Chef in Albuquerque, New Mexico

Rainer Wohrle Executive Chef Developed new concept, infrastructure, and roll-out for all 5 Food outlets , cutting edge Steakhouse fine dining restaurant located in at Santa Ana Star Casino. Restaurant attracts diners from across the region . Acclaimed as the best dining experience in the state of NM( on open table, trip advisor, yelp and Facebook.) A new regular culinary hotspot for ABQ clientele . Most recently featured in ABQ and the Wonderful West Magazine (Winter 2018).Best Appetizer Avocado Tempura. Chef Rainer did a phenomenal job as Executive Chef in our Culinary Operations at Santa Ana Star Casino . He was very hard working, showing a level of dedication that translated into a world class culinary operation in our food and beverage operation. His strengths included developing new ideas, testing them, making changes as needed and then being able to roll them out working with different management teams in varying environments. He was a stickler for cost control, coming in under budget year after. Most important, he developed a culinary program that received the highest reviews from our guests. Chef Rainer is a true professional and was great asset to Santa Ana Star Casino General Manager • • Culinary emphasis: a modernist approach to French bistro cookery infused with regional southern and application flair. Work with the local farming community Food & Farm Coalition) procuring local, free-range, and organic products. Community contributions: conducting classes on charcuterie and sausage making to artisan producers across the region. Most recently: Sausage making session for the WVFFC Rabbit & Poultry Products Workshop covering production, processing, preparation and marketing of rabbit and poultry products. J.Q Dickinson salt-works - go local dinner event showcasing a variety of proteins from Swift-Level farms, Wine-pairing dinner event with winemaker in the local ABQ market. • • Casino Experience Responsible at times for 40 restaurants, buffets, and catering facilities at 6 resort casino properties doing in excess of 90 million per annum in food revenue. Property food revenue average $15 million, feeding 25,000 people per day. Properties located in Las Vegas, Northern Nevada, Iowa, Missouri, and Mississippi. Reported to the Corporate VP of Hotel Operations and interacted directly with the Chairman, Craig Neilson, on all menus, concepts, and restaurant design projects. Responsible for culinary R&D, competitive analysis, brand identification, trend identification, roll-out and sustainability. ✔ Concept development for all new and retrofit F&B operations, supporting design, construction, and master planning, ✔ Developed all concepts including menu development, engineering, layout, design, and price positioning and supporting infrastructure (plate styling, standards, recipes, and systems), ✔ Concepts include: Fine Dining, Casual, 24 hour cafe, up-scale Steak House, Asian, Contemporary Italian, Tuscan Italian, Mexican /Latin, 50's Diner, Blues & BBQ, Cajun Seafood, Midwest Bakery, Euro Cafe, Southern Café, Multi-Action station buffet, and full commissary and bakery operations, ✔ Developed operational standards and operating policies and procedures relating to culinary, ✔ Developed no-nonsense, comprehensive, training programs relative to F&B, ✔ Developed core company purchasing specs. Established the infrastructure for Stratton Warren food management system, ✔ Instrumental in the financial turnaround of F&B operations at the Reserve Casino in Las Vegas from a food and beverage loss of 20% to a departmental profit of 13%. Instrumental in the financial turnaround of F&B operations at Ameristar Casino Vicksburg, with the roll-out of a Southern Café, increasing sales by 400%, and a Up-scale Steakhouse with sales that led the company in venue category, ✔ Implemented quarterly menu analysis of all restaurants company wide. • Chef Rainer very hard working, showing a level of dedication that can translate into a world class culinary operation. My strengths included developing new ideas, testing them, making changes as needed and then being able to roll them out. Working with different management teams in varying environments I gained the knowledge, ideas, passions and drive to train and mentor any given Culinary team . I am a stickler for cost control, coming in under budget year after year. Most important, As the Executive chef I can developed a culinary program that received the highest reviews from our guests. As the Chef I am a true professional and a great asset to any culinary operation . Everything is possible if the operation has the a mind set and all involved are willing to work as one team ( listen and learn, be open Chefs Rainer’s way of successes in any given operation ) Thank you for your time Rainer Wohrle