Ian Philip Tozer

A dynamic F&B Operations Director with a proven track record in multi-site operations. Strong commercial acumen and an excellent knowledge of Food and Drink. Keen awareness of current market trends and Identifiable leadership abilities. Good exposure to managing high volume multi-unit businesses. A inspirational & highly motivated individual with a natural management style and hands on approach.

Managing Director/Executive Chef

Roti American Brasserie & wne bar

Tokyo, Japan 2000-2008

Responsible for overall F&B operations with-in this multi unit Modern American Restaurant company division, consistently delivered highly successful operating results. Additionally planned & produced for the parent company several new Restaurant brand concepts & provided direction & F&B consultant management to get them successfully open & operational.

F&B Brand Development Consultant

The Brand Architect Group,

Tokyo, Japan 2000-2008

Successfully completed a variety of consulting projects for various Japanese companies as a food & Beverage consultant. Contracts included food & product development, new Restaurant concept/design and opening operations along with existing restaurant operation re-branding & market research.

F&B Operations Director. T.Y Harbor Brewery

 Tokyo, Japan 1998-2000

Completed a two-year contract with several partners to renovate and reopen this large American style microbrewery comprising of a 200-seat American microbrewery, Restaurant & bar along with two associated Deli/Café operations, Central kitchen & wholesale baking operation. Acted as director of the company with responsibility for all operational matters.

General manager/Executive Chef. West Park Café

Tokyo, Japan 1997-1998

Planned, implemented & directed a renewal opening of this existing Californian cafe concept restaurant due to first year operating problems and subsequent low sales. Achieved within 3 months of re-opening a 300% increase in revenues for this Californian style casual dining concept restaurant.

Executive Chef. The Farm Grill Restaurant

Tokyo, Japan 1994-1997

Planning for the opening of this 250-seat American wine bar restaurant was completed in Los Angeles. On arrival to Tokyo I successfully opened the restaurant and gained very good consumer response & revenues with-in the first year. Continued to operate the restaurant and maintain sales for three subsequent years.

Executive Chef. The Sandcastle Entertainment Complex

 Guam, USA 1992-1994

Moved to the island of Guam to upgrade the food and beverage operations at this large Las Vegas style entertainment complex. This facility included a 300-seat dinner showroom, 2000-person discotheque and associated banqueting facilities. The operation became very successful and profitable. With yearly revenues over 16 million dollars.

Senior Sous Chef. Scottsdale Princess Resort

Phoenix, Arizona, U.S.A 1889-1992

Held several Sous chef positions within this very large 5 star new resort complex hotel. Having completed training at their sister operation in Acapulco Mexico I became chef of their award winning authentic Mexican restaurant. Later moved to hold responsibility for their large banquet operations with yearly revenues exceeding 10 million Dollars. Participated in Major event logistical planning and operation for such events as PGA Golf Championships with daily attendance of 50-100 thousand people and Food and beverage operations for WTA tennis tournaments

Sous Chef. Sheraton Palace Hotel

San Francisco, California, U.S.A 1998-1989

Took over the position of head chef at the world-renowned Garden Court restaurant. Additionally worked as Banquet chef and garde Manger Sous chef. Set-up an outside ice carving business and carved ice for many of the top downtown San Francisco Hotels. Acted as Executive chef for an outside company in the planning and logistics of a 600 guest, 5 star banquet event on Alcatraz Island for investment bankers from New York. (The only time Alcatraz has ever been used for a private party

Sous Chef. Radisson Plaza Hotel

 Los Angeles, California, U.S.A 1986-1988

Moved to Los Angeles to open this new hotel as Banquet chef. Assisted in all food & beverage opening duties including the hiring of staff and pre-opening training. Helped to attain a good reputation for the hotel throughout Los Angeles as a high standard Banqueting location.

Sous Chef. Sheraton Kensington Hotel

Tulsa, Oklahoma U.S.A 1984-1986

First overseas position. Assisting with the opening of this Sheraton Flagship hotel. Moved from Garde Manger sous chef to become chef in the hotels successful northern Italian restaurant. Participated in many areas of the kitchen in this busy new hotel.

Culinary Qualifications

1979-1982 Salisbury College of technology, City & Guilds 706/1 & 706/2 catering certificates.