Our Company
Reliance Hospitality Consulting
Our company was formed in upstate New York. Our team has extensive experience in the hospitality industry and no challenge is to high for us. We are committed to provide the best service and we will find solutions to fix your problems.
Our Mission Statement
Our mission is to provide independent restaurant owners with solutions for operational changes, customized training material, start-up plans and re-branding support.
The Personal Touch
Our philosophy is simple. Our clients will experience customized service, 100 % commitment to implement strategies to help your organization. Consulting is based on trust. Only true success will be archived if both parties are open and honest with each other.
Meet the Owner,Consultant
Chef Andreas Baecker
Born in Herford, Germany, Andreas Baecker developed his passion for food at a young age in assisting his mother in the kitchen, preparing Christmas stollen, cakes and cookies. By seven, he knew he wanted to be a Chef and at sixteen years old, he started as apprentice. Under Master Chef Burkhart Schroeder, in one of Germany’s finest restaurants, Der Seehof Moehnesee taught Andreas classic French cuisine.
The next decade he spent sharpening his skills at world renowned 5-star restaurants and hotels throughout Europe. They include Badrutt’s Palace Hotel in St. Moritz, Switzerland, Steigenberger Belvedere Grand Hotel Davos, Switzerland and the exclusive Hotel Jadgof Glashuette, Bad Laasphe, Germany where he served as Executive Sous Chef. Under his direction, Hotel Jadgof Glashuette earned one Michelin Star.
In 2001 Chef Baecker realized a life-long dream to move to Las Vegas, Nevada, where he obtained the Chef de cuisine position at prestigious Andre’s French Restaurant inside the Monte Carlo Hotel and Casino.
Over the next years he worked as Executive Chef in the following restaurants, hotels and casinos: Restaurant Lutece located in the Venetian Hotel and Casino, Buzio’s Seafood Restaurant inside the Rio Hotel, Dragon-Ridge Country Club in Henderson, Rumjungle at Mandalay Bay Resort and Casino, the 300-room Delano Hotel in South Beach Miami, the award-winning Lumière Place Hotel and Casino in St Louis and Del Lago Resort and Casino in upstate New York.
One could say he wore many ‘chef hats’ at these establishments, managing large kitchens, overseeing multi-unit food operations, executing large banquets, successfully mastering the reduction of labor, food and operating costs, executing new promotions/ marketing campaign’s, developing concepts for new restaurants as well as creating progressive new menus for the restaurants. He is a master at his craft, he leads by example and is a motivator for the entire team. He initiates upgrades on quality and operations to improve bottom line profits and guest satisfaction.
