Scott Preston Smith

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

Birmingham, Alabama 35244

aphtax@r.postjobfree.com

205-***-****

EDUCATION

Jefferson State Community College Birmingham, AL (1991-1993)

University of Alabama at Birmingham Birmingham, AL (1990-1991)

Auburn University Auburn, AL (1988-1991)

OBJECTIVE

To focus on creating innovative New Southern cuisine, exceed industry standards in sanitation, food and labor costs, and to foster a creative and stable work environment

WORK EXPERIENCE

Executive Chef/Owner: Buttermilk Hill Restaurant and Bar; Sylacauga, AL (2006-Present),focusing on New Southern cuisine, responsible for purchasing, inventory, menu development, training, staffing, scratch soups and stocks, butchering, production of lunch and dinner service, banquets, private parties, and wine dinners.

Featured in Southern Living Magazine April 2009; Taste of the Nation 2009-2010 www.buttermilkhillrestaurant.com

Personal Chef: Prepared customized menus and cooked for special private corporate events for Farmlinks (featured in Golf Magazine) and Selwood Farms (featured in Southern Living Magazine)

Sous Chef: Laudisio Restaurant; Boulder, CO. (2004-2005)

Responsible for utilizing local produce in the creation of daily specials , worked closely with Chef/ owner Antonio Laudisio, Chef de Partie for Pasta and Risotto

Executive Chef/Owner: Preston’s at Forest Park; Birmingham, AL (2000-2004)

Responsible for purchasing, inventory, menu development, training, staffing, production of lunch and dinner service, private parties, wine dinners, and off premise catering, butchering, scratch soups and stocks, focusing on innovative New Southern Cuisine Taste of the Nation (2001-2004); Star Chefs of Birmingham (2003)

Demonstration Chef: Pepper Place; Birmingham, AL (2000-2004)

Performed Cooking demonstrations to live audiences providing a step by step approach to the preparation of gourmet cuisine

Executive Chef: Rossi’s Italian Restaurant; Birmingham, AL (1999-2001)

Responsible for a kitchen staff of 15, purchasing, inventory, staffing, menu development, expediting dinner service, private parties of up to 250 people, butchering, scratch soups and stocks

Chef de Partie: Gard manager; Highlands Bar and Grill/Bottega Restaurant; Birmingham, AL (1997)

Grill Cook: Chili’s Restaurant; Inverness, AL (1994-1996)

Participated in the Grand Opening of the Chili’s franchise in the up and coming area of the Birmingham 280 Corridor. Gained invaluable experience in cooking to order in a high volume restaurant environment

REFERENCES

Pat Lozito former general manager Rossi’s 205-***-****

Nabil Abulhiaga former manager Rossi’s 205-***-****

Antonio Laudisio Chef/ owner Laudisio 303-***-****