EXPERIENCE

•PRIVATE CHEF, HIGH NET WORTH INDIVIDUAL

•TIBOURON, CA AUGUST 2020- July 2023

• Planned menus in collaboration with principle

• Prepared high quality meals using culinary skills from cuisines around the world

• Sourced best possible ingredients ensuring freshness, quality and sustainability

• Accommodated dietary restrictions and personal tastes to client needs

• Maintained cleanliness and organization of kitchen equipment and supplies

• Prepared additional meals for extended family and quests

PRIVATE CHEF, PROFESSIONAL ATHLETE,

SAN FRANCISCO September 2016– November 2019

• Private chef for a professional athlete

• Prepared meals to meet dietary needs working with nutritionist

• Sports Nutrition focused on healthy foods for high performance

• Provided food for the family including children and friends

• Sourced fresh seasonal organic ingredients

• Manage all kitchen needs including stocking, organizing and rotating food

• Prepare food for breakfast, lunch, dinner (parties) and special occasions

• Accommodate any dietary requests such as vegetarian, gluten free, vegan, keto

• Maintain and clean all equipment stove, refrigerators, small appliances

PRIVATE CHEF, BERNAL BITES CATERING

SAN FRANCISCO 2012–2016

• Private chef delivery service for families

• Source fresh local organic ingredients

• Manage all kitchen needs including stocking, organizing and rotating food

• Prepare food for breakfast, lunch, dinner (parties) and special occasions

• Accommodate any dietary requests such as vegetarian, gluten-free, kosher etc.

• Maintain and clean all equipment stove, refrigerators, small appliances

• Manage all kitchen needs including stocking, organizing and rotating food

•Cater to families offering home cooked meals and delivery service

•Service included family style to tasting menu with wine pairing

•Cuisines included California, French, Asian and Italian

CHEF/OWNER, SPORK RESTAURANT, THERMIDOR RESTAURANT

SAN FRANCISCO 2007-2012

•Popular local Valencia Street restaurant serving California comfort food.

•San Francisco’s food critic Michael Bauer awarded Spork with a positive 2.5 star review.

•Thermidor restaurant, located in downtown San Francisco, served upscale faire, pastured meats, sustainable seafood with an extensive artisanal cocktail menu.

•Menu items included: Pacific coast wild salmon, braised local artichokes, olive tapanade.

CHEF, UPSTAIRS AT BOULEY

NEW YORK, NY 2006-2007

•Hired by Michelin star chef David Bouley to run his uniquely styled French/Japanese bistro in Tribeca.

•Small and intimate open kitchen preparing meats, fish and vegetables with French and Asian techniques

•Ordered, prepped and prepared food for dinner menu

•Menu included local halibut, marinated beets, horseradish foam, poppy seeds, walnuts

CHEF,CITIZEN CAKE

SAN FRANCISCO, CA 2005-2006

•Hired by chef/owner Elizabeth Faulkner in preparing the savory side of her extensive pastry program in Hayes Valley.

•This seasonal restaurant served a theater district in Hayes Valley in San Francisco. The menu served a discriminating palate with excellent farm to table ingredients

SOUS CHEF, SLOW CLUB

SAN FRANCISCO, CA 1998-2004

•Neighborhood gem consistently praised by Michael Bauer for well prepared California cuisine.

•Designed and prepared lunch menu with mediterranean influences for loyal clientele

•Ordered, prepped and managed food from purveyors

•Created the first brunch menu which started a new source of business

SOUS CHEF, MUSTARDS GRILL

YOUNTVILLE, CA 1996-1998

•Wine country restaurant serving seasonal California cuisine

•Prepared wide range of cuisine styles

•Worked directly with Cindy Pawlcyn, Chef/Owner

EDUCATION

•California Culinary Academy, San Francisco, CA 1992, Associate Degree Occupational Studies with honors

•California State University Humboldt, Eureka, CA 1987-1991

SKILLS & Qualifications

•Service styles from casual to fine dining (plated and wine service)

•Cater large parties

•A la carte dining or tasting menus

•Traditional and modern cooking techniques

•Live fire cooking

•Access to sustainable seafood, meat and vegetable farms

•Experience preparing paleo, gluten free, keto, vegan, allergy sensitive diets

•Self motivated, troubleshooter

•Maintain professional manner with high level of integrity and discretion when working private home

•Work well with children and likes family pets

•Covid vaccinated and current CA drivers license

REFERENCES

Adam Hafford (principle)

707-***-****

Ashley Gomes, Performance Consultant/Nutritionist

C. 480-***-****

ad1y8t@r.postjobfree.com

Neil Jorgensen (restaurant business partner)

c. 415-***-****

ad1y8t@r.postjobfree.com

Elizabeth McGuire

617-***-**** (principle)

Check Please Bay Area, Spork Restaurant (go to minute 10:00)

https://www.youtube.com/watch?v=ZjdTLszGTH8

Contact this candidate