Alexander Alika Keone

Executive Chef

Location 15h@2xAlexandria, VA

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Summary

January 2017
Executive chef Alexander Alika Keone brings over 30 years’ experience. He believes two things must be in order to be a great chef: an absolute appreciation and respect for the dining experience. Second, to have a complete understanding of the science of his profession within the economics of the establishment.
Having been... Read more

January 2017
Executive chef Alexander Alika Keone brings over 30 years’ experience. He believes two things must be in order to be a great chef: an absolute appreciation and respect for the dining experience. Second, to have a complete understanding of the science of his profession within the economics of the establishment.
Having been born and raised in the melting pot of Honolulu, Hawaii Alika has always been fascinated with cultures, history and food of the world especially since exposed in his family’s restaurant in 1972. He attended the University of Hawaii and received his education in Hotel Management. He was recruited by Hyatt resorts shortly after finishing over 7 years of apprenticeships Japanese and French cuisines his received intense training and knowledge in the creative process and classic preparation and advanced cooking techniques of all meats, seafood’s, stocks, and sauces with rigors of acquiring product from around the globe. Chef Alika believes his experience with Hyatt resorts truly finalized his education by exposing him to 12 restaurant openings of various popular cuisines of the time.
His catering experience is broad-ranging and diverse from one on one intimate wedding tastings, fundraising & political/ inaugural events to luxury five star celebrations and celebrity VIP gala’s as well as day to day corporate luncheons and especially on site execution of receptions and plated affairs.
Throughout his career, Chef Alika has been exposed to a variety of cuisine fundamentals with culinary principles and has learned to place a priority on the composition of flavors, texture and color with an emphasis on creativity, purchasing, and most importantly – managing the timeline.

Work Experience
  • Executive Chef

    Saint Germain Catering
    Sep. 2015 to May. 2016 (8 months)

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    Role & Tasks:

    An educated professional with complete understanding and a unique approach to culinary arts, operations, sanitation and cost control.

    HISTORY:
    9/2015 - 5/2016 Saint Germain Catering / McLean, Virginia / Executive Chef
    Boutique caterer with annual sales of 7M, with designed menu events as well as daily full service corporate catering and delivery. Oversaw entire staff of 28. Redesigned and implemented core menu. Developed staff skills and methods to menu specs. Purchased and expedited finished product daily.

  • Executive Chef

    Barracks Row Restaurants
    May. 2015 to Aug. 2015 (3 months)

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    Role & Tasks:

    Assigned to the Hawk n Dove and Willie's concepts. By applying fundamentals and basic standards, was able to stabilize both operations from consistent poor food cost of 35% to a solid 27% at each within a month's time for each unit. Improvements to customer retention and labor cost naturally ensued.

  • Asst. General Manager & Executive Chef

    The Mpire Club
    May. 2014 to May. 2015 (12 months)

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    Role & Tasks:

    The premier gentlemen's club venue on the East coast, featuring fine entertainment, premium craft cocktails and European small plate cuisine.

  • Jacksonville & Waikiki / Executive Chef

    Apr. 2010 to Sep. 2013 (3 years and 5 months)

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    Role & Tasks:

    Created menu and concept of a fast casual concept from Hawaii featuring a tropical themed food and cocktail menu all incorporated with a daily late night venue. Oversaw day to day operations of Ft Lauderdale location to include staff's development to concepts standards.

  • Executive Sous Chef

    Windows Catering CompanyAlexandria, VA, US
    Aug. 2006 to Mar. 2010 (3 years and 7 months)

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    Role & Tasks:

    Directly responsible for a revolving inventory in excess of 50K per month while holding a 26% cost and annual sales of 14 million. Oversaw staff and day to day production of a core kitchen team of 63 in a 10M sq foot kitchen. Daily interaction with 15 sales and support staff.

  • Executive Chef

    VSAG
    Jul. 2005 to Jul. 2006 (12 months)

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    Role & Tasks:

    Consultant and advance lead analyst in Los Angeles, Washington DC and New Jersey. Apart of each implementation team while with VSAG. Specialized in cost analysis, evaluation, staff development, restructuring and menu development.

  • Executive Chef

    Kalliope Hospitality Advisors
    Jan. 2003 to Jul. 2005 (2 years and 6 months)

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    Role & Tasks:

    Developed concepts and implemented menus for a venture capital group. Create base structure for restaurants and nightclub venues in Washington DC, Las Vegas Nevada, Snow Shoe W. Virginia and Mammoth California.

  • Executive Chef

    Signature's
    Oct. 2001 to Jul. 2002 (9 months)

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    Role & Tasks:

    Assembled an opening team of a fine dining restaurant group for a first time owner Jack Abramoff. Successfully fused a trendy Sushi menu within an eclectic American chophouse menu located on prestigious Pennsylvania Avenue in what would become the Penn quarter.

  • Executive Sous Chef

    Occasions CaterersWashington, DC, US
    Aug. 1999 to Sep. 2001 (2 years and 1 month)

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    Role & Tasks:

    Recruited for sales growth of full service caterer. We saw a sales increase from 6.2 to 11.8 million and oversaw purchasing expenditures in excess of 1million p/year Revised and retrained staff in progressive methods of volume production to a team of 33. Maintained a food cost average of 27%.

  • Executive Chef

    Bittersweet Café
    Apr. 1997 to Aug. 1999 (2 years and 4 months)

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    Role & Tasks:

    Recruited for the restructuring of a busy Old Town Alexandria Café and corporate caterer .Developed and executed plans and menus to take annual sales from .8 to 1.8 million in sales within one year while business was under major renovation. Daily interaction with 3 sales staff members.

  • Chef Cuisine & Owner

    Sushi Inc
    Dec. 1993 to Apr. 1997 (3 years and 4 months)

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    Role & Tasks:

    Personal chef and consultant fulfilling sushi menus for hotels within the metro area. Events ranging from intimate chef's tables to 300 guest receptions.

  • Chef Cuisine

    Mar. 1993 to Nov. 1993 (8 months)

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    Role & Tasks:

    Along with former Hyatt staff members I completed opening of the first Japanese restaurants in the country. Oversaw cuisine, menu design, purchasing and staff development as well as marketing campaign. Received national press attention and review.

  • Chef Cuisine

    Sutton Place Gourmet
    Feb. 1992 to Feb. 1993 (1 year)

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    Role & Tasks:

    Development of Sushi program for a gourmet food retailer. Designed, cost and executed to success at four locations.

  • Chef Cuisine

    Hyatt Resorts at Waikoloa, Puerto Rico & Capitol Hill Hotels
    Jul. 1988 to Jan. 1992 (3 years and 6 months)

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    Role & Tasks:

    Recruited to execute Chef cuisine duties of a premiere 200 seat Japanese restaurant in the Big island of Hawaii. Promoted to Sous chef and given the opportunities as Garde Manger and Banquet chef to further my skills. Then became opening team member for outlets at three full service hotels.

  • Sous Chef

    Roxanne's
    Apr. 1984 to Jun. 1988 (4 years and 2 months)

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    Role & Tasks:

    A multi-unit restaurant group before its time, which managed a French bistro, jazz club, patisserie, production kitchen and full service catering operation in Honolulu. Under chefs from Nice' the position involved mis en place of ala minute menu which featured an assortment of classic French dishes.

  • Sous Chef

    Restaurant Suntory International
    Jun. 1979 to Mar. 1984 (4 years and 9 months)

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    Role & Tasks:

    Apprentice trained in all facets of Cuisine of Japan. Through dedication I earned the position of Sous Chef which led to all purchasing and daily supervision of the operations. Finished term with the strong understanding of cuisine knowledge, knife skills, discipline and accountability.

Education
  • Hotel Management
    Jan. 1979 to Jan. 1982

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    AS degree Degree

    Summary

    • 1979-82 Completed Courses toward AS Degree, Hotel Management, University of Hawaii-KCC/Deans list Fall 1981

    • 1979-83 Apprenticeship Japanese Cuisine, Restaurant Suntory International, Honolulu Hawaii

    • Manager Serve-safe certified in No. VA. And DC as well as TIPS and ABC board certified.

    • Working comprehension of the Japanese, French and Spanish languages.

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