Brant E Good CEC, CFPM

*** **** **** ****.

Geneva Fla. 32732

404-***-**** cell

407-***-**** cell

Email: ac6k1v@r.postjobfree.com

OVERVIEW Seasoned and Experienced Culinarian and Manager in all facets of kitchen operations, in multiple styles of restaurants, clubs, hotels, retail, private catering, and cuisines. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement in the industry, as the result of a commitment and passion for excellence. Ability to consistently meet or exceed projected food and labor costs while maintaining the highest quality cuisine, service and standards. Have served as Executive Chef to a Platinum Club, Five Star/Five Diamond, and Mobil Four Star, AAA 4 Diamond Properties across the country.

EXPERIENCE

Cat Cay Yacht Club, Cat Cay Bahamas

12/2016-7/2018

EXECUTIVE CHEF

Responsible for five food outlets, Special events tent, Banquets and off premise catering on this exclusive private island Yacht Club of distinguished membership. 1.5 M in F&B Sales. Oversaw 1M dollar full kitchen renovation, 8 full time island staff, and multiple seasonal workers, Introduced permanent banquet, catering and event menus as well as seasonal outlet menus. www.catcayyachtclub.com

Avila Golf & Country Club, Tampa Fla

12/2014-12/2016

EXECUTIVE CHEF

Relocated to Tampa Florida to be closer to family. Supervised over 15 staff members, 2 restaurants & Banquets. 3.5M in F&B Sales. Responsibilities included supervision, hiring, training and terminations of all kitchen and stewarding staff. Design, implementation and standardization of all outlet and special event menus and recipes. www.avila.com

The Wharf Marketplace, Monterey, CA

4/2013-9/2014

OPENING GENERAL MANAGER/EXECUTIVE CHEF

The Wharf Marketplace is Monterey County's fresh food destination featuring locally produced provisions at their seasonal best - The Bounty of the County. Inspired by San Francisco's Ferry Plaza and Seattle's Pike Place Market, Duties include supervision, hiring, and terminations, training, and human resources functions of both FOH and BOH staff. Accountable for, Merchandising, Sourcing and Purchasing, payroll, accounts payable/receivable, food and beverage purchasing and costs as well as equipment and small-ware purchases. Implementation of policies and procedures, menu and recipe development and standardization. Under my leadership the Wharf Marketplace received, The Monterey County Weekly's Best New Business Award 2013; The Monterey Peninsula Chamber of Commerce Business Excellence Award 2014 in the Retail, Wholesale, Manufacturers and Distributors category; and Old Monterey Business Association's Good Neighbor Award. www.thewharfmarketplace.com

Sardine Factory, Monterey, CA AAA 4 diamond

2009 to 2013

EXECUTIVE CHEF

Returned to California to this 4 million dollar a year “landmark” restaurant after 20 years, at the request of Owners to take over all kitchen operations. Supervised over 21 staff members. Duties include supervision, hiring, termination, and training of all kitchen staff. Design, implementation and standardization of all menus and recipes. www.sardinefactory.com EXPERIENCE

CONT.

Millers Inc, Carrollton, GA

DBA/Millers Downtown, Empire Grille, Millers Banquets and Catering GENERAL MANAGER/EXECUTIVE CHEF 2009-2009

Oversee daily operations and administration of two full service restaurants, a New Orleans, “Cajun/Creole” white tablecloth café-banquet/catering facilities, and a 1950’s style soda shop/diner concept. Duties include supervision, hiring, and termination, training, and human resources functions of both FOH and BOH staff. Accountable for payroll, accounts payable/receivable, food and beverage purchasing and costs as well as equipment and small-ware purchases. Implementation of policies and procedures, menu and recipe development and standardization for all three properties. Supervise a total staff of sixty, between the three facilities. These restaurants have since been sold and closed as of 9/2009.

Capital City Club, Atlanta, GA Platinum Ranked Club EXECUTIVE CHEF 1999 –2009

Ranked #6 in the United States as a platinum club for the two consecutive terms. 4.0M per year in F&B sales. Oversee two restaurants, several a la carte private rooms, and banquet/buffet facilities serving up to 1200 people. Have served three United States Presidents as well as many local, national and worldwide dignitaries and politicians. Supervision, hiring, termination, and training of a staff of 25 chefs, cooks & stewards. Creation, implementation and standardization of all menus and recipes. Preparation of annual kitchen operating and capital expenditure budgets. Consistently met or exceeded annual budget expectations. www.capitalcityclub.org Anthony’s Restaurant, Atlanta, GA AAA 5 diamond

EXECUTIVE CHEF 1997-1999

Overall supervision and daily operation of this 3.5m per year sales volume, five diamond, fine dining restaurant. Wrote all recipes, seasonal menus and daily specials, supervised a staff of 20 chefs, cooks and dishwashers including all hiring and dismissals. Oversaw and implemented a complete kitchen remodel, replacing all outdated kitchen equipment with minimal down time. Performed all sourcing and purchasing functions for the kitchen. Banquets to 600 people. http://www.anthonysfinedining.com/

OTHER RELEVENT POSITIONS

Brewpub Holdings LLC, Atlanta, GA

Dba/Cherokee Brewing Company

EXECUTIVE CHEF/PARTNER

Sunset Hills Country Club, Carrollton, GA

EXECUTIVE CHEF

Carrollton Convention Center & Hotels, Carrollton, GA EXECUTIVE CHEF

California Cafe, San Ramon, CA

EXECUTIVE CHEF

Sardine Factory, Monterey, CA Mobil Four Star

CHEF DE CUISINE

EDUCATION

ACHIEVEMENTS

ORGANIZATIONS

BERINGER SCHOOL FOR AMERICAN CHEFS, 7/92

* (food & wine graduate studies)

ACALANES HIGH SCHOOL

ACF “CERTIFIED EXECUTIVE CHEF” 8/2000- PRESENT

SERVSAFE SANITATION

INSTUCTOR/PROCTOR/ADMINISTRATOR certified 1/04 re-certified 9-08, California Certified 1-11 Florida Certified 10/15

SERVESAFE SANITATION COURSE, 3/00

(serve safe certified “CFPM”-EXP. 10/2020)

NRA NUTRITION COURSE, 3/00 Refresher 7-05

NRA MANAGEMENT COURSE, 2/00 Refresher 6-05

TEACHING, SEMINARS & EVENTS

PEBBLE BEACH FOOD & WINE-MAY 2011, MAY 2012, APRIL 2014- GUEST PRESENTING CHEF

LEON PANETTA INSTITUTE DINNER-NOV 2010

SERVE SAFE SANITATION COURSES 2004-PRESENT

TEACHING SEMINAR-“Art & Science of Food & Wine Pairing” TEACHING SEMINAR- Georgia CMAA Food & Wine Managers Symposium,

“ Culinary Trends of the New South”

MONTHLY MENS & WOMENS INTERACTIVE COOKING CLASSES AT CAPITAL CITY CLUB

Georgia Seafood Challenge, silver medal, bronze medal, finalist ACF/Sysco Culinary Salon, Hot Food Bronze medal

ACF Gold Medal PYA Monarch Culinary Salon

Gold Medal Northern California Seafood Challenge

Wine Spectator Grand Award-Anthony’s Restaurant

Recipient of one of 35 national scholarships to attend the Beringer School for American Chefs, September 1991

Northern California Seafood Challenge, 1st place

Gold Medal, Monterey Wine Festival,

Award for Culinary Excellence, Monterey Chamber of Commerce AMERICAN CULINARY FEDERATION

ATLANTA CHEFS & COOKS

Board of directors 1994-1999

UNITED CULINARY ARTS ASSOC/LES TOQUES BLANCHES

National secretary

BERINGER SCHOOL FOR AMERICAN CHEFS-Alumni assoc.

Excellent References available on Request

AVAILABLE FOR RELOCATION

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