Executive Chef A Food
Resume:
Heath Klarsfeld
Ridgefield, CT
Heathklarsfeld@gmail
.com
Work Experience
Executive Chef
Feast and floret - Hudson, NY
October 2021 to January 2023
• Owner is former GM of Batali restaurants and owner of Enoteca.
• Ran a locavore style Italian influenced kitchen.
• Cooked only on open fire and wood fire ovens and grill.
• Maintained a food cost under 25%
• Was named most romantic restaurant in Hudson Valley by Food and Wine Magazine
• Brought patronage from 50 people on a Friday or Saturday to over 340 on a busy Friday
• Over 6 million in revenue
Chef/Owner
H 'CUE Texas BBQ - Derby, CT
November 2015 to March 2020
• Hill Country style BBQ/chef driven smokehouse
• Rated best BBQ in CT by Connecticut magazine
• First authentic Texas BBQ in the state
• Maintained a 20% food cost and 22% labor
• Average 2.2 million in sales annually
Consultant Chef
Atelier Florian - New Haven, CT
January 2015 to November 2015
• Helped design and construct kitchen.
• Hiring of entire staff
• Building top level menu with recipes
• Getting them through initial startup
• Contacting them with purveyors and farmers
Executive Chef/Kitchen Manager
Wheelers Taproom & Restaurant - Woodbridge, CT
April 2012 to November 2014
Robert Latronica
Owner
• Complete kitchen management
• Ordering
• Menu development
• Training of sous chefs and cook
• Won New Havens Best New Restaurant CT Magazine
Chef De Cuisine
Inside Park at St. Barts - New York, NY
November 2010 to April 2012
Kevin McGee Executive chef
• Menu development
• Averaged 350-400 covers daily
• Supervised a staff of 15 cooks
• Oversaw catering division with sales of over 8 million annually Executive Chef
5 Ninth - New York, NY
January 2009 to June 2010
• Ran an effective 23 percent food cost by introducing nose to tail style of cooking.
• Ran a cohesive composting program, the first of its kind in NYC for a restaurant.
• Received honorable mention in Michelin guide.
Chef Manager
Catch-22 - New York, NY
January 2007 to December 2008
Indigo Salazar Director of operations
• Built kitchen and designed menu.
• First time opening a scratch restaurant.
• Created a creative Catalan style tapas menu.
• Ran 27 percent labor cost.
Sous Chef
Restaurant 66 - New York, NY
September 2005 to December 2006
Executive chef
Jean-Georges
• Trained in classic Chinese cuisine using French techniques.
• Worked at every station including hot line, lead wok and steamer. The average covers from 100-200.
• Responsible for ordering and receiving. Created specials for the menu. Tournant Chef
Atelier, Ritz Carlton - New York, NY
August 2004 to September 2005
Alain Allegretti
Executive Chef
• Managed the kitchen of a three-star fine-dining restaurant.
• Assisted in the design of the restaurant's menu and in charge of specials two days a week.
• Worked under former Le Cirque executive chef.
• Received 3 stars NYT.
Garde Manger Chef
WD-50 - New York, NY
March 2004 to August 2004
Executive Chef
Wylie Dufresne
Garde Manger/extern
• Trained in cooking techniques using molecular gastronomy.
• Participated in the creation of various dishes under the supervision of Chef Dufresne. Student Cook
L'Ecole - New York, NY
September 2003 to March 2004
• Part of the curriculum of the French Culinary Institute includes working as a student cook in L'Ecole.
• Worked in grade manger, poissonnier, saucier and pastry stations. Average covers from 40-100.
• Assisted in preparation of staff meal for 120 people. Education
Diploma in International Bread Baking
French Culinary Inst. - New York,
NY May 2004
Bachelors in Hotel and restaurant
Cornell University - Ithaca, NY
April 2004
Diploma in Culinary Arts in French
The French Culinary Institute - New York,
NY March 2004
Certifications and Licenses
ServSafe
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