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To lead a first class food and beverage operation that is committed to their product, their service and their people.
Professional Experience
Executive Chef
Trattoria # 10, The Rosenthal Group, Chicago, Il, Oct. 2013-Present
Responsible for cuisine and operation of white table cloth Italian restaurant
Green initiative kitchen, locally sourced farm to table menu
Brought in to revive menu to a more modern sensibility
$4.5 Million Annual Sales
Corporate Executive Chef , Firehouse Steak House, City Tavern, Wabash Tap
Mainstay Hospitality, Chicago, Il June 2012-Sept.2013
Responsible for cuisine and operation of 3 kitchens for 3 distinct properties
Planning for the future expansion of company
Mentor a culinary management team of 2 chef di cuisine and 3 sous chefs
Current sales of $12 Million Collectively
Implementing new menus and cost controls
Corporate Executive Chef & Partner, Bin 36, Bin 36 Lincolnshire, Bin Wine Cafe, A Mano Restaurant
Bin 36 Restaurant Group, Chicago, IL 2001-2012
Resposible for four unique a la carte restaurants up to 500 seats collectively and a hotel banquet kitchen serving events to 200 people
Concepted, planned and successfully opened three restaurants in six years
Mentor a culinary management team of five chefs de cuisine and a pastry chef in addition to a kitchen and stewarding staff of 50
Grew sales to over $12 Million collectively
Created the concept of a cheese bar featuring 50 artisan cheeses, resulting in incremental cheese sales of $350,000 annually
Reduced food costs to average 28.5% annually
Received three star reviews from Pat Bruno at The Chicago Sun Times and the following from Phil Vettel at The Chicago Tribune and
"And unless your heart is set on one or more menu items (which would be understandable), the tasting option is the way to go. It's the best way to appreciate the sublime synergy between chef Candidate's Name 's food, it's an inspired duet."
***Three Stars (Excellent)
Chef de Cuisine
Restaurant Gary Danko, San Francisco, CA 2000-2001
Responsible for all day-to-day operations in the kitchen of this top Relais & Chateaux restaurant
Managed a kitchen staff of 1 sous chef, 8 cooks and 4 stewards
Created menu concepts and recipes, and ensured top quality and production
Brought in food costs in alignment with budget and lowered labor costs by 5%
Executive Chef
Napa Valley Grille, Providence, RI 1998-1999
Opening executive chef of this 150-seat California cuisine concept with first-year revenues of $3.5 Million
Executive Chef/Proprietor
Socca Restaurant, San Francisco, CA 1994-1998
Developed, organized and executed the opening of a 100-seat French/Mediterranean restaurant in the Richmond district
Grew sales to $1.5 Million through high quality food and service, and an innovative seasonal menu featuring country French Mediterranean Cuisine
Sous Chef
Campton Place Hotel, San Francisco, CA 1992-1993
Worked one year each under two ground-breaking Executive Chefs, Jan Birnbaum and Todd Humphries
Assisted in menu development
Managed 12 cooks on the kitchen staff for a la carte service in the 75-seat restaurant and private events up to 24 guests
Winery Executive Chef
Jordan Winery, Sonoma County, CA 1989-1993
Organized the professional kitchen to entertain clients, dignitaries, distributors and family
Created a guest chef program featuring top celebrity chefs across the country
Developed pairings of all wines for Jordan Winery and J Sparkling Winery
Education
BSBA, Hotel & Restaurant Management, University of Denver
Culinary Studies, California Culinary Academy, San Francisco, 1986-1987
Trained under Jean-Claude Fabre in Florensac and Claude Giraud in Narbonne, two Michelin-star chefs in the south of France
Staged and traveled throughout Italy, working at several restaurants including Da Delfina on the outskirts of Florence and at the restaurant, organic farm and international school of Chef Peppe Zullo at Orsara di Puglia
Worked alongside Alain Ducasse, Hubert Keller, Jean Louis Palladin, Michel Richard, Julian Serrano, Roland Passot and Wolfgang Puck in either a stage or at charity events
Press
Featured in many different print magazines and newspapers including: Chicago Magazine, The Chicago Tribune, The Chicago Sun Times, The San Francisco Chronicle, The San Jose Mercury News, Wine Spectator, and Time Out Chicago
Bin 36 matures nicely - Chicago Tribune
When in Rome - Travel & Hotels - Time Out Chicago
The hot seat - Restaurants + Bars - Time Out Chicago
Chicago Restaurant Videos: A Mano - YouTube
Personal Interests
Travel, Golf and Cycling
References
Available Upon Request
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