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Executive chef catering sales manager

Woburn, Massachusetts, 01801, United States
February 09, 2010
Contact Info:

Thomas S. Brooks

Award winning chef, event producer, and sales person with extensive experience in the culinary arts and food service industry.
“Best of Boston”, “Boston Magazine” best caterer in 1993
“Best Caterer”, “Catering Magazine” for MIT Capital kickoff Campaign in 2000
      Whitehead Institute’s 20th Anniversary celebrating the mapping of the genome 1200 guests
      Ireland Fund Dinner 1500 guests
      Nutcracker Ball, Boston Ballet 500 guests
      Opening Night at the Symphony, Boston Symphony Orchestra 1500 guests
      Zootopia, Franklin Park Zoo 1000 guests
Harvard University’s 10th, 20th, and 25th reunion for 2 years 750 – 1500 guests
Culinary Institute of America, Hyde Park, N.Y. 1985 - 1987
Culinary Institute of America, Hyde Park, N.Y. 1985-1987 Graduated with an Associates degree in the Culinary arts. While attending the C.I.A.. While at the C.I.A. I worked as a private chef on weekends for Zita and Edward Rosenthal in Croton on Hudson, NY.
Cordon Bleu of Paris, Sussex England & Paris France 1982 - 1984
I attended the Cordon Bleu of Paris for six months and Graduated from Sabine de Mirbeck School of Cookery, Sussex England in 1984 which was the sister school of the Cordon Bleu of Paris when Madam Brassart owned the school where I was hired to be a teachers assistant and liason between the school and students after my graduation.

Ritz Carlton Hotel, Boston Ma. Rounds cook
“29” Newbury, Newbury St., Boston, Ma. Sous Chef
Copley Place Marriott, Boston, Ma. Banquet Cook
Four Seasons Hotel, Boston, Ma. Banquet Chef
The Catered Affair, Scituate, Ma. Off premise chef and production cook
The Museum of Science, Boston, Ma. Executive chef for a $5m account

Personal Estate/Yacht Chef 2007 – present
Responsible for yacht and household provisioning, preparing daily meals and traveling with couple and guests from Ft. Lauderdale, Florida
Florida Sales Representative Sid Wainer & Son Specialty Produce and Specialty Foods, New Bedford, Ma., 2007
Maintained relationships with 870 accounts
Opened 130 new accounts and territories in the state of Florida
• Refreshed and activated accounts that were not ordering
• Introduced new products to clients
• Developed sales and marketing strategies for new cheese line

Private Chef Cassandra Mellon Milbury, Woods Hole, Ma. 2006 – 2007
 Prepared daily lunch and dinner for family
 Adhered to strict dietary constraints
 Monitored Food Costs & Shopping
Organized kitchen

Private Chef Nelson Peltz, New York & Palm Beach 2005 – 2006
 Prepared daily lunch and dinner for family of thirteen and staff of nine
 Adhered to strict dietary constraints
 Monitored Food Costs & Shopping
 Organized kitchen
Executive Chef. Cafe “1254” & Machine Nightclub, Boston, Ma. 2004 – 2005
• Created new revenue source for premier nightclub
• Designed and prepared menu
• Trained staff
• Maintained food costs
Project Manager MacDonald and Associates, Hull Ma. 2002 – 2004
• Collaborated on the design and execution of special events
• Implemented the interior design for 120 retail stores for JJill
Catering Manager Aramark Food Service, Regis College 2001 – 2002
• Opened new account for Aramark
• Hired staff
• Maintained existing sales
• Developed new revenue to include outside catering
Account Manager  Different Tastes Catering, Chelsea, Ma. 1999 – 2001
• Created Menus & event designs
• Developed sales strategies & pricing
• Maintained cost controls
• Produced $1million in high profit sales

cheChef/Owner Seasoned to Taste Catering, Somerville, Ma. 1989 – 1997
• Awarded “Best of Boston Caterer” Boston Magazine
• Specialized in high profile private and Philanthropic events
• Managed sales, menu preparation & event design for premier catering company
• Maintained relationships with
o Boston Symphony Orchestra
o Boston Ballet
Boys & Girls Clubs
Harvard University