Ralph C. Luisi

**** ********* ****

Lady Lake, FL 32159

352-***-****, acgcbp@r.postjobfree.com

EDUCATION:

May 1989 - CULINARY INSTITUTE OF AMERICA Hyde Park, NY

March 1991 Associate Degree in Culinary Arts

Successfully completed with high honors all required curriculum

Member of CIA Ice Carving Club

WORK EXPERIENCE:

Springs Food Service

March 2010 – Lake Buena Vista, FL

April 2011

AREA CHEF

Managed three food outlets in Walt Disney’s Coronado Springs 6,000 room Convention

Center and Resort.

Worked within Disney’s high standards of safety, food and kitchen sanitation

Managed 25 employees per shift by scheduling and controlling flow of front of house

and kitchen staff for The Pepper Market, a food court; Maya Grill, a fine dining

restaurant and the main kitchen, hotel services and convention facility

Met and reported to all department heads on a daily and weekly basis

Isabella’s Ristorante

August 2004 - Summerfield, FL

May 2009

EXECUTIVE CHEF / OWNER

Owned and operated a Mediterranean Cuisine restaurant in Central Florida. Restaurant

opened for business in May 2005.

Hired, managed and trained staff while maintaining targeted labor costs

Responsible for all food supplies buying while maintaining targeted food costs

Created all menus and specials while achieving consistent food quality

Michael Jordan’s Steakhouse

October 2003 - New York, NY

August 2004

EXECUTIVE CHEF

Michael Jordan’s Steakhouse is one of five restaurants owned by the Glazer Group of

Manhattan. It is a contemporary American Steakhouse overlooking the lobby of historical

Grand Central Station.

Managed a staff of 25 employees as well as two sous chefs

Maintained targeted labor and food costs

Served on an average of 500 covers a day

Was responsible for all food and kitchen equipment buying for the restaurant

Hired, trained and scheduled all employees

Cité

April 1999 - New York, NY

September 2003

EXECUTIVE SOUS CHEF

September 1995 - Cité is part of the Smith & Wollensky Restaurant Group. It is positioned as an upscale

January 1997 restaurant with a “contemporary American” and “classical French Steakhouse” cuisine.

Trained and successfully established a working team rapport for the a.m. crew

comprised of 10 cooks and 4 dishwashers

Served on an average of 200-600 covers for lunch and 400-800 for dinner

Planned and modified seasonal menus

Successfully maintained food cost target of 24%

Successfully managed kitchen staff achieving consistent food quality and maintaining

The New York Times’ 2 star rating

Fraunces Tavern

January 1998 - New York, NY

April 1999

EXECUTIVE CHEF

Trained and motivated a crew of 10 unionized employees.

Supervised and worked very close to “working chefs”

Average weekly a la carte sales $50,000, banquet sales $20,000

Responsible for all buying for the restaurant

Scheduled all employees

Successfully maintained food cost target of 30% and a low labor cost

Worked with some of the original recipes from Fraunces Tavern of 1776

The Black Walnut

January 1997 - Bucks County, PA

January 1998

CHEF

A 75-seat fine dining restaurant rated one of the best in Bucks County, PA. Highlighted on

“Food Network” on the Dining Around Show”. Reviewed by The New York Times.

Served on an average of 100 a la carte covers daily

Worked with and trained a crew of 4 chefs

Responsible for all buying and seasonal menu changes

Catered off-premises parties

Café Des Artistes

June 1994 - New York, NY

September 1995

EXECUTIVE SOUS CHEF

Trained and motivated 6 chefs

Ensured quality of food and production

Served on an average of 300 covers daily

Responsible for ordering all meat, fish, poultry and specialty items

Monitored to keep food and payroll costs in-line with allowable budgets

Assisted in pastry production

Coordinated daily activities with Executive Chef and Managers

“21” Club

March 1991 - New York, NY

June 1994

SOUS CHEF

Trained and motivated 25 chefs

Ensured quality of food and production for operation of banquet, a la carte and VIP

service

Responsible for creating daily “Chef” specials, plate presentations and kitchen

operations

Catered off-premise functions representing “21” Club (Grammy Awards, James Beard

Foundation and various other charity and VIP functions)

REFERENCES AVAILABLE UPON REQUEST

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