Todd Mark Miller

Email: ac1gre@r.postjobfree.com Cell: 801-***-****

Fen Hotels Group March 2016 to present

Corporate Chef

Responsible for all culinary operations within North America. x Responsible for implementing all SOP’s, budgets and forecasting for all locations x Final approval of all kitchen designs in all locations within North America x Implementing all culinary teams within North America x Development of all culinary concepts and cuisine x Setting all standards for FFE with all new concepts and outlets Cornerstone Restaurant Group February 2013 to September 2015 Executive Chef W Hotel Zylo Hoboken Farm to Table Restaurant http://zylorestaurant.com/ Transferred to help with the restructuring of the BOH operations, Re-branding of the restaurant and to stabilize the labor and food cost throughout.

x Responsible for a staff of 40 with 9 million in revenue per year and 6 outlets x Reduced food cost from 31% to 25% and Labor by 30% x Changing menu frequently along with seasonal availability of produce, local meats and seafood x Implemented new menus in banquets, room service, bar, brunch and restaurant Cornerstone Restaurant Group

Executive Chef Michel Jordan’s Steakhouse/23 Sports Café Mohegan Sun http://www.mjshconnecticut.com/

Brought in to organize and update all menus, streamline BOH procedures and run the day to day operations.

x Hired and implemented new BOH management team

x Ran two independent restaurants generating over 14 million per year x Worked on a new re-design of the kitchens for both kitchens x Improved ticket times for production of all dishes x Streamlined prep production and set up pars levels to ensure consistent inventory Consulting Chef July 2011 to February 2013

Concept Chef for Eva Longoria’s SHe http://www.yelp.com/biz/she-by-mortons-las-vegas Consulted with Epic Group and the Landry’s group for a new concept in steakhouses based in Las Vegas at the Aria Resort and Crystals Mall. I consulted all the way from conception to the opening of SHe. x Development of all menus along with costing, recipe development and descriptions x Hired and trained all BOH staff, developed all manuals, procedures and systems x Designed the kitchen along with a satellite kitchen for the day to day operations Chef de Cuisine Gotham Bar and Grill Fontainebleau Resort Responsible for the day to day operations, food cost, labor cost, seasonal menu changes. x Worked along staff to streamline service and improve ticket times x Worked along Alfred Portale to ensure his visions while being produced properly x Co-Chef for James Beard House Dinner

Corporate Chef The One Group September 2006 to September 2010 STK, Asselina, Gansevoort Hotel Miami Beach, One Sunset http://togrp.com/ Responsible for all Culinary Operations under The One Group including STK, The Collective, Gansevoort Hotels and all Casino operations

x Responsible for 200+ employees, $40 million food revenue, in 3 different states and 2 countries x Developed all menus, BOH procedures and systems for all STK locations x Involved with all P&L, Budget and Forecasting meetings x Designed all kitchens for new locations and concepts x Spot visits in all locations ensuring consistency Executive Chef Metropolitan Café October 2005 to September 2006 x Responsible for lowering food costs from 34% to 28% and labor from 20% to 12% x Increased the menu by 25% and generated more Bistro Bar sales by implementing a Bar Bites Menu

x Incorporated a local business first program supporting the local farmers Starr Restaurant Organization June 2004 to June 2005 Executive Chef Washington Square

x Brought in to re-organize the kitchen, menu and concept x Designed kitchen to a new layout to be more efficient and ergonomic x Reduced Food and Labor costs

Executive Chef Barclay Prime http://www.barclayprime.com/ x Opened and developed all food aspects of Barclay Prime x First Modern Luxury Boutique Steakhouse in Philadelphia x Designed kitchen layout and operating procedures for the first steakhouse within the Starr Organization

Executive Chef/Partner Fresco Italian and Trio Café September 2001 to October 2003 http://www.frescoitaliancafe.com/ http://www.triodining.com/ x Designed, purchased and implemented all kitchen details x Implemented seasonal menus and cooked with a farm to table approach x Produced 26% food cost in both outlets

Four Seasons Hotel February 1999 to June 2001

Chef de Cuisine Four Seasons Hotel, Singapore http://www.fourseasons.com/singapore/ x Implemented new style world cuisine in a new concept restaurant for the Four Seasons x Reduced food and labor costs by cross training, Trained staff in western style food and techniques

Ex. Sous Chef Four Seasons, Maldives http://www.fourseasons.com/maldiveskh/ x Implemented western style food and techniques within the resort, worked and trained a staff of over a hundred while running five outlets producing more than 1500 meals a day Sous Chef Four Seasons Hotel, Mandalay Bay http://www.fourseasons.com/lasvegas/ x Pre-opening and opening training of all kitchen staff x Oversaw the general operation of The Verandah Café Mirage Resorts and Casinos June 1997 to February 1999 Ex. Sous Chef Prime, Bellagio Hotel and Resort http://www.bellagio.com/ x On the opening team of Bellagio

x Trained all employees with Jean Georges vision

x Supervised daily operations

x Controlled food and labor costs

x Involved in all food promotions and special events Chef de Cuisine Buccaneer Bay Club, Treasure Island Hotel and Resort x Created Seasonal Menus

x Controlled food and labor costs

x Created nightly seven course tasting menus for all V.I.P. guests Additional Experience

x Proficient and well skilled in troubleshooting Food Costs, Labor Costs and Inconsistency problems

x Knowledgeable with openings, training of staff, team building and organizing of a kitchen x Appearances on The Today Show, The Early Show, David Letterman, Bravo Network, Food Network and local television in N.Y.C, Utah and Philadelphia x Attended Food and Wine Festivals in New York City and Miami x Worldwide experience with multi-cultural foods

x Guest Appearances at the Puerto Vallarta's food festival, World Gourmet Summit Singapore Education

x University of Utah, Business Management

x Salt Lake Community College, Culinary apprenticeship program, 1992 References

x David Harries 801-***-**** Past employer/boss

x Greg Dodge 267-***-**** Past GM Starr Restaurant Group x Mark Dombkoski 215-***-**** VP Cornerstone restaurant group x Steve Gogolab 702-***-**** consulting with for SHe Restaurant

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