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Lloyd Titus

Seattle Washington, United States

Executive Chef at Hilton Hotel

Summary

Started career with Hyatt Hotels in 1992.Worked as an Executive Chef for the past nine years and as Executive Sous Chef for another four years.Experienced in high volume cooking. Well-trained in all cooking techniques, Garde Manger and pastry. Strong management ability. Open to fresh ideas and cooking trends. Very passionate southern cuisine.

Work history

  • Executive Chef
    Hilton Hotel
    Downtown Seattle, 2014 - Present
  • Executive Chef
    Hilton Hotel
    Downtown Seattle, 2014 - Present
  • Executive Chef
    Sheraton Edison Hotel Raritan Center
    New Jersey, 2011 - 2013
  • Executive Chef
    Hyatt Regency
    Louisville KY, 2008 - 2011

Training

  • Onenonta Trade School
    Culinary
    New York, 1984

Location

Seattle Washington, United States

Cuisines

  • African
  • American
  • American BBQ
  • American Cajun
  • American Creole
  • American Soul Food
  • American Southern
  • Argentine
  • Brazilian
  • Caribbean
  • Chinese
  • Classical French
  • Cuban
  • Ethiopian
  • German
  • Greek
  • Indian
  • International
  • Italian
  • Jamaican
  • Japanese
  • Korean
  • Mexican
  • Middle Eastern
  • Moroccan
  • New American
  • Pan-Asian
  • Russian
  • Seasonal
  • Southeast Asian
  • Spanish
  • Thai
  • Vietnamese

Methods

  • Baked
  • BBQ
  • Braising
  • Bread Machine
  • Deep Fried
  • Grilled
  • Molecular Gastronomy
  • Nose to Tail
  • Pan Fried
  • Pastry
  • Poached
  • Roasted
  • Seafood
  • Slow Cooker
  • Smoked
  • Stewed
  • Stir Fry
  • Wine Pairings

Diets

  • Allergy-Friendly
  • Diabetic
  • Gluten-free
  • Health Supportive
  • Kids
  • Kosher
  • Low-carb
  • Raw
  • Vegan
  • Vegetarian

Languages

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