Curiosity and a passion for food led Patrick McClary to over 35 years in the food and beverage service industry. Through his years of operational experience, he has developed a deep understanding of how to analyze operations, identify opportunities, effectively communicate with operational leaders, and provide actionable solutions that achieve immediate and long-term results. Having worked throughout the industry from full-service multi-venue operations to small cafes and restaurants, Patrick understands the individual challenges different businesses face in their day-to-day operations.
His well-rounded experience over the last 20 years as an Executive Chef and Director of Food and Beverage in hotels, resorts, casinos, and restaurants has led him to develop exceptional creative products and customer service programs, redefine production and service cycles, implement strategic profit chain solutions, and train leadership teams of over 40 supervisors and managers overseeing upwards of 500 colleagues. He has developed a straightforward approach that combines creativity, hands-on coaching, financial acumen, and proven solutions to help you achieve your business vision and goals.
Director Of Culinary Food & Beverage, Caesars Entertainment (2008 – 2022)
Director Of Culinary, Casino Rama (2003 – 2008)
Executive Chef, Fairmont Jasper Park Lodge (2001 – 2003)
Executive Sous-Chef, Fairmont Jasper Park Lodge (1998 – 2001)
Education & Qualifications
Red Seal Chef Certification
Master Certificate in Food Service Management The Cornell SC Johnson College of Business
miniMBA Certificate (in progress) University of Windsor, Ontario