Chef Kurt Luther Hoell

ac0ba0@r.postjobfree.com

317-***-**** cell

DOB 11/24/1964

Executive Chef, Head Chef, Personal Chef, Consultant, Banquets, Catering, Buffet, Butchering, Ordering/Inventory, Food Cost, Menu Pricing, Scheduling, Waste Mngt, Profit and loss, over 30 years professional cooking experience. Four famous Four Star restaurants. Well trained in Modern Classical French and Northern Italian fine dinning. In the last four years I have been an independent Personal Chef, freelance work. I am highly creative, very knowledgeable, raised in a family owned restaurant, a high standard of work ethics. Honesty and integrity are two of my best qualities.

Skill Set

Executive Chef, Head Chef, Personal Chef, Consultant, Banquets, Catering, Buffet, Butchering, Ordering/Inventory, Food Cost, Menu Pricing, Scheduling, Waste Mngt, Profit and loss . Over 30 Years professional cooking experience

Education

Associate Degree Culinary Arts

Gibbs College Boston

126 Newbury Street Boston, MA 02116

July '02 - May ‘04

Executive Chef

Yats. North College Ave. Indianapolis, IN.

Joe Vuskovich 317-***-**** Owner June 2004 to Feb. 2017

Head Chef/Consultant

Tripp's Bar and Grill/Yats Corporation 1430 N. Green St. Brownsburg, IN 317-***-**** I was a consultant and Chef in opening a restaurant while still employed by Yats. June 2004 to May 2006

- Consultant

- Catering Chef

- Personal Chef

- Banquet Chef

Chef Tournant

Mantra -Four Stars. Presented at this time in Food and Wine magazine 52 temple Pl. Boston, MA 617-***-****. May 2002 - Nov.2004

Chef Tournant

Royal Sonesta Hotel 40 Edwin Land Blvd, Boston, MA

617-***-**** The Company transferred me June 2001- May 2002

Chef Tournant

Royal Sonesta Hotel 300 Bourbon St. New Orleans La.

504-***-**** Feb.2000 - June 2001

Grill Cook

Pelican Club-Four Stars- 312 Exchange Alley, New Orleans La.

504-***-****. Oct. 1999 - Feb 2000

Lead Cook

Quarter Scene 900 Dumain St. New Orleans La. 504-***-****

Feb. 1999 - Oct. 1999

Expeditor, Hot Apps, Grill Cook, Banquet Cook

Arnauds -Four Stars-813 Bienville St. New Orleans La. 504-***-****

Mar. 1998 - Feb 1999

This is the second time I worked at Arnaunds. I was invited to come back

Garde Manager, Grill Cook

Café Giovanni-Four Stars- 647 Decatur St. New Orleans La

May 1997 - Feb 1998

Exhibition Chef

New Orleans School of Cooking 620 Decatur St. New Orleans La. 800-***-**** Mar. 1995 - June 1997

Sautee Cook, Grill Cook

Piero's -Four Stars-255 Convention Cntr. Dr. Las Vegas NV. 703-***-****

Nov. 1995 - Feb. 1997

Hot App., Grill, Ga March 2016 to Present. rde Manager, Banquet Cook

Arnauds-Four Stars- 813 Bienville St. New Orleans La. 504-***-****

Aug. 1994 - Sept. 1995

Prep Cook, Butcher, Vegetable Station

Louis 16th -Four Stars-730 Bienville St. New Orleans La. 504-***-****

Aug. 1994 -Mar.1995

Chef Kurt Hoell

Head Chef, Personal Chef, Consultant, Banquets, Catering, Buffet, Butchering, Ordering/Inventory, Food Cost, Menu Pricing, Scheduling, Waste Mngt, Profit and loss, over 30 years professional cooking experience.

Four famous Four Star restaurants. Well trained in Modern Classical French and Northern Italian fine dinning. In the last four years I have been an independent Personal Chef, freelance work. I am highly creative, very knowledgeable, with a high standard of work ethics. Honesty and integrity are two of my best qualities.

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