Staff Executive

Gillian Clark

202-***-**** . ***********@****.***

PROFESSIONAL SUMMARY

Gillian Clark is a former marketing professional who transitioned from a

career in promotional communications to pursue a lifelong passion in the

culinary arts. Gillian's 20 years in food have been productive. She has

been Executive Chef at six restaurants and has participated in the opening

of five. Gillian is an organizational specialist and unparalleled

trainer. She has used her marketing skills to promote restaurants she has

led. She is also a talented menu developer and imaginative recipe creator

with a number of highly favorable reviews in her scrap book. Gillian is

also a published author with six appearances on the Food Network to her

credit. In her career as chef, Executive Chef, Corporate Chef, & Culinary

Consultant, Gillian has developed 12 unique restaurant concepts (quick

serve, casual, tavern and fine dining). She has designed 17 kitchens and

composed 537 different menus (including recipes and seasonal changes). She

has prepared over 4.2 million meals and trained 267 cooks. Every kitchen

Gillian has led has received critical acclaim: Best New, Top 50, 20 to

Watch, Best thing I ate This Year. She shares her views on food and culture

for National Public Radio's Weekend Edition and The HuffingtonPost.

EDUCATION

Bachelor of Arts, Department of English, Johns Hopkins University

Culinary Certification, L'Academie de Cuisine

EXPERIENCE

Hillbilly Organization

(2011 to 2014)

Corporate Chef; Lead culinary team in menu & concept development, and

kitchen design for this three facility restaurant group. Opened and served

as interim executive chef for the group's flagship store. Developed and

refined menus based upon customer feedback. Conducted and planned staff

training sessions toward efficiency. Menu analysis saved thousands and

consistently brought food costs below 30%. Coordinated and conducted hiring

for all locations and support kitchen managers in all culinary activity.

Group restaurants generated annual revenue of $22 million.

Just Cook It Consulting Group

(2008 to 2011)

Lead Consultant; Provide menu consultation and training to restaurants

around the country. Specialize in advising on restaurant opening, concept

development, and kitchen design. Clients include Hotel restaurants,

national chains, fine dining, and independents. Conduct and plan staff

training sessions toward efficiency. Menu analysis has saved clients

thousands and consistently brought food costs below 30%. Coordinate and

conduct hiring for clients and maximizing use of talent and equipment for

more efficient operation of back of the house. Known for putting flavors

together to create a unique signature dish for varied clients.

The General Store & Post Office Tavern; Silver Spring, MD

(2006 to 2011)

Executive Chef/Owner; Designed concept and renovated a building built in

1893 to create a local road food casual dining experience. Trained staff

and created all recipes.

Restaurant is on track to surpass $500,000 in first four months of

operation with 48 seats. Tavern opened in October of 2009 to rave

reviews. Coordinate specials and wine/beer events in tavern. Restaurant

was featured on three Food Network shows. Including a feature where Chef's

Fried Chicken Beat Bobby Flay's. Food Network appearances generated enough

publicity to raise annual gross to $3 million per year.

Colorado Kitchen; Washington, DC (2002 to 2008)

Executive Chef/Owner; Selected site and developed concept for 50-seat

restaurant. Originated menus and recipes for seasonally changing offerings

in classic American cuisine. Prepared business plans and financial

statements for lending and continued monitoring of business progress.

Designed kitchen, purchased equipment and established vendor relations.

Implemented all procedures in food and beverage. Changed menus hyper-

seasonally in this upscale casual concept. Restaurant grossed $2 million

per year.

University of Maryland Inn & Conference Center; College Park, MD

(2001 to 2002)

Executive Sous Chef; Managed the culinary operation of this facility that

included a 60-seat fine dining restaurant, 200-seat cafeteria, snack bar,

and Conference Center. Supervised a staff of 78 to produce banquet food

for parties-often simultaneous meetings and parties of 300 and more.

Participated in menu development for restaurant and banquets. Ensured staff

adhered to Marriott Corporate Menu and presentation guidelines.

Mrs. Simpson's; Washington, DC (1999 to 2001)

Executive Chef; Took over kitchen of this newly reopened landmark

restaurant. Developed menu items and trained staff in new procedures.

Continued to solidify the restaurant's reputation as a DC fine-dining

tradition. Instrumental in building sales volume to exceed $6 million.

Evening Star Caf ; Alexandria, VA (1997 to 1999)

Executive Chef; Developed menu, trained staff at this new 130-seat

restaurant. Designed the kitchen and organized the delivery and

presentation of food. Established vendor network and system of food

storage and ordering. Restaurant was recognized as one of the 20 new

places to watch by Washingtonian Magazine in December of 1998.

Cashion's Eat Place; Washington, DC (1995 to 1997)

Saut Cook, Sous Chef; Member of the opening staff of this critically

acclaimed fine-dining establishment. Assisted in the development as line

cook and eventually sous chef in this restaurant of James Beard Award

Winner Ann Cashion. Developed brunch menu and trained new staff. Often

charged with leading the five member cooking line with gross sales of $3.5

million.

Morrison-Clark Inn; Washington, DC (1994 to 1995)

Grill Cook; While completing culinary certification performed duties of

line cook in busy fine dining restaurant and hotel. Prepared soup of the

day and created items for brunch menu and specials. Worked with Chef Susan

Lindeborg to develop menu items and specials. Assisted in banquets for

meetings and weddings.

AWARDS & RECOGNITION

Sue Ann's Crab Cakes, The Fabulous Five Dishes of 2013, The Register

December 2013

Sue Ann's, Best New Restaurant Orange County, The Register January 2013

General Store, Top 50 New Restaurants 2009, Washington City Paper

General Store, Washingtonian's Top 100, Washingtonian Magazine January 2010

DC's Hottest Chef; DC Style Magazine 2006

One of Washington's 100 Best Restaurants; Washingtonian Magazine (2005 to

2007)

Washington Post Dining Guide; Top 50 Restaurants (2002 to 2007)

Countless Numbers of Television Appearances including Food Network and

Morning News Programs in Atlanta, Phoenix, Washington, DC.

Regular Contributor to NPR's Weekend Edition

Member, Southern Foodways Alliance and regular contributor to the SFA

Newsletter, GRAVY

http://www.npr.org/templates/story/story.php?storyId=5158955

http://www.npr.org/templates/story/story.php?storyId=5403984

http://www.npr.org/templates/story/story.php?storyId=5575832

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