top of page


GREG PICARD                                                                                                                           17318 Summer Sun Ct. Clermont, Fl. 34711                                                                                                                                              (407) 473-2958


Transformative & Creative

Positive, energetic hands-on Executive Food & Beverage Leader with a contagious “can do” attitude and extensive experience mastering large scale and multi-million-dollar hospitality operations.


Benchmark and Milestones

Owner/Operator                                                                                                                                                               07/2019 - Present

GP Executive Hospitality Consulting LLC                                                       Orlando, FL     

  • Challenge structural & industry fundamentals

  • Inspire culinary innovation

  • Provide detailed assessment & evaluation reports on current & future business models

  •  In depth understanding of current trends, procurement, operations, brand development and business strategy. 

  • Restaurant concept design and menu development. 

  • Identity kitchen efficiencies - research, develop and update BOH standards manuals

  • Events & catering:  Request info

  • Interim Executive Chef – availability

  • Food Truck Fleet – Operator-Culinary Creator.

Resort Executive Chef                                                                                                                                                         12/2021 - 4/2022

       Omni Hotels & Resorts-Champions Gate                                                                                                                   Orlando, FL

  • $50 Million in annual Food & Beverage Sales

  • Guide and develop a culinary team of 7 managers & 100 associates

  • Luxury Hotel: 250,000 sq. ft. of flexible meeting space

  • 2-18 hole championship golf courses

Director of Food & Beverage Operations & Development                                                                                           07/2019-12/2021

        Shipyard/Sea Dog Brewing Company                                                                                                                      Florida/Maine               

  • $80 Million in annual Food & Beverage sales:

  • Day to Day Operations: Hands on, leadership teaching, training, mentoring @ multiple locations

  • Concept design:

    • Sea Dog Cantina Restaurant & Tequila Bar

    • Live Café & Pub (Wellness concept)

    • Sea Dog Brewing Company Restaurants

    • Cambria Hotel Partnership: Brewtel Project Portland, Maine

    • Acquisition/Renovation Project Team Leader

  • Product Development:

    •  Shipyard/Sea Dog Commissary Kitchen

    •  Live Café Maine/ Sea Dog Cantina - Home replacement meal program

    •  Retail/Private Label Product line

  • Purchasing Program: negotiating new contracts – improving operational processes

    • Best in class & broadest supply base

  • Beverage Distribution: Florida Craft Distribution – increase current & future product line.

  • Food & Beverage Recruiting Program: Partnering with Human Resources on relations & recruiting strategy.


Executive Chef - 8/2016 – 5/2019

Gaylord Palms Resort & Convention Center  -  Kissimmee, FL

  • Inspired innovation with a culinary team of 22 managers, 20 supervisors, 150 cooks, and 45 stewards over eleven F&B Outlets and $90 Million in annual food and beverage sales. 

  • Ranked top 10 in food quality scores for Resort and Convention Hotels.

  • Concept restaurant design:  MOOR - Villa de Flora - Old Hickory Steakhouse.

  • Developed and implemented a commissary program resulting in over $250k in savings.

  • Surpassed profit projections for the last two years.


Executive Chef  -   5/2010 – 8/2016

Orlando World Center Marriott  -  Orlando, FL

  • Guide and developed a culinary team with 18 managers, 22 supervisors, 185 cooks, 55 stewards over eleven outlets and $88 Million in annual food and beverage sales.

  • Ranked top 10 in food quality scores for Resort and Convention Hotels.

  • Concept restaurant design: Siro Urban Italian Kitchen - Falls Pool Bar & Grill - Pantry.

  • Associate Engagement scores surpassed goals for 5 consecutive years.


Executive Chef  -  5/2007 – 5/2010

Renaissance Esmeralda Indian Wells Resort and Spa  -  Indian Wells, CA

  • Host Hotel for three high profile customer events in 2008.

  • Chosen hotel for most important Customer and Owner events in the company. 


Additional Executive Chef Positions                                                                                    

Marriott International: New Orleans Marriott, Denver Marriott City Center, JW Marriott Washington DC

  • Opened Hotels and Resorts, employee staffing, training, operations implementation.


Education and Training

         Paul Smith’s College                                                 

          - A.A.S. Degree in Culinary Arts                               


          State University of New York at Albany

           -  General Studies


Accomplishments and Honors

  • Developed Sea Dog Cantina Franchise model with a 2020 restaurant opening in Gulfport, FL and an April 2021 opening in Clearwater, Fl.

  • Concept development team for Sea Dog Broadway.  A social Brewery and Bowling concept. Portland, Maine.

  • Drive sustainable seafood, animal welfare and food waste initiatives.

  • STAR (Associate) Engagement Survey: Leadership Excellence Index 85%. 2018.  #1 Ranking in Food and

  • Event Satisfaction 2018: #1 in Brand for Quality of Food at 93.7%.

  • 2018 Kitchen Profit 104.7% improvement Year over Year.

  • Gaylord Palms Convention and Resort Hotel awarded Hotel of the Year for all Marriott Brands in 2017.

  • MOOR Restaurant voted “Best Hotel Restaurant” in 2017.

  • Siro Urban Italian Kitchen voted “Best Hotel Restaurant in Central Florida” in 2013.

  • Development of Culinary staff resulting in 25 managers promoted to next culinary leadership role in their career.

bottom of page