Food Service Executive Chef

Looking to use my passion for cooking, food service, and management to obtain a position in an establishment that serves fresh, local food using high quality ingredients. Utilizing sustainable products, and being a member of a dedicated team of professionals who I can inspire and also learn from.

Education

Davis Applied Technology College, Kaysville UT. Culinary Arts Program. 2005-2006

Weber State University, Ogden UT. Communications/Anthropology. 2000-2005

University Of Utah, Anthropology. 2002-2003

Bonneville High School, Ogden UT. Diploma. 1996-1999

Skills

Applications

Cold Foods: Juicing,Vegetable, fruit prep, condiment preparation, Salad preparation, dressing preparation, catering trays,and sandwich assembly.

Soups and Sauces: Fluent in all mother sauces, knowledge of cream,

broth based, and pureed soups.

Hot Foods: Roasting, frying, making large batch cooking

Bakery: Yeast and non-yeast dough and pastries,cookies, pate-choux, dutch cakes, batters, ice cream base.

Knife Skills: Experienced and competent in prep of mise en place.

Sanitation: Learned and practiced the importance of cleaning and organizing kitchen and equipment, and importance of personal hygiene.

Menu development: developing menus and creating cost effective recipes for high volume restaurant, Collaboration with executive chef on cogs and utilization of local ingredients.

Management: Training staff members, scheduling, disciplinary meetings

Professional Wine service: Learned to differentiate between varieties and pairing with food.

Catering: Served as catering chef for high volume events for several locations of hospitality company.

Farm to table cooking: Utilizing the best and most beautiful seasonal ingredients, striving for zero waste method.

Recipe development: developing recipes with a focus on dietary benefit, beauty, with the goal of deliciousness

Special diets: Knowledge of vegan, vegetarian, keto, gluten free, paleo, and allergy.

Platforms

Brunch cook Meriwether’s Portland OR. 2015- 2016

Cook, Milk Glass Market Portland OR. 2018

Lead line cook Nong’s Khao Man Gai Portland OR. 2016-2020

Personal chef Sage Holistic Nutrition Portland OR. 2021

Catering Chef Adrift Hospitality Long Beach WA. 2021-2022

Chef de cuisine Shelburne Hotel, Adrift hospitality 2022-2023

Executive chef Shelburne hotel 2023-2024

Chef Fullerton wine tasting room Portland, OR

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