Executive Chef Civil Engineering

Nicholas Joseph Forlano

Executive Chef/Consultant

OBJECTIVE

To obtain an Executive Chef position with an establishment motivated toward fine dining, success, and profitability. EXPERIENCE

Chef/Owner, Forlano’s Market & Restaurant

forlanos.com f acebook y elp t rip advisor g oogle+ n ew york social diary w ashington post The Plains, VA 2008 to 2015

Sole proprietor of a 1700 square foot, 30 seat (40 seat seasonable) open kitchen restaurant grossing upwards of

$700,000 per year, with 27% food, 17% labor, and 25% beverage cost. Solely responsible for all operations, including all back of house and front of house, management, training, accounting, payroll, and marketing. Private Chef, Independent

The Plains, VA 2007 to 2008

Provided demonstrations, caterings, and in home cooking classes. Customer demand for regular scheduled cooking classes and prepared dinner service led to the establishment of Forlano’s Market in 2008. Chef de cuisine, Rail Stop Restaurant

The Plains, VA 2005 to 2007

Responsible for daily menus, managing professional kitchen staff, training, and daily turnout of all menu items. Started cooking demonstrations in 2006.

Sous Chef/Kitchen Manager, Lightfoot Restaurant

Leesburg, VA 2004 to 2005

Daily meat and seafood fabrication, line support for afternoon service, cooking and expediting evening service, quality control of fresh seafood, and inventory control. Assisted in creating daily and nightly specials and ensured preparation of stations for evening service.

Chef/Consultant, Northridge Country Club

Texarkana, TX 2003 to 2004

Consulted on engineering and architectural plans for new facility. Established purchasing procedures with local purveyors. Hired and trained opening staff. Designed kitchen and purchased equipment for new $2.5 million facility while operating a temporary restaurant and bar for members only club. Executive Chef, The Ashby Inn

Paris, VA 2000 to 2003

Hands on Executive Chef for privately owned and operated inn. Maintained total prime costs under 45%, achieved a

“26” rating for food in the Z agat Survey for two years. Produced nightly menus using the best seasonal ingredients while maintaining a high standard of quality. Responsible for catering, special events, and Sunday brunch. P. O. Box 267, The Plains, VA 20198

Mobile: 540-***-**** Email: acuhzq@r.postjobfree.com

Nicholas Joseph Forlano

Executive Chef/Consultant

Executive Chef, The Gables at Chadds Ford

Chadds Ford, PA 1997 to 2000

Responsible for the production and preparation for an upscale dining room and banquet facility with a 180 person seating capacity. Managed a professional staff of 30. Hands on leadership approach ensured consistency and quality of creative menu and strong team attitude in the kitchen. Sous Chef, The Wood Company

Wilmington, DE 1995 to 1997

Planned four week cycle menus, managed weekly and monthly inventories for an upscale corporate dining service. Generated production schedules to optimize facilities and staff. Also led a problem solving traveling culinary team for the Northeast Region.

EDUCATION

The Restaurant School, Philadelphia, PA

Associates Degree in Culinary Arts 1998 1999

Delaware Air National Guard

Civil Engineering (E5) 1994 1995

United States Air Force

Civil Engineering (E5) 1990 1994

REFERENCES

Available upon request.

forlanos.com: h ttp://www.forlanos.com/

facebook: h ttp://www.facebook.com/ForlanosMarket/ yelp: h ttp://www.yelp.com/biz/forlanos market the plains trip advisor: h ttp://goo.gl/nGT2ST

google+: h ttp://plus.forlanos.com/

new york social diary: h ttp://www.nysocialdiary.com/node/218325 washington post: h ttp://goo.gl/v6GSWv

P. O. Box 267, The Plains, VA 20198

Mobile: 540-***-**** Email: acuhzq@r.postjobfree.com

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