Thomas S. Brooks

339-***-****

irkvq5@r.postjobfree.com

PROFESSIONAL PROFILE:

Award winning chef, event producer, and sales person with extensive experience in the culinary arts and food service industry.

AWARDS:

“Best of Boston”, “Boston Magazine” best caterer in 1993

“Best Caterer”, “Catering Magazine” for MIT Capital kickoff Campaign in 2000

DIRECTED & CATERED:

      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

EDUCATION:

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.

FORMATIVE WORK EDUCATION:

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

EXPERIENCE:

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

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