2003 -
2008 Executive Chef and Culinary Director and F and B Director @
1999 -
2003 Executive Chef @
1993 -
1998 Executive Chef @
1992 -
1993 Sous Chef @ Hotel Negresco, Nice, France
1991 -
1992 Chef de Partie @ Le Chateau Eza, Eze Village, France
1989 -
1991 Chef de Cuisine Restaurant "Antoine" @ Le Meridien Hotel & Resorts
Roy Breiman Education
Le Cordon Rouge
Culinary Degree (Culinary execution, History, Buisness development ect...)
1983
-
1985
City College of San Francisco
Bachelor of Business Administration - BBA (Business Administration and Management, General)
Roy Breiman Skills
Hospitality
Resorts
Hotels
Restaurants
Hospitality Industry
Food & Beverage
Menu Development
Culinary Skills
Food
Cuisine
Event Management
Leadership
Banquets
Corporate Events
Catering
Budgets
Management
Hospitality Management
Event Planning
Revenue Analysis
Food Safety
Inventory Management
Wine
Budgeting
Cooking
Hotel Management
Restaurant Management
Sales
Beverage
Food and Beverage
Operations
Microsoft Office
Roy Breiman Summary
Roy Breiman, based in Seattle, WA, US, is currently a Vice President, Food and Beverage at Columbia Hospitality. Roy Breiman brings experience from previous roles at Columbia Hospitality, Coastal Hotel Group, The Edgewater Hotel Seattle and Salish Lodge & Spa. Roy Breiman holds a 1983 - 1985 Culinary Degree in Culinary execution, History, Buisness development ect... @ Le Cordon Rouge. With a robust skill set that includes Hospitality, Resorts, Hotels, Restaurants, Hospitality Industry and more. Roy Breiman has 2 emails and 1 mobile phone numbers on RocketReach.
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