PO Box ***
Fredonia, AZ *****
-Twenty plus years’ experience in all aspects of the food service industry.
-Skills include, but are not limited to Pastry Chef, Chef de Cuisine, soups, menu planning, kitchen/restaurant management, budgeting, and maintaining low food cost.
-Notable achievements include recognition by the New York Times and various local publications for culinary creativity.
-Working under pressure, meeting deadlines, and problem solving skills are natural personal attributes.
Event Chef at Bar Harbor Catering Company
May 2017 - October 2017
Event lead for weddings, fundraising events, corporate catering, private chef. On site catering for many high end functions in various locations, including boats, working farms, fields, and private estates.
Pastry Chef at Kanab Creek Bakery
November 2016 - May 2017
Cookie master, Vegan, Vegetarian, Gluten free baked goods. Brioche Master, Pie crust
April 2016 - September 2016
Sous chef for private catering company at a men's country club. Catering extravagant weddings, galas, luncheons and private summer homes.
May 2013 - October 2015
Duties included writing and planning menu including daily operations for a fine dining restaurant. Training new employees, ordering food supplies, greeting customers, and events coordination. In addition, responsible for the interior design of restaurant including kitchen function and layout.
Owner & Operator
June 2009 - November 2013
All things flour & sugar: bagels, breads, soups, custom cookies. We specialized in designer wedding and birthday cakes. During the height of the summer tourist season we prepared picnic lunches for boating clients.
Mount Desert Island High School
Internship with Gean Guyon (Head Hilton Hotel Chef)
Job Corps Culinary Arts Graduate
Activities and Societies: Chorus; Art; Theatre