Every number below comes from a property Jonah actually ran — not a projection. This is the experience Précipice Consulting draws on for every engagement.
Executive Chef · AAA Four Diamond resort & spa, 3 F&B outlets
Oversaw a $1M kitchen renovation, revamped menus across every outlet and meal period for a 10% food revenue increase, and rebuilt the wine program for a 20% wine revenue increase and a 2024 Wine Spectator Award.
Executive Chef, Pre-Opening · first JW Marriott in Dallas, 4 F&B concepts
Built every menu from scratch for a ground-up hotel launch, hired and trained the full culinary and stewarding teams, and helped Montage Restaurant earn a Top 100 Restaurants in the World nod within its first year.
Executive Chef & Assistant F&B Director · 5 F&B outlets, $13M+ F&B revenue
Re-concepted the three-meal restaurant end to end, lifting average check 30% and cutting food cost from 34% to 26% year over year, while F&B revenue rose $1.6M.
Executive Chef · 120-room boutique hotel, 4 F&B outlets
Spearheaded the opening — every menu, HACCP plan, and cost report built from zero — and drove Hotel Vin to a Top 10 F&B ranking out of 120 Autograph Collection hotels worldwide within 6 months.
At Gaylord Texan, Jonah reopened the Zeppole restaurant as a three-meal operation, raising guest satisfaction from 48 to 70 MTD within two months while holding a 26% food cost — after running banquet operations serving up to 6,000 guests at a 12% food cost. At Sheraton Dallas, he led a team of 2 executive chefs, 3 sous chefs, and 70+ cooks across a 1,841-room property.
A sample of full menu programs and guest amenity concepts developed across hotel restaurants, independent concepts, and franchise brands — each one priced, costed, and built for the room it's served in.
Menus and financial models mean something because they get executed. A few plates from the pass, for context.
