Jacques van Staden

Background

About Jacques van Staden

Humble beginnings from cook to a chef, turned restaurant owner, James Beard Nominee, achieving Michelin status, ventured in culinary consultancy, landing VP of F&B for a billion dollar company, earning an “MBA” in problem-solving, which led to creating an award-winning multi-unit fast-casual concept. Twenty-eight years later, a battlefield tested hospitality expert in; culinary, operations, logistics, strategy, disruptive revenue successes, branding, marketing, value perception, product development, award-winning concepts, and inspirational coach. Always grateful for my mentors and the amazing people I had the pleasure to work alongside in making a positive impact and difference. Let’s continue on life’s journey- Created 79 F&B concepts, fine-dining, casual, markets, buffets, fast-casual & mixology- Successfully launched a combined total of 116 food & beverage outlets- Implemented food cost savings initiatives with $3.2 M in savings- Redesigned entire F&B product and experience for billion dollar company- Modernized hospitality programming for hotels, casinos and a new class of ships- Introduced a disruptive beverage revenue, increased revenue by $257 M in a single year- Increased guest satisfaction ratings by 72%- Re-shaped company culture from “boss” mentality to inspiring leaders- Developed six-sigma designed galleys $13 M combined savings in hardware and labor.