Culinary Executive
Resume:
Brian W. Berry
Berwick, LA *****
********@*****.***
EDUCATION
**** **** ******* & Wales, Providence. RI
A.O.C. Culinary Arts
PROFESSIONAL EXPERIENCE
*/** - */*8: Greek Kitchen Management, Baton Rouge, La.
Unit Manager
Composed weekly menus and schedules, ordered all food and supplies for fraternity on LSU campus. Also responsible for controlling food and labor cost, and preparation of breakfast, lunch and dinner for 120 students during fall and spring semesters.
12/14 7/17: Chartwells at McNeese St. University, Lake Charles, La.
Executive Chef
Supervised a staff of 40. Composed weekly menus, controlled $50,000 in inventory, and wrote weekly schedules, prepared breakfast, lunch and dinner for 900 students, prepared meals for catering and football games on campus. Also responsible for all food and labor cost, hiring, training and SOP of all outlets.
11/12 8/14: Isle of Capri Hotel and Casino. Lake Charles, La.
Executive Chef
Supervised 4 Chef de Cuisines, 6 Sous Chefs and one Executive Steward as well as a staff of 70 employees in 4 outlets, ranging from “fast” food, Asian, upscale dining, and a 250 seat buffet. Also oversaw a banquet department capable of catering up to 600 guests, plated, a 1000 capacity buffet and employee dining for up to 1000 employees daily. Responsible for all food and labor costs, daily spread sheets, hiring/training and SOPs in all outlets. Drew up new menus in all outlets including banquets. Also reformulated new training manuals for all back of the house departments as well as all SOPs for back of the house.
1/12 11/12: Field of Dreams Sports Bar and Grill, Lafayette, La.
Consulting Chef
Superviseda staff of 15 employees and managed this 140 seat restaurant. Responsible for all food, labor and purchasing costs. Composed and cost out menus for newly-opening restaurant, hired and trained all employees.
8/11-8-12 Crowne Plaza Lafayette LA Food and Beverage Manager
Supervised kitchen, restaurant, and bar staff of 35 employees. Responsible for ordering and cost of all food and liquor. Cost out menus and trained all employees. Managed this 120 seat restaurant, including preparation of banquets for groups as large as 700.
8/02 11/10: Sodexo Campus Services, Lafayette, La.
Executive Chef
Supervised a staff of 60 employees in 4 different units on the campus of the University of Louisiana. Also oversaw all catering for school functions, including all of the sports team. Prepared pre- and post-game meals and all sports banquets. Worked with a nutritionist/trainer to develop the menus for all sports teams. Controlled yearly budgets, food, labor and purchasing costs. Fed 1600 meals per day to students on campus.
11/01 – 6/02: Sheraton Hotel, Baton Rouge, La.
Executive Chef
Supervised a staff of 20 employees, prepared banquets for groups as large as 2000. Also prepared employee meals for 450 employees at Argosy Casino 7 days a week. Maintained quality control and daily specials in 150 seat fine dining restaurant. Maintained food, labor and purchasing costs.
3/95 – 10/01: Hotel Acadiana, Lafayette, LA.
Executive Chef
Supervised staff of 25 employees, managed upscale 180 seat restaurant, and prepared banquets for
Groups as large as 700. Maintained food, labor and purchasing costs.
PROFESSIONAL MEMBERSHIPS
American Culinary Federation, Chaine des Rotisseurs
HONORS AND AWARDS RECEIVED
1993 Silver Key Honor Society
Best of Show: Mumm’s Champagne Mystery Basket
1994 Silver medal: Shrimp & Petroleum Festival, Seafood
1995-1998 Guest Chef - Washington DC Mardi Gras Ball
Guest Chef - P.G.A. Tour New Orleans, LA
1999 Best of Show: S hrimp & Petroleum Festival, Seafood
Gold medal: S hrimp & Petroleum Festival, Seafood
Bronze medal: Acadiana Culinary Classic, Salad
2000 Best of Show: New Orleans Culinary Classic, Soup
Gold medal: New Orleans Culinary Classic, Soup
Best of Show: Downtown Alive Lafayette, Wild Game
Silver medal: Acadiana Culinary Classic, Seafood
Bronze medal: Baton Rouge Culinary Classic, Bread
2001 Best of Show: Shreveport Culinary Classic, Soup
Gold medal: Shreveport Culinary Classic, Soup
Gold medal: Shreveport Culinary Classic, Seafood
Silver medal: Shreveport Culinary Classic, Dessert
Gold medal: New Orleans Culinary Classic, Nutria
Gold medal: New Orleans Culinary Classic, Salad
Bronze medal: New Orleans Culinary Classic, Soup
Bronze medal: New Orleans Culinary Classic, Pork
Gold medal: Baton Rouge Culinary Classic, Soup
Silver medal: Baton Rouge Culinary Classic, Nutria
Bronze medal: Baton Rouge Culinary Classic, Dessert
Silver medal: Acadiana Culinary Classic, A.C.F. Hot Food
Silver medal: Acadiana Culinary Classic, Seafood
Bronze medal: Acadiana Culinary Classic, Poultry
2002 Distinguished Alumni - Johnson and Wales
Louisiana Cookin’ Magazine - Hot Chefs to watch in Louisiana, August Issue
Gold medal: Mississippi Gulf Coast Culinary Classic, Soup
Gold medal: Mississippi Gulf Coast Culinary Classic, Poultry
Silver medal: Mississippi Gulf Coast Culinary Classic, Veal
Silver medal: Shreveport Culinary Classic, Judge’s Choice, Salad, Wild Game
Bronze medal: Shreveport Culinary Classic, Soup, Poultry, Wild Game
Silver medal: Baton Rouge Culinary Classic, Salad
Bronze medal: Baton Rouge Culinary Classic, Beef Veal
Bronze medal: New Orleans Culinary Classic, Poultry
Bronze medal: Acadiana Culinary Classic. A.C.F. Hot Food
Bronze medal: Acadiana Culinary Classic, Salad
Silver medal: Baton Rouge Culinary Classic, Salad
Bronze medal: Baton Rouge Culinary Classic, Poultry
Bronze medal: Baton Rouge Culinary Classic, Beef and
2003 Gold medal: Mississippi Gulf Coast Culinary Classic, Seafood
Silver medal: Mississippi Gulf Coast Culinary Classic, Poultry
Gold medal: Acadiana Culinary Classic, Seafood
Silver medal: Acadiana Culinary Classic, A.C.F. Hot Food
Bronze medal: Shreveport Culinary Classic, Seafood
Bronze medal: Shreveport Culinary Classic, Mini Buffet
2004 Gold medal: Mississippi Gulf Coast Culinary Classic, Soup, and Poultry
Silver medal: Mississippi Gulf Coast Culinary Classic, Seafood
Silver medal: Shreveport Culinary Classic, Soup, and seafood
Bronze medal: Shreveport Culinary Classic, judge’s choice
Silver medal: Baton Rouge Culinary Classic, Poultry
Bronze medal: Baton Rouge Culinary Classic, Dessert
Silver medal: New Orleans Culinary Classic, Meat
Bronze medal: New Orleans Culinary Classic, Seafood
2005 Chef of the Year - Acadiana Chapter of the A.C.F.
Gold medal: United Way BBQ Cook-off, Beef
Silver medal: United Way BBQ Cook-off, Wild game
Bronze medal: United Way BBQ Cook-off, Pork
2006 – Gold medal: Acadiana Culinary Classic, Soup, Vegetable, and dessert
Silver medal: Acadiana Culinary Classic, Pork, Game, & Lamb
Bronze medal: Acadiana Culinary Classic, Poultry
Gold medal: Baton Rouge Culinary Classic, Vegetable
Silver medal: Baton Rouge Culinary Classic, Poultry
Bronze medal: Baton Rouge Culinary Classic, Dessert
2007 – Gold medal: Acadiana Culinary Classic, Poultry Shreveport Culinary Classic, and Bread
Silver medal: Acadiana Culinary Classic, Shellfish,
Gold medal: Baton Rouge Culinary Classic, Seafood
2008 – Gold medal: Acadiana Culinary Classic, Soup, and salad
Bronze medal: Baton Rouge Culinary Classic, Pork, Game, & Lamb
2009 - Gold medal: Baton Rouge Culinary Classic, Crawfish
2010 - Gold medal: Acadiana Culinary Classic, Soup
Silver medal: Acadiana Culinary Classic, Vegetable, Beef and Veal
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