Mark Anthony Tiano

**** ****** **** **** *****: 703-***-****

Manassas, Virginia 20111 E-Mail: acf39d@r.postjobfree.com

EXPERIENCE

Executive Chef, Capers Culinary, Inc., Manassas, VA. August 2011 to present. Plan, prep, and execute caterings

for as little as two clients to a thousand clients. Design, develop, and test all menus, market and negotiate all

contracts for on-site catering.

Managed all operations realizing significant savings Develop creative menus for client preferences

Promoted fresh, local and organic foods Cater private functions serving corporate and private clientele

Grew business by client referral Freelance chef to catering companies

Personal Chef, Archdiocese of Arlington, Manassas, VA. October 2002 to August 2011. Manage all aspects of

entertaining and daily meals for the largest parish in Northern Virginia with the responsibility for all aspects of

catering, menu planning, daily meals, food cost, inventory, sanitation, maintenance and purchasing.

Managed all operations realizing significant savings Developed creative menus for client preferences to control weight & allergies

Promoted fresh, local and organic foods Catered private functions serving the highest levels within the organization

Sauté Cook, The Tower Club, Vienna, VA. September 2002 to November 2002. A private club in Northern VA

seating approximately 175. Lead sauté responsible for set up and break down of sauté station. Responsible for

creating sauté items on the menu. Menu changed weekly.

Chef and Owner, Dinner on the Island, Tampa, FL. March 2000 to September 2002. Designed, developed, and

tested all menus, marketed and negotiated all contracts for personal catering in upscale homes in Tampa, FL.

Promoted fresh, local and organic foods Catered private functions

Grew business by client referral

Chef Manager (Retail Ops Manager), Sodexho, USA, Tampa, FL. July 2000 to March 2002. Managed a P&L

with the responsibility for all aspects of business development including product ordering, inventory,

maintenance, bookkeeping, menu planning, interviewing, hiring, and training. Maintain good client relations,

transitioned staff and client to new management.

Initiated new menu for cost control Updated safety standards and policies to insure compliance

Reorganized staff to control costs Developed job descriptions

Interim Catering Manager, Acorn Food Services, St. Petersburg, FL. April 2000 to July 2000. Set and organized

for events, assisted in billing, menu planning.

Food Service Director, Eurest Dining Services, Clearwater, FL. June 1999 to April 2000. Managed a Profit and

Loss Account with the responsibility for all aspects of business development including product ordering,

inventory, maintenance, bookkeeping, menu planning, interviewing, hiring, and training.

Successfully managed the opening of one new account Incorporated new products and dispensers to update facility

Reorganized staff to control costs Implemented new menu to promote more fresh food items

Executive Chef, Bon Appétit Management Company, West Hartford, CT & Menlo Park, CA. January 1998 to April

1999. Analyzed customer preferences and provide a varied repertoire of global recipes using all fresh

ingredients, while aggressively maintaining costs. Proficiently manage all areas of operations for a kitchen

including: interviewing, training, development and inventory. Effectively operated in Profit and Loss accounts,

as well as, subsidized accounts. Successfully transition among Bon Appétit accounts as a Relief Chef. Flexible

to perform as Sous Chef, Executive Chef or Chef Manager depending upon the client's needs.

Comfortable with both corporate & educational accounts Promoted from Sous Chef & relocated to east coast to manage new account

Maintained or decreased food cost during time at all cafes Successfully managed the openings of two new accounts

Established time management plans for a number of locations Assisted in initiating food style programs for specific cafes

Sous Chef (Assistant Kitchen Manager), The Capital Grille, San Francisco, CA. July 1997 to December 1997.

Managed a kitchen staff with an average of 100 covers per night during the grand opening of an upscale

steakhouse specializing in dry-aged beef. Responsible for all areas of operations for a kitchen with a check

average of $70.00 per guest, including: hiring, training, development, unemployment, worker's compensation

and inventory.

Established accounts with new purveyors Instituted operational procedures to insure recipe specifications were met

Successfully managed the grand opening of the company's 1st west coast restaurant

Gardé Manger, The Carnelian Room and Banker’s Club, San Francisco, CA. October 1994 to March 1996, October

1996 to July 1997. Responsible for all areas of operations for Sunday Brunch seating an average of 200 covers.

Effectively managed pantry staff ensuring quality and expedience. Efficiently managed and worked all stations

in the kitchen of this four star restaurant listed in the Distinguished Restaurants of North America, a

publication which lists the top 200 restaurants in the USA. An average of 250 covers served nightly with all of

California’s riches and European style.

Requested to return as Gardé Manger Trained new employees

Promoted from Sauté cook to Roundsman after six months Performed as head banquet cook when required

Executive Chef, Santa Fe Ventures, Inc., San Francisco, CA. June 1994 to January 1997. Successfully managed the

entire process of establishing a working kitchen on the set of America’s Rising Star Chefs (an innovative public TV

series which reached over 90% of TV markets) for the two week shoot of its second season. Hired, trained and

managed kitchen staff; designed prep kitchen; negotiated all contracts for rental appliances and food purveyors;

and provided all staff meals and menu planning while assisting participating chefs with special requests.

Selected menus, tested and edited all featured recipes for the video series and companion cooking and

entertaining book which includes 15 of the countries hottest new chefs.

Budgeted 1996 at half of previous years cost Food styling for all still and video production

Promoted from Culinary and Production Assistant Inherited a kitchen over budget, contained costs to meet budget

Assistant Kitchen Manager, Chevy's Mexican Restaurant, Foster City, CA. March 1996 to October 1996.

Accountable for all aspects of kitchen personnel: hiring, training, and development. Acted as restaurant Safety

Manager, insuring all federal, state and company safety regulations were followed. Managed a staff of fifty

employees. Average cover count was seven hundred. Responsible for all areas of operations for a kitchen with

over $3 million in annual revenues including analysis of Income Statement to maintain growth and

profitability.

Decreased food cost through purchasing Control

Proficient on Squirrel Program Trained staff in regard to proper sanitation standards

Advanced Culinary, Walt Disney World, Co., Orlando, FL. September 1991 to September 1994. Apprenticed as a

chef, while attending culinary school, on rotation at EPCOT Center, Disney MGM Studios, Caribbean Beach

Resort, and the Yacht and Beach Club Resort. Experienced in fine dining, casual dining, catering and fast food;

skilled in various cuisine performing a variety of positions including line cook, prep cook, lead cook and

expediter. Comfortable with a high volume fast paced environment, as well as, four star dining quality

providing both a la carte and banquet menus.

Participated in the 1993 Contemporary Resort’s Desserts Galore Assisted in hosting the 1993 American Culinary Federation Convention

Promoted from culinary assistant During school catered with Tim Webber Catering 9/91-5/92

Records Management Assistant, Dow, Lohnes & Albertson, Washington, DC. September 1987 to August 1991.

EDUCATION

September 1991 to September 1994 Walt Disney World Culinary Apprenticeship Program and School,

Orlando, FL

September 1994 American Culinary Federation Educational Institute, CC

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