Executive Chef Sous

DIONE M. DUHON

OWNER & EXECUTIVE CHEF

SOUS CHEF / GARDE MANGER CHEF /

PASTRY CHEF / PRIVATE CHEF / LINE COOK

New Orleans, LA 504-***-****

**********@*****.***

SUMMARY

*-****/*-*******, ********onally trained, high energy Chef with a significant background in multiple cuisines, kitchens and positions. Innovative cook, fundamentally sound and creative with cuisines. Hands on willing to work any position. Strong background in preparing menus and developing recipes. Well-versed with current food regulations, and culinary and nutrition principles. Comprehensive knowledge of food quality control standards.

• Top-performing Executive Chef. Well-versed in creating both aesthetically pleasing and scrumptious tasting delicacies and entrees.

• Five years of experience in handling pastry work along with a great ability to plan menus.

• Organized and detail-oriented chef with a track record of preparing and presenting healthy and nutritious food.

• Varied food management skills and exceptional knowledge of food safety and sanitation standards.

• Self-directed and resourceful individual with extensive experience working as a chef in a top notch fine dining restaurant.

• Excellent understanding of recipe modification and nutrient composition along with advanced nutrition skills aimed at preparing specialized food items.

• Bachelor of Science LSU Marketing

PROFESSIONAL EXPERIENCE

Dave and Busters

AOM Training

7/2023-9/2023

Trained in all areas of managing Dave and Busters in Chattanooga, Tennessee Private Catering

1/2023-6/2023

Cooked for Private Parties and Families

Deigned various menus/ provided great customer service with regarding to dietary restrictions

Tacklebox

3/2022-7/2022

Executive Chef

Trained all kitchen staff, receiving, inventory, interviews and also acquired Banquet Chef roll

Attended management meetings supervise production entire kitchen Collaborated with banquets and prepared banquets according to dietary restrictions of guests

Creole Cuisine

10/2021-2/2022

Managed entire kitchen for events of up to 300 people Met with Banquet team about specifics of each Banquet Ordered, took inventory, receiving and train staff Greeted guests every day to ensure they were getting great service and meals 2019-2020

Private catering- healthy gourmet cuisine

Chef/QA Manager

Gate Gourmet 2018-2019

Managed a worldwide corporation's Kitchen and QA Area Responsible for 14 cooks/shift

Ordered Produce and worked in Receiving

Worked as QA Manager while working as the Chef for 8 months until the company hired one Kenner, Louisiana

Owner and Executive Chef

The Fit Gourmet of New Orleans, LLC, 2009-2016

Owned and operated every area of the Company

Cooked for every client, trained cooks and drivers Metairie, Louisiana

Louisiana Loss Consultants, LLC 2005-2006

Owner/Founder

Personally helped over 365 families move back to New Orleans from Katrina by being the Liaison between my client and the Insurance Companies Met with the Insurance adjuster at client’s property (home or business) to assess the damages and get the client money to rebuild or start over

Eventually joined forces with Law Firms in New Orleans to come to an agreement with the Insurance companies

Client base doubled

Sous Chef

Bella Luna and The Foundry, 2004-2007

Managed entire restaurant FOH and BOH 200 seats

New Orleans, Louisiana

Sous Chef

Joel’s Grande Cuisine, 2003-2004

Responsible for training, scheduling, and managing catering menus New Orleans, Louisiana

Banquets for up to 350 people/ Cooked at stations and met with guests Sous Chef

Mr B’s Bistro, 2002-2003

Trained cooks and worked every station in the kitchen New Orleans, Louisiana

Garde Manger Chef and Pastry Chef

Commanders Palace, 2000-2002

Supervised 2/3 of the kitchen and the wait staff

Created Weekly Specials and Pre Fix Menu Specials

Placed all kitchen equipment according to blueprints and Health Code standards Greeted guests throughout service/helped with any menu questions they may have Las Vegas, Nevada

Won Best New Restaurant on the Strip

Lead Cook

Mongoose Junction Restaurant, 1999

Cooked on the Line and trained other cooks as well as wait staff St. John, USVI

Lead Cook

The Breakers Hotel, 1998-1999

Cooked in Every Kitchen at The Breakers Hotel Palm Beach Florida ADDITIONAL NOTABLE ROLES:

Garde Manger and Pastry Cook

Started Culinary Career 1996

Commanders Palace New Orleans

Under the Direction of the Late Great Chef Jamie Shannon James Beard Award Most Outstanding Restaurant

SIGNIFICANT PROFESSIONAL ASSIGNMENTS:

• As seen on Fox 8, Channel 4, WDSU and ABC 26

• Times Picayune Article March 31, 2011

• Private Chef for Former Saints Player Carl Nicks

• Cooked for the New Orleans Saints Football Team and Coaches 2013-2014

• Cooked for the Alabama Football Team two days before the Sugar Bowl 2014

• Operating the 4th Down Cafe making Recovery Smoothies for all of the Saints Football Players inside the Saints Training Gym

• Private Chef to Drew Brees and Family

• Private Chef to Kenny Stills

• Private Chef to the Loomis Family

• Cooked for the entire Saints Football Team and Coaches

• Private Chef to Darius Miller—NO Pelicans

• Cooked for Reese Witherspoon while on location for a movie in NOLA EDUCATION

Honors Graduate, Le Cordon Bleu London England, 1999 First Female and First American to cook at a Marco Pierre White Restaurant, London, England, 1999

-- Garde Manger Department, Pastry Department, and Hot Appetizers Trained at Two Michelin Star Restaurant The Picasso Room, London, England, 1999

-- Did an Estage in the kitchen

LSU Bachelor of Science degree in Marketing

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