Executive Chef Sales

Don Schoenburg

**** ********* ****, ********, ******* 34239 C 702-***-**** Email: *********@*****.***

AWARD WINNING CULINARY PROFESSIONAL

I have extensive experience in the hospitality industry, working a variety of positions over the years. Four of those have been in middle to high level management positions. I have learned, created and implemented systems to track and improve P&L, labor costs and COGS, as well as improved sales by tracking prime costs, forecasting, and focusing on training procedures. I am extremely committed and dedicated to my work and always look to improve and learn more about all aspects of the industry and business. Given the opportunity I will excel and go above and beyond to improve any and all aspects of the venue. I have extensive experience in farm to fork, sustainable and local cuisine. Partnering with preeminent world class culinary providers throughout the US.

CORE COMPETENCIES

Menu Development

R&D Food Science

On/off Premise Catering

Cost Control Strategies

Nutrition & Dietetics

Health & Wellness

Inventory Control

Purchasing & Procurement

Training & Development

Food Safety Management

Policy Design/Implementation

Relationship and Team Building

Career Highlights

CHEF FOR BASTILLE DAY DINNER AT JAMES BEARD HOUSE JULY 2008 FOR PASCAL OLHATS

FEATURED ON BRAVO’S THE REAL HOUSEWIFE’S OF ORANGE COUNTY

FEATURED ON THE TRAVEL CHANNELS BACON PARADISE

PASCAL RESTAURANT RATED BEST FRENCH RESTAURANT IN ORGANGE COUNTY FOR 10 YEARS

Affiliations

I STARTED CAD (CULINARY ACTION DIRECT) WITH PASCAL OLHATS, TERRY WILLIAMS AND CHRISTI CARTER. CAD IS A LICENSED NON PROFIT IN THE STATE OF CALIFORNIA AND HAS OVER 20 CHEFS IN ORANGE COUNTY THAT HELP FEED NEEDY PEOPLE ON A WEEKLY BASIS FOR ONE MONTH. WE WORK CLOSE WITH SHARE OUR SELVES IN COSTA MESA TO HELP US FIND THE PEOPLE TO FEED. 9-2007

PROFESSIONAL EXPERIENCE

The Durham House Texas 04/15 – 05/16 Executive Chef

115 Seat restaurant open for Lunch and Dinner

Responsible for menu and recipe development

Oversee the day to day operations in the kitchen

Suppers & Sweets Catering Texas 01/13 – Current

Chef Owner / Partner

Specializing in events up to 500 people

Responsible for menu and recipe development

Oversee the day to day operations in the kitchen

Hilton Americas Houston Texas Mobil Four Star and AAA Four Diamond Resort Hotel 01/13 – 08/13

Chef De Cuisine – Café Restaurant

350 Seat restaurants open Breakfast Lunch and Dinner

Oversaw the production of all food for Café & Room Service

$400,000 - $500,000 Sales Monthly

Myett’s Restaurant & Grille (British Virgin Islands) 1/11 – 06/12

Executive Chef

I was hired as a consultant to establish policies and procedures for a

Responsible for making the menu, hiring, controlling the budget

Reducing food cost from 55+% to 33% through menu engineering and revitalization

The Lido Deck Restaurant & Wine Bar California 1/10-1/11

Owner / Executive Chef

Contemporary American cuisine with a twist, emphasis on wild game. 110 seat restaurant and wine bar

Over 150 different wines, 30 by the glass and 57 different micro brews

Partnering with Local farmers & growers to bring in the freshest local ingredients.

Patina Restaurant Group Orange County Performing Art Center California 8/08-1/10

Executive Chef

Partnering with Local farmers & growers to bring in the freshest local ingredients. Creating a seasonal menu

Responsible for making a seasonal menu, staff training and hiring and exceeding revenues.

Reduce food cost from 48% to 29% within 3 months over saw multiple food and beverage outlets from fine dining to casual café, along with generated over 2 mill in catering sales.

Pascal Restaurant Mobil Four Star and AAA Five Diamond Restaurant California 2/06-8/08

Executive Chef

I was responsible for Tradition by Pascal, Café Jardin and The Epicerie,

$3 million - $4 million in yearly sales between all 3 properties and catering

I was responsible for creating a 5 course tasting menu every night paired with wine

Responsible for all day to day activities at all 3 locations.

Sugar Plum Fairy Café Florida 2/04-2/06

Executive Chef

Note: Restaurant closed Oct 30, 2005 due to Hurricane Wilma

New York, New York Casino Mobil Four Star and AAA Four Diamond Resort Hotel Nevada 12/02 – 2/04

Gallagher’s Steak House & Nine Fine Irishmen

Luciano Italian Ristorante California 2/02-12/02

EDUCATION AND SPECIAL TRAINING

General education, New Mexico Military Institute 1986-1989

General, UNR 1989-1991

Le Cordon Bleu Culinary Arts Program 2002-2002

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