STEPHEN PAUL PERKINS, SR. CEC

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

Williamsburg, Virginia 23185

757-***-****

abmpl0@r.postjobfree.com

SUMMARY

Talented and Passionate Executive Chef experienced in a wide variety of

settings including VIP events, banquets, conferences, ala carte dining,

weddings, and theme events. Focus on foods that are true to their

heritage. Demonstrated management skill with the ability to help staff

reach full potential. Proactive financial manager, experienced in planning

new kitchens.

PROFESSIONAL EXPERIENCE

Marriott Chesapeake, Chesapeake, Virginia

2009 - Present

Executive Chef

Successful management of the Culinary Department of the hotel to include

restaurants, room service, banquets and lounge.

. Successful management of the Culinary Department of brand new 226

room hotel to include restaurants, room service, banquets and

lounge.

. Menu development for restaurant and banquet facilities

. Improved Marriott scores for food and beverage by 100% within two

months.

. Implemented Marriott standards/training for food service personnel

. Banquet space of 15,000 square feet

. Catering and Banquet functions

. Projected Food and Beverage Revenue of 2.5 million

. Achieved 100% Culinary Operations and 90% overall Food Safety for

Marriot Quality Assurance Inspection

Colonial Williamsburg Company Hospitality Group, Williamsburg, Virginia

2007-2009

Chef d'Cuisine Historic Area Operations and Woodlands Complex

Lead and manage ten food and beverage outlets including operations and

finance for historic taverns, The Woodlands conference center and Historic

Area concessions, and Museum cafeteria.

Managed a budget of over $20 million while maintaining quality goals.

Responsible for menu development of the highest quality, creative cuisine,

guest satisfaction scores and quality standards.

Marriott Norfolk Waterside, Norfolk, Virginia

2006-2007

Executive Chef

Directed, led and planned all aspects of culinary operations for this multi-

faceted hotel generating $10 million food and beverage revenues for a hotel

with 397 guest rooms, four ballrooms totaling 3,000 seats, 60,000 square

feet of meeting space, 120-seat steak house restaurant, and a 125-seat

breakfast restaurant.

. Named Manager of the Quarter, 2006.

STEPHEN PAUL PERKINS

Page Two

The Williamsburg Inn, Williamsburg, Virginia

2005-2006

Private Culinary Vendor

Assisted with special events and daily operations of this "top 100 hotels

in the world." Assisted with all holiday functions, special dignitary

events such as the Governor's Inauguration parties and the Chef's Gala

Ball.

The Princess Ann Country Club, Virginia Beach, Virginia

2003-2005

Executive Chef

Vision and leadership for all aspects of culinary operations for privately

owned 1,100 member country club. Led team through transition of building

new clubhouse and demolition of old clubhouse. Responsibilities included

culinary operations for clubhouse dining room, pavilion, and special event

and banquet facilities. Oversaw budget and training of culinary staff.

. Developed the overall kitchen design and purchasing plan

specifications of equipment for new clubhouse.

. Made recommendations for changes to the General Manager to take the

club into the future from a culinary perspective as well as carrying

over all of the culinary operations to new building.

Benchmark Hospitality at the Founders Inn, Virginia Beach, Virginia

1998-2003

Executive Chef (2000-2003)

Directed, led and planned all operations of the kitchen for a AAA Four-

diamond property with three dining outlets: formal, casual, and deli, 1,200-

seat ballroom, and 22,700 square feet of meeting space. Served high

profile dignitaries, conference breaks, special events and off-premise

catering.

. Orchestrated "Cooking with Steve" cooking classes.

. Featured Chef on WVEC and WAVY TV News.

. Served as private chef to the Chancellor of Regent University, Dr. Pat

Robertson for all private parties and distinguished guests.

. Named Manager of the Quarter, 1998.

Executive Sous Chef (1998-2000)

Responsible for daily operations of production, supervision, and leadership

for AAA Four-diamond conference center kitchen including 185-seat formal

dining room, 1,200-seat ballroom, deli, off property events, and high

profile dignitaries.

. Developed and implemented increased food and service standards to meet

and exceed guest expectations.

The Jefferson Hotel, Richmond, Virginia

1997-1998

Executive Chef

Working chef's position responsible for all aspects of 93-seat bistro style

restaurant and lounge.

. Implemented staffing guidelines, performance standards, coaching and

task evaluations, annual payroll budget, and standard recipes.

. Raised food and service standards to compete with local high-end

restaurants.

STEPHEN PAUL PERKINS

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The Williamsburg Inn, Williamsburg, Virginia

1992-1997

Executive Sous Chef (1995-1997)

Spirited Leadership of a Mobil Five Star kitchen leading a brigade of 55

encompassing all menu aspects of breakfast, lunch, dinner and special

events which included 18 locations of which 15 were off site.

Personally responsible for all of Colonial Williamsburg Foundation

Presidential Special Events for visiting dignitaries including the Queen of

Norway, Former President Bush, President Clinton, Margaret Thatcher,

Ambassador of South Africa, and Chinese President.

. Culinary Consultant/Food Designer - "The Williamsburg Inn 60th

Anniversary Book."

Apprentice Instructor, Colonial Williamsburg/American Culinary Federation

(1997)

Provided instruction to Culinary Apprentices in Colonial Williamsburg

Apprentice Program.

Chef Garde Manager (1992-1995)

Responsibilities included Ice Carvings for prominent groups including

Aerospace Industries Association, Presidents Advisory Business Council,

wedding receptions and banquets.

EDUCATION and CERTIFICATIONS

Associate of Occupational Studies, 1987

The Culinary Institute of America, Hyde Park, New York

. Served as a mentor to The Culinary Institute of America, interviewing

prospective students and participating in career days at high schools

and culinary institutions.

Continuing Education: Nutritional Cuisine, Supervisory Skills and

Leadership/Management

Certified Executive Chef (CEC), American Culinary Federation

Certified Hospitality Supervisor (CHS), American Hotel/Motel Association

STEPHEN PAUL PERKINS

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PROFESSIONAL ACHIEVEMENTS

American Culinary Federation (ACF)

. Competitor the Culinary Olympics "Team USA" 2012

. ACF Virginia Chefs Association Chapter President 2009-2011

. South East Regional Conference: Committee Member, Host Chef-Student

Teams, and Chef of the Year Competitions, 2008

PROFESSIONAL ACHIEVEMENTS CONTINUED

. Advisory Board Member, Culinary Institute of Virginia, 2006-present

. Chef Participant of Seafood Symposium, 2001

. Featured demonstration Chef of Seafood Symposium, 2000

. South East Regional Annual Conference, 1997

. Tidewater Chefs Association Culinary Salon - Gold Medals, 1988-1991,

Bronze Medals, 1990 and 1991

. Contributor of recipes to ACF, VCA Book "Culinary Secrets of the Great

Virginia Chefs"

Bocuse D'Or USA National Semi-finalist Competition, 2004

Virginia Hospitality and Tourism Association, Manager of the Year, 2006

SPECIAL EVENTS

. Southern Inn Keepers Annual Conference Awards, 1996

. Mobil Five Star Awards, 1996

. NATO Summit, 1995

. Defense Ministerial of the Western Hemisphere, 1995

COMMUNITY CONTRIBUTIONS

. Williamsburg Area Hospice "An Elegant Affair" - Featured Guest Chef,

2002-2006

. The March of Dimes, "The Chef and the Child", 2001-2004

. "Hunters for the Hungry" - contributor to cookbook

. March of Dimes Hampton Roads Signature Chefs Auction, 2006- Best Food

Presentation

. "A Taste of Williamsburg" - Best of Show, 1996

. Instructor, Virginia Institute of Marine Science "Virginia Wines -

Epicures of Food and Wine"

. Chef participant/contributor, Virginia Institute of Marine Science,

1991-1997

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