R D Chef De
Resume:
DREW LANDRIAU
Dynamic Chef with a passion for local, seasonable fare. Highly knowledgeable about a variety of food-based businesses from 14+ years of experience. I am a chef with strong coaching and team- building skills. I posses a track record of success in busy hotels, high-volume restaurants, start-ups and private restaurants.
************@*****.***
1140 23 St NW Washington, D.C. 20005
Kitchen Expertise: Purveyor Relations - Menu Planning - R&D of Recipes - Food & Product Knowledge - Sous Vide - Butchery - Charcuterie - Food Costing - Labor Cost Analysis – Professional Strengths: Critical Thinking - Creativity - Food & Product – Team Development - Time Management - - Adaptability - Proven Leadership
Highlights THE EXPERIENCE
The Dupont Circle Hotel - Chef de Cuisine- 3/2024 - Current
Daily line setup, mise en place, inventory, and preparation for all stations.
• Ensured quality of all products and standards on the hot line, garde manger, and pastry. • Worked across every station for both AM and PM service with a focus on taste and proper cooking techniques. • Daily ordering from rotating purveyor list, to include small farms and co ops.
• Conducted quarterly restaurant inventory.
• Ran lineup with FOH staff.
• Hired and trained new cooks to facilitate increasingly stronger BOH
staff.
• R&D on menus ideas, to include scaling/sizing/writing recipes and equipment use methods.
Boulevard Restaurant - Senior Sous Chef - 9/2023-2/2024
• Daily line setup, mise en place, inventory, and preparation for all stations. • Ensured quality of all products and standards on the hot line, garde manger, and pastry.
• Worked across every station for both AM and PM service with a focus on taste and proper cooking techniques.• Daily ordering from rotating purveyor list, to include small farms and co ops.
• Conducted quarterly restaurant inventory.
• Ran lineup with FOH staff.
• Hired and trained new cooks to facilitate increasingly stronger BOH staff. • R&D on menus ideas, to include scaling/sizing/writing recipes and equipment use methods. •
The Hotel Washington - Chef de Cuisine - 11/2022-8/2022
• Daily line setup, mise en place, inventory, and preparation for all stations. • Ensured quality of all products and standards on the hot line, garde manger, and pastry.
• Worked across every station for both AM and PM service with a focus on taste and proper cooking techniques.• Daily ordering from rotating purveyor list, to include small farms and co ops.
• Conducted quarterly restaurant inventory.
• Ran lineup with FOH staff.
• Hired and trained new cooks to facilitate increasingly stronger BOH staff.
• R&D on menus ideas, to include scaling/sizing/writing recipes and equipment use methods. • DEVELOPED A MENU ENTIRELY BASED ON LIVE FIRE COOKING
Roses’s Restaurant Group - Sous Chef- 3/2022 - 9/2022 Daily line setup, mise en place, inventory, and preparation for all stations.
• Ensured quality of all products and standards on the hot line, garde manger, and pastry. • Worked across every station for both AM and PM service with a focus on taste and proper cooking techniques. • Daily ordering from rotating purveyor list, to include small farms and co ops.
• Conducted quarterly restaurant inventory.
• Ran lineup with FOH staff.
• Hired and trained new cooks to facilitate increasingly stronger BOH
staff.
• R&D on menus ideas, to include scaling/sizing/writing recipes and equipment use methods.
Hakan Ilhan Restaurant Group - Interim Chef De Cuisine - Brasserie Liberte 11/2021 - 3/2022
• Took over direction of a well established classic brasserie as CDC with a fresh perspective to change positively
• Continued education and training of a young kitchen staff
• Maintained organizational and cleanliness standards in line with Health Department regulations.
• Directly made an impact by contributing new menu items and ideas, more on trend and at a lower food cost
• Exceeded company goals on labor budget and food profit while maintaining a below budget Food Cost
• Contributed to monthly inventory, scheduling, and labor management
• Tasked with and currently able to track success in modernizing the classic French bistro concept
• Southern Proper Hospitality - Chef de Cuisine -Gypsy Kitchen 7/2020 - 11/2021 • Contributed 173 original recipes for the development of cuisine at a new restaurant on 14th st
• Helped to develop and teach very young culinary staff in the middle of 2020 • Maintained organizational and cleanliness standards in line with Health Department regulations.
• Directly contributed to the development of To go Menus during 0% capacity
• Exceeded company goals on labor budget and food profit while maintaining a below budget Food Cost
• Contributed to monthly inventory, scheduling, and labor management
• Implemented the “Modern Mediterranean” concept as the new style of cuisine for the Gypsy Kitchen brand.
• The Watergate Hotel - Senior Sous Chef - The Watergate Hotel (Washington, DC) 11/2016-3/17/2020 • I focus on overseeing day to day operations and functionality of the kitchen.
• Additionally I take charge of the broad spectrum of production, from stocks to sauces, butchery, charcuterie, the organization of deliveries, and then to ensure all mise en place is ready and prepared for lunch and dinner service.
• During both lunch and dinner I am on the line to manage techniques of cooking and standards for presentation. • Our kitchen service Kingbird for 3- meal, The next Whiskey Bar and 336 Hotel rooms.
• Helped to maintain standards for cleanliness and sanitation throughout all parts of the kitchen • Worked extensively with a J1 Visa program to increase culinary knowledge of international externs
Notable Accomplishments:
2017 Cochon 555 DC Winner
2017 Grand Cochon 2nd Place
2019 Les Chaines Des Rotissuers Dinner 2019
Jean Louis Palladin Tribute Dinner
2022
Stage @ Vinkeles. 1*
Stage @ Restaurant 212 2*
References
Kosta Kontogiannis-Chef-The Catbird Seat - Nashville, TN 757-***-****
Michael Santoro-Executive Chef-The Beverly Hills Hotel - Los Angeles, CA 310-***-****
Sebastian Giannini-Executive Chef -Private Entity - Washington, D.C. 571-***-****
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