David C. Calvan
david@davidcalvan.com
30+ years of progressively responsible experience in the F&B industry.
25+ years in an F&B leadership.
10+ years in fine dining and at luxury properties.
7+ years serving as the Head of F&B Role as a Manager, Director, or Executive Chef.
Proven record of increasing F&B profit and efficiency while enhancing menu and guest experience.
Excels at motivating staff to elevate their skills and exceed guest expectations.
Passionately dedicated to providing unparalleled dining experiences.
LUXURY & FINE-DINING LEADERSHIP EXPERIENCE
The Kahala Resort and Spa at Honolulu, HI
CHEF DE CUISINE
September 2016 to February 2018
Oversaw all culinary operations for the resort’s all-day dining signature restaurant, The Plumeria Beach House, and their 24-hour In-Room Dining. Managed and motivated a team of 15-20 associates. Increased revenue and covers. Served as the resort’s celebrity and VIP chef and hosted dignitaries, celebrities, and corporate executives.
The Vintage Club at Palm Desert, CA
CHEF DE CUISINE
September 2015 to February 2016
Recruited to bring his style of cooking and leadership to this competing upscale luxury membership club in the desert. Hired as their R&D Chef. In addition to the R&D Chef role, oversaw all culinary operations at their 3-meal casual dining and fine dining restaurants, Palm Court, and Lake View Grille. Created the vision and design for the growth and development of the culinary team.
Canyons Steak House at Bighorn Golf Club at Palm Desert, CA
CHEF DE CUISINE
July 2012 to May 2015
Managed and directed culinary operations at Bighorn’s fine dining restaurant, Canyons Steak House. Turned a very traditional steakhouse with a heavy male-oriented menu to a restaurant with more balanced offerings by adding fresh fish from Hawaii and California and a sushi menu. Developed menus for both restaurants, the sushi menu, main dining room, special members’ dietary restricted menus, daily specials, holiday, seasonal and private events. Collaborated closely with purveyors to highlight and support local agriculture and businesses. Managed financial and administrative details including ordering, scheduling, inventory and budget forecasts and monitoring. Conducted staff hiring, training, monitoring, and corrective actions. Collaborated with members to create curated and unique private dining experiences. Participated with FOH management and team daily for menu training and challenge resolution. Served on leadership team for club functions, open house, and sales events.
Rancho Las Palmas Resort at Rancho Mirage, CA
CHEF DE CUISINE
July 2011 to July 2012
Oversaw all culinary operations for three outlets, the resort’s signature 3-meal restaurant, the bar and In-room dining. Managed and mentored a team of two sous chefs and twenty associates. Conducted daily financial and administrative aspects (i.e., establishing and achieving forecasted and budgeted food and labor costs, scheduling, and forecasting. Conducted quarterly staff training, reviews, and quality tastings. Organized and led a series of wine and spirits pairings. Created special event menus for hotel guests. Served as the guest chef for an anniversary dinner for Roy Yamaguchi at Roy’s in the Desert.
La Quinta Cliff House at La Quinta, CA
EXECUTIVE CHEF
June 2010 to June 2011
Oversaw all culinary production and operations. Conducted tastings, menu development and research, staff training and education. Completed Profit & Loss, food cost and control, scheduling, and labor control, maintaining inventory and ordering, department inspections, employee reviews and maintaining HACCP system. Enhanced the culinary skills of the sous chefs. Developed a strong sense of place and used the local environment and culture to help guide menu development. Invited to be a participant in the desert’s annual Pendleton foundation chef auction.
La Quinta Waldorf Astoria Resort and PGA West at La Quinta, CA
SUSHI CHEF
June 2008 to June 2009
Oversaw daily operations of the sushi bar and sushi orders for functions. Mentored by a master sushi chef. Prepared and served a wide variety of traditional and modern sushi, sashimi, and other menu items. Engaged with guests during service. Practiced safe food handling and preparation daily, assisted in keeping food and labor costs below budgeted figures. Received orders and performed quality checks upon deliveries.
Rancho Las Palmas Resort & Spa at Rancho Mirage, CA
BANQUET CHEF
June 2007 to June 2008
Managed all daily operations for banquets including supervising staff and overseeing daily production of food for all catered events. Events ranged in size from 25 to 500 guests. Ensured proper food quantity and quality and that staff followed safety standards and regulations. Oversaw food inventory on a weekly basis. Managed all food ordering for daily banquet food functions. Collaborated with the Executive Chef to create specialty menus, complete cooking demos and menu tastings.
La Quinta Resort & Club at La Quinta, CA
SOUS CHEF and GARDE MANGER SUPERVISOR
October 2004 to June 2007
Assisted the Executive Chef in overseeing all aspects of daily operations at different 3-meal restaurants. Created original and unique daily specials. Implemented quality and quantity control and achieved targeted budgets and goals. Performed necessary administrative duties daily. Supervised 6-10 associates and the front of house staff. Supervised the Garde Manger to produce all cold food for the banquet operations. Supervised 10-12 associates.
ADDITIONAL FOOD & BEVERAGE LEADERSHIP EXPERIENCE
Ala Moana Hotel at Honolulu, HI
EXECUTIVE CHEF
November 2022 to present.
Serving as Food and Beverage Director role. Overseeing the entire Food and Beverage services for the hotel including their guest dining outlet, employee dining hall, banquets, and catering functions. Rebranded restaurant concept & solidified vision for buffet displays and décor. Purchased supplies and equipment to bring levels up to proper operating amounts and coordinated equipment maintenance. Enhanced their level of menu offerings. Initiated and conducted changes in food and labor costs that resulted in profitable months after years of being in the red. Established SOPs to improve efficiency and minimize waste in food and labor costs. Initiated a sustainability program called The Green Key Initiative for the department. Collaborated with outside vendors for a first ever Mother’s Day Brunch in the daily breakfast restaurant. Won the Department of the Quarter and Department of the Year in 2023.
The Plaza at Pearl City – Assisted Living at Pearl City, HI
FOOD SERVICES DIRECTOR
February 2022 to November 2022
Led a young culinary team. Trained, mentored, and improved the team’s knowledge and skill in serving healthier options, safer food preparation and improved presentation. Gained the trust of the residents by listening to their challenges with food quality and service issues and implemented improvements and SOPs to upgrade and formalize the department. Provided warm personal service direct to residents with specific needs and visited residents to gauge and then exceed their expectations.
Rogue Kitchen Hawaii at Honolulu, HI
OWNER/FOUNDER/EXECUTIVE CHEF
October 2016 to May 2022
Opened and operated a company providing a range of culinary services including a food truck, restaurant consultations and private chef services. Independently managed all aspects of the business from menu creation and food service to purchasing and marketing. Missed the constructive collaboration of leading a team of industry professionals.
Diamond Head Market and Grill at Honolulu, HI
CHEF MANAGER
August 2018 to May 2021
Organized the kitchen and services at a busy local take-out eatery and bakery. Collaborated with the Executive Chef on menu planning for holidays and special catering events. Used local, seasonal, and sustainably sourced food. Led new employee training, managed equipment maintenance, and provided quality assurance of bakery and restaurant products. In charge of purchasing and inventory management.
Tommy Bahama’s Tropical Café at Palm Desert, CA
SOUS CHEF
June 2009 to June 2010
Organized and led a series of wine dinners and events paired custom menus.
Ensured the adherence of daily SOPs of the restaurant. Oversaw daily operations and performed quality assurance. Maintained organization in the kitchen. Assisted fellow Sous Chef and Executive Chef in meeting financial objectives. And served as liaison between staff and management.
University of Hawaii Community Colleges at Honolulu, HI
CHEF INSTRUCTOR
May 2001-July 2004
Taught at risk youth and adults a wide range of skills in the culinary arts. Duties included: preparing and presenting lectures and practical training sessions; selecting and developing course materials and visual aids; developing , administering, and grading tests; implementing policies, procedures, OSHA regulations and industry standards.