Executive Chef

ANDREW C. MANNING

Objective:

A position in which I can further develop my skills in culinary arts and leadership.

Professional Experience:

Consulting for Royal Caribbean (October 2014 - November 2014)

Support in the launch of the worlds first smart ship, The Quantum Of The Seas. Responsible for the training of

staff, refining of menus and recipes, scheduling of staff, over seeing of operations for The Coastal Kitchen

Restaurant.

Acacia Midtown - Ricmond Va. - Sous Chef ( May 2014 - October 2014 )

One of Richmond's most prestigous restaurants, and multiple award winning chef Dale Reitzer.

Responsible for product ordering, food cost tracking, scheduling of staff, staff supervision, and hands on

production and execution of all menu items.

Osteria More e Macine - La Morra Italy - Executive Chef (July 2009 - April 2014)

A 60 seat Osteria / Wine bar in La Morra Italy, recognized for its Traditional Piedmontese cuisine and extensive

wine cellar. Responsible for menu design, product ordering, receiving and storage, staff supervision and hands

on production. Creation, organization and execution of on and off sight catering events.

Ristorante Cascina Langa - Trezzo Tinella Italy - Executive Chef (Feb. 2007 - July 2009)

A 60 seat high end restaurant located in the hills of the Piemonte Italy, focusing on modern

interpretation of classic dishes using only the top local products. Responsible for menu design, product research,

ordering, receiving and storage, staff supervision and hands on production.

Creation, organization and execution of degustation and wine pairing events.

Ristorante Al Castello di Grinzane Cavour - Grinzane Cavour Italy - Executive Chef (April 2004 - Jan. 2007 )

A 100 seat high end restaurant located in the castle of Grinzane Cavour Italy, focusing on traditional Piedmontese

cuisine. Responsible for menu design, product research, ordering, receiving and storage, staff supervision and

hands on production. In addition menu creation and execution of lunch and dinner events of the Ordine dei

Cavalieri del Tartufo e dei Vini di Alba, Asta Mondiale del Tartufo Bianco D’ Alba (world truffle auction), L’ONAF

( National Organization of Cheeses), the Premio di Grinzane Cavour ( Italian literary awards), on and off sight

wedding and gastronomic catering events.

Helens Restaurant - Richmond Virginia - Executive Chef (April 2003 - March 2004)

Sweetwater Restaurant - Richmond Virginia - Executive Chef (May 2000 - April 2003)

Acacia Restaurant - Richmond Virginia - Chef Garde Manger (April 1999 - May 2000)

Ristorante Amici - Richmond VA - Sous Chef (March 1996 - April 1999)

Martini Restaurant - Richmond VA - Sous Chef (1998 - 1999)

Stages/Extra

Various stages in America and Europe

Studies of salami, prosciutto and butchering, Macelleria Boasso Grinzane (CN) Italy

Slow Food seminars “Cheese” and “Slow Fish”

Taught several cooking classes at the Culinary Schools of Alba and Bra, APRO

Wine Tastings and Seminars

Skills:

Full butchering of meats and fish. Salumi and meat product fabrication. Baking, pastry and fresh pasta production.

Organization of kitchen duties and schedules. Food Cost Calculation/Pricing. Wine tasting/degustation. Menu

d esign/creation. Supervision of staff . O rganization and execution of catering events. Computer

(Mac,Microsoft,office,google drive,email).

2205 Covemeadow Drive 23238 Richmond VA. Cell. 804-***-**** ***************@*****.***

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