Executive City

Chef Otto Blum - Park City, Utah

PERSONAL CHEF - PRIVATE CHEF - CATERER - RESTAURANT CONSULTANT - SUSHI LESSONS

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ABOUT ME & RESUME

ABOUT ME - I am a Personal - Private Chef and Caterer in Park City, Utah

I have been working in the restaurant business for over 25 years. Most of those years have been in fine dining and sushi so I am well rounded and very knowledgeablein all typesof cuisine and cooking techniques. My wife and I moved to Park City 5 years ago from Salt Lake City and I have been wanting to work in the area as well as to live here. My dream was to open my own restaurant but with the birth of our 2 children it made sense to go in a slightly different direction. So I started this business and can now bring my passion for food and my professionalism in the culinary field to your home or business and make your function, party or private meal one you will always remember.

As my prospective employer you might want to check out my resume so it is posted below. I have removed the references from the resume as they are now listed on the page along with some past clients that I have worked for.

RESUME

Jon

“Otto” Blum

To Whom It May

Concern:

Thank you for taking the time to read my

resume. Some of my first memories are of myself as a 4 or 5 year old following

my Nana around her kitchen and pulling on her apron begging to help her cook.

She was a great cook and it wasn’t long until my Papa built me a stool so I

could reach the counter and help her. My dedication to the culinary field has

always been strong. In fact I could not wait until I turned 16 so I could work

in a restaurant. And on my sixteenth birthday I applied and was hired as a

dishwasher in an Italian restaurant. I asked when they wanted me to start and

they said immediately so I spent the first of many birthdays and holidays

working in the kitchen.

I like to lead by example; I am honest

and up front with people, dependable and hard working.

Applicable

Skills

I am

well rounded in all types of cuisine but have a love of Asian fusion and

seafood.

Working knowledge

of Window’s and Macintosh operating systems.

Graphic

and web site design skills.

Marketing

and advertising experience.

Keep up

with all current industry trends including using sustainable, organic and local products.

Long

term relationships with top local, national and international purveyors.

Architecture,

design and construction. I was the general contractor and designer of my home.

I also have been directly involved with several remodel and new restaurant

designs.

Education

New England Culinary

Institute, Associates Degree Program

Holyoke Community

College, Hospitality Restaurant Management

Charlie Trotters,

Stagiere September 1998 & June 2001

Work

History

Aerie

Restaurant, Snowbird UT.

Executive Sushi Chef

December 2004 – March 2010

Responsible

for overall operation of the sushi bar. From hiring and training new employees,

to writing and ordering products for my menu’s.

Maintaining

food and labor cost consistent with the level of business. Conducting monthly

inventory.

Consulted

and helped design the $100,000 remodel of the sushi bar in the summer of 2007

Also did

several private parties and functions both on premises and off.

Accolades

“2010

Voted number 4 on Ski Magazines top 10 Ski Town- Sushi Restaurants”

“2009

Best High Altitude Sushi”

SLC

City Weekly

“2009

The Aerie Sushi Bar is one of our favorites”

Ski Magazine

“2008 A

talented sushi specialist named Otto Blum is at the helm preparing off the menu

specialties like live scallop sashimi and three way wagyu beef witch he served

as sashimi, nigiri and broiled in a spicy black bean and garlic sauce.”

SLC City Weekly – Ted Schefler

“2008

The Sushi Bar in the lounge is the perfect place to indulge in Chef Otto Blum’s

extraordinary seafood creations.

SLC City Weekly – Ted Scheffler’s top 100

restaurants

Shallow

Shaft Restaurant, Alta UT.

Sous Chef November

2001 – April 2004

I was in

charge of running the kitchen four nights a week. I would work the broiler and

expedite all the orders by keeping a constant communication going with both the

kitchen and servers.

I would

be responsible for planning daily specials.

I took

this job at the time because it gave me my summers off and I was looking for

business opportunities on the east coast. Mainly I was hoping to open a

restaurant in Martha’s Vineyard.

Tsunami

Restaurant, Oak Bluffs Ma.

Head Sushi Chef /

Consultant May 2001 – October 2001

I spent

one summer season at this restaurant consulting with the owners on the best way

to incorporate a sushi bar and menu into their existing restaurant.

I was in

charge of purchasing new equipment, setting up the sushi bar and writing the

sushi menu.

I would

deal with existing purveyors and develop relationships with local fisherman and

farmers to bring in the best products.

I

trained the existing staff on sushi knowledge.

Wasabi

Sushi, Salt Lake City, UT.

Head Sushi Chef /

Consultant November 2000 – May 2001

Longtime

friend Laura Lewis hired me as a consultant and head Chef of Wasabi Sushi and

gave me a six-month contract.

I helped

in all phases of opening the restaurant from the lease to the design and layout.

I helped purchase all the equipment and write the menu.

I

trained all the employees and helped in the marketing of the business.

I set up

relationships with all the purveyors.

I set up

a system for monthly inventory and tracking of food and labor cost.

Lodge

Bistro, Snowbird UT.

Executive Chef

October 1999 – December 2000

I was

responsible for the back of the house operations.

My menus

were changed seasonally and were influenced globally.

As Executive

Chef I was responsible for hiring and training all the back of the house

employees. I maintained food and labor cost. In my first season I brought down

both of these numbers significantly.

My peers

consistently voted my kitchen the cleanest at the resort.

Along

with the dining room and lounge menus I was responsible for putting on a wine

and appetizer party twice a week in the winter and for planning many private

dinner parties in our function room.

Mikado,

Park City UT.

Executive Kitchen

Chef May 1997 – May 1999

I was

hired to replace the previous chef who had food and labor cost of over 45%. I

had these numbers down under 35% in two months.

My main

goal was to incorporate an Asian fusion menu along with the traditional

Japanese menu that was offered from the kitchen. I was able to gain valuable

experience with the freedom I was given with my menus.

I hired

and trained all the cooks in the kitchen.

Metropolitan

Restaurant, SLC UT.

Fish Chef September

1996 – May 1997

Garde Manger / Meat

Chef August 1995 – December 1995

Along

with culinary school working at the Metropolitan when it first opened has had

the most profound impact on my culinary career.

I was privileged

to be hired by Executive Chef Mathias Merges for the opening of this restaurant

in 1995. I worked with some very talented people who helped me become the

professional I am today.

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