Executive Chef

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PHILLIP M. SMITH **** Allan Rd. • Bethesda, MD 20816 • 202-***-**** • *********@*****.*** EXECUTIVE CHEF

Accomplished culinary professional with over 20+ years Executive Chef experience in critically acclaimed fine dining restaurants and a world class resort. Manager with strong leadership, communication, and organizational skills, seasoned business acumen, and engaging interpersonal skills. Passionate about quality, striving to source superior ingredients and produce exceptional seasonal dishes. Highly competent in all areas of kitchen management, with a record of profitability and sound methods. Positive management approach, with an eye for detail and a commitment to guest and staff satisfaction, develops cohesive staffs and notably low turnover. Innovative culinary skills, with an extensive record of bold menu planning incorporating unique elements and contemporary trends. HIGHLIGHTS

Achieved food cost of 29% or below in all establishments (including “fine dining”) as Executive Chef.

Featured in numerous magazines, such as Bon Appetite, Gourmet, Food Arts, Travel + Leisure, and Vogue Italia.

Worked with celebrated chefs, including Bruce Grasley of Tavern on the Green, NYC; Tony Mantuano of Spiaggia’s, Chicago; Norman Van Aken of Norman’s Restaurant, Orlando, and creator of New World Cuisine; Luciano Parolari of Ville D’Esta Hotel, Lake Como, Italy; and Ettore Alsetta of Harry’s Bar, Venice, Italy.

Developed and implemented the award winning “Best in South Florida” Wine by the Glass program, featured in a James Suckling article in Wine Spectator.

PROFESSIONAL EXPERIENCE

VILLAS AT CAPO VATICANO, Tropea, Calabria, Italy. January 2015 to October 2015 Seasonal resort located seaside, at former literary retreat of celebrated Italian author. Offering exceptional dining, and featuring spa services and cultural events.

Executive Chef. Oversaw all kitchen and food operations for restaurant and catering facility. Developed menu and wine list, creating authentic multi course dinners featuring locally sourced products, including organic produce and olive oils produced on the Villa’s estate, and offered select menu items for patrons with dietary/nutritional needs. Managed, trained and mentored kitchen staff, trained waitstaff on wine service, and conducted weekly staff meetings. Supervised multiple simultaneous private catering events on the premises. Taught one week cooking classes on local cuisine to 10 12 participants throughout the season. Negotiated with food and wine suppliers, and handpicked perishables from local growers at multiple times during the week to ensure top quality. Responsible for managing kitchen costs, including budgeting, and for financial analyses and reporting on costs.

Featured in Casa Vogue, October 2015

Maintained food and labor costs at below industry average, while achieving top quality food and table service

Achieved owner goal of positioning the resort for increased occupancy rate based on the restaurant’s reputation MAIN EVENTS, Arlington, VA. January 2014 to December 2014 DC regional large scale catering company offering a broad range of international cuisines, generating $14M+ annual revenue. Winner of Catering Magazine’s “Caterer of the Year” Award. Production Chef. Under direction of Executive Chef, managed catering kitchen staff of 20+ in the production, preparation and presentation of off premise and onsite catering events. Achieved highest quality food product, and maintained collaborative staff efforts, under fast paced high pressured conditions.

Successfully managed multiple events serving in excess of 1000 guests ANTONIA’S RESTAURANT, Key West, FL and Hillsborough, NC. 1991 to 2013 Award winning upscale Northern Italian restaurants serving authentic traditional and contemporary Italian cuisine in casual yet elegant settings. Catering services include onsite banquet facilities and off premise capability. Executive Chef. Managed all aspects of kitchen operations, including costs, staff, and execution. Responsible for financial analyses, cost control, budgeting, purchasing, and food safety, and for hiring, training, and mentoring staff, including many PHILLIP M. SMITH 5103 Allan Rd. • Bethesda, MD 20816 • 202-***-**** • *********@*****.*** 2 of 2

non English speaking staff. Developed menus and wine list, focusing on locally sourced seafood and produce. Prepared all foods served in house, including artisanal breads and fresh pastas. Established strong working relationships with vendors, increasing the availability of scarce products. Maintained low staff turnover as a result of establishing staff goals and recognizing achievements. Worked collaboratively with front of the house staff to achieve high standard of timely table service. Achieved year over year increases in customer volume, revenues, and profits, and decreases in sales and labor costs. Established popular bi monthly dinner events to promote visiting chefs, and local writers and artists.

Certificate of Excellence, TripAdvisor

Award of Excellence, Wine Spectator

Extraordinary rating, Zagat

Best in Class (Dessert), The New York Times

Best New Restaurant 2012, NC Triangle Park

Recipes published in several local cookbooks

“Exquisite Northern Italian,” as noted in Travel + Leisure

Critic’s Choice Award, South Florida Magazine

Best in Class – Italian Cuisine, Raleigh News & Observer

“Best Italian Restaurants in America” list by Luigi Veronelli, renowned Italian food and wine critic

ADDITIONAL CUISINE SKILLS

Caribbean and Latin cuisine, Mangoes Restaurant, Key West, FL

Japanese cuisine, Yo Sake’ Restaurant, Key West, FL

French and New American cuisines, Port of Call Restaurant, Key West, FL

Traditional French cuisine, L’Etoile Restaurant, Madison, WI PROFESSIONAL DEVELOPMENT

Five Star Hotel Food Production. Villa D’Este, Lake Como, Italy. Instruction in all aspects of kitchen management and food production in a world class hotel; Executive Chef Luciano Parolari.

Cuisine of Friuli and Undine Regions. Antica Trattoria Boschetti, Tricesimo, Italy. Stage learning of the unique cuisine in a Michelin rated restaurant; Chef Vinicio Preganziol.

Curing Salami, Pancetta, Sausage Making; Southern Italian Cuisine. Donna Orsola, Brivadi, Capo Vaticano, Italy. Instruction in traditional curing techniques; Chef Totò (Antonio) Tavella

The Art of Mozzarella and Other Cheese Making: New York City, NY. Instruction in handmade fresh mozzarella and other techniques by 4th generation cheese maker, Giuseppe Cuomo.

Sommelier skill development. Extensive study of American and Italian, French and other international wines. EDUCATION, AFFILIATIONS, SKILLS

Degree in Culinary Arts, Hotel and Restaurant Management, Madison College, Madison, WI

Sommelier Certificate, Association of Italian Sommeliers, Milano, Italy

Certified Food Safety Manager, National Restaurant Association Foundation (ServSafe), ANSI accredited

Member, National Restaurant Association

Foreign Languages: fluent in Italian, and proficient in Spanish VOLUNTEER SERVICE AND COMMUNITY SUPPORT

Big Brothers Big Sisters

Meals on Wheels

The Music Room, Royal Conservatory Music

Development Program

Key West Art & Historical Society

Key West Symphony Orchestra

AIDS Help of Key West, including spearheading the creation of Taste of Key West

American Cancer Society

Save the Reef

Helpline of the Florida Keys

Wesley House Family Services

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