More than twenty years of progressively responsible experience as a dynamic, resourceful and skilled Executive Chef with a proven success record in both fine dining and catering. Associate of Occupational Studies in Culinary Artsfrom The Culinary Institute of America. Supervised a staff of 40 to prepare as many as 5,000 meals per day. Highly organized; initiated and coordinated all pastry production for four restaurants and a catering company. Very professional; experienced in developing new food concepts and applications
Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.Created and explored new cuisines. Milwaukee Journal Sentinel Carol Deptolla's Top 30 Restaurants of 2011.
Budgets, Cooking, Costing, Inventory, Managing, Public
Relations, Quality, Retail
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