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Click here or scroll down to respond to this candidateCandidate's Name
Ridgefield, CTPHONE NUMBER AVAILABLECandidate's Name @gmail.comWork ExperienceExecutive ChefFeast and floret - Hudson, NYOctober 2021 to January 2023 Owner is former GM of Batali restaurants and owner of Enoteca. Ran a locavore style Italian influenced kitchen. Cooked only on open fire and wood fire ovens and grill. Maintained a food cost under 25% Was named most romantic restaurant in Hudson Valley by Food and Wine Magazine Brought patronage from 50 people on a Friday or Saturday to over 340 on a busy Friday Over 6 million in revenueChef/OwnerH 'CUE Texas BBQ - Derby, CTNovember 2015 to March 2020 Hill Country style BBQ/chef driven smokehouse Rated best BBQ in CT by Connecticut magazine First authentic Texas BBQ in the state Maintained a 20% food cost and 22% labor Average 2.2 million in sales annuallyConsultant ChefAtelier Florian - New Haven, CTJanuary 2015 to November 2015 Helped design and construct kitchen. Hiring of entire staff Building top level menu with recipes Getting them through initial startup Contacting them with purveyors and farmersExecutive Chef/Kitchen ManagerWheelers Taproom & Restaurant - Woodbridge, CTApril 2012 to November 2014Robert LatronicaOwner Complete kitchen management Ordering Menu development Training of sous chefs and cook Won New Havens Best New Restaurant CT MagazineChef De CuisineInside Park at St. Barts - New York, NYNovember 2010 to April 2012Kevin McGee Executive chef Menu development Averaged 350-400 covers daily Supervised a staff of 15 cooks Oversaw catering division with sales of over 8 million annually Executive Chef5 Ninth - New York, NYJanuary 2009 to June 2010 Ran an effective 23 percent food cost by introducing nose to tail style of cooking. Ran a cohesive composting program, the first of its kind in NYC for a restaurant. Received honorable mention in Michelin guide.Chef ManagerCatch-22 - New York, NYJanuary 2007 to December 2008Indigo Salazar Director of operations Built kitchen and designed menu. First time opening a scratch restaurant. Created a creative Catalan style tapas menu. Ran 27 percent labor cost.Sous ChefRestaurant 66 - New York, NYSeptember 2005 to December 2006Executive chefJean-Georges Trained in classic Chinese cuisine using French techniques. Worked at every station including hot line, lead wok and steamer. The average covers from 100-200. Responsible for ordering and receiving. Created specials for the menu. Tournant ChefAtelier, Ritz Carlton - New York, NYAugust 2004 to September 2005Alain AllegrettiExecutive Chef Managed the kitchen of a three-star fine-dining restaurant. Assisted in the design of the restaurant's menu and in charge of specials two days a week. Worked under former Le Cirque executive chef. Received 3 stars NYT.Garde Manger ChefWD-50 - New York, NYMarch 2004 to August 2004Executive ChefWylie DufresneGarde Manger/extern Trained in cooking techniques using molecular gastronomy. Participated in the creation of various dishes under the supervision of Chef Dufresne. Student CookL'Ecole - New York, NYSeptember 2003 to March 2004 Part of the curriculum of the French Culinary Institute includes working as a student cook in L'Ecole. Worked in grade manger, poissonnier, saucier and pastry stations. Average covers from 40-100. Assisted in preparation of staff meal for 120 people. EducationDiploma in International Bread BakingFrench Culinary Inst. - New York,NY May 2004Bachelors in Hotel and restaurantCornell University - Ithaca, NYApril 2004Diploma in Culinary Arts in FrenchThe French Culinary Institute - New York,NY March 2004Certifications and LicensesServSafe |
