VITO RANDAZZO
Nashville, TN LinkedIn
PROFESSIONAL SUMMARY
Culinary professional with extensive experience in high volume banquet operations, luxury hospitality, VIP inflight dining, and multi unit kitchen management. Proven ability to optimize food and labor costs, standardize recipes, elevate guest satisfaction, and lead high performing kitchen teams. Skilled in menu development, inventory control, procurement, and operational efficiency. Seeking to contribute strong leadership and culinary expertise to a chef driven operation.
WORK EXPERIENCE
Executive Chef
615 Catering Nashville, TN 2025 2026
Launched new location and introduced innovative menus that strengthened brand appeal and customer experience.
Elevated presentation standards and implemented new culinary concepts to enhance dining quality.
Optimized food and labor costs to maintain profitability and operational stability.
Developed and standardized recipe cards to improve consistency and cost tracking.
Executed tailored menus for events up to 200 guests; prepared meals for Miranda Lambert/Dierks Bentley concert and a major NHL team.
Banquet Chef Sous Chef
Noelle Hotel – Nashville, TN 2022 2025
Managed a $4.8M banquet operation including menu tastings, staffing, procurement, and HACCP compliance. Improved production sheets and procurement processes to enhance inventory accuracy. Contributed to record high guest satisfaction through consistent quality and operational excellence.
Executive Sous Chef
Dnata 121 InFlight VIP Catering Nashville, TN 2020 2022Reduced daily food costs through strategic vendor negotiations and improved inventory management.
Designed and executed innovative menu plans for high profile VIP events.
Specialized in sushi, vegan, gluten free, and bespoke private jet menus.
Served elite clients including The Rolling Stones, Arizona Cardinals, and multiple NFL players.
Lead Cook
Tristar Summit Hospital Nashville, TN 2017 2020
developed diverse, health focused menus for large patient volumes.
Implemented training programs that improved staff performance and culinary consistency.
Streamlined supply ordering and strengthened inventory oversight to reduce costs.
Sous Chef
The Frist Art Museum Nashville, TN 2015 2017
Developed creative, cost efficient menus through optimized ingredient sourcing.
Mentored staff in culinary techniques and safety to build a high performing kitchen culture.
Increased repeat banquet bookings through elevated guest satisfaction.
Food Service Director / Executive Chef
The Glade Church – Gladeville, TN 2012 2016
Directed food service operations, menu development, staffing, and event catering.
Improved cost control and operational efficiency across multi service programs.
Executive Chef Catering Chef
The Palermo Restaurant Group – Nashville, TN 2006 2012
Led culinary operations for multi unit restaurant group.
Developed menus, trained staff, and ensured consistent quality across locations.
Managed catering programs and high volume production.
EDUCATION
ALMA La Scuola Internazionale di Cucina Italiana Continental Culinary Program – Colorno, Italy
SKILLS
Banquet Operations Catering Management VIP Dining Menu Development Recipe Standardization Cost Control FoodLabor P&L Inventory Management Procurement Strategy Sustainable Sourcing HACCP Compliance Vendor Negotiation Operational Efficiency Quality Assurance Team Leadership Training & Mentorship Guest Experience Continental Cuisine Fusion Cuisine Southern Cuisine Sushi Vegan Gluten Free Menus
CERTIFICATIONS
Executive Chef Certification – American Culinary Federation Management of Food & Beverage Costs Supervision & Human Resources Nutrition for Food Service Introduction to Computers Food Safety & Sanitation
Principals only. Recruiters, please don't contact this poster.