Executive Management

David O. Utley • **** Plum Tree Drive • Crystal Lake, IL 60015 • 815-***-****(h)

• 224-***-****(m) • 847-***-****(o) www.linkedin.com • abnkax@r.postjobfree.com

•

Industry Focus: Job Title:

Travel, Hospitality & Restaurant Corporate Executive Chef /

Director of Food and Beverage

Experience: Looking For:

25 + Years Permanent Full-Time

Salary: Education Level:

open 3-Year College Degree

Security Clearance: Relocation:

Active Confidential Within Country

Travel Preference: 50% Travel

QUALIFICATIONS

SR Director level food and beverage innovation in a 145 unit fast casual eclectic cafe style restaurant chain

responsible for the direction of food and beverage innovation and rollout platforms to 25 plus years as an

Executive Chef in 4 diamond hotel, resort, and gaming operations have equipped me with a multitude of

very diverse culinary and Food and Beverage operational skills.

Extraordinarily broad culinary knowledge and Food and beverage system management with good

flavor profile and consumer understanding.

Broad Knowledge of SOP manuals, corporate wide development of culinary and service standards.

Specializes in American regional food, including Carolina Coastal, Midwestern, Southwestern, Cajun

Fusion Mediterranean, Asian fusion, Classic southwest Louisiana Cajun, and Classic Mexican cuisine

Fluent in English and Conversational Spanish.

Proficient in Word, Excel, and Chef Tech on Windows; programs in Visual Basic.

Open to travel and relocation

Experience

Cosi Inc. Deerfield, IL 2004- Present

Sr. Director of Food and Beverage/Corporate Executive Chef

Responsible for the Direction of Food and beverage innovation

145 unit Eclectic Fast casual restaurant chain. Sales 140M

“Fabulous!” Exclaimed Ruth Reichl of the New York Times.

“Hot Concept” said the Nations Restaurant News. “In just a few short years Cosi has garnered national

attention and collected many best of awards from the communities we serve.”

Peninsula Gaming Inc/Evangeline Casino, Opelousas LA. 2003 to 2004

Executive Chef

Assisted and Lead Culinary department in the grand opening of the first Racino built in America from

the ground up

o 10 Food and Beverage Outlets

Intercontinental Hotels Crowne Plaza Beach Resort

Hilton Head Island, SC 2000 to 2003

Executive Chef

Hilton Head Island SC 340 Room 4 Diamond Resort Property Hilton Head Island, SC

o Hosted March of Dimes Star Chefs, 2003.

Station Casino, St. Charles, MO 1998 to 2000

Executive Chef

Riverboat Casino operation 5 food and beverage Outlets

St. Louis Taste of Elegance Bronze Medal, St. Louis, Mo. 1999

St. Charles on the square Ice carving Competition

o 6th place N. I.C.A., competition 2000

Experience Continued

Grand Casino Hotel & Spa, Biloxi, MS 1994 to 1998

Opening Executive Banquet Chef - Lead culinary position in AAA 4 Diamond Hotel & Spa

Reported to VP of Food and Beverage - Assisted in Opening 3 Hotel properties - 3 Restaurants 3 room

service operations 1441 rooms

San Luis Resort & Spa, Galveston, TX 1992 to 1994

Executive Chef - AAA Mobil Guide 4 Diamond 500 room Resort Condominium and Conference Center

2 Restaurants – 40,000 sq. ft. Conference Center Space - Resort Condominiums

International Resort of International Distinction

Edward J. DeBartolo Corporation, Youngstown, OH 1987 to 1992

Executive Chef - Louisiana Downs Sports and Entertainment Complex Bossier City Louisiana

6 Restaurants - 30 suites - 12 concession outlets - 14M F&B

Hobby Hilton Houston, Houston, TX 1984 to 1987

Executive Chef - Sunbelt Hotels Flagship Property AAA Mobil 4 Diamond Hotel - 303-room hotel

2 restaurants - 22 banquet rooms - 30K sq. ft banquet space

Loews Anatole Hotel, Dallas, TX 1981 to 1984

Chef Gardemanger - 1600 Room AAA 4-diamond 4-star hotel, 5 restaurants, 200K Sq. Ft. Banquet space

with a staff of 30 in cold kitchen

Hyatt Regency Hotel, Houston, TX 1978 to 1981

Cook Apprentice promoted to Chef Saucier - AAA Mobil Guide 4 Diamond 4 Star 1000-room hotel

Education

Roosevelt University Hospitality, Chicago, IL 2007 to 2009

BPS Degree

Working towards Bachelor of Professional studies with a major in Hospitality and Tourism

Management

Educational Institute of the American Culinary Federation Inc.

National 3 year Apprentiship program 6400 hours

Registry # N-90093 (United States Department of Labor)

Houston Community College Hotel Restaurant Management

Diploma ACF

Honors and Awards:

2005 Menu innovator of the year Stagnitos magazine chain operations

Certified Executive Chef ACF- 1991 Certified Cook ACF

Competed in numerous culinary competitions resulting in over 60 culinary medals

5 Best of shows and people choice awards both domestic and international medals,

in ACF and other non acf culinary competitions

Weekly TV cooking show KTBS Shreveport, Louisiana

Numerous PBS cooking shows on Louisiana public Television

Taught art of Gardemanger, Ice carving, Cajun and Creole cuisine,

BPCC Governors Inauguration Dinner Baton Rouge Louisiana.

RNC Convention GRB Convention Center assisted in Menu and operations.

Hosted Governors Forum Biloxi Ms. Lead Catering operations- Grand Casino Theatre

Hosted Star chef benefit Crowne Plaza Beach sort Hilton Head

Culinary Institute of America/ St. Helena, Ca 2004 to Present 24.5 credit hours

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