Albert Irons IV

Albert Irons IV has a strong background in the food industry, with experience in various roles and companies. Albert started their career as a Banquet Chef and Sushi Chef at Meritage, where they executed parties in a high-volume catering facility. Albert then worked as an Executive Chef at Elements, John Bonjovi's restaurant, where they managed all aspects of the kitchen and bar inventory.

After that, Albert joined Aramark as an Executive Chef, where they played a key role in opening a new account, focusing on design, planning, and financial results. Albert also served as a Chef Manager and Operations Support Lead, responsible for all FOH and BOH standards, inventory, purchasing, and payroll.

Currently, Albert is working at Gourmet Dining LLC, where they hold the positions of Director of Operations and Resident District Manager. In their role as Director of Operations, they oversee the entire operation, including budget, financials, core standards, quality assurance, and profitability. As a Resident District Manager, they lead a team of 15 salaried managers and 250 hourly associates, driving revenue in a 10-year contract.

Overall, Albert Irons IV has extensive experience in culinary management, demonstrating their ability to lead and drive results in various food service environments.

Albert Irons IV attended Ocean County Vocational Technical School from 1997 to 1999, where they studied Culinary Arts/Chef Training. Albert then went on to pursue an Associate's degree in Culinary Arts/Chef Training at Atlantic Cape Community College from 1999 to 2001.