Emily Sprissler

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

Burke, VA ****5

703-***-****

acn2yf@r.postjobfree.com

Professional Accomplishments:

*Completed three overseas stages, or try-outs, in Michelin starred

establishments in London & Paris

*Featured on Bravo's "Top Chef" season 2

*Local Media spotlight for various dishes, recipes, and issues including

NBC's "Non-Stop Foodies"

*Mentoring several line cooks to step into management roles

July 2013 - October 2014, Mon Ami Gabi Reston, VA

Chef

-Helped to reestablish failing sales and sanitation standards through

training, reorganization, and maintaining consistency.

-Developed better systems for protein count reconciliation, inventory

zoning, and prep sheets to help reduce food cost and eliminate shrink.

-Instituted twice daily tasting of random menu items for both FOH &

BOH as well as twice daily line checks with a FOH manager.

-Worked with purveyors to check pricing on a weekly basis.

April 2012-April 2013, Mayfair & Pine Washington, DC

Executive Chef & Owner

-Raised the capital, opened my own restaurant. I was in charge of

all facets of the business; hiring for both FOH & BOH, payroll, meeting and

maintaining vendor relationships, and reaching out to local hotel

concierges.

-Researching, purchasing, and designing all menus for breakfast,

lunch, and dinner as well as private functions for up to 50 people.

-Cultivating professional relationships with Food critics, media, and

charities through appearances at functions, and making myself available to

discuss all facets of the restaurant.

-Developing and publishing a newsletter to keep the clientele

informed, as well as being a constant social media presence to reach out to

as many new customers as possible.

December 2010-March 2012, Private Chef Washington, DC

Executive Chef

-Providing both local and international clientele with menu options

for parties up to 35 people

-Meeting the clients' standards and exceeding them while providing

professional and excellent customer service

-Maintaining the highest culinary standards while creating menus,

which met the client's discerning tastes.

September 2009-February 2011, Wegmans Sterling, VA

Sous Chef

-Responsibilities include ordering product for the prepared

foods department and scheduling for the department.

-Following all Health and Safety guidelines

-Creating and serving dishes while maintaining a 30% food cost.

April 2007- May 2009, MGM Grand Las Vegas, NV

Master Cook at Michael Mina's Nobhill and Shibuya

--Working all stations in the Japanese restaurant, Shibuya,

-Preparation of dressings, infused oils, and all other sauces for the

cold side

-Butchering of both fish and meat proteins for service as well as all

vegetable prep

-Set-up and break down of station in accordance with all sanitary

Working in Michael Mina's premier Las Vegas kitchen, including but

not limited to grill, fish, and garde manger.

-Assisting executive and sous chefs in daily inventories to maintain

proper ordering and monitoring food costs.

October 2004 -May 2005, Tartare San Francisco, C.A.

Lead Line Cook

-Working with George Morrone and Steven Fretz for the lunch service

-Responsible for preparing the produce and protein mise-en-place for

the hot station.

-Maintaining the highest standards of organization and cleanliness

-Assisting both chefs with ordering, recipe testing, expediting

service

July 2004 - May 2005, Bocadillos San Francisco, C.A.

Kitchen Manager, Expeditor

-Working with Gerald Hirigoyen in opening a new Spanish and Basque

influenced wine and tappas restaurant.

-Duties include preparation of sauces, fabrication of proteins, and set up

of hot line mise-en-place.

-Assist Executive Chef with inventories and orders.

June 2003 - June 2004, Farallon San Francisco, C.A.

Garde Manger/Raw Bar/Banquet Assistant

-Preparation and serving of raw fish proteins for appetizer menu items

for dinner services.

-Preparation and plating up to five courses for banquets as large as 250

persons.

April 2002-April 2003, Vidalia Restaurant Washington, D.C.

Garde Manger/Line Cook

-Preparation and supervision of appetizer menu items.

-Plating and expediting amuse bouch, appetizers, and pastry items.

-Assisting Sous and Executive chefs in planning and executing daily

specials.

-Duties included, but were not limited to, making travel and hotel

arrangements for talent and crew. Liaison with booking agents, and

making my photographs available to media outlets.

-Development of professional photographic skills.

Education:

California Culinary Academy, San Francisco, C.A.

Recipient of an Associate's Degree in Culinary Arts,

Corcoran College of Art & Design, Washington, D.C.

BFA in Photography

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