Dynamic Executive Chef with broad-scope culinary and restaurant industry background eager to support objectives of a progressive establishment.

 

 

        Merge creative flair, commitment to quality and freshness, and passion for food to devise winning menus that propel restaurant to realize excellent levels of customer satisfaction, repeat business and word-of-mouth marketing success.

        Excel in hiring, training, motivating and mentoring highly productive personnel who adhere to strict safety policies/procedures and aim to achieve unparalleled guest satisfaction.  

        Leverage solid experience in media/public relations to drive customer traffic and gain restaurant exposure.

        Strong financial management expertise with proficiencies in F&B purchasing, budgeting, forecasting, and cost control.  

        Highly versatile with demonstrated success in French, Italian, Scandinavian, and German cuisine.

        Achieved Four Star Rating from Our Gourmets: Restaurant Reviews , Manchester s Union Leader Gourmet, 2001.

        Championed banquet/restaurant grand opening for Beacon Hotel featuring special honors for Bobby Orr and over 1,500 guests.

        Considerable strengths in artistic buffets, ice carvings, and pastry and dessert baking.  

 

 

3 C s Cozy Culinary Caf , Manchester, New Hampshire, 1999 to Present

Executive Chef /Consultant

• Established, launched and operate full-service, off-premise catering business achieving 50%+ growth within first two years.

         Contribute sharp leadership skills toward successfully training, coordinating and directing a high-performance staff.

• Effectively grew business by purchasing local competitor in 2004.
• Planned and designed winning menus which featured daily specials and seasonal menus, and met a wide range of special dietary needs for dining guests.
• Formulated recipes for highly successful house soups, sauces and condiments.

 

Continued

 

 

 

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Professional Experience continued

 

• Resourcefully created and promoted three separate elements C an intimate caf setting, a full-service eat-in restaurant, and take-out dining including Home Meal Replacement items.
• Provided consultative guidance to The Highlander Inn & Conference Center by steering business operations of dining room, conference center, and off-premise catering service.
• Expanded caf awareness and recognition by participating in community fundraising activities such as Taste of the Nation, March of Dimes Celebrity Chef Auction, Tri-City Expo, and Palace Theatre Annual Gala.

 

                         

 

Prior Background:

 

Personal Chef / Caterer, Self-Employed, Manchester, New Hampshire, 1994 to 1999

 

Executive Chef, ARA Service,1989 to 1994

 

Executive Chef, Beacon Hotel Corp. C Guest Quarters, Waltham, Massachusetts, 1988 to 1989

 

Executive Chef, Longwharf Wayside Inn C Sudbury, Massachusetts, 1986 to 1988

 

 

Culinary Institute of America, New Haven, Connecticut      

         Honors: Cordon Bleu

         Mentored by Chef Jean Pierre Eighener - Zurich, Switzerland