Ryan Bounds
Wellington
Summary
Dynamic and versatile Executive Chef with extensive international experience across New Zealand, Canada, the United Kingdom, and the United States. Skilled in leading large-scale catering operations, developing high-performing culinary teams, and executing events for corporate clients, high-end hospitality venues, and major sporting organizations. Passionate about innovation, consistency, and maintaining the highest food and service standards.
Overview
17
17
years of professional experience
Work History
Executive Chef
Victoria University of Wellington
05.2024 - Current
- Oversee culinary operations across 7 sites throughout Wellington, serving thousands of students and staff daily.
- Manage menu design, cost control, supplier relations, and food safety compliance across multiple outlets.
- Lead and mentor a large, diverse culinary team, maintaining consistent standards across all locations.
- Frequently flown to other cities to support and execute high-profile events, including catering for national teams such as the All Blacks.
- Implement new systems for sustainability, menu innovation, and efficiency across university catering.
- Streamlined kitchen operations to enhance efficiency and reduce waste.
Chef
Silverstone F1 Circuit
08.2021 - 10.2023
- Operated in multiple kitchens across the circuit, from 1,000-person buffets to 350-person café services.
- Ensured quality and speed under high-pressure environments during major motorsport events.
Head Chef
BaxterStorey (Amazon Fulfillment Centre)
06.2020 - 07.2021
- Led daily operations in a rapidly growing café, increasing service from 35 to 150 covers per day.
- Oversaw menu planning, cost control, ordering, inventory, and management of both day and night teams.
- Collaborated with management to develop new procedures and workflows.
Executive Café Chef
Flik Hospitality Group (Compass Group Division)
06.2018 - 03.2020
- Opened and managed a brand-new café for the law firm Kirkland & Ellis LLP.
- Designed menu concepts, trained staff, and established food safety and operational systems.
- Oversaw multiple cooking stations including hot line, salad bar, and breakfast service.
Sous Chef
Flik Hospitality Group (Compass Group Division)
05.2017 - 06.2018
- Delivered high-end corporate catering for up to 350 people daily.
- Managed daily operations, menu planning, ordering, and event catering.
Cook 1 (Chef de Partie)
Four Seasons Resort & Spa
06.2015 - 10.2015
- Fine dining service at Sidecut Modern Steak Restaurant, catering to 250–300 guests nightly.
- Supported large-scale catering events for up to 500 guests.
Line Cook
Brewhouse Bar and Restaurant
02.2015 - 05.2015
- Managed sauce section for 300–500 covers per day in a high-volume venue.
Lead Line Cook
Dusty’s Bar and BBQ, Whistler Blackcomb
11.2012 - 03.2015
- Led a fast-paced kitchen serving up to 3,000 customers per day.
- Oversaw grill and meat stations, maintaining quality under volume pressure.
Chef de Partie
Whittlebury Hall Hotel (2 AA Rosettes, Murrays Restaurant)
01.2011 - 06.2011
- Fine dining service for up to 32 covers per evening.
Chef de Partie
Heritage Hotel Queenstown
03.2009 - 10.2010
- Oversaw evening service (100 covers) and catered functions for up to 200 guests.
Skills
- Multi-site leadership & team development
- Large-scale event catering
- Menu design & cost control
- Food safety & compliance (HACCP)
- Supplier relations & inventory management
- Staff training & performance management
- High-volume production & fine dining experience
- Strong adaptability & problem-solving
Timeline
Executive Chef
Victoria University of Wellington
05.2024 - Current
Chef
Silverstone F1 Circuit
08.2021 - 10.2023
Head Chef
BaxterStorey (Amazon Fulfillment Centre)
06.2020 - 07.2021
Executive Café Chef
Flik Hospitality Group (Compass Group Division)
06.2018 - 03.2020
Sous Chef
Flik Hospitality Group (Compass Group Division)
05.2017 - 06.2018
Cook 1 (Chef de Partie)
Four Seasons Resort & Spa
06.2015 - 10.2015
Line Cook
Brewhouse Bar and Restaurant
02.2015 - 05.2015
Lead Line Cook
Dusty’s Bar and BBQ, Whistler Blackcomb
11.2012 - 03.2015
Chef de Partie
Whittlebury Hall Hotel (2 AA Rosettes, Murrays Restaurant)
01.2011 - 06.2011
Chef de Partie
Heritage Hotel Queenstown
03.2009 - 10.2010
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