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Oscar A. La Fuente

8118 Kelburn Lane, Charlotte, NC 28273 Tel 704.650.0951   Email:  olafuente.binder@gmail.com

 

EXECUTIVE PROFILE

Dynamic culinary executive with 28+ years of progressive leadership across luxury hotels, multi-outlet restaurant concepts, and large-scale banquet operations. Proven track record directing $4.6M–$23M annual F&B operations, opening and repositioning properties, and building high-performing teams that consistently exceed guest satisfaction and financial targets. Classically trained in French cuisine with deep expertise in concept development, menu engineering, P&L accountability, and cross-functional executive leadership. Escoffier Society Black Box Competition winner and former Canadian Culinary Banquet Team member.

 

CORE COMPETENCIES

 

• Multi-Outlet F&B Strategy & P&L Ownership

• Hotel & Restaurant Concept Development

• Large-Scale Banquet & Event Execution

• Team Building & Talent Development

• Menu Engineering & Food Cost Control

• Executive Committee Leadership

• Labor Optimization & Budget Management

• New Property Openings & Turnarounds

• Guest Experience & Brand Standards

• Vendor Partnerships & Purchasing

 

PROFESSIONAL EXPERIENCE

Director of Culinary Operations & Executive Hotel Chef

JW Marriott Charlotte Hotel  |  Charlotte, NC                                                                                            February 2021 – Present

  • Direct $23M annual F&B operation across four outlets — Italian steakhouse, rooftop bar, oyster bar, and 18,000 sq. ft. banquet operations — serving as founding Executive Chef and Executive Committee member.

  • Lead and develop 6 senior leaders and 65+ hourly associates; drive engagement and performance through structured coaching, clear operational standards, and cross-property collaboration, measured via Gallup/ESS surveys.

  • Consistently achieve and exceed key performance metrics (GSS/ESS) while contributing to hotel marketing strategy, business planning, and brand positioning.

  • Selected as White Lodging taskforce chef, deployed to support multiple property openings and operational turnarounds across the portfolio.

Director of Culinary Operations & Brand Development

QC Catering  |  Charlotte, NC                                                                                                             November 2017 – October 2020

  • Owned full P&L accountability for a $4.6M annual food & beverage operation, achieving consistent execution across diverse event formats, client profiles, and seasonal volume fluctuations.

  • Directed budgeting, purchasing, custom menu development, and resource planning while maintaining superior sanitation standards and client satisfaction ratings.

  • Collaborated with Sales & Marketing leadership to align culinary offerings with revenue goals, new client proposals, and competitive positioning.

Complex Executive Chef & Corporate Chef

Wischermann Partners — Sheraton & Le Meridien Hotel Complex  |  Charlotte, NC     August 2014 – November 2017

  • Led Executive Committee for a dual-brand hotel reopening; directed an $12M annual F&B operation across five outlets, 605 rooms, and 68,000 sq. ft. of banquet space.

  • Built, led, and developed a 60-person culinary team; managed inventory, food cost, and labor to consistently meet financial targets.

  • Designed restaurant, event, and meeting menus; supported outlet concepts including Social Kitchen and City Light Rooftop Bar; helped position Evoke for local top-restaurant nominations (2015–2016).

  • Drove multiple corporate expansion openings including Sheraton Bloomington, Lela, and The Westin Nashville (L27 Rooftop Bar; Decker & Dyer).

Executive Chef

The Carolinas Club at UNCC  |  Charlotte, NC                                                                                         May 2010 – August 2014

  • Managed a $2.5M annual F&B operation for a 2,600-member private club; directed daily operations, financial oversight, and budget performance across three outlets.

  • Created seasonal and event menus aligned to member expectations and profitability goals; achieved a 99.5% health inspection score.

Executive Chef

The Cypress Club of Raleigh  |  Raleigh, NC                                                                                                 April 2008 – May 2010

  • Inaugural Executive Chef for a 440-home private retirement community; led a $3M annual F&B operation across four outlets with full P&L accountability.

  • Built and managed a 30-person culinary team from the ground up; established operating standards, training protocols, and service rhythms.

  • Maintained 99% average sanitation score; developed nutritionally balanced and specialty menus for the Rosewood Health Center.

Executive Sous Chef

The Umstead Hotel & Spa  |  Raleigh, NC                                                                                                                        2006 – 2008

  • Executive Committee member for the hotel opening of a 150-room luxury property; helped launch a $10M annual F&B operation with 10,000 sq. ft. of banquet space.

  • Contributed directly to the property achieving AAA 5 Diamond status within four months of opening and supported the award-caliber launch of Heron's restaurant (James Beard nomination, inaugural year).

Banquet Chef

The Westin Hotels  |  Toronto, CA & Charlotte, NC                                                                                                      2003 – 2006

  • Joined the task force for the Charlotte Westin opening (2003); contributed to banquet operations of a 700-room property with 48,000 sq. ft. of event space and a $19M annual F&B operation.

  • Hired and led a 55-person banquet team; built an intern pipeline with Johnson & Wales University.

  • Owned banquet menu development and cost controls; maintained 100% health inspection scores throughout tenure.

Chef de Partie & Chef de Cuisine

Various Award-Winning Restaurants  |  Toronto, ON, Canada                                                                                1996 – 2003

Trained under some of Canada's highest-rated culinary talent at acclaimed properties including Scaramouche, Canoe, Auberge du Pommier, Wildfire, and Liberty Grand Entertainment Group — building classical French technique and multi-concept operational expertise.

 

EDUCATION & CREDENTIALS

  • 1993-1997       Humber College   Toronto, Ontario:   Culinary Management

  • Obtained Red Seal in 1999

  • 1997 Gold Medal at Black Box competition sponsored by Escoffier Master Chef Society

  • 1997 Silver Medal as an apprentice for Team Canada for World Black Box banquet competition.

  • Participated in creating the menu for the James Beard House in September 2007

  • Volunteer for  JDRF, Cystic Fibrosis Foundations, and March of Dimes – Master Chef Auctions

  • Former Member, Canadian Culinary Banquet Team

  • Classically trained in French Cuisine

  • Ongoing professional development through White Lodging corporate leadership programs

  • Starwood Six Sigma Green Belt Certified

  • Chef Collaboration Member

  • Member of Piedmont Culinary Guild

  • Serve-Safe Certified

  • Ongoing professional development through White Lodging corporate leadership programs

 

Language

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English, Spanish, some Italian and French

 

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