Adam Stuart

**** ********** **.

Carlsbad, Ca. 92011

760-***-****

abkkge@r.postjobfree.com

Objective

To obtain a chef/cook's position in an upscale fine dining restaurant that

will promote my personal and professional growth.

Education

Mission Bay HS, San Diego

graduated 1992

Mira Costa CC, Oceanside

received AA degree 2002

Le Cordon Bleu College of Culinary Arts, Las Vegas graduated

2004 with honors

Experience

J.W. Marriott, Las Vegas Dec. 02-Jul. 03

Banquets, main kitchen,

Catering and private parties Oct. 03- Present San

Diego & Temecula

Picasso, Bellagio, Las Vegas Aug. 04-Oct. 04 Stage

during culinary school

Aureole, Mandalay Bay LV Oct. 04-Jul. 06

Multiple stations

Border Grill, Mandalay Bay LV Feb. 05-Jul. 06 Front and

back of the house

Whiskenladle, La Jolla CA Oct. 06-May 07 Lead

line cook, grill

Sky Room, La Valencia La Jolla May 07-Sept.08 Lead line

cook

Four Seasons Aviara, Carlsbad Sept. 08-Jan. 10

Grill/protein

Sheraton Resort Carlsbad Jan. 10- current Jr.

Sous Chef

Personal

Serve Safe Certified, Conversational in Spanish, athletic and team

oriented, former baseball player, play guitar

References

Executive Chef, Vincent Poussel, Aurole Las Vegas 702-***-****

Executive Chef, Mike Minor, Border Grill, Las Vegas 702-***-****

Executive Chef, Ryan Johnston, Whiskenladle, La Jolla 619-***-****

Director of Food and Beverage, Justin Wilson, La Valencia Hotel 760-613-

5257

Sous Chef, Wes Holder, (Vivace) Four Seasons Resort 760-***-****

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