HAND CRAFTED WITH CULINARY EXPERTISE
OUR CULINARY TEAM
The culinary team at Craft Culinary Concepts brings together a vast variety and depth of creative food development experience. From small bites, quick service, custom order to multi-course offerings this team’s deep knowledge brings unique and satisfying solutions to the table.
Corporate Executive Chef Otis Huemmer brings a wealth of experience and enthusiasm to Craft Culinary Concepts.
Chef Huemmer joins us from his most recent position as Director of Brand Standards for ARM Crews. The national wide retail, food and beverage company has a presence in airports across the country. ARM Crews has their main hubs in Los Angeles, Atlanta and DC Area. While Chef Huemmer was in his role with the Crews Family he was the Culinary Authority for the company with annual revenue of $85 million a year and over 800 employees.
Prior to his position with ARM Crews Chef Huemmer had a long and prestigious career with Aramark as Executive Chef. Below are just a few of the highlights:
1999 Chef Huemmer developed Aramark’s Classic Fare Catering of Seattle, the former premier caterer of the Boeing Aramark division. Chef Otis undertook this challenge while managing nine food service sites serving 10,000 meals per day.
2002 Chef Huemmer was recruited to lead the team in Parks & Resorts as District Executive Chef in the Olympic Peninsula.
OTIS HUEMMER Corporate Executive Chef
2004 Chef Huemmer led the culinary team at the Greater Tacoma Convention Center. In that capacity he directed what has been hailed among the smoothest center openings on record.
2007 Chef Huemmer traveled abroad where he was recognized in the international arena for his talents in the kitchen. Otis embarked on a multinational culinary exchange – Aramark’s 13th Annual International Guest Chef Exchange – Otis’s journey began in New York where he prepared a VIP meal in the Delegate Dining Room at the United Nations building. Otis then left for Santiago, Chile, where he was a visiting Chef local restaurants.
2008 Chef Huemmer relocated to Orange County/Los Angeles area in 2008 to take the helm at the Anaheim Convention Center (ACC). ACC is 1.8 million square feet and $20 million in F&B.
2008 of September Chef Huemmer made a guest appearance in the TV cooking show “Cooking with Jim Coleman Flavors of America” which is filmed in Philadelphia. This was aired nationally on PBS. He prepared a signature dish “Ancho rubbed Wild Salmon with Adobe Sauce and Honey Crème Fraiche”.
2009 Chef Huemmer and Hearst Ranch Beef established a cattle share program for the Anaheim Convention Center. Hearst is the nation’s largest single-source supplier of free-range, all natural, grass-fed and grass-finished beef.
2010 Chef Huemmer partnered with Masumoto Family Farms in Del Rey with their “Adopt a Tree” program to hand pick peaches for the Anaheim Convention Center. These unique tree ripened heirloom peaches were used to make chef’s signature peach chutney.
2014 Chef Huemmer completes PROCHEF III at the Culinary Institute of America and becomes a Certified Executive Chef (CEC) with the American Culinary Federations (ACF).
2015 Aramark was award 10 year contact renewal for ACC.
Today, Chef Huemmer’s passion with finest produce is reflected in only using the freshest local, seasonal, and sustainable ingredients, executed with precision. Great quality food should encompass the entire chain, from purveyor to palate with a tight grip on local and sustainability.
Chef Huemmer resides in Orange County, CA with his family. He and his wife have a son in college and a daughter in Junior High. In his free time, he and his wife enjoy golf and salsa dancing.
View Chef Huemmer's interview here.
SEAN KAVANAUGH Executive Chef
With 25 years of culinary leadership, Chef Sean Kavanaugh has a passion for delivering superior service and creating memorable food that has made him a valuable member of the Craft Culinary Concepts team, continually applying his culinary expertise and strategic business sense in ways that have earned him industry acclaim, and significant business results.
Under Chef Kavanaugh's leadership, The Restaurant at The Ritz-Carlton Phoenix earned the rating of 9th Best Restaurant in the United States by Conde Nast Traveler magazine. Chef Kavanaugh's proven ability to up-sell food and beverage to existing and new customers also led to outstanding short-term sales increase in high profile convention center accounts. Furthermore, Chef Kavanaugh was honored by the Association of Luxury Suite Directors for the innovative suite menu and service design in sports, was a finalist in the Event Solutions Spotlight Award for Catering Company of the Year, ISES Event Industry Award for Best on Premise Caterer and the ACTE Arizona President's Circle of Distinction for his community service. With experience attach high level events as the 2010 Winter Olympics, four Super Bowls, multiple global summits and more, Chef Kavanaugh is one of a kind talent with exceptional experience.
View Chef Kavanaugh's interview here.
weston holland Executive Chef
Chef Weston Holland is a self-taught chef, with over 10 years working in the food industry. From his modest beginnings working at a resort in northern Minnesota, Weston has continually pushed himself for excellence in food production and service. In the past 10 years, Weston has managed a number of kitchens, worked on developing menus and has worked hand in hand with others to plan special events.
“Three years ago I departed my home state of Minnesota to find opportunity and plant new roots in Tucson, Arizona. I was ecstatic to discover a rich and thriving food community fully aware of not only it's identity in American and Western cuisine but also of it's indigenous agricultural history. Finding a home at the Arizona-Sonora Desert Museum, with Craft Culinary Concepts, I have been given the perfect opportunity to be fully immersed in this unique food culture. As I continue to explore and create with the Desert's bounty I hope to not only utilize these local ingredients but inspire others to as well.”
-Chef Weston Holland
View Chef Holland's interview here.