bangkok and Banker's Club Kuala Lumpur. In addition to management duties, I
opened three new restaurants in 18 months. These outlets included:
 The Washington Grill, an American fine dining restaurant
 Paulaner Brauhaus, a state-of-the-art microbrewery featuring Bavarian cuisine
 Spa, a restaurant focusing on innovative nutritional cuisine
HILTON INTERNATIONAL BANGKOK / Bangkok, Thailand
Feb 1992 - Jan 1994
(2-year contract)
Executive Chef
When I arrived at the Hilton, there were four full-service outlets and a banquet facility
seating 1,400. I revitalized the showcase restaurant, “Ma Maison” with cutting-edge
French haute cuisine. I instituted a culinary exchange program featuring seven chefs per
year; from one-to two-star Michelin rated chefs from Europe. Guest chefs included:
Roland Durand from Le Pre Catalan in Paris and Michel Husser from Le Cerf in Alsace,
France, etc. A year after my arrival, I won Golden Siam Award for best French restaurant
in Thailand for 1993. After this success, the Hilton International asked me to open three
more restaurants, including a California bistro, a Cantonese restaurant, and a pâtisserie.
My predecessor at this hotel was Peter Knipp, who went to open the renowned Raffles
Hotel Singapore.
PERSONAL
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Extensive international experience having lived overseas for a number of years
Language proficiency in kitchen Spanish and Thai
Willing to relocate to Southeast Asia, Europe, Canada, Caribbean and United States
Citizenship: United States
Birth date: May 27, 1965
Marital status: married

See references page below, and I can provide additional references upon request
REFERENCES
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RECONGNIZED HIGHLIGHTS WITH IN MY CARRER AND FOR MY CUISINE
o One of the featured chefs in 2008 for the opening ceremony of the New MGM Grand Hotel in
Foxwoods Resorts, alongside Daniel Bould, Emeril Lagasse, Mario Batali
o Hosting hotel for the New York 2007 Wine Experience with Marvin Shanken featuring guest chefs:
Charlie Trotter, Michael Mina, Emeril Lagasse, Mario Batali and Wolfgang Puck
o Was asked to develop and launch Vix Restaurant concept at the Hotel Victor in South Beach, Miami, in
February 2004 for Hyatt Hotels. This hotel is the first in the launching of their new brand of signature
boutique hotels for Hyatt
o Opening the Hotel Victor was my 4th new hotel opening in my 11 years of employment with Hyatt
Hotels
o I was featured with Marcus Samuelson of the famed restaurant Aquavit for the Miami Food & Wine
Festival in 2006
o Appeared on the Food Network cooking show with David Liebermann in 2006
o Food & Wine Magazine names Vix as one of the hottest restaurant concepts of 376 in the world, May
2006 issue
o Zagat awarded the Vix Restaurant Best New Restaurant/Newcomer 2005
o Was one of the participating chefs at the 20th Anniversary of the Masters of Food and Wine in Carmel
California 2006
o Featured chef at the James Beard House in February 2006, July 2006 and June 2001
o Featured article in Bon Appetit Magazine, January issue 2006
o Travel & Leisure awarded the Vix Restaurant the prestigious Best New Restaurant featured in the
November issue 2005
o Condé Nast UK Traveler awarded the Hotel Victor the Top 60 Hot List Best New Hotel in the World
o Received the National Restaurant Association Award/South Florida Dining Award for Best New
Restaurant 2005
o My restaurant Aria at the Fairmont Hotel was rated "exceptional" in the Zagat Survey
o Aria named one of Chicago's Top 20 Restaurants by Chicago Magazine
o Guest speaker at the Culinary Institute of America and Chicago Culinary Institute
o Paired with Chef Charlie Trotter for guest chef appearance at Miraval Resort & Spa - Food and Wine
Festival
o Named “Best Chef in Malaysia” for Lafite Restaurant
o Winner of Bonlac Great Chefs of Asia Award, as one of the top chefs in Asia
o Awarded Golden Siam Award - Best French Restaurant (Ma Maison) in Thailand
Please visit my web site for insight on my back ground and cooking style
: http://www.chefjw.com
___________________________________
I am well-versed and experienced in the daily operations of the food and beverage division as well as
recognized in the industry for my abilities to set and lead market trends. My background represents a cuttingedge sensibility and unwavering commitment to quality.
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REFERENCES
Harrods of London, UK

Matthias Kiehm / Harrods Director of Operations, hired and worked with me for two years
Mobile: 781-775-0355 Phone: 781-569-5040 Email: matthias.kiehm@mk-ghg.com

Cary Neff / Vice President, Corporate Culinary Services Morrison Management Specialists
Cellular: 520-977-9296 / Office Tel: 404-845-3314 email: cneff@iammorrison.com
Norwegian Cruise Line
 Karl Muhlberger | Vice President Food & Beverage Operations
Email: kmuhlberger@ncl.com 305 436 4399 | cell 786 301 5983
Norwegian Cruise Line® 7665 Corporate Center Drive | Miami FL 33126
Hyatt Hotels Corporation
 Janos Kiss – Previous Assistant V.P. of Food & Beverage/Corporate Chef, Hyatt Corporation, Chicago,
Illinois 312-925-5109 / his assistant is Maria at 708-261-1340. He was responsible for my various
placements at Hyatt Hotels. email janoskiss@sbcglobal.net
 George Vizer – Previous VP of Food and Beverage Hyatt Corporation, Chicago, Illinois 312-528-4081
Fairmont Hotels and Resorts
 Kevin Frid – Area Vice President – Previously my General Manager at Fairmont Chicago Kevin.Frid@frhi.com or kevin.frid@fairmont.com - 416 874 2550
Regent Hotels/Resort at Summerlin
 Brian McMullen - Former President, Regent Hotels Las Vegas, Seven Circle Resorts.
Mr. McMullen was personally involved in my selection, and was my direct report for the daily
performance of the hotel and restaurant. 702-743-5520, 702-795-8080
Shangri-La Hotels
 Omer Kaddouri – Former Director of Food & Beverage, Shangri-la Hotel, K.L. Now General Manager and
Senior VP for Aba Albustan Rotana Hotel – Abu Dhabi – UAE Tel: +971 2 6444412 – 971 4 282 0000
Email: omer.kaddouri@rotana.com or head.office@rotana.com
 Nigel Grocock – - General Manager Sentosa Hotel in Singapore, Former General Manager, Shangri-la
Hotel, K.L.+ 65 62750331
Additional references upon request
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