Gary Rehaut

Gary Rehaut has a diverse range of work experience in the hospitality industry. Gary started their career as a Junior Sous Chef at the Las Vegas Hilton in 1986. Gary then worked in various culinary roles, including Chef-Garde Manger, Banquet Chef, and Sous Chef. In 1991, they became the Executive Sous Chef, Executive Banquet Chef, and Sous Chef at a 1950-room full-service hotel in mid-town Manhattan.

Rehaut joined Marriott International in 1998 as an Executive Chef for a full-service hotel in downtown Brooklyn before moving on to become the Director of Food and Beverage at different properties. Gary oversaw the food and beverage operations of 376-room and 220-seat restaurants, lounges, and meeting spaces. Gary also served as a recruiter for Marriott International and was involved in successful union contract negotiations.

In 2010, Rehaut joined Howard Community College as an Adjunct Instructor and later transferred to Bon Appétit Management Company. At Bon Appétit, they worked as the General Manager for the University of Maryland-Shady Grove account, where they handled all food and beverage operations on the campus. Gary then became the Director of Operations at the University of San Francisco account, responsible for a $14M higher education account with nine units and an exclusive catering operation.

Throughout their career, Rehaut has achieved various awards and recognitions, including the AAA Four Diamond Award and Properties 1st Gold Platter Award from Meetings & Conventions Magazine.

Gary Rehaut, CFBE, CHE obtained a Bachelor of Science (BS) in Hotel/Restaurant Administration with a minor in Economics from the University of Nevada-Las Vegas, where they studied from 1981 to 1986. Gary has also earned additional certifications including Certified Food & Beverage Executive (CFBE) and Certified Hospitality Educator (CHE) from the American Hotel & Lodging Association Educational Institute in 2012 and 2013 respectively. Additionally, they obtained the Chef's Excellence Program certification from the Culinary Institute of America, Hyde Park, NY in 2000 and the Certified Executive Chef (CEC) certification from the American Culinary Federation in 1998.