Patrick Cowden

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

Raleigh, NC *****

919-***-**** home

919-***-**** cell

abl5a5@r.postjobfree.com

SUMMARY: Well rounded, creative restauranteur with 25+ years experience

in all aspects of restaurant operations including floor and

culinary operations, accounting, marketing, and staff relations

EXPERIENCE:

7/05 to 6/10 Executive Chef/General Manager

The Weathervane Restaurant at A Southern Season, Chapel Hill

NC

Director of culinary operations for this 400 seat restaurant

($3.2M annual revenues) including: supervising a team of 85

employees and Five Managers; developing and implementing

culinary standards and new menu ideas; maintaining high quality

execution and quality of product; managing food and labor costs,

directing all aspects of restaurant operations

3/04 to 04/05 Executive Chef/Operator

Patrick's Seasonal Cuisine, Durham NC

Designed all aspects and opened this 189 seat restaurant ($1.5M

annual revenue) including: directing all marketing aspects;

directing all culinary operations; designing and implementing

all food and beverage programs; managing staff of 50 and 3

managers; setting and maintaining operating budgets; and

handling all daily/monthly bookkeeping duties

4/03 to 03/04 Manager

Cracker Barrel, Durham NC

Directing and managing shift operations for 180 seat restaurant

($3.2M annual revenue) including: managing staff of 100;

maintaining operational budgets; hiring and training of team

members; and executing high volume restaurant services

1/01 to 12/02 Executive Chef/General manager

Michael Jordan's 23 Restaurant, Chapel Hill NC

Overall direction of this 160 seat restaurant ($1.5M annual

revenues) including: managing and directing floor and culinary

operations; managing 45 staff and 3 managers; setting and

maintaining operating budgets; directing and participating in

marketing efforts; developing and implementing all menus and

food items; overseeing hiring and training of staff

11/98 to 1/01 Executive Chef/General Manager

The Grill at Glen Lennox, Chapel Hill NC

Overall direction of this 125 seat restaurant ($1.3M annual

revenue), including: managing and directing floor and culinary

operations; managing 30 staff and 2 managers; setting and

maintaining operating budgets; developing and implementing all

menus and food items; overseeing hiring and training of staff

12/97 to 10/98 Executive Chef

Michael Dean's Wood Oven and Grill, Raleigh NC

Opened and directed culinary operations for this 225 seat

restaurant ($2.2M annual revenues) including: supervising

kitchen team of 18 and 2 Sous Chefs; developing and implementing

culinary standards and new menu ideas; maintaining high quality

execution and quality of product; managing food and labor costs

Patrick Cowden resume page two

2/97 to 11/97 Executive Chef

Jean Claude's Caf , Raleigh NC

Directed culinary operations for this 90 seat restaurant ($875k

annual revenues) including; supervising kitchen team of 8;

developing and implementing culinary standards and new menu

items; maintaining high quality execution and quality of

product; managing food and labor cost

2/96 to 2/97 Executive Chef/General Manager

The Plant Restaurant, Morehead City NC

Overall direction of this 280 seat seasonal restaurant ($1.5M

annual revenues) including: developing concept from pre-opening

stages; hiring and training staff of 70 plus 3 managers;

developing all menu ideas; setting and maintaining monthly

operational budgets; managing floor and culinary operations

5/95 to 2/96 Executive Pastry Chef

The Sanderling Inn and Resort, Duck NC

Directed all aspects of breakfast service and pastry arts for

this 88 room luxury boutique hotel and conference center,

including supervising pastry team of 5; developing all bread and

dessert menus; executing upscale continental breakfasts;

coordinating daily food service for the conference center;

catering weddings and other special events

OTHER EXPERIENCE:

o 5/94 TO 10/94 Sous Chef, Wild Ginger Bistro (Boston, MA)

o 5/94 to 9/94 Rounds Chef, Jules Catering (Sommerville, MA)

o 9/91 to 10/93 Chef d'Cuisine, Jean Claude's Caf (Raleigh,

NC)

o 3/89 to 8/91 Manager, Bennigan's (Baltimore/DC area)

o 8/88 to 3/89 Server, Darryl's 1845 (Raleigh, NC)

o 8/85 to 8/88 Asst. Grill Manager, Carolina Country Club

(Raleigh, NC)

o 8/84 to 8/85 General Manager, Hardee's (Rocky Mount, NC)

EDUCATION:

New England Culinary Institute (Montpelier, VT)

North Carolina State University (Raleigh, NC)

Wake Tech Community College (Raleigh, NC)

SKILLS:

High degree of computer literacy with specific focus on Microsoft products

(Excel, Word, Access, Powerpoint) as well as Aloha, Squirrel, and other POS

systems

ACCOMPLISHMENTS:

o Patrick's: One of Top Ten restaurants reviewed in the year by the News

and Observer (2004)

o Winner of American Culinary Federation's Chef's Seafood Challenge

sponsored by Eastern NC ACF Chapter (1997)

o 2nd Place Outstanding Booth Food Division, Raleigh Chamber Business Expo

(2001)

o Appearance on "Food Fight" T.V. series on Food Network (2003)

o Participant in "An Evening with the Master Chefs benefits (1999 & 2000)

o Guest Chef on "Good Morning Eastern NC", an NBC affiliate serving the

North Carolina coast

o Guest Chef for demonstration classes at Williams & Sonoma, Hudson Belk,

and A Southern Season

o First to bring regular sushi dining to Cateret County (The Plant

Restaurant 1996-97)

o Various media features including profile in Triangle Pointer Magazine,

Daily Tarheel, News and Observer, Triangle Spectator, Herald Sun, America

Online dining guide, and TriangleLive.com

o Finalist in Best Dish of NC Contest 2009 sponsored by NC department of

Agriculture and Our State Magazine

o Numerous Best of mentions for Weathervane in local media and Open

Table.com

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