Executive Chef Multi Unit

BRYANT HAREN

**** ********** ** **********, ** **315 · 310-***-****

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EXPERIENCE

MARCH 2023 – PRESENT

PRIVATE CHEF, PRIVATE CLIENT

wASHINGTON, dc

PRIVATE CHEF for family providing meal for entire week

Executing Private Dinners and Events from intimate dinners for two or dinners for sixty or more

MARCH 2021 – MARCH 2023

EXECUTIVE CHEF, BACA PIER & WINE BAR

Alexandria, Virginia

Developed Menu Items

In Charge of Overall Kitchen’s Performance (ordering, staffing, etc.)

Lead on Research & Development for company

Opening Chef

Multi-unit

Integral in establishment/creation of opening SOPS

$8+ Million Annual Sales

Staff of 45+

Daily Guest Count Ranging from 600 - 1200

Open Table’s Top 100 places to dine al fresco North America

JULY 2020 – MARCH 2021

CHEF DE CUISINE, Waypoint

Cambridge, Massachusetts

Developed Menu Items

In Charge of Overall Kitchen’s Performance (ordering, staffing, etc.)

Lead on Research & Development for H & K Restaurant Group

Head of Fermentation & Preservation

Oversaw multi-unit (Alden & Harlow & Longfellow)

Integral in establishment/creation of companywide SOPS

$7+ Million Annual Sales

https://www.waypointharvard.com/

Food & Wine Restaurant of the Year 2017

AUGUST 2019– JULY 2020 (LEFT DUE TO COVID)

SOUS CHEF, Head of Research & Development, Gravitas

WASHINGTON, D.C.

In charge of overall kitchen's performance when Executive Chef Owner was not present

Oversee daily production of Conservatory, Tasting Menu & Chef’s Counter

Menu Production

Expedite Dinner Service

Multi-unit concept

Integral in the Oversight of events, buyouts and other formal/ specialty events

Daily guest count ranging from 30-120 guests

Lead on Research & Development of Dishes/ Concepts

Head of Fermentation & Preservation

Integral in Establishment/ Creation of SOPS

1 Michelin Star

No. 17 of Top 100 Restaurants in DC 2020

HTTPS://WWW.Gravitasdc.com

MARCH 2015– AUGUST 2019

EXECUTIVE CHEF, Amuzae LLC

New Hampton, New York

In charge of Overall Kitchen’s Performance (Ordering, Staffing, Production)

Integral in the revamping of Culinary Department in terms of menu design

Developed, costed and staffed functions for Angry Orchard, Revolve, IBM & Brotherhood Winery

Promoted to Executive Chef after 1 year of employment

Key in the installation of S.O.P.’s

$10 million in annual sales

Mutli-unit (2 full-service cafes & full catering service)

Oversaw staff of 45 at any given time

Average monthly food cost 22%

Average monthly labor cost of 18%

Events ranging from 20-4500 people

http://www.amuzae.com/

EDUCATION

APRIL 2014 – APRIL 2017

BACHELOR’S IN CULINARY SCIENCE, The Culinary Institute of America

Marketing Director of Eta Sigma Delta (Honor Society)

Senior Resident Assistant

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