Executive Chef F B
Resume:
Brief life history
I graduated from the Hotel, Restaurant and Institutional Management diploma program at Ryerson University in Toronto, Canada in 1974. I am fluent in English, Turkish, Italian, and intermediate in French. I understand Spanish, Greek and Portugese.
From 1973 to 2003, I worked in international cuisines, restaurants and hotels. I have owned my own restaurants and catering companies and have catered to guests from 10 to 10 000 people. I have managed up to 300 staff members. I specialize in 10 different cuisines: Italian, French, Mediteranean, Middle Eastern, Chinese, West Indian, Fast Food, and Anatolian cuisines. I have been involved in every aspect of the hospitality business, from human resources to merchandising, cost control, menu planning, bar and service operations.
I moved back from Canada to Turkey in the year 2003 and have continued working in the hospitality industry ever since. I have had extensive work experience in hotel management, consulting, teaching and restaurant and event organization.
I believe and teach that you have to become a good person before you can become good at what you do. In the hospitality business love, respect and communication among people are the essential tools.
Work Experience
Monta Verde Hotel. 2019 ( Fethiye-Mugla )
(200 PAX restaurant)
-Executive Chef/Kitchen manager
Atameken Government program. 2018 ( Kazakistan )
Consultant and instructor to 5*hotels in Astana and Atyrau.
JASH İSTANBUL 2014-2018 Istanbul
(200 PAX restaurant)
-Executive Chef/Kitchen manager
ATTALEIA SHINE 2012 ( 600 rooms ) Antalya
-Executive Chef / F&B Manager / General Manager Assistant
Coordinated the entire hotels opperations and staff.
CROWNE PLAZA 2008-2010 ( 297 rooms ) İstanbul
-Executive Chef / F&B Manager / General Manager
In charge of the hotel’s food and beverage and full opperations.
ÖZYEĞIN UNIVERSITY 2007-2009 İstanbul
-Instructor Theory and Practice Classes
F&B cost control and managment.
Art and science of world cooking.
American Hotel and Lodging Association (AHLA) Certificate Program
POINT HOTEL TAKSIM 2003-2005 ( 195 rooms ) İstanbul
-Executive Chef
Coordinated, organized and directed the food operations of the hotel.
BILGI UNIVERSITY 2004-2005 İstanbul
-Instructor
Taught kitchen certificate program culinary arts and sciences.
SWISSOTEL TRAINING CENTER 2003-2008 İstanbul
-Instructor
Taught food production -practical and theory (AHLA certificate program)- and food and beverage cost control and planning.
THE BAVERIAN INN 2002-2003 (180 rooms) Canada
-Executive Chef
Directed all kitchen operations.
DAVE’S CAFÉ AND RESTAURANT 1999-2002 ( 220 seats ) Canada
-Chef, Manager and Owner
Execute the menu and operate the restaurant.
CATERING BY DAVID D. ACEMYAN 1996-2002 Canada
-Owner and Manager
Catered events from 10 to 4000 people.
THE OTHER ROOM RESTAURANT 1998 (400 seats ) Canada
-Manager and Executive Chef
Menu planning, food cost, supervising, quality control.
OLLIE’S TAP & GRILL 1996-1997 (210 seats) Canada
-Chef and Kitchen Manager
Menu planning, food cost, cooking and supervising.
MEDITERRANEO ITALIAN RESTAURANT –1996 (March-September) (195 seats) Canada
-Chef
Created a complete Italian menu adapted to all Mediterranean tastes.
CATERING BY DAVIDS’ 1993-1995 Canada
-Executive Chef
Menu planning, cooking and supervising catering events up to 4000 people.
PARISCO ON THE PARK 1984-1988 ( 125 seats ) Canada
-Chef
Created food of Italian, French and International cuisines.
HOTEL HILDA, KILYOS, Turkey 1981-1983 ( 85 rooms )
-Kitchen Manager and Head Chef
Menu planning, food cost, executing International cuisine.
DA’S RESTAURANT AND CATERING 1978-1980 Canada
-Executive Chef and Kitchen Manager
Menu planning, full supervision of daily operations.
HALF SHELL SEAFOOD RESTAURANT 1976-7978 (180 seats ) Canada
-Assistant to Chef
Cooking International seafood menu.
HAYLOFT SIRLOIN PIT AND TAVERN 1974-1976 (450 seats ) Canada
-Kitchen Manager and Head Chef
Cooking for and supervising the kitchen of a 450 seat-steakhouse.
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