Luke W. Rinaman is a highly experienced culinary leader with over 30 years of experience leading kitchen operations at high-end hotels and restaurants. He has opened over 30 restaurants and 8 hotels, maintaining budgets and generating over $280 million in annual revenue as Corporate Chef. He is skilled in cuisine development, financial management, brand standards, team building, and kitchen design. His experience includes positions as Executive Chef at hotels in Miami, Indonesia, and New Orleans, where he improved revenues, profits, and mentored new chefs.

1. Luke W. Rinaman
25214 36th
Place South, Kent, WA 98032/253-839-4071(h) – 786-261-1105(c) /lukerinaman@gmail.com
Professional Summary
High-performing, results-oriented culinary leader with a broad and deep background in
diverse cuisines. Guest-focused leadership with a team-based decision making process.
Inspirational leader with highly effective communication skills. Disciplined, driven
multi-unit manager with experience in high-end hotels and banquet operations.
Core Skills
 Positive, focused and results-oriented leadership collaborating team member input.
 Wide scope of cuisine experience, knowledge and expertise enabling innovative menu
development, creative plate presentation and exceptional recipe writing.
 Extensive ability in financial planning and analysis with a proven record of maximizing
results while improving quality.
 Multiple, concurrent business unit management experience, overseeing properties in
a wide variety of cities and countries.
 Ability to establish systems and protocols to ensure brand standards and compliance,
as well as property stability, allowing for aggressive, profitable revenue growth.
 Large volume and high-end price point banquet production experience.
 Strong team building and training skills facilitating successful openings, menu changes
and goal achievements.
 Proficient in kitchen design and project management for planning, designing and
building new properties and remodeling existing operations.
Key Accomplishments
 Participated in the conception, as well as led the development and opened more than
30 restaurants and 8 hotels for China Grill Management (CGM).
 Maintained budgeted costs in labor, cost of goods and operational line items for over
14 different brands and 26 restaurants, as Corporate Chef for CGM, generating $282
million in annual revenue.
 As a member of CGM's Executive Committee, participated in defining strategies,
mapping growth, planning budgets, monitoring financial controls and creating
business models for new properties.
 Worked directly with Chef Alain Ducasse and Chef Claude Troisgros as consultants
on multiple CGM projects.

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 As Executive Chef at the Delano Hotel, led the team from $9 million in revenue with a
$1.3 million loss to $18.4 million in revenue with a 19% profit over a three-year
period, while being named "Best New Restaurant" in 1995 by John Mariani of Esquire
Magazine for the Blue Door.
 As Executive Chef at the Miami Intercontinental, participated in raising banquet
revenues in the 49,000 ft2 facility from $215 to over $350 per square foot,
while concurrently becoming the high-end banquet price point segment leader
in the region.
 As Executive Chef at the Jakarta Borobudur Intercontinental, led the team in
developing and implementing a full commissary program. Also, mentored and
promoted the first Indonesian Executive Sous Chef in the property’s 30-year history,
as well as the first woman Chef de Cuisine in any of its nine outlets.
Experience
Director of Operations, China Grill Management Feb 2014 – Oct 2015
Miami, FL
Corporate Chef, China Grill Management May 2000 – Feb 2014
Miami, FL
Executive Chef, Delano Hotel Apr 1998 – May 2000
Miami, FL
Executive Chef, Intercontinental Hotel, Miami Jan 1995 – Apr 1998
Miami, FL
Executive Chef, Borobudur Intercontinental Hotel Nov 1993 – Jan 1995
Jakarta, Indonesia
Executive Sous Chef, Intercontinental Hotel, New Orleans Jan 1992 – Nov 1993
New Orleans, LA
Chef de Cuisine, Commander's Palace, New Orleans Dec 1990 – Dec 1991
New Orleans, LA
Sous Chef, Four Seasons Hotel, Georgetown Jul 1988 – Nov 1990
Washington, DC
Sous Chef, Four Seasons Hotel, Olympic Oct 1987 – Jun 1988
Seattle, WA
Various culinary positions of increasing responsibility Jun 1979 – Sep 1987
Seattle, WA

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Education
Associate of Arts in Food Science, South Seattle Community College 1981
Seattle, WA