Winston K Walls 903-***-**** ab1zrm@r.postjobfree.com

Rendevous Deland,Fl 12-13 Exec Chef- Classical French and European Cuisine including fresh

salads and sandwiches, and fish. Fois Gras, Mussels gratine and Escargot as some of the entrees. In house,

made from scratch style kitchen. Owners eventually closed restaurant focus more on their bar.

Canoes Lahaina, Maui 08-10 Exec. Chef- Oceanside Steak and Seafood Restaurant. Had catch of the

day that I would grab from the docks on Fridays. Normally fresh Ahi, Shatome, or Mahi Mahi. Had live

Jazz band on Sundays and nightly specials.

Wolfgang’s Spago Wailea, Maui 07-08 App Sous Chef- Dinner service only Restaurant catered to

the Upper echelon of Maui including both athletes and movie stars alike. I catered to Clint Eastwood,

Sharon Stone, David Spade, Lance Armstrong, and Betty Davis to name a few. Focused on Fresh fish

with an Asian twist. Fresh Ahi Poke, Chinois Lamb Chops, Wagu Steak and a pan roasted Opakapaka.

Roys Kahana, Maui March08-Sep08 Lead Line/ Sous Chef- Served both a Prix Fixe menu for parties

and a specialty localized menu for everyday dining. Menu was set heavily on fresh fruits and vegetables

grown locally on the island. Fresh fish and grass fed beef were top sellers

The Chalet Denali, Ak 06-08 Line Cook/ Action Station- One of the Top resorts in Denali, Alaska

located just outside on McKinley National Park. We Served both a buffet and an A la Carte menu. I ran

and action sauté station on weekends and event nights. Located in the center of the restaurant, the station

drew long lines and cheers alike. I served pastas a la carte. The guest would choose their sauces, pasta,

and mise en place, and I would create the dish for them

Maho Bay St.John, U.S.V.I 04-06 Prep Cook/ Line Cook -The resort was located on the beautiful

Maho Bay. We had a daily changing menu that rotated from country to country from day to day,

everything from Mediteranean, French, Mexican, Indian, to Japanese and Hindi .

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