SETH FIERTL CEC

H: 406-***-**** acge2f@r.postjobfree.com

Summary

Executive chef for multiple award-winning restaurants. Worldly, ambitious and highly skilled

in ethnic cuisine with a strong understanding of flavor profiles. Studied under Chef Kevin

Kohler of Cafe Panache for several years.

Seeking a position as Executive Chef at a well-known Las Vegas restaurant or casino.

Highlights

Featured in NY Times, Bon Appetit, Sous vide technique

Gourmet, L.A. Times, Zagat's, Malibu Strong butchery skills

Monthly, Distinctly Montana. Contemporary sauce work

ServSafe certified High volume production capability

Focused and disciplined Inventory management expertise

Well-tuned palette Focus on portion and cost control

Accomplishments

Contributed to an annual 20% increase in productivity through improvements in operations,

quality, safety and administration. Grew revenue by $2million in the first year by

spearheading menu development & product utilization, resulting in a reduction in food costs.

Successfully managed a kitchen staff of 40+ employees for high volume dinner services of

more than 500 diners each night. Maintained a 4 Diamond rating for the hotel during all 3

years as Hotel Executive Chef.

Experience

Executive Chef / Consultant Mar 2011 to Jul 2014

FRENCH MARKET - Seattle, WA.

Farm to Table products proudly used in a creative and progressive menu to create a

vibrant dining experience.

Established leadership with contemporary kitchen tested recipes, training techniques,

precise execution and extensive product utilization.

Implemented inventory control tools for more accurate and effective purchasing and

profitability.

Monitored multiple databases to keep track of all company inventory.

Paired locally crafted wine and beer to indigenous Northwest products with a fresh,

original approach.

Executive Director of Culinary Operations May 2008 to Mar 2011

EMPIRE CULINARY CONSULTING - Seattle, WA.

Creative & original approaches to cuisines in the restaurant industry.

Conducted analysis to address revenue levels which led to more effective operations &

increased profitability.

Consulting service with The Waldorf Astoria &Talisker Development Corporation in

Park City, Ut.

Consulting Chef for Radisson Hotel in Rapid City, S.D.; Western Carolina University,

N.C.; Holiday Inn, Fresno, Ca.; French Market, Via Vita, Taste of Amazing &

Snoqualmie Casino in Seattle.

Executive Chef / Pastry Chef Apr 2005 to Apr 2008

HILTON MISSOULA DOUBLE TREE - Missoula, MT.

Provided leadership and direction to 40 employees in a 200-room and 4-Star hotel that

generated over $5 million in annual revenue.

Directed team building, food utilization, and kitchen management.

Received multiple awards for Outstanding Brunch, Most Romantic, and Best

Appetizers.

Spearheaded efforts to achieve targeted food costs of 30% and labor costs of 20%.

Played a key role in being recognized as one of the Top 10 Double Tree Hotels in the

Country.

Turned around the income stream for a property that was previously non-performing

and showed multiple years of losses on the balance sheet.

Increased sales by 17% over two-year period.

Executive Chef / Food & Beverage Manager Jan 2002 to Apr 2005

IGOR'S STEAKHOUSE & SPIRITS - MAMMOTH LAKES SKI RESORT - Mammoth Lakes, CA

Contributed to an extensive renovation and operational start-up utilizing sound

business acumen.

Designed the kitchen, established F&B standards, developed financial goals, and

managed food and labor costs.

Maintained full responsibility for menu design, wine lists, and banquet marketing.

Developed and implemented purchasing processes.

Trained and coached the team to perform at optimal levels.

Managed dry aging beef loins as well as introduced diverse wild game and exotic

seafood into signature dishes.

Awarded Mammoth Lakes Premiere Dining Experience by reviews in Malibu Monthly.

Hosted wine tasting dinners sponsored by Cinnabar, Bonny Doon, and Ferrari-Carano

Vineyards.

Executive Chef / Assistant Food & Beverage Manager Dec 1998 to Jan 2002

LE MOUTON NOIR - Saratoga, CA

Applied progressive and contemporary concepts into a Traditional French-Cal cuisine

featured in Sur La Table exhibition kitchen and local television programs.

Introduced innovative menus and eye catching patio tapas that targeted pedestrian

traffic, which maximized revenue levels.

Collaborated with the Sommelier in designing dishes to compliment wine lists, which

resulted in multiple Wine Spectator and Dirona Dining Awards.

Successfully led key projects which resulted in increased profitability.

Voted one of the Top 15 restaurants in the Bay Area by Zagat's Periodical.

Education

Sanitation Certification, Sanitation

National Restaurant Association - Chicago, IL, US

Certified Executive Chef, Culinary Management

American Culinary Federation - Chicago, IL, US

Hotel & Restaurant Management Certification, Management

National Restaurant Association - Chicago, IL, US

Associate of Applied Science, Culinary Arts

Culinary Institute of America - Hyde Park, NY, US

Professional Affiliations

American Culinary Federation; National Restaurant Association ; International Association of

Culinary Professionals; Culinary Institute of America; Wine Spectator; Chaine des Rotisseurs ;

James Beard Foundation; Share Our Strength Federation/ No Kid Hungry Assoc.; LinkedIn.

Additional Information

Guest Chef - William Sonoma, Sur La Table

Best Restaurant in Mammoth Lakes - Malibu Monthly

Wine Spectator Best Restaurants of California

Dirona Dining Awards

Favorite Restaurants of San Francisco - Zagat's

Best Restaurant in Saratoga - Saratoga Chamber of Commerce Chaine des Rotisseurs -

Honorary Membership & Guest Chef

Favorite Restaurants by New York Times & Zagat's

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