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Renée Tomato™ is a culinary journalist and hospitality operations analyst with over 20 years of industry experience. Before transitioning into writing, she worked as a private chef and event operator serving high-net-worth clients, international sporting circuits, and luxury hospitality environments. Her reporting focuses on the operational systems behind food service, hospitality infrastructure, and emerging technologies such as AI that are reshaping labor, procurement, and guest experience models. Renée currently contributes motorsport coverage for Stadium Rant and publishes analysis on hospitality operations and food systems.…Renée Tomato™ is a culinary journalist and hospitality operations analyst with over 20 years of industry experience. Before transitioning into writing, she worked as a private chef and event operator serving high-net-worth clients, international sporting circuits, and luxury hospitality environments. Her reporting focuses on the operational systems behind food service, hospitality infrastructure, and emerging technologies such as AI that are reshaping labor, procurement, and guest experience models. Renée currently contributes motorsport coverage for Stadium Rant and publishes analysis on hospitality operations and food systems.

RENÉE TOMATO

Content Creator, Screenwriter, Digital Marketer, +1

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Renée Tomato™ is a culinary journalist and hospitality operations analyst with over 20 years of industry experience. Before transitioning into writing, she worked as a private chef and event operator serving high-net-worth clients, international sporting circuits, and luxury hospitality environments. Her reporting focuses on the operational systems behind food service, hospitality infrastructure, and emerging technologies such as AI that are reshaping labor, procurement, and guest experience models. Renée currently contributes motorsport coverage for Stadium Rant and publishes analysis on hospitality operations and food systems.…Renée Tomato™ is a culinary journalist and hospitality operations analyst with over 20 years of industry experience. Before transitioning into writing, she worked as a private chef and event operator serving high-net-worth clients, international sporting circuits, and luxury hospitality environments. Her reporting focuses on the operational systems behind food service, hospitality infrastructure, and emerging technologies such as AI that are reshaping labor, procurement, and guest experience models. Renée currently contributes motorsport coverage for Stadium Rant and publishes analysis on hospitality operations and food systems.

Available to hire

Renée Tomato™ is a culinary journalist and hospitality operations analyst with over 20 years of industry experience. Before transitioning into writing, she worked as a private chef and event operator serving high-net-worth clients, international sporting circuits, and luxury hospitality environments. Her reporting focuses on the operational systems behind food service, hospitality infrastructure, and emerging technologies such as AI that are reshaping labor, procurement, and guest experience models. Renée currently contributes motorsport coverage for Stadium Rant and publishes analysis on hospitality operations and food systems.

Skills

Experience Level

Expert

Expert

Expert

Expert

Expert

Expert

Expert

Narrative Illustration

Expert

Expert

Expert

Intermediate

Beginner

Language

English

Fluent

Work Experience

Consultant / Execution Lead at Proof of the Pudding — PGA Tour & Presidents Cup

January 1, 2017 - Present

Directed ghost-kitchen and large-scale production operations for championship golf events, delivering consistent service for 5,200+ guests per service window.

Vegan Program Chef & Touring Operations Lead at Cirque du Soleil — Alegría

November 1, 2021 - February 28, 2022

Led a fully vegan culinary system for Cirque du Soleil’s post-COVID relaunch tour, designing menus and ensuring nutritional integrity for artists and crew.

Culinary Systems Lead at Cirque du Soleil — Volta & Big Top Tour

January 1, 2018 - December 31, 2020

Built and supported culinary systems for touring productions, developing vegan and gluten-free menus while managing variable infrastructure.

Founder & Food Systems Operator at The Handcrafted Tomato

January 1, 2024 - Present

Founded a private culinary company focused on plant-forward menus, managing operations from sourcing to execution for various events.

Consultant / Execution Lead — Large-Scale Food Operations at Proof of the Pudding — PGA Tour & Presidents Cup

January 1, 2017 - Present

Directed large-scale production operations for championship golf events, overseeing service for thousands of guests while ensuring quality and compliance across multiple venues.

Vegan Program Chef & Touring Operations Lead at Cirque du Soleil

November 1, 2021 - February 28, 2022

Led a fully vegan culinary system for the post-COVID relaunch tour, establishing operations and creating plant-based menus for performers and crew.

Private Chef at HNW Client

January 1, 2023 - Present

Directed culinary operations across multiple private residences, integrating estate-grown products into menu planning while managing a diverse of events and dining preferences.

Owner & Operator — Plant-Based Meal Production at Earth’s Kitchen LLC

January 1, 2021 - January 1, 2023

Managed a healthy meal production company specializing in plant-based dishes for sports and entertainment clients, ensuring compliance and quality.

Owner & Operator at Earth’s Kitchen LLC

January 1, 2021 - December 31, 2023

Operated a meal production company specializing in plant-based menus for sports and entertainment clients, overseeing production planning, sourcing, and compliance.

Private Chef at High Net Worth Client

January 1, 2023 - Present

Directed culinary operations across private residences, managing menu planning and daily service while integrating garden produce into meals.

Private Chef at Off-Grid Executive Retreat

January 1, 2023 - Present

Designed fine-dining menus for senior executives in a remote setting, focusing on high standards of service and nutrition.

Vegan de Cuisine (Program Chef) at Camp Romaca

January 1, 2022 - December 31, 2022

Designed and operated a fully vegan dining program serving 400 campers, managing meal delivery and allergen controls.