Jonathan Rivard
Grand Cayman,Cayman Islands
Summary
Dynamic Executive Chef with over 20 years in experience skilled in driving revenue and leading teams of 100+ staff members. Expertise in crafting modern dining experiences through innovative menu, interactive dinning activations, and strategic kitchen operations, ensuring high-quality food presentation and customer satisfaction. Ingredient quality and sustainability are the very foundation of my cuisine.
Overview
22
22
years of professional experience
Work History
Executive Chef
Westin hotel and spa
Seven mile Beach , Cayman
04.2026 - Current
- Manage $50m + F&B revenue
- Lead 7 food outlets to ensure high-quality food preparation and presentation.
- Developed new menu items, enhancing dining experience and driving customer satisfaction at upscale steakhouse.
- Oversee team of 125 staff members, ensuring efficient operations in fast-paced environment.
- Managed inventory and ordered supplies, maintaining optimal kitchen stock levels for seamless service.
Executive Chef
Mykonos Steak Club
Grand cayman, Cayman Islands
01.2024 - 03.2026
- Developed and presented innovative menu concept, enhancing variety and customer appeal
- Created a farm to table menu to promote sustainable dining options
- Developed seasonal menus reflecting local ingredients and culinary trends.
- Managed inventory and ordered supplies, ensuring kitchen efficiency and ingredient freshness.
- Developed seasonal menus highlighting local ingredients and aligning with culinary trends.
Executive chef /Business Owner
Steak Social
Grand cayman , Cayman
09.2019 - 01.2024
- Directed kitchen operations and ensured food quality standards at Steak Social.
- Established relationships with suppliers to negotiate favorable terms and pricing.
- Developed marketing strategies to enhance brand visibility and customer engagement.
Executive Chef
LUCA RESTAURANT AND LOUNGE
, Cayman Islands
09.2018 - 08.2019
Executive Chef
AGUA RESTAURANT AND LOUNGE
, Cayman Islands
07.2016 - 08.2018
Executive chef
CRAFT FOOD & BEVERAGE, JLC
, Cayman Islands
02.2016 - 08.2016
Chef de Cuisine
CATCH RESTAURANT AND LOUNGE
, Cayman Islands
02.2015 - 02.2016
Chef de Cuisine
BOLERO BRASSERIE
Hamilton, Bermuda
10.2013 - 02.2015
- Directed culinary operations at Jonny Roberts, ensuring consistent quality and creativity in all dishes.
- Supervised kitchen staff to maintain efficient daily operations and high standards in food preparation.
- Supervised kitchen staff to maintain efficient daily operations and food preparation.
- Maintained high standards of food safety and sanitation protocols in the kitchen.
- Collaborated with front-of-house team to create memorable guest dining experiences, aligning menu offerings with customer preferences.
Executive sous chef
MANDARIN ORIENTAL
, Bermuda
09.2010 - 09.2013
- Managed operations for over 1000 guests per day over 3 outlets in addition to in-room dining services for 98 rooms.
- Acted as executive chef when needed to maintain quality in kitchen operations.
- Collaborated with executive chef to create innovative seasonal menus that enhanced guest dining experiences.
- Managed inventory and procured fresh ingredients while fostering strong supplier relationships.
- Acted as executive chef during peak service periods.
- Served as Executive Chef under the leadership of Guido Brambilla.
- SEA BREEZE LOUNGE, LIDO COMPLEX, ELBOW BEACH PAGET, BERMUDA
Senior Chef de Partie
LE FUMOIR RESTAURANT
PARIS, FRANCE
07.2009 - 06.2010
- Head Chef Henrik Anderson
- Prepared and presented high-quality dishes to meet customer expectations in fast-paced kitchen environment.
- Managed daily kitchen operations to ensure efficient food preparation and service.
- Trained and mentored junior chefs in culinary techniques and kitchen safety, enhancing team skill set.
Sous Chef
ROYAL COACHMAN RESTAURANT
WATERDOWN, Canada
04.2004 - 07.2009
Chef de Partie
CARLISLE GOLF AND COUNTRY CLUB
CARLISLE, Canada
04.2007 - 09.2007
Education
Graduate -
Ecole Secondaire Georges-P.-Vanier
Hamilton, ONGraduate - Chef
Niagara Culinary Institute
Niagara Falls , OntarioSkills
- Menu planning
- Culinary trends
- Cost management
- Inventory management
- butcher ambassador
- Team leadership
- Staff training
- face to face Customer service
Languages
- English
- French
- Italian (novice)
Awards
- English
- French
- Italian (novice)
Personal Information
- English
- French
- Italian (novice)
Timeline
Executive Chef
Westin hotel and spa
04.2026 - Current
Executive Chef
Mykonos Steak Club
01.2024 - 03.2026
Executive chef /Business Owner
Steak Social
09.2019 - 01.2024
Executive Chef
LUCA RESTAURANT AND LOUNGE
09.2018 - 08.2019
Executive Chef
AGUA RESTAURANT AND LOUNGE
07.2016 - 08.2018
Executive chef
CRAFT FOOD & BEVERAGE, JLC
02.2016 - 08.2016
Chef de Cuisine
CATCH RESTAURANT AND LOUNGE
02.2015 - 02.2016
Chef de Cuisine
BOLERO BRASSERIE
10.2013 - 02.2015
Executive sous chef
MANDARIN ORIENTAL
09.2010 - 09.2013
Senior Chef de Partie
LE FUMOIR RESTAURANT
07.2009 - 06.2010
Chef de Partie
CARLISLE GOLF AND COUNTRY CLUB
04.2007 - 09.2007
Sous Chef
ROYAL COACHMAN RESTAURANT
04.2004 - 07.2009
Graduate -
Ecole Secondaire Georges-P.-Vanier
Graduate - Chef
Niagara Culinary Institute