CARLO APOLLONI
West Haven, CT | show contact info
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EXECUTIVE SUMMARY
Strategic Director of Food & Beverage with a 25-year career characterized by elite-tier service standards and rigorous financial stewardship. Expert in managing $20M+ revenue portfolios, Multi-Outlet Operations, and Institutional P&L Management. A unique leadership profile combining a Finance degree from the University of Florence with current Triple-Major studies in Law, Criminal Justice, and Philosophy at Quinnipiac University. Proven track record of delivering 5-star guest experiences while maintaining exceptional cost efficiencies (25.5% Food / 22% Labor).
EXECUTIVE FINANCIAL SNAPSHOT
• Revenue Portfolio: Directed P&L for operations generating up to $20.5M annually.
• Cost Optimization: Achieved 25.5% food costs and 22% labor costs.
• Scale of Leadership: Managed multi-unit teams of up to 80+ personnel.
• Brand Authority: Early career training on the Four Seasons New York Opening Team.
PROFESSIONAL EXPERIENCE
F&B DIRECTOR | Jhouse Hotel | Greenwich, CT | 2019 – Present
• Direct all F&B operations for a premier luxury property, supervising a staff of 70 and managing $18.5M in annual revenue.
• Standardized service protocols (SOPs) across all outlets to ensure consistent luxury brand adherence.
EXECUTIVE CHEF / F&B LEAD | Water’s Edge Resort and Hotel | Westbrook, CT | 2018 – 2019
• Managed a $20M Food & Beverage operation for a historic destination resort with 80 staff members across 3 full-service outlets and extensive Banquet facilities.
CORPORATE EXECUTIVE CHEF | Salute & Burton Doyle Steakhouse | NYC | 2007 – 2018
• Managed daily operations for a high-volume establishment with $20.5M in annual revenue.
• Delivered exceptional profitability metrics: 25.5% Food Cost and 22% Labor Cost.
CORPORATE EXECUTIVE CHEF | Tuscan Oven Restaurant | CT | 2005 – 2006
• Led daily operations and banquet facilities for a $6.5M business unit with a staff of 70.
EXECUTIVE CHEF | Osteria Del Circo | NYC | 2002 – 2005
• Supervised a team of 25 for a $10M operation, focusing on menu innovation and financial performance.
SOUS CHEF | Le Cirque at Bellagio | Las Vegas, NV | 1998 – 2002
• Executed ultra-luxury service within a 5-star corporate resort environment.
HEADLINE COOK (Opening Team) | Four Seasons Hotel New York | NYC | 1993 – 1997
• Founding member of the kitchen team for the hotel’s 1993 grand opening. Adhered to the world-renowned Four Seasons service culture and Forbes 5-Star standards.
EDUCATION
QUINNIPIAC UNIVERSITY | Hamden, CT | Expected May 2028
Bachelor of Arts: Triple Major in Criminal Justice, Law in Society, and Philosophy
UNIVERSITY OF FLORENCE (Università degli Studi di Firenze) | Florence, Italy
Bachelor’s Degree in Business and Finance
ISTITUTO ALBERGHIERO AURELIO SAFFI | Florence, Italy
Professional Diploma in Culinary Arts & Hotel Management
Apolloni Hospitality Group specializes in clubhouse dining management, private event programming, and full-service hospitality operations for yacht clubs, marinas, and private waterfront associations. We provide a tailored hospitality structure that enhances member satisfaction and reinforces club identity, while maintaining consistency and financial stability.
Service Scope
We manage all clubhouse dining operations, including:
- Restaurant and bar operations
- Menu and beverage program development
- Staff hiring, supervision, and training
- Vendor relations and purchasing oversight
- Financial accountability and cost management
- Banquets, regattas, and member-focused event programming
Principal Operator
Carlo Apolloni
Principal – Apolloni Hospitality Group
With over 20 years of leadership in restaurant, hotel, resort, and private dining environments across Connecticut, New York, and Las Vegas, Carlo has managed teams of up to 80 employees and dining operations generating as much as $20 million annually.
Current Academic Study:
Triple major in Law & Society, Criminal Justice, and Philosophy at Quinnipiac University.
Partnership Structure
We are available for:
- Management Service Agreements
- Lease-to-Operate Arrangements
- Revenue-Share Hospitality Contracts
Next Steps
We welcome the opportunity to meet with club boards, marina owners, or hospitality committees to discuss your club’s needs and goals.