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Jon Lenchner

JWL Enterrprise
Montgomery County, MD

About Me

Jon W. Lenchner 13004 Shamrock Glen Drive Germantown, MD 20874 H) 240-686-1628 C) 240-447-2498 Qualifications Summary . Three decades of premier food and beverage experience . Successful restaurateur . Unique combination of creative, administrative and hands-on experience . Proven ability to manage and improve operations efficiency EXPERIENCE: 2005-2009 Lakewood Country Club Rockville, MD Executive Chef Directly supervised staff of 25. Re-imagined Fine Dining concept and revitalized all dining outlets. Director of Purchasing 2002-2005 The University Club of Washington Washington, D.C. Executive Chef Led Food and Beverage for this prestigious 2500 member club. Developed and implemented new dining concepts for Fine Dining, Grill, Banquet and Spa for this five million dollar per year operation. Wine Steward. 1994-2001 Morel Restaurant Sarasota, FL Chef/Owner Conceived, opened and operated Chef driven Restaurant. American eclectic Fine Dining Concept. Zagat rated and numerous awards. Premier Wine List (Sold business, in operation today). 1991-1993 The Henley Park Hotel Washington, D.C. Executive Chef Hands-on working Chef, Coeur de Lion Restaurant Designed new kitchen, conceived and implemented revamped menus for all outlets. Directed staff of 16. Substantially lowered food costs within first three months of hire. Jon W. Lenchner Resume (cont'd) 1986-1991 The Oliver T. Carr Company Washington, D.C. McPherson Grill Restaurant, (1988-1991) Executive Chef Developed concept, designed kitchen, and opened this 160 seat New American restaurant. Full training and employee manual implementation. The Occidental Restaurant Sous Chef Trained a staff of thirty pre-opening, to the high standards required of this historic property. Chef Jeffrey Buben, (Vidalia & Bistro Bis). 1984-1986 Well Dunn Catering Washington, D.C. Executive Chef In complete charge of kitchen for this high end operation 1983-1984 Le Pavillon Restaurant Washington, D.C. Poissonier French Nouvelle Cuisine, Prix Fixe, Lunch and Dinner Chef/Proprietor Yannick Cam, (Le Paradou). 1978-1983 The Jockey Club Restaurant Washington, D.C. The Fairfax Hotel Executive Sous Chef, hired as Tournant, promoted through all stations, Entrementier, Grillardin, Poissonier and Saucier. Chef Jean-Claude Galan, (Les Folies Brasserie). 1977-1978 The Metropolitan Club of Washington Washington, D.C. Chef du Partie (Chef Ian Ale) 1977-1978 The New York Hilton Hotel New York City, N.Y. Tournant (Chef Arno Schmidt) Other Foodies Centre Market 2001 EDUCATION: The Culinary Institute of America Hyde Park, N.Y. Associates degree in Culinary studies, (A.O.S.) Hotel de France Auch en Gers, FR Stagier, One month apprenticeship under Chef Andre Daugin as arranged by Chef Jean-Louis Palladin and Chef Jimmy Snead.


Bars/Taverns, General Merchandise Stores, Home Furniture & Furnishings, Other Food Stores, Restaurants

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