Dennis M. Burrage Sr. 310-***-**** cell / ad0mlf@r.postjobfree.com / LinkedIn.com/In/dennis-burrage

Results Driven Professional with 26 years of expertise as a Culinary Director, Corporate Executive, Executive Chef, and Food & Beverage Director within diverse establishments such as Hotels, Restaurants, Country Clubs, Corporate Dining and Convention Centers. Demonstrated proficiency in leading teams and implementing innovative growth strategies for improved sales and profits.

Key Strengths:

Team Leadership & Training – Proficient in leading and guiding teams to achieve exceptional results through mentorship.

Revenue Growth – Skilled in identifying new revenue-generating opportunities and implementing effective strategies.

Cost Controls – Experienced in developing and executing cost-control measures and delivering successful outcomes.

Awards/Recognition:

1997 James Beard Award for "America's Top Black Chef"

2001 KNBC-Los Angeles, On-going "Now You're Cooking" segment.

2000 Career recognition on Lifetime Network "Operation Style" & PBS (Eddie Files).

Education & Formal Training:

Graduate of the California Culinary Academy in San Francisco (Top Honors)

Epicurean Award as top Culinary student while at Los Angeles Trade Technical College.

Professional Experience

2009 to Present Burrage Catering & Events, Highlands Ranch, CO.

Private Sector focusing on providing personalized, In-Home Dining Experiences, Catering Events & Gatherings, and Cooking Classes for ‘Chef for a Day’ Events. Each role requires a unique experience.

Private Catering ~ Cooking Classes ~ Personal Chef ~

Menu Planning and collaboration for each customized event, creating diverse menus client’s theme, preferences and budget.

Coordinates Event setup of all On-Site Catering Events, including Weddings, Gatherings, Corporate Events with wide range of cuisines and services.

Recipe Demonstration for step-by-step ‘Chef for a Day’ group events.

2010 to Present Valor Christian High School, South Metro Denver, CO.

Year-Round High School Basketball Program and Skill Development of Players.

Assistant Coach ~ Head Coach ~ Director of Operations ~

Coordinates all Off-Season Workouts, Practices, Game Schedules and Tournaments

Conducted Scouting activities and developed game plans for upcoming opponents.

Mentored and facilitated intentional development of athletes’ faith and character.

2007 to 2008 Doubletree Hotel Denver Tech, Denver, CO.

305 Room Hotel, located in Greenwood Village, Colorado. The Doubletree Hotel features nearly 20,000 square feet of Banquet, Catering, Meeting & Event Space. The Doubletree houses 120 seat “Zink Kitchen + Bar” Restaurant and 100 seat Atrium Lounge with Global Eclectic Flare with Colorado Influence.

Director of Food & Beverage ~Executive Committee Member~

Managed all aspects of Food & Beverage opening & conversion of newly renovated Denver Tech Hotel into Doubletree Hotel of 3-Meal Restaurant, Banquet/Catering events, Kitchen Production, Room Service and On-Premise Daz Bog Coffee Shop.

Developed and recommended Food & Beverage Budget, Monthly Forecasting and Payroll Management.

Orchestrated Food & Beverage Marketing Plan including Menu Concept and Recipe Development of Signature Restaurant.

Successfully recruited, managed and set goals for the Food & Beverage Team of Executive Chef, Executive Sous Chef, Restaurant Manager, Banquet Manager, Banquet Captains and Catering Sales Team.

2005 to 2007 Woodland Hills Hilton Hotel, Woodland Hills, CA.

236 Room Hotel, located in the heart of the San Fernando Valley, the Hilton features 18,000 square feet of Banquet, Catering, Meeting & Event Space.

Director of Food & Beverage / Culinary Specialist ~Executive Committee Member~

Oversaw all aspects of 3-meal Café Brasserie, Fitzgerald’s Lounge & Bar and Catered Events totaling $7,000,000 annual Food & Beverage Revenue

Set Departmental Goals & Action Plans for Direct reports including Director of Catering, Executive Chef, Outlet Director and Banquet Manager

2001- 2005 Wyndham Bel Age Hotel, West Hollywood, CA.

Located in the heart of the entertainment industry, The Bel Age, a 200 All-Suite Five Star hotel, features 19,000 square feet of Banquet/Catering, Meeting & Event Space. The Bel Hotel is also the home of TEN20 Restaurant that offers California Cuisine and Award-Winning Diaghilev Restaurant, featuring Franco-Russian Cuisine with French Overtones.

Executive Chef / Director of Food & Beverage ~~Executive Committee Member~~

Orchestrating daily operations for Fine Dining Restaurant, 3-Meal Restaurant, and Suite Service. Managed kitchen staff of 32 for Food & Beverage operation of $9,500,000 annual revenue.

Controlled all aspects of Catered Events including Weddings, Corporate Events, Movie Tappings, Batmizvahs & Barmitzvahs with on-premise Kosher kitchen.

2000-2001 Los Angeles Convention Center, Los Angeles, CA.

Over 1 Million square feet, the Los Angeles Convention Center has 740,000 square feet of Exhibit hall space, 150,000 square feet of meeting space, 5,500 square feet of Special Event space, 3 full-service restaurants & 8 food outlets.

Executive Chef

Controlled all aspects of Catered Events for Convention Center with $23,000,000 annual revenue with Customized Catering & Public Foods Menus for specialized events.

Continued Career Summary

1998-2000 Guckenheimer Enterprises Inc., Santa Fe Springs, CA Corporate Executive Chef

G.E.I is a premier management company that is specifically focused on corporate dining, operating over 600 cafes, restaurants, studio executive dining rooms & commissaries in 20 States. Clients include Wells Fargo Bank, Nike Corporation & Sony Studios, to name just a few. T Trained Chefs & Unit Managers throughout all regions in maintaining “Safe Food Handling” by creating an effective HACCP program and conducting four HACCP audits per month. Introduce new food programs into current Guckenheimer system that includes detailed instruction, recipes, specifications, vendor information, cost analysis & presentation, involving the company unit chefs in the creativity and development of these programs.

1996-1998. The Capistrano Depot Restaurant, San Juan Capistrano, CA. Owner / Proprietor / Operator

Historic Landmark in the San Juan Capistrano area, the Depot was built in 1895 & converted to a restaurant & bar in 1974. In late 1995 Chef Burrage purchased the charming dining location located blocks from the 300-year-old San Juan Mission. The red brick restaurant featured Award Winning Creative American Cuisine with live entertainment nightly.

1993-1996 Manhattan Country Club, Manhattan Beach, CA. Culinary Director / Executive Chef

Exclusive private Tennis club, home of the Chase JP Morgan Professional Women's Tournament (formerly Virginia Slims), known for its catered weddings, winemaker dinners & themed family events.

1991-1993 L’Ermitage Hotel, Beverly Hills, CA. Executive Chef / Director of Food & Beverage

All-suite Five Star Hotel was the first of 7 luxury Boutique Hotels (Mondrian, Bel Age, Le Reve, Le Parc, Le Dufy) featuring extensive meeting space, roof-top garden dining & fine dining in award winning Restaurant "The Club", showcasing New American Cuisine.

1990-1991 Olympic Collections, Banquet & Conference Center, Los Angeles, CA. Executive Chef

Unique Banquet, Catering & Conference Center of more than 30,000 square feet of flexible meeting space, accommodate events from 25 to 1,500 guests. International Cuisine along with Traditional & Contemporary are among favorites prepared in the Center's 3 on-premise Kitchens.

1989-1990 Just Off Melrose Catering, Los Angeles, CA. Executive Chef

Custom off-premise catering company tailoring events for social gatherings, weddings, anniversaries, & Kosher & events from 2 to 2000 guests.

1986-1989Hilton Hotels Corporation

1988-1989 San Francisco Hilton & Towers Hotel. Executive Banquet Chef

$28,000,00 of 55 separate meeting rooms ranging in size, from the Grand Ballroom of nearly 35,000 square feet that seats 5,000 guests for a seated event, the San Francisco Hilton & Towers is the largest convention hotel on the West Coast. The hotel also has 3 full-service restaurants and 1 café.

1986-1988 Los Angeles Hilton Hotel (now the Wilshire Grand Hotel). Banquet Chef

900-Room hotel has 50,000 square feet of function space, including Exhibit Hall, Meeting Rooms, Executive Dining Room & 4 restaurants.

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