Summary
Overview
Work History
Education
Skills
Websites
Timeline
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Joseph Palma

Wexford,PA

Summary

Dynamic leader with a passion for developing research-based strategies that leverage the increasing intersectionality of cultural, business, and political trends to deliver economic benefit to multiple stakeholders while strengthening brand equity. Demonstrated ability to understand, balance, and blend distinct stakeholder narratives through the consideration of multiple concepts, integrating observed and theoretical cases to achieve strategically aligned success. Developed and incorporated creativity and captivating storytelling to build client engagement while balancing the need for efficiency and profit. Initiative-driven and meticulous professional who works effectively across disciplines internally and externally under both remote-work and travel conditions.

Overview

12
12
years of professional experience

Work History

VP F&B Experience & Operations

Teton Ridge
04.2023 - Current
  • Company Overview: https://www.tetonridge.com
  • Co-created strategic programs by partnering with the CEO and Founder around the inception of the Teton Ridge brand to enhance brand visibility and market penetration. Including product and experiential design along with operational F&B programs for showcase properties in Idaho and Texas.
  • Created Teton Ridge Spirits Company with 4 bespoke whiskey bottlings including fully custom packaging and strategic partnerships with Bourbon Lore, and the development of a short film as an immersive brand touchpoints
  • Initiated and oversaw proposal development of the Teton Ridge Cookbook, to be shopped to publishers in Fall 2025
  • Identified and executed due diligence on target acquisitions in the beverage alcohol space including the vetting of celebrity partners and financial proformas for a national whiskey line with industry leaders
  • Designed & operationalized new build 50,000sq ft bespoke lodge and event centers in Tetonia, Idaho including culinary, whiskey & wine list design and sourcing, creation of local partnerships, high-profile event execution, and all BOH programming.
  • Led cross-functional teams for the successful completion of major projects, resulting in increased brand engagement and client satisfaction.
  • Collaborated with legal, accounting and other professional teams to review and maintain compliance with regulations.

Programming & Operations

PRIVATE FAMILY OFFICE
10.2020 - Current
  • Drove significant evolution of Rivendale farm programming and infrastructure build-out
  • Co-developed a Wagyu/Angus program for wholesale distribution including a direct-to-consumer arm
  • Designed & opened a bespoke concessions program for a 6-court basketball facility hosting tournaments for 500+
  • Oversaw $1.5M dining facility renovation and evolution of F&B programming for Sewickley Academy, a private K-12 school.
  • Managed relationships with key stakeholders to drive alignment on business objectives.

Director, Culinary Operations, The Americas

MARRIOTT INTERNATIONAL
01.2018 - 10.2020
  • Accountable for strategic program development to drive food revenue growth and quality metrics while increasing realized house profit. Executed in-market analysis to develop on-strategy outlet positioning.
  • Developed and drove targeted, effective communication with market leaders regarding purchasing specifications and corporate program adherence, maximizing return to owners and ensuring strategic alignment.
  • Organized and executed business travel by balancing conflicting priorities in order to maximize business impact.
  • Engaged directly on a property level and by leveraging over 40 on-property market leaders through the Americas Culinary Council and in partnership with regional operations directors.
  • Led and focused internal and external stakeholders through the design, development, and execution of market-specific bespoke concepts at over 50 different properties, generating an average growth of 10% in F&B revenue by property.
  • Engaged and educated portfolio properties on multiple emerging technologies and processes designed to reduce system-wide food waste by 50% by 2025.
  • Surfaced and analyzed multiple third-party partnership opportunities for business fit and operational potential from both a brand-specific and enterprise-wide lens.
  • Developed business analysis based on property positioning, demonstrating the Marriott San Jose would be better served by bringing F&B operations in-house, rather than extending a third-party management contract with Mina Group.
  • Designed and executed F&B positioning for two Courtyard properties in San Francisco and Philadelphia as they transitioned brands to the Autograph Portfolio in late 2019 and early 2020.
  • Led review of both guest-facing and operational areas during the construction and design phases; resulted in creation of banquet and restaurant kitchens that were operationally efficient and supported market-relevant concepts.

Opening Director, Culinary Operations

ISABELLA EATERY
01.2017 - 01.2018
  • Oversaw conception, construction, and execution of a 41,000 sq ft food hall encompassing the development of 10 unique concepts. Served as key contact for contractors and REIT ownership on programming, marketing, COO issuance, and operational timelines. Developed operational budgets and costing allocation.
  • Led cross-functional teams in executing project plans aligned with corporate objectives.
  • Fostered collaborative relationships with stakeholders to support business development efforts.
  • Improved project efficiency with strategic planning, resource allocation, and time management practices.

Executive Chef

BOURBON STEAK by MICHAEL MINA, THE FOUR SEASONS HOTEL
01.2014 - 01.2017
  • Defined culinary programming, staffing, purchasing and marketing strategies for the highest grossing outlet in the Four Seasons company. Led a management team of six, overseeing an associate staff of forty. Led revenue increase of 20%, from $10M to $12M, simultaneously increasing net profit 5% by lowering variable costs, leveraging programs such as Birchstreet, Avero, Open Table, and Medallia.
  • Developed and executed seasonal menus, enhancing guest dining experiences through innovative flavor profiles.
  • Managed kitchen operations, ensuring adherence to food safety standards and quality control protocols.
  • Prior Experience: Executive Chef | High Cotton | Charleston, SC, Chef de Cuisine | Westend Bistro by Eric Ripert | The Ritz Carlton Hotel, Washington, DC, Sous Chef | Le Bernardin | New York City | 3 Michelin Stars | 4 NY Times Stars

Education

B.S. Economics - Economics

College of Charleston
Charleston, SC
05.2002

B.A. Philosophy - Philosophy

College of Charleston
Charleston, SC
05.2002

Certificate Coursework Completed -

Cornell University & The Project Management Institute
N/A
06.2020

Skills

  • Brand Positioning
  • Strategic procurement planning
  • Strategic management across multiple properties
  • Data-driven market analysis
  • Financial oversight
  • Cross-functional collaboration
  • Customer Satisfaction & Retention
  • F&B Concepting & Execution
  • Collaborative partnership development
  • Organizational strategy development
  • Strong written communication skills
  • Operational efficiency management

Timeline

VP F&B Experience & Operations

Teton Ridge
04.2023 - Current

Programming & Operations

PRIVATE FAMILY OFFICE
10.2020 - Current

Director, Culinary Operations, The Americas

MARRIOTT INTERNATIONAL
01.2018 - 10.2020

Opening Director, Culinary Operations

ISABELLA EATERY
01.2017 - 01.2018

Executive Chef

BOURBON STEAK by MICHAEL MINA, THE FOUR SEASONS HOTEL
01.2014 - 01.2017

B.S. Economics - Economics

College of Charleston

B.A. Philosophy - Philosophy

College of Charleston

Certificate Coursework Completed -

Cornell University & The Project Management Institute

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Joseph Palma