Executive Chef
Resume:
Adrian Diday
***********@*****.***
Thoughtful...Bold...Personal
Nominated as StarChefs Rising Star 2014
Guest Chef NY Yankees Legends series 2014
Guest Chef French Embassy, Bastille Day 2014
January 21, 2013 Guest Chef for President Obama at one of the two inaugural balls
June 2, 2012 Guest Chef James Beard House
Professional Summary
Entelechies, Executive Chef, Fairfax, VA (Jun. 2011-present)
• Thoughtful-bold-personal
• We bring the experience of dining at a world class restaurant into your home.
Sisters Bistro, Executive Chef, Old Forge, NY (Mar. 2010-Jun. 2011)
Healthful; Elegant; Significant
• Utilizing the finest ingredients available we reported an operational profit in under a
year
• Maintained food cost at 27%
• #1 Trip Advisor rating
CDA Casino, Chef de Cuisine, Coeur D’Alene, ID (Oct. 2008-Mar. 2010)
Adam Hegsted, myself and the entire management team succeeded in leading the Coeur
D’Alene casino past an operational plateau.
• Supervised eight food outlets in a $20 million operation
• 300 Room full service hotel
• Reduced food cost 3.2%
The Saltry, Executive Chef (seasonal), Halibut Cove, AK (May 2008-Sept. 2008)
Dave and Marion Beck really hit the nail on the head with this one in April 1984.
• Reported a 25 year record profit margin for the 2008 season
• Supported the use of regional ingredients with modern technique in a sophisticated
atmosphere
Restaurant Daniel, Sous Chef, New York, NY (Apr. 2006-May 2008)
It is difficult to truly express the degree to which working in a Michelin three star restaurant
changed my culinary life.
• Trained and mentored new cooks in a Michelin three star kitchen
• Directly responsible for sourcing all seafood for a $10 million restaurant
Drakes, Demi Chef de Partie, Surrey, UK (May 2005-Mar. 2006)
• Rigorous training in the fundamentals of cooking at a Michelin star kitchen
• “Rounded” the kitchen with exposure to all sections in the brigade
USN, Explosive Ordinance Disposal, Norfolk, VA (Jan. 1995-Dec. 2002)
This is an amazing country. It was an honor and privilege to serve.
Adrian Diday
“We had a delicious meal from start to finish. From the great spot on the porch to the
friendly wait staff to the ambiance with music at the appropriate volume level, wicker
furniture and cranberry scented candle in a crystal clear hurricane. A 10, for sure. The food
lived up to the high expectations set by the venue. The staff suggestions were on-point and
the bartender made a high-class drink. I will be frequenting Sisters as often as possible.”
Trip Advisor Aug. 16 2010
“ Not only could I escape to the fresh air of the Adirondacks from the fast-paced life of the
city where it becomes easy to forget how bogged down your life can get, but I could
ACTUALLY go to a restaurant where what is being served on my plate is not a processed
mystery- and get this, enjoy myself! I talked to the chef and pretty much 99% of what they
use is organic and extremely healthy." Trip Advisor Sept. 22 2010
“The food was absolutely amazing. I was with four other people and we all tried each
other's food, and not one dish tasted anything less than divine. The menu was made up of
fresh ingredients in interesting combinations, with great wine pairings. The prices were
more than reasonable, especially given the quality of the food.” Trip Advisor Oct. 4 2010
Education
Mary Washington College, Fredericksburg, VA class of 2005
• BA philosophy/religion
CERTIFIED SERVESAFE INSTRUCTOR
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