LARRY D. SISTRUNK, CEC

SUMMARY OF QUALIFICATIONS

Diversified management abilities with respect to dining room,

banquet, kitchen and lounge staffing and experienced in

quality, inventory and cost control.

Ability to organize and supervise food and beverage

operations from pre-opening through full scale operations.

Have owned and operated my own business, so I am fully aware

of and understand the requirements of success in the

hotel/restaurant industry, especially bottom line management.

Demonstrated ability to achieve all company goals within

projected guidelines, making use of all of my skills,

including strong interest in and ability to teach others.

Cooking skills range from traditional American and

Continental cuisine to my native Cajun and Creole Louisiana

cuisine, with emphasis on expediency with quality.

A chef's responsibilities for menus, purchasing, personnel

and cooking are basics in our industry. Collectively, none

of these are as important as training. I feel that my most

important responsibility, and one of my greatest strengths,

is my willingness and ability to effectively share my

knowledge with others.

Education

BROADMOOR HIGH SCHOOL - 1966 - 1968

Louisiana State University - 1968 - 1972 - Business

Administration

Certified Executive Chef - 1986 - American Culinary

Federation

certifications and professional affiliations

Member, American Culinary Federation (ACF) 1984 -

present

Member, National Accreditation Committee (ACF) 1987 -

present

Certified Executive Chef (ACF)

1987 - present

Vice President, American Culinary Federation (ACF) 1986 -

1988

Lifetime Certified Executive Chef [ ACF ]

January - 2013

I have received numerous medals and awards while a member of

ACF and have served on various charitable committees

involving local communities.I am certified in Food and

Beverage Management, Nutrition and Sanitation.

relevant experience

Tiger Legends Catering & Consulting

2011 - present

Owner/Executive Chef

Responsible for onsite events in catering and working with owners in

small business

Guest Services, Inc., Fairfax, Virginia

2005 - 2011 Executive Chef/Manager

Responsible for Food and Beverage Service for Herndon Senior Center

and Adult Day Care.

Marriott and Sodexo Management Services at AOL, Northern Virginia

1997 - 2005 Executive Chef

Responsible for ten locations in Northern Virginia

Phillips Seafood Restaurant Group, Baltimore Maryland

1996 - 1997 Executive Chef

Employed to open a Cajun/Creole themed Restaurant

Caldwells Restaurant, Annandale, Virginia

1991 - 1996 Executive Chef/General Manager

Employed to create new menu concept following sluggish sales.

Evergreen Country Club, Haymarket, Virginia

1990 - 1991 Executive Chef/Assistant General Manager

Employed to reopen facility following a fire which destroyed

clubhouse.

Holiday Hotel Group, Manassas, Virginia

1989 - 1990 Executive Chef/Food and Beverage Director

Employed to open a new dining room in hotel and reorganize the

Food and Beverage Department.

Mississippi Management Hotel Division, Jackson, Mississippi

1983 - 1989 Executive Chef/Area Chef/Corporate Chef

Employed in three different positions in procession. My final

responsibilities were for properties in the Gulf States area.

Larry's Restaurant, Baton Rouge, Louisiana

1979 - 1983 Owner/General Manager/Executive Chef

Owned and operated a casual American Theme Restaurant.

Shenandoah Country Club, Baton Rouge, Louisiana

1976 - 1979 Executive Chef/Assistant General Manager

Responsible for entire Food and Beverage operation of the club.

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