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About Frank Fileccia

Highlights of Qualifications, Career Achievements, Professional Development, Awards & Competitions, Professional Affiliations/Memberships, Professional Accomplishments
Author profile: Frank Fileccia
For over 32 years Frank Fileccia has been helping luxury inn, boutique hotel, resort and restaurant clients achieve their potential.

* Outstanding skills in analysis, strategy and planning;
* Extensive experience in clear and effective business communications and customer service and satisfaction;
* Successful liaison between client-public and all levels of the public and private sectors;
* Extensive experience in staff training;
* Ability to meet demanding time goals in an effective manner.
* Ability to communicate effectively both orally and in writing;
* Over 30 years experience working with the client public in positions ranging from Short Order Cook/Line Cook, Bartender/Server, Restaurant Manager, Nightclub Manager, Hotel Marketing & Promotions Manager.


* Defined and implemented FDA-compliant food safety program.
* Delivered personal attention to customers ensuring high level of satisfaction, generating repeat clientele, and encouraging word of mouth referrals;
earned valuable repeat and referral business based on excellent customer relations.
* Oversaw all aspects of business operations including budgeting, cost control, payroll, accounting functions, sales forecasting, and growth objectives.
* Recruited, trained, and motivated staff of cooks, servers, and bartenders. Fostered a team atmosphere through coaching, training,
communication, and motivation.
* Negotiated agreements with suppliers and vendors that resulted in significant benefits to the company and savings for the customers.
* Practiced careful management and handling of stock to minimize waste and increase profits.
* Verified incoming shipments, checking specifications and quantities; rejected damaged goods and arranged for return to vendor.
* Trained new service staff to focus on delivering a quality customer experience and maintenance of high standards of cleanliness, safety, and quality.


2006 - 2007 Russian Federation - Sanitation Standards
2000 - 2005 Food Handlers Safety Certificate - Red River College
2003 - 2005 Food Safe Certificate - Provinces of Alberta & B.C.
2004 Field Level Risk Assessment
2004 Level 1 Safety - BP Canada
2003 TDG/WHMIS Certificate
2003 H2S Alive Certificate
2003 Level A CPR Certificate
2003 Standard First Aid Certificate
2003 Prime Contractor Certificate
2002 Certified Executive Chef (CEC) - PCA
2001 Certified Chef de Cuisine (CCC) - CFCC
1998 Red Seal - Alberta Trades and Occupations Branch
1989 Marketing Management - Capilano College
1987 Canadian Securities - Investment Dealers Association
1977 Computer Programming & Systems Analysis - Red River Community College


2007 Letter of Commendation, Khabarovsk, Russia Department of Health
2007 Letter of Commendation, Khabarovsk Kray, Russia, Department of Health
2004 Governor of the Order of Merit, International Academy, British Association of Chefs de Cuisine in Great Britain
2000 Manitoba Culinary Salon
1998 Cordon Bleu Award for Culinary Excellence
1998 Academicien de l'Association des Maitres Conseils en Gastronomie Francaise
1997 US Army Annual Culinary Competition, Bronze
1996 Bronze, North Carolina Culinary Salon
1993 Walt Disney World Culinary Arts Program
1990 Honorary Colonel, Commonwealth of Kentucky


2005 Executive Chef - State Dinner, Presidents Saakashvili of Georgia & Yushchenko of Ukraine
2002-08 Canadian Director and Director of Education - Professional Chefs Association of America
2000-08 Member - Professional Chefs Association of America
2002 Volunteer - Habitat for Humanity Food Committee - Meals Coordinator
2002 Secretary - Canadian Federation of Chefs and Cooks Ottawa-Hull Branch
2002 Member - CFCC Ottawa-Hull Branch Education Committee & Culinary Salon Committee
2001 Executive Chef - Second Annual Capital City Beer Festival
2001 Executive Chef - Liberal Party of Canada, Close of Session
2000 Media Liaison - National Convention Committee
2000 Monthly Contributor - Canadian Federation of Chefs and Cooks Essence Magazine
2000 Director - Gimli & District Chamber of Commerce
2000 Executive Chef - Canadian Premiers Conference
1999 Volunteer - Bocuse d'Or 2001 Canadian Finals
1998 Co-Chairperson Aurora Winter-Fest - Churchill, Manitoba
1987 Member of a Trade Delegation to Bangkok, Thailand, Beijing & Xian, China


Authored the following 7 textbooks in publication in the United States by the Professional Chefs Association.
Currently working on Volume 8, as well as two cookbooks (see below).

Volume 1 Human Resources
Volume 2 Beverage Course
Volume 3 Sanitation
Volume 4 Food Education
Volume 5 F & B Cost Control
Volume 6 Safety
Volume 7 Food & Beverage Servers Training Manual
Volume 8 Baking and Baking Science (pending)
The Crowded House Cookbook (pending)
A Culinary Journey of Russia (pending)

2003 Authored the Curriculum for the Chef's Apprenticeship Program.
This curriculum is now used throughout the United States by the Professional Chefs Association.
2002 Completed a similar project for the Professional Chefs Association
2000 Revised and converted the Canadian Chef de Cuisine Program to CD-ROM for the Canadian Culinary Institute.
This was the first time the CCC Program has been revised by a single person as opposed to a committee.

Copyright?© Frank Fileccia

The Quote

Whenever an individual or a business decides that success has been attained, progress stops.

Thomas J. Watson