Victor G•••

About

On the record

Victor G••• is the Principal Food & Beverage Consultant with CIA Consulting Group, offering strategic Hotel & Restaurant Management and Food & Beverage expertise. Areas of interest and immediate short term contract availability: Business Development; Strategic Account Development Services; Culinary Training and Culture Development, Culinary Support Services, Flavor Immersion and Trend Insights. Over the past two decades Certified Master Chef G••• played a significant role in the growth and evolution of the CIA, helping shape the world-class education programs and, by extension, the future of the students and the industry. He served as Dean of the Culinary, Baking, and Pastry Studies Program for all related courses in the college’s bachelor and associate degree programs. He also served as Managing Director of the CIA's Consulting Group, and the position of Vice President of Advancement, in which he lead the CIA’s most successful Capital Campaign in history. Chef G••• is one of 70 Certified Master Chefs (C.M.C.) in the United States, earning the Crystal Chef Award for the highest score in the C.M.C. examination. He holds a Bachelor of Science Degree, a Masters in Business Administration and a Doctorate in Business Administration (D.B.A.) from The School of Administration and Management of California Coast University. He is holds graduate diploma from the Educational Institute of the American Hotel & Lodging Association. His culinary journey took place in first rate establishments in The Netherlands, Germany and Switzerland. An energetic self-starter with the ability to lead top-producing teams. Results driven Culinary & Food and Beverage Industry leader and visionary, a F&B strategist with a proven track record of creative food & beverage implementation. Strong business and financial acumen. Established ability to balance business priorities, meet critical timelines and produces superior results with a reputation for excellence in a dynamic and high pressure environment. He is author of Cuisine Actuelle and In Good Taste, A Contemporary Approach to Cooking and Co-Author of Modern Batch Cookery