Brian W. Berry

**** ****** **

Berwick, LA *****

ac9esy@r.postjobfree.com

337-***-****

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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