Service Executive Chef, Executive Sous Chef
Resume:
WARREN C. McLEOD
San Antonio, Texas 78233
Email aczfrg@r.postjobfree.com Phone 1-210-***-****
EDUCATION
**** – 1997 The Culinary Institute of America
Associate in Occupational Studies
Culinary Arts Degree: December 1997
1985 – 1986 Marine Corps Leadership School, Quantico Virginia
Meritoriously Awarded Non-Commissioned Officer Status
Corporal, United States Marine Corps
1982 – 1983 Marine Corps Aerial Gunner School, Marine Corps Air Station
New River, North Carolina
Class Standing: First
PROFESSIONAL EXPERIENCE
FEATHERS, BONES & BEEF (October 2013 – November 2016)
Privately owned & operated full service concession trailer serving TX BBQ. Serving fairs, rodeos & carnivals. All sauces, sides & rubs made in house. We won two awards, one in ’15 & one in ’16.
THE GRILLE HAUS LLC. (May 2008 - November 2014)
Design & Development Chef consultant, responsible for all aspects of menu, flow, appliance selection, product procurement, staff selection & positioning. Detailed all standards of hygiene, kitchen organization and storage of dry goods & perishables. Continuing education directives have been implemented and are expected to continue since departure.
GATE GOURMET INTERNATIONAL (January 2006 – June 2008)
Executive Chef and Product Engineer of menu design & development for first class travel, both domestic and international. Responsible for product usage, menu application and cost/logistic effectiveness.
AMERICAN ORIENT EXPRESS (June 2001 – December 2005)
First Executive Chef experience on this internationally renowned Private Luxury Train. Developed all facets of menu, staff training and purchasing. Completely responsible for product within all three countries traveled; (Canada, Mexico & U.S.) Implimented creativity standards, total product utilization through proper storage and ordering procedures shortly upon arrival. Received international recognition on several occasions.
RESTAURANT ALAIN DUCASSE, N.Y.C. (June 2000 – May 2001)
Fully responsible for every aspect of fish used during service. Accepted position as Commi de Poissoniere. Quickly recognized as a true Poissoniere. Primary duties included receiving seafood, fabrication for all stations, portion and quality control; fully responsible from back door to plate.
LOCANDA SOLAROLA, CASTEL GUELFO, ITALY (October 1998 – June 2000)
Worked with Chef Bruno Barberi fully immersed w/in the Italian Culture and the intensity of a Michelin 2-star Italian Kitchen. Specializing in the cooking methods and game products of the Emilia-Romagna region. Initializing assigned to work prep with game and vegetables.
WALDORF-ASTORIA HOTEL, NEW YORK CITY (January 1998 – October 1998)
Initially assigned to the Banquet Kitchen working for Chef Richard Brown. Member of Garde Manger department, addressed cold food arrangements while learning timing of banquet service. Covered stations in Peacock Alley prior to moving to Italy.
OCEANA RESTAURANT, NEW YORK CITY (November 1996 – October 1997)
Extern assignment from CIA with Chef Rick Moonen. Responsible for all prep in Garde Manger station and pre-service set-up. Daily cold appetizer and special amuse’. Maintained fish walk-in inventory and shellfish rotation. Accepted an on-line position at the conclusion of externship.
PO’ RESTAURANT, NEW YORK CITY (June 1996 – November 1996)
Worked for experience with Chef Mario Batali as a prep assistant. Responsible for nothing, but worked daily anti-pasti selection. Extensive experience boning all types of fowl and seafood for specials. Utilized connections with Faith Willinger to access move from Florence to Castel Guelfo.
FOUR SEASONS HOTEL, NEW YORK CITY (January 1995 – March 1996)
Transferred from Austin property. Responsible for serving a’ la carte breakfasts, lunches and special events. Assisted in planning, set-up and breakdown of events,. Promoted twice.
UNITED STATES MARINE CORPS, MCAS NEW RIVER, N.C.(1981 – 1987)
Maintained Esprit de Corps throughout daily life. Received several Naval & Marine Corps Commendations. Crucial member aircraft reclamation team. Attention to detail validated collateral duty w/in QA division. Developed file and reclamation system w/in the Tech Pub Library. Extensive travel while enlisted (33 countries), abord U.S.S. SAIPAN & U.S.S. IWO JIMA. Offered but declined Instructor Status USMC Aerial Gunner Shool. HONORABLE DISCHARGE: 1987
AWARDS
MEMBER, SHELLBACK AND BLUE NOSE SOCIETY, USMC 1985/1987
WINNER, PEOPLES CHOICE, N.Y. STATE CHILI COOK-OFF, CIA 1996
MEMBER, STUDENT COUNCIL EXECUTIVE COMMITTEE, CIA 1996
RECIPIENT, SCHOLARSHIP FOR ACADEMIC EXCELLENCE, CIA 1997
MEMBER, INTERNATIONAL ASSOCIATION FOR CULINARY PROFESSIONALS 2001
NY TIMES SUNDAY MAGAZINE, EXECUTIVE CHEF, AOE RAIL CO. 2002
GOURMET MAGAZINE 2002
CONDE NASTE TRAVELER MAGAZINE 2003
RAILROAD AND RAIL FAN MAGAZINE, FEATURE STORY, 2003
FROM THE DINING CAR, WRITTEN 2003/PUBLISHED 2004
OPENED & OPERATED “THE GRILLE HAUS” 2008
EVENTS
OPENING DAY WITH THE STEELERS, A catered event celebrating Pittsburgh & the Steelers. Participated as guest chef; serving smoked game meats and accompaniments for friends, family & celebrated ‘Burghers, Sunday, September 8, 2013
FROM SOOT-TO-SOUFFLE, A dining experience celebrating nostalgic travel moments. Guest Chef @ the Smithsonian Institution, Washington D.C., Wednesday, November 2, 2005
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