WARREN E. CORTESE

****-**** ******** ********* ** America Hauppauge N.Y.

AOS in Culinary Arts and Pastry

PROFESSIONAL EXPERIENCE

May- October Portland, Maine

Sous Chef Black Tie Catering

Assisted in all High End catered affairs. Acted as lead chef at off premise catered events. Assisted in training other staff in from scratch menu item . Was main part of Recipe

Development with the Executive Chef .Also added High End Gourmet Bread development production and creating in house charcuterie and meat curing methods. Also Responsible for food production specials for their High End Retail Store. June – Present Bartonsville,Pa

Developmental Chef for a Start Up Ethnic Driven Latino / Caribbean “ Gourmet Food Fast “ Chain with multi unit distribution

Feb. ‘ 14 – June 14 Great Bear Golf Country Club

Executive Chef East Stroudsburg,Pa

Responsible for the creating of a High End International Menu for both a Coarse Pub Menu and a Fine Dining Dinner Menu. I also work with Catering Department Development of an array of banquat menus with assorted price points. In charge of purchasing using local organic purveyors and high end suppliers. In charge of hiring, scheduling, and training of kitchen staff of all aspects of prepping, cooking, and plating of all menus.

Feb. ‘ 12 – Dec. ‘13 Tea Room Restaurant

Chef de Cuisine Stroudsburg, Pa

Breathing back life to a historical Stroudsburg landmark, through running an almost totally from scratch restaurant, where dishes of the past and twist of the modern are paired. Creating an old style dining experience for all.

June ‘ 10 – Present Freelance Catering Chef

New York, New Jersey, Pennsylvania,Maine

Nov.’08 –Sept ‘10 Legends Lounge Club

Yankee Stadium

Chef/Supervisor New York,NY

In charge of the receiving, fabrication, and preparation of all hot food items in a 4 Star Grade Private Club /Restaurant. Oversee production of all sauces, marinades, and the butchering of top grade meats and the freshest of fish and seafood. Responsible for 12 live action stations in a ballroom setting and the culinary training of 60 culinary staff. In charge of special event production and recipe development. Oct.’05-Nov.’08 Lake House Tavern and Restaurant

Executive Chef /Manager Pocono Pines, Pa

In charge of a 150 seat fine dining restaurant set on a private lake. Responsible for total menu development and training of a culinary staff of seven on classical preparation techniques. Trained wait staff in wine food pairing along with modern service methods. Responsible of all purchasing of the freshest seafood and high grade meats. Created an in-depth wine list that drawn from local and abroad wineries. Feb ’03-Oct “05 The Dory Restaurant Shelter Island, N.Y.

Chef de Cuisine

In charge of the kitchen in upscale seafood restaurant for three seasons on Long Island sound that has been in operation since the early 60’s. Developed an inter cultural menu of the freshest seafood that I had delivered fresh daily. All shell fish were gathered from local waters. Ran a teaching kitchen where culinary staff was constantly challenged led by me to create both eclectic and healthy dishes with main emphasis on flavor and presentation

Jan’01-March’03 Francesco Saylorsburg, Pa

Chef de Cuisine

Leaded the kitchen of a fine dining Regional Italian restaurant that also had a 250 person on premise catering hall. Myself with culinary assistance developed modern twist on classics and traditional dishes like Staccato alla Barolo, Timballo di Macaroni and Osso Bucco Milanese. All levels of food preparation and pastry work were performed under my direction and ongoing teaching atmosphere occurred Jan ’99-Present Chef 2 Go Pennsylvania

Consulting Chef /Private Instructor

Redeveloped Menus of existing restaurants

Trained kitchen staff on preparation of such menus Created new menus for newly opening restaurants

March’98-Nov.’01 StroudmooCountryInn

Pennsylvania

Wine Press Inn

Chef de Cuisine/ Exec. Chef

In charge of two separate kitchens that were at different locations for the same corporation serving two levels of country fare. One restaurant was part of an inn that also had three banquet facilities; the other was upscale European country. I ran an on premise culinary training program that employed culinary externs that desired addition training in fine food preparation and service

Additional History

Chestnut Inn On Oquaga Lake N.Y 1994 - 1998 Chef de Cuisine

Coco Pazzo N.Y 1991 – 1994 Night

Sous-Chef

La Colombe d’Or N.Y 1986 – 1991 Sous-Chef

/Chef

John Clancy Seafood N.Y 1984 – 1986 First Cook/Sous Chef

ADDITIONAL PROFESSIONAL ACTIVITIES

Union Squire Green Market Chef of the Day Expo

PROFESSIONAL MEMBERSHIPS

Member of New York State Masonic Fraternity

Member of the International Chef Association

Member of American Culinary Federation as a

Certified Working Chef

Member of the League of Chefs Italia

OBJECTIVE

Obtain a lead position in a Fine Dining

Establishment

VOLUNTEER EXPERIENCE

TOUCH-A WEAKLY CHARITABLE DINNER HIV

PROFESSIONALS

AWARDS RECEIVED

1988-Bronze Medal Arizona ACF Food

Competition

1994-Silver Medal Jacob Javits Food Spa

1995-Silver Medal Jacob Javits Food Spa

Certificates

Serve Safe Certified

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