Stephen S. Landon

EDUCATION:

Culinary Institute of America 91

Hyde Park NY

Skaneateles NY 13152

acu0zn@r.postjobfree.com

CELL 315-***-****

EMPLOYMENT:

Free Range Catering - - - Skaneateles NY

Executive Chef/Owner November 2011 - Present

I am the exclusive Chef for Paul Alexander, Defensive line coach for the Cincinnati Bengals, of his two houses and 100 acre farm on Skaneateles Lake. Private chef and cooking classes while promoting Chef to School and Farm to School programs. Working with farm-to-table products and making people aware of fresh farm foods.

Executive Chef/Advocate --- Skaneateles NY/Syracuse NY

December 2012 - Present

Working with children at South West Community Center teaching cooking skills and table etiquette as well as planting and understanding were their food comes from, helping with the planning of urban gardens and developing the 711 project, 1000 hour cooking school, for the inner city community. Along with working with the kids continued my Catering, free range catering, doing Private farm to table dinners and cooking classes.

Vernak Farms Country Store --- Skaneateles NY

Executive Chef April 2013 - December 2014

Established a farm to table concept inside a country store and deli. Working with Owners to bring their vision alive by offering healthy options to the deli as well as educating thru cooking classes and private farm to table dinners. To begin ideas in developing gardens on the owners 10 acres for catering and education in the Chef to Child movement that I am already working on in the Central NY area. Along with a compounding Pharmacy, that is on premise, we have fine tuned the organic and gluten free part of the store working with recipes to find a good mix that can be easily used by our clientele.

On Center Conference Center --- Syracuse NY

Executive Banquet Chef and Consultant December 2012 - March 2013

On Center team in helping to raise the level of culinary and structure of banquet operations with Chef Jerry Bolton, who as myself are both part of the Syracuse ACF chapter. My time with Chef was mostly structure of operations and training of staff. Worked on menu concepts, food cost and labor percents, with infusing local products where ever possible. Involved in weekly meetings to plan functions, plate and food design, with On Center Management to assure the satisfaction of guests .

Boatyard Grill --- Ithaca NY

Executive Chef January 2012 凡 October 2012

In charge of high volume restaurant. Scheduling of staff, food cost, labor cost, and managing both front of the house and back of the house in understanding specials and customer needs. In charge of Taste of the Nation compitition and catering. Understanding and researching new products and working on a new menu for Owner.

Mirbeau Inn & Spa --- Skaneateles NY

Executive Chef October 2009 --- November 2011

Hired by Mirbeau Inn & Spa after moving from South Carolina. Launched a Steakhouse Bistro menu adding local ingredients to the menu. With the new launching the team doubled wine bar sales and brought labor and food cost below budget. This was a new concept for Mirbeau Inn & Spa and after a few adjustments became increasingly accepted by our members and out of town regulars. The banquet and catering business was increasing but weddings increased to almost 40% over the previous years.

Persimmons Bistro --- Landrum SC

Chef/Owner February 2005 – August 2009

Persimmons, an award winning restaurant, was opened with my wife and Pastry Chef Allyson Landon. Being a restaurant owner continued to build my culinary and all around knowledge of the business. The years were a continuing learning experience that has kept me aware of the valuable relationships you need to have with your customers and staff. Built a business by using local foods and helping give awareness to the local farmer markets. Daily stops to the local farmers and a twice a week 4 hour drive picking up meats. With strong respect from our staff allowed me to grow quickly and branch off into marketing such as TV, TV cooking shows, cooking classes at Foxfire Gallery and a highly praised catering business. Hosting wine dinners from regions around the world with authentic cuisine from the various regions.

Pine Crest Inn --- Tryon NC

Executive Chef 2003 – 2004

Mobile 4 star Inn with responsibilities including weekly wine club, catering, wine dinners, overseeing all meals and building corporate business. Working with owners to maintain our regular customers as well as reaching the new real estate boom of new clients. Introduced a new menu concept along with the owner and management. Worked together to maintain proper food and labor cost. Pleasure being asked to be the hosting Chef working with Chef Paul Prudhomme, Chef Keith Keogh and Chef Jeffery Mora for a dinner put on at the Pine Crest Inn. Dinner to raise money for the founding fathers of F.E.N.C.E (Foothills Equestrian Nature Center)

CONSULTING CHEF 2000 – 2003

During these years my reputation of getting the job done started a consulting chef business to help establishments. Opening from scratch or to help restructure a business to help the company head in the right direction. The Gypsy Cab Company was interesting because I was there to open the original restaurant and then called back to help the new owners take the same restaurant to a completely different menu and restaurant concept.

Rouge River Food and Supply --- Damariscotta, ME

Old Rock Cafe --- Chimney Rock, NC

Gypsy Cab Company Restaurant --- Hendersonville, NC

Cummings Cove Golf Club --- Hendersonville, NC

Gypsy Cab Company --- Hendersonville, NC

Molly's Pub/Ten Center Street ---Newburyport, MA

Executive Chef 1998-2000

Chef for a three department restaurant, 120 seat pub, 80 seat fine dining and a full catering service on and off premise including corporate packages. All worked out of the same kitchen and it was up to our team to maintain complete organization to have good food and labor cost. Training of staff included the teaching of proper handling and rotation of all food products. All chefs were trained to have a complete understanding of all departments to give us better communication and in turn better efficiency. Menu was all cross utilization of product and we received high praises for menu design from the Phantom Gourmet Food TV Critic out of Boston.

RECOGNITIONS:

*Board for Environmental Chef Competition using all local food

*Former Board of Directors Baltimore Woods Nature Center

*Skills USA Judge Syracuse NY 2011, 12,13,14,15

*Peter Greenburgs radio program and YouTube film for local cuisine

*Speaker at the Red House Coffee for farm-to-table film and speaker series

*Judge for Savor Syracuse Chef cooking competition.

*Mayflower Inn Relais and Châteaux Washington Depot, CT

*Chef to school -*Farm to school speaker in CNY schools

*Executive Chef Great Chefs Dinner ACF & Red Cross 2014

*Nominated for Chef of the Year Syracuse chapter 2012, 2013, 2014

*Awarded Inspiring Chef of the Year Syracuse chapter 2013

*Board of Directors ACF 2013-Present

Committee Chair Community Outreach and Chef to Child

*Guest Chef for Farm to Table on Wegmans theater NY State Fair 2012,2013,2014,2015

Video Building a garden at Waterman Elementary School Syracuse.com

*ACF Vice President Syracuse chapter 2014

*Chef of the Year Syracuse chapter 2014

*ACF President Syracuse chapter 2015

March of Dimes Iron Chef competition 2013,14,15

Clear Path Iron Chef competition 2015

Helped produced cookbook, SEASONS IN THE COUNTRY, with Ruth and Skitch Henderson, conductor of the New York Pops. I had the pleasure of being the Chef of the Silo Cooking School and Store in New Milford, CT. The silo did private parties (weddings, wedding showers, art gallery events, baby showers and cooking demonstrations). It was here that I had the honor of assisting some of the best Chefs from around the world. Jacques Pepin, Giuliano Bugialli, Albert Kumin,Perla Meyers and Madeleine Kamman, were among the many Chefs that I was able to learn techniques.

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