About Me
I am writing to express my interest in the Culinary Director / Corporate Executive Chef position within your organization. With over 25 years of international culinary leadership across cruise lines, luxury resorts, and remote hospitality operations, I bring a proven ability to lead multicultural teams, elevate dining experiences, and execute large-scale food service operations under challenging conditions.
As a Certified Corporate Executive Chef (American Culinary Federation), I have consistently achieved 100% HACCP and USPH audit compliance while managing culinary teams of up to 250 professionals. My experience covers full-spectrum F&B operations — from concept creation and menu engineering to procurement, cost control, and CAPEX planning. I take pride in balancing creativity with structure, ensuring every kitchen I lead delivers quality, efficiency, and consistency.
Throughout my career, I have opened and stabilized multi-outlet operations for major brands such as Disney Cruise Line, Norwegian Cruise Line, and Fred Olsen Cruises. I have also directed food production and training programs for large institutional clients in Saudi Arabia including PepsiCo, Aramco, and Johns Hopkins Hospitals. This background has strengthened my operational discipline, team leadership, and understanding of diverse guest expectations.
I am passionate about developing culinary teams through mentorship, innovation, and accountability. My goal as Executive Chef is to uphold brand standards, control costs without compromising quality, and deliver a food experience that consistently exceeds guest expectations.
Thank you for considering my application. I would welcome the opportunity to discuss how my experience and leadership can contribute to your culinary operations.
Warm regards,
Panagiotis Georgopoulos
