Peter Hofler Email & Phone Number
Director of Culinary Operations
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Peter Hofler Location
- Miami Beach, FL, US
Peter Hofler Work
- 2014 -now Director of Culinary Operations @ CMI Leisure Management Inc.
- 2013 -2013 Executive Chef Consultant @ Constance Halaveli
- 2007 -2013 Executive Chef @
- 2005 -2007 Executive Chef @ NCLA Pride of Hawaii
- 2001 -2002 Corporate Chef Consultant @
- 1999 -2001 Executive Chef @ The Phoenician Resort Scottsdale Az
- 1998 -1998 Assistant Executive Chef @
- 1993 -1997 Executive Chef and Owner @ Vagara Bistro
- 1990 -1993 Executive Chef @ The Arizona Biltmore Phoenix Az
- 1988 -1990 Executive Chef @ The Peabody Hotel
- 1987 -1988 Chef de Cuisine and Edwardian Room and Oak Room @ The Plaza Hotel NY/NY
- 1983 -1986 Executive Sous Chef @ The Hong Kong Hilton / Hilton International
Peter Hofler Education
- GERMANY
Certified Master Chef Degree (Culinary Arts/Chef Training)
Peter Hofler Skills
- Pre-opening
- Menu Development
- Fine Dining
- Banquets
- Food & Beverage
- Resorts
- Preopening
- Culinary Skills
- Cuisine
- Catering
- Chef
- Restaurant Management
- Restaurants
- Pastry
- Cooking
- Hospitality Management
- Micros
- Hospitality Industry
- Wine
- Hotel Management
- Sanitation
- Food Service
- Food
- Cost Control
- Hospitality
- Rooms Division
- Hotels
- Revenue Analysis
- Mediterranean
- Recipes
- Front Office
- Yield Management
- Menu Engineering
- Menu Costing
- Mediterranean Cuisine
- Banquet Operations
- Recipe Development
Peter Hofler Summary
- Peter Hofler, based in Miami Beach, FL, US, is currently a Director of Culinary Operations at CMI Leisure Management Inc.. Peter Hofler brings experience from previous roles at Constance Halaveli, ResidenSea - The World, NCLA Pride of Hawaii and Ameristar Casino. Peter Hofler holds a Certified Master Chef Degree in Culinary Arts/Chef Training @ GERMANY. With a robust skill set that includes Pre-opening, Menu Development, Fine Dining, Banquets, Food & Beverage and more. Peter Hofler has 1 emails and 1 mobile phone numbers on RocketReach.
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