Edward J. Wickman

PO Box 2216, Ocean Shores, WA. 98569. 209-352-5909  infowickman@gmail.com

Bio Website:   http://www.EdwardWickman.info



Career Qualifications Summary:

Comprehensive experience in diversified restaurant, hotel & casino environments. Highly effective skills in leadership, team building, training, financials, and the overall ability to run large multi-restaurant operations.  Extensive Bio of clients: Celebrities, Dignitaries and VIP clients. Excellent guest relations and overall front & back-of-the house capabilities.



Food & Beverage Director:   Black Oak Casino Resort, Sonora, CA  (10-2013 to present)

Food & Beverage Director:  Jackson Rancheria Casino Resort – Jackson, CA  (6/09-8-2013)

Executive Chef: Buffalo Thunder Golf Resort & Spa – Santa Fe, NM.  (5/08-1/09)  Opened the F & B Dept.

Executive Chef: Black Oak Casino – Sonora, CA.   (1/05 – 5/08)  Opened Phase 2 of the F & B Dept.

Executive Chef: Chinook Winds Casino Resort - Lincoln City, OR. (2/02 – 9/04)

Executive Chef: Merrill Lynch World Hdqtrs / Sodexho - NY (12/98-1/02)

Executive Chef: Home Box Office (HBO) / Sodexho - NY (12/96-12/98)

Restaurant Chef: The Plaza Hotel - New York, NY (7/95-11/96)

Executive/Personal Chef: Mr. Alghanim’s Estate (Billionaire & U.N. Member) - NY (6/94-6/95)

Executive Chef: The Crescent Beach Club - Bayville, NY (6/94-6/95)  Involved in the Opening

Sous Chef: Hyatt Regency Hotel, Café Japengo - LaJolla, CA (3/90-6/93) Involved in the Opening             

Lead Line Cook: Marriott Mission Valley Hotel - San Diego, CA (11/88-1/90) Involved in the Opening


Career Highlights:


Effectively managing all facets of Food & Beverage operations including banquet and A La Carte while maintaining the highest quality under fast-paced, high volume conditions including 300 +direct reports and multi-million dollar annual volume, plus 52,000 sq feet banquet & meeting/convention catering


Margin management proficiency Departmental budgeting, menu design, production programs, effective scheduling. Accurately compiling, calculating, processing, and maintaining cost/profit analyses and budgetary requirements.  


Purchasing including successfully sourcing, negotiating, and purchasing Hospitality supplies and services including food, alcohol and soft beverage, small wares, linen, capital equipment and projects. Coordination of manufacturer, broker and distributer services including all business reviews. Contract and noncontract agreements


Preparing award winning cuisine, spanning culinary styles like: French Classical, Pacific Rim Cuisine, Italian, Spanish, English Classical, American Regional, Native American and International Cuisine. Various special events for VIP's and Celebrities from wine tastings to themed banquets to off premise promotional events with an annual volume up to 15 million in sales, 6500 meals daily, 5+ Food Outlets


Coaching & Development, Extensive experience in creating and implementing systems of hiring, initial training, supervising, continued training and development opportunities for front and back of the house operations. Consistent approach in mentorship for a variety of levels including community programs with high school students


Artistic Specialties include ice, giant pumpkin and wood carving in addition to a creative eye for prop making and a variety of banquet display design and set up.



Johnson & Wales University Providence, RI.  Graduated 5/88

  • Certified Executive Chef (CEC) American Culinary Foundation
  • Member Advisory Board Columbia College Culinary Program, Institute Technology Advisory Board, ACF Member
  • Macros, Eatec & Computer proficient, Completed HACCP class taught by the FDA, Serve Safe Certified
  • Other various continuing education courses at CIA and on line
  • 9-11-2001 Survivor. Registry #5500069639 https://registries.911memorial.org/#/survivors
  • The James Beard House award.