Executive Chef - Introduction An award-winning, progressive, culinary professional; experienced in establishments that include world-class resorts and several upscale restaurants. Possesses a unique blend of creative flair and passion for food, which is balanced by a strong business acumen. Engaging interpersonal skills, able to connect meaningfully with people at all levels. Maintaining a strong record of streamlining operations and improving service, while preserving the highest levels of quality, is defining for direction. Natural ability to create enthusiastic, productive work environments, with customer-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls. Passionate about being in the kitchen.
Personal honors include working for, and with - while mentored by: Charlie Trotter, Jean Joho, Gray Kunz, Nobu Matsuhisha.
Featured on Steak Out with Kix Brooks on the Cooking Channel /pilot episode.
2014 2015 Season People's Choice Award awarded at the World of Chocolate competition at Union Station Chicago 2014 benefitting the Aids Foundation of Chicago.
Sought out and featured in a Master Chef Class for the Advanced Culinary Degree Program at Robert Morris College 2015 and 2016.
Awarded three Stars by Chicago Tribune (Phil Vettel) Chicago Sun Times and Chicago Magazine 2009 while working at "One Sixtyblue".
Standing Member, Chicago Gourmet Culinary Committee since 2009.
Professional Skills Include Critical Thinking Industry Competencies & Passions: Openings: Solution Oriented Self Starter Proficient in Compeat, Net Resort properties & upscale Problem solver Chef & Hot Schedules fine dining.
Strong Multi-tasking Computer literate Leadership Farm To Table Consulting Time Management Nose to Tail Analytical Learner Seasonal Menus while Rocket Ranch Strong Follow-through sourcing locally whenever Outback Steak House Confident under pressure possible.
Mercadito Hospitality, Chicago.
Culinary Director & Executive ChefSep 2015 to Aug 2016
Le Meridien Oakbrook, Oakbrook IL September '15 current Responsible for all F&B including: in room dinning, banquets, El Tapeo and Longitude 87 restaurants.
177 room, luxury hotel with Starwood Hotels & Resorts Worldwide Inc.
with high percentage of business clientele.
Hotel revenue 10 MM with 5 MM F&B annually.
Develop and implement strategies as a member of the Executive Team.
Lead departments by supporting, developing and managing a team of 51 including:.
2 sous chefs, 1banquet manger, 1restaurant manger, 1 outlet manger, waiters, bar tenders, on-call banquet servers, purchaser/receiver, stewards, coffee baristas, line cooks, mini-bar attendants, club lounge attendant, food runners.
Responsible for food cost, labor cost and guest comment surveys relating to F&B.
Responsible for organization and sanitation of kitchen and all storage and food containments.
Responsible for over-all multisensory guest experience.
Executive ChefMay 2014 to Sep 2015 ZED451 － Chicago, IL
Brazilian Steak House/buffet May '14 September '15 $6.5 MM in annual sales Responsible for daily menu development and execution of 12 proteins, 18 seasonal salads and charcuterie table.
Actively participates in PR & Marketing events to promote revenue growth for establishment.
Reduced food cost by 5% over prior year (currently under budget for labor from previous year).
Supervise 40 plus culinary employees.
Consulting - Independent Companies August '13 May '14 Menu development Sanitation Re-Concept Establishment.
Executive ChefOct 2008 to Jan 2012 Cornerstone Restaurant Group － Chicago, IL
Created and implemented new "farm to table" concept including complete menu overhaul and establishment of outside garden in partnership with local growers for this restaurant rated three stars by The Chicago Tribune and the Chicago Sun Times Supervised one Sous Chef, one Pastry Chef, and line staff of 20 Responsible for all aspects of culinary operations, culinary marketing, and budget management.
Member of corporate Opening Team for sister restaurant, Zylo Tuscan Steakhouse, in the W Hoboken Hotel.
Nov 2007 to Jul 2008 Restaurant Charlie － Las Vegas, NV
Opened property at Palazzo hotel Worked with Chef Trotter on menu, seafood-based a la carte and tasting menus.
Restaurant C, Los Cabos, Mexico --- July '5 thru November '07 Responsible for Restaurant C, Breeze pool restaurant, private dining and spa cuisine at One & Only Palmilla Resort.
Collaborated with Chef Trotter on menus.
Responsible for all aspects of budget management.
Executive ChefNov 2005 to Nov 2007 Charlie Trotter Restaurant Group － Cobo, Mexico
Executive Sous ChefOct 2003 to Jul 2005 CAFÉ GRAY NY － NEW YORK, NY
Opened property Worked with Chef Kunz on menu execution Responsible for staffing, payroll, and purchasing.
Executive ChefApr 2002 to Sep 2003 SONOMA MISSION INN & SPA － SONOMA, CA
Oversaw entire culinary division including room service, banquets, Sante restaurant, pool café, and spa outlet for 250 room luxury inn Total food and beverage 6 MM annually.
Ensured all proper food cost, labor cost and guest comment surveys Developed Sante's menu using Sonoma Valley products.
Executive ChefAug 2000 to Apr 2002 SHORE CLUB HOTEL － MIAMI, FL
Opened this 325-room (including 70 suites, eight cabanas, one penthouse) with restaurants including Nobu Miami (125 seats with $4MM annual food revenue), Sirena, Mediterranean by Nobu (200 seats with $3MM annual food revenue), and Ocean Grill (150 seats plus private dining with $1MM annual food revenue) Supervised one Nobu Chef, six Sous Chefs, and line staff of 50 Worked directly with Chef Nobu Matsuhisha.
Aug 1996 to Jan 1999 Sous Chef - LESPINASSE － Washington
Opened this 90-seat fine dining French cuisine restaurant.
Responsible for purchasing payroll.
Worked directly with Chefs Gray Kunz and Troy DuPuy.
Executive Sous ChefMar 1999 to Jul 2000 FOUR SEASONS NEW YORK － New York, NY
Directed room service and banquets for this 318-room, Five Diamond property with F&B concepts including the 5757 Dining room (three star with 140 seats) and lobby lounge (80 seats) 16 MM annual revenue for combined sites.
Supervised one Restaurant Chef, one Banquet Chef, five Sous Chefs, and 40 cooks Responsible for daily purchasing and payroll.
Chef de CuisineApr 1990 to Aug 1996 EVEREST － Chicago, IL
Work directly with Chef Jean Joho at this Mobile Five Star, 100-seat fine dining French cuisine restaurant with $3 MM annual food revenue Responsible for day to day operations.
Completed Lettuce Entertain You management training course.
FOUR SEASONS HOUSTON CENTER － Houston, TX
Responsibilities included the Mobile Five Star Deville restaurant (100 seats) and the Lobby Lounge (130 seats) for this hotel with $3MM banquet food revenue.
CULINARY ARTS DEGREEELGIN COMMUNITY COLLEGE － Elgin, ILCULINARY ARTS DEGREE