ROGER VALERO
Explore & Enjoy
BIO
Born & raised in Barcelona, the love for the kitchen struck early as I was always around when my loved grandmas were cooking.
As a go-getter, my passion has continuously driven me to expand my knowledge, experience & relationships during this 22 years in the hospitality field. With a strong background in 5 star luxury hospitality field & diverse skill set, I’m confident in the creative ideas & successful solutions I bring to the table.
Explore my site to learn more information about me & reach out directly with any questions you may have.
Thank you!
EXPERIENCE
ROLES, RESPONSIBILITIES & ACHIEVEMENTS
LAPITA, AUTOGRAPH HOTEL
DUBAI
EXECUTIVE CHEF
Executive Chef: Reporting to GM. ExComm member.
Lifestyle resort with 500 rooms & 4 stand alone villas.
Culinary team is comprised of 65 cooks plus 10 stewarding.
Main outlets:
KALEA – International
HIKINA – Pan Asian
ARI – Polynesian restaurant
Plus two bars, room service & banqueting up to 600pax.
Achievements/Highlights:
Increased F&B GSS (Medallia) by 29.5%
Food cost below budget 2,1% whilst increased produce quality
98% at Employee Engagement for Culinary
Best Marriott Hotel in UAE in terms of F&B improvement 21vs22 in GSS
Breakfast up to 1400pax
W AMMAN
JORDAN
NOV 2019 - MARCH 2021
EXECUTIVE CHEF
Executive Chef: Reporting to Director of F&B.
Luxury lifestyle hotel with 280 rooms (47 of them suites) & 35 residences.
Culinary team is comprised of 55 cooks plus 15 stewarding.
Two main restaurants:
MESH – International
ENSO – Asian fusion & sushi
Plus two bars, room service & banqueting up to 400pax.
Achievements:
Successfully drop food cost to budget (31’6% v 37’8 LY)
Increased festive season 2019 revenue by 70% v LY
Increased covers & revenue at ENSO by 30% v LY
Increased revenue at banquet by 25% v LY
Launched new concept at Wet Deck, increasing revenue by 30% v LY
Launched delivery menus, Iftar To Go & Drive Thru concepts.
Changed all outlets, IRD & banqueting menus within first 3 month
THE ABU DHABI EDITION
UNITED ARAB EMIRATES
MAY 2018 - OCT 2019
EXECUTIVE SOUS CHEF
Executive Sous Chef: Reported to the Executive Chef.
Luxury lifestyle hotel with 198 rooms & 57 residences. EDITION is a brand that came alive thanks to the fusion of Ian Schrager (Studio 54) and Bill Marriot.
Culinary team is comprised of 65 cooks plus stewarding, including Chefs de Cuisine, Chief Stewarding & Hygiene Manager.
Three main restaurants:
ALBA TERRACE - Mediterranean
OAK ROOM - British Steakhouse
MARKET - Healthy Lifestyle
Plus two bars, nightclub, room service & banqueting up to 400pax, including only-ladies weddings.
Achievements:
Successfully launch 1st EDITION at MEA area
Achieved food cost budget shortly after opened
Partnership with Tom Aikens (Two Michelin starts, consultant chef) driven successfully
Turnover 1st year below 15% for kitchen
Overall Employee Engagement Survey 100% for kitchen & stewarding
FOUR SEASONS KOH SAMUI
THAILAND
SEPT 2014 - MAY 2018
CDC
Chef/Ex. Sous Chef: Reported to the Executive Chef.
Stunning resort on a cliff with 60 villas and 14 private residences each one with private pool, two Luxury Boats, 2 tennis courts and 4 F&B outlets.
Managing a team of 35 cooks plus stewarding.
In charge of :
PLA PLA, Mediterranean food, 55 seats
THE BEACH HOUSE, themed nights, 40 seats
Sunday’s Beach BBQ up to 150 seats
COCORUM Beach Bar, Latin American bites.
Achievements:
Opened the Beach House on 2014, comfort food & themed nights
Consistently achieving food cost budget (24’5%)
Opened & launched CocoRum on 2015 Beach Bar
Seasonally changed restaurant menus, implemented new concepts & themed nights
Best hygiene score for APAC (96%)
ROSEWOOD ABU DHABI
UNITED ARAB EMIRATES
JULY 2013 - AUGUST 2014
JR. SOUS CHEF
Jr Sous Chef: Reported to Michelin Star chef Antonio Saez (Lasarte***)
Rosewood Abu Dhabi, business-focused five-star luxury hotel with 189 rooms plus 32 residences, offering premium accommodation.
Pre-Opening & opening of the fine dining ‘Catalan’ restaurant. Delivering the highest quality standards according to high expectations of a Michelin Star awarded chef.
In charge of:
All food stations (desserts, meat, fish, cold kitchen)
Orders, food stock control & hygiene.
Functions in La Cava, the exclusive wine cellar of the property, up to 30pax.
Brunch corner, from preparation to service, being present & attending the guests.
Achievements:
Positioned Catalan Restaurant at Top 5 at TripAdvisor
Consistently achieving food cost budget (33%)
Opened & launched 1st Rosewood at UAE successfully
PREVIOUS EXPERIENCE
Work History
FEB 2005 - JUNE 2013
Circulo Ecuestre
Barcelona
Jr Sous Chef
Chef De Partie
Reported to Executive Chef
Business club with a boutique hotel and two outlets, plus large options for functions and banquets.
Very high end guest (politicians, government, royalty, etc…)
Starting as a CDP, in charge of the hot kitchen, developed to Jr Sous Chef.
JUNE 2003 - FEB 2005
Sant Bartomeu Rest.
Barcelona
Chef De Partie
Reported to Chef Marc Abramovici (Abac***, El Raco de Can Fabes***)
Boutique restaurant, 40 seats. Great projection and the-place-where-to-eat for several months after the opening.
Starting as a CDP, in charge of the cold kitchen and desserts, growing to all other kitchen areas. In charge of the daily orders.
JULY 2001 - JUNE 2003
Casablanca Restaurant
Sant Cugat Del Valles
Chef De Partie/Chef
Traditional Catalan food restaurant, 60 seats.
Starting as a CDP and developing to be in charge of the kitchen. Cooking traditional recipes with a creative touch, bringing new breeze to the classical dishes.
In charge of the hot kitchen, quality control and in charge of the daily orders.
LANGUAGES
HOW I COMMUNICATE
ENGLISH
PROFESSIONAL/BILINGUAL LEVEL
WRITTEN & SPOKEN
SPANISH
NATIVE LEVEL
WRITTEN & SPOKEN
CATALAN
NATIVE LEVEL
WRITTEN & SPOKEN
PORTFOLIO
