Executive Chef Management

Philippe M. Gehin

*** ****** ****** *******,** **540 Cell: 706-***-**** *********@*****.*** Executive Chef

Fine Dining

Corporate & Government Services, Higher Education.

Creative and dynamic Executive Chef and professional with over thirty years of professional cooking and kitchen management experience at many top echelon restaurants, private clubs and hotel restaurants fine dining in the United States and France with training by three star Michelin chefs, Gaston Lenotre, Roger Verge and Louis Outhier.

Self motivated and results oriented with demonstrated success in maximizing kitchen productivity and staff performance with staffs from 10 to 150, plus expertise in catering for over 5,000 while maintaining budget constraints.

Successful career working in One and Two Michelin restaurants in Paris working my way up from Apprentice to Chef de Partie to Sous Chef and Executive Chef.

Strong leadership abilities with proven history as Executive Chef de Cuisine in million dollar, upscale establishments specializing in International Cuisine and a professional who is always searching for new trends, dishes and ideas to surprise and delight my guests.

Excellent staff and performance management with a consistent record of achievements; successful Training and Development Specialist and Teaching Instructor for externship students at Culinary Institute of America.

Team spirited communicator with strong interpersonal skills to build a rapport with customers, staff, peers and management to ensure positive internal and external customer relations.

Highly skilled in management and multi tasking, plus a professional who manages resources effectively and works efficiently in fast paced environment while prioritizing responsibilities to meet time sensitive deadlines.

AREAS OF EXPERTISE

Executive Chef de Cuisine

Large Scale Catering

Kitchen Productivity

Staff Management/Performance

Team Leader / Motivator

Training / Development

Teaching Instructor

International Cuisine

Special Events

EDUCATION / TRAINING

Ecole Hoteliere de Paris – Professional Certificat D Aptitude Culinaire

Ecole Hoteliere de Paris – Bachelors in Restaurant and Hotel Management PROFESSIONAL HIGHLIGHTS

Cooking for Celebrities – I have had the pleasure of cooking for celebrities of the world including President Barak Obama, Nashville TITANS football team, Vice President Gore, Madonna, Dolly Parton, Brooke & Dunn, Dale Earnhardt, Danny Aiello, Christopher Lloyd, Jimmy Buffet, Harrison Ford and others.

Assist Celebrity Chefs – I have been privileged to assist Celebrity Chefs Thomas Keller and Jean Louis Palladin on their tours.

Awards/Recognition – F inished 4t h

in the Ace Competition in 2010 and chosen along with ten other chefs to create the Ace Competition Cook Book; Achieved Gold Circle of Excellence ranking Nashville City club at 14t h

position among Corporate Clubs over 200 properties in US; Featured on local television programs and rated Number One in New York’s Zagat Guide; Won three consecutive Golden Spoon Awards in 1989, 1990 and 1991; Awarded Five Stars by Mobil Guide. Philippe M. Gehin

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PROFESSIONAL EXPERIENCE

Virginia College – Chattanooga, TN S ept 2012 to present Program Director

● Responsible for launching CULINARD program, supervising three chefs instructors, up to 64 students on our very first rotation, also in charge of securing externships & employment for our students. Sodexo, Judson Park – Des Moines (Seattle), WA May 2012 to Sept 2012 Executive Chef

Responsible as Executive Chef for senior living division including menu planning, kitchen productivity and staff performance.

Sodexo Magic Blue Cross Blue Shield of Tennessee – Chattanooga, TN Sept 2010 to May 2012 Executive Chef

Management of all healthy food production including catering for CEO and senior staff.

Creation of over 200 new products offering 100% healthy food program for 4000 employees. Aramark – Birmingham Southern College, AL Feb 2 008 to Sep 2010 Executive Chef

Responsible for $4M residential account with management of high end catering to the President, faculty and staff of college. Campus of 1800+ students & 200+ staff. Frist Center for the Visual Arts – Nashville, TN 2005 to 2007 Executive Chef

Responsible as Executive Chef for famous venue including menu planning, kitchen productivity and staff performance. In charge of all special events. Nashville City Club – Nashville, TN 2004 to 2005

Executive Chef

Responsible as Executive Chef for the celebrated CLUB CORP property, menu planning, kitchen productivity and staff performance.

Nashville Convention Center – Nashville, TN 2003 to 2004 Executive Sous Chef / Banquets

Management of staff producing banquets, concessions and special events for up 2000 guests. Nashville University Club – Nashville, TN 2000 to 2003 Executive Chef

Responsible as Executive Chef for club in Vanderbilt including menu planning, kitchen productivity and staff of 13 for a club featuring international cuisine, a la carte dinners, buffet lunches and special events; catering sales including up to 60 weddings per year. OTHER PROFESSIONAL EXPERIENCE

A Taste of France, Nashville, TN – Executive Chef / Food & Beverage Director Catering Sales – an upscale French restaurant and catering service 1995 to 2000

Park Plaza Gardens, Tavern on the Park – Winter Park, FL – Executive Chef 1991 to 1995 High volume restaurant with fine dining, French bistro and catering

Buena Vista Palace – Orlando, FL – Executive Chef – International renown hotel 1989 to 1991

Boca Raton Hotel and Club, Boca Raton, FL – Chef De Cuisine / Banquet Chef 1987 to 1989 Oversight of Club Room, Top of the Tower and Great Hall for 10,000 member club

Il Trullo, Lantana, FL – Chef De Cuisine – Italian fine dining restaurant 1986 to 1988

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