Executive Chef Food Service

GWEN KVAVLI GULLIKSEN *************@*****.*** 910-***-****

I have expertise in the following areas: executive chef of French, California & Global cuisine, multi-million dollar budget management, multi-unit food service management, fine dining & high volume production cooking, financial planning and forecasting, hiring, scheduling, QC, menu writing & design, recipe writing, large staff leadership & development, sourcing, purchasing, event planning, volume catering, BOH & FOH, presentation preparation, public speaking, vendor partnerships, food safety, HACCP, wine & food pairing, nutrition, specialty product development & placement, culinary intuition, organic & sustainable produce, sales & marketing, trade shows, food writing, food photography, food styling, cookbook author, television, radio, community involvement & teaching FOUNDING EXECUTIVE CHEF BAMCO @ THE GETTY CENTER, CA Responsible for all daily multi-venue menu creation (fine dining et al), all culinary systems, high-volume catering, P&L management, procurement, scheduling, all wine list development, BOH management, client management, culinary training, all food safety for high volume multi-unit operation

& staff. While at the Getty I created an in house “culinary school” for internal job advancement including an onsite ESL program for food service workers and introduced an intensive large scale Santa Monica Farmer’s Produce Program to Bon Appetite. During this time, I was also the Bon Appetit executive chef consultant to Nakaizu Winery Chateau T.S (working in Japan August & January) and 3x celebrity chef with Crystal Cruises EXECUTIVE CHEF ROBERT MONDAVI WINE & FOOD CENTER, CA Responsible for all menu development, wine & food pairing events, P&L management, food procurement, scheduling, food safety, recipe writing, specialty food & wine events including the Great Chefs at Robert Mondavi food & wine events for Lidia Bastianich and Paul Bertolli EXECUTIVE SOUS CHEF JEAN LOUIS at THE WATERGATE HOTEL, DC Responsible for all food preparation, new menu recipe writing, food procurement, pricing for all food venues at the Watergate Hotel including; Jean Louis, Palladin, banquets bar & room service. While at the Watergate I assisted Jean Louis at his James Beard House Chef of the Year event. EXECUTIVE CHEF SHIP SHAPE CONCIERGE, NC

Responsible for menu development, food procurement, food safety & menu writing for exclusive large private events on Figure Eight Island WINE & FOOD EXECUTIVE CHEF CAPE FEAR FOOD & WINE CLUB, NC Responsible for personalized exclusive wine & food menu development, wine & food matching on and off site, food safety, and public presentation EXECUTIVE CHEF FOSTER’S RESTAURANT, MD

Responsible for all menu development, P&L management, food procurement, scheduling, food safety, culinary training, menu & recipe writing and all specialty food & wine events. Acquired Wine Spectator Award of Excellence 1995 and a three-star review in the Baltimore Sun. EXECUTIVE SOUS CHEF PRINCE MICHEL WINERY, VA

Assisted French executive chef in all cooking and daily management of small fine dining winery restaurant- in French. EXECUTIVE CHEF THE IVY INN RESTAURANT, VA

Responsible for all menu development, P&L management, food procurement and scheduling including monthly wine dinners, and specialty catering. I also designed, planted & managed our 50x70’ bio-dynamic garden which provided my kitchen with high volume fresh, organic produce from May-October. I also wrote and won the off-site catering dinner bid for University Village, an upscale retirement village across the street EXCUTIVE CHEF INSTITUTE FOR QUALITY HEALTH, UVA

One of the first Dean Ornish Lifestyle Medicine programs in the country at UVA Health University Hospital Cardiac Center FOOD SERVICE MANAGEMENT

VICE PRESIDENT - SALES & MARKETING PRO*ACT SPECIALTIES, LA Daily national produce sales management for 50 national produce companies, P&L (36M), budget forecasts, all marketing, web site development, product development, national culinary education, HACCP implementation & all food safety, hiring, HR, systems set up DIRECTOR OF SALES, MARKETING & PRODUCT INNOVATION HARVEST SENSATIONS, LA National sales & marketing, product innovation & development. I successfully developed, launched, marketed, managed and sold the first ever retail organic bagged kale salad nationally to Whole Foods Market, Safeway, Kroger groceries+. I also managed all national food service accounts

(52M) and created/distributed all marketing materials including weekly newsletter, farmer bios, specialty produce blog, recipes & encyclopedia as well as culinary R&D, national food shows, customer relations, national instructional visits, demos and extensive national farmer’s market program DIRECTOR OF SALES, MARKETING & PRODUCT INNOVATION GREAT ATLANTIC TRADING, NC I created four Caviar Cream Cheese products for Whole Foods Market while working GAT - distribution in WFM Southern & Mid-Atlantic regions. I also created a caviar facial product with edible gold for Oro Gold as well as all GAT marketing for wholesale and retail specialty foods distribution including: POS, price lists, recipes, blog, Facebook, Twitter & Pinterest and conducted multiple national caviar sales trainings with vendors CULINARY EDUCATION MANAGEMENT

CULINARY INSTRUCTOR G.L.O.W., NC CURRENT

Developed, launched and teach high school culinary curriculum for Girls Leadership Academy of Wilmington – dynamic national leadership school for inner city girls founded by Food Network president, Judy Girard and partner with Emeril Lagasse Foundation CULINARY DIRECTOR & CULINARY INSTRUCTOR CAPE FEAR COMMUNITY COLLEGE, NC All Department management, department restaurant community dinners & lunches, courses including: Skills 1 & 2, Baking 1 & 2, Classical Cuisine, Garde Manger, Menu Design, Culinary Nutrition, Purchasing & Work Based Learning Internship Program manager, all Con Ed & Community Enrichment culinary course development & teaching, as well as all piloted the first SEATECH high school culinary certificate college program in a high school. Set up Covid19 Sanitation plan enabling our labs to continue with face-to-face classes outside. Chaine de Rotisseure SE regional Young Chef’s Competition coach - my 19 year old student placed, 2 of my dual enrolled high school CFCC culinary students to the SE regional Skills USA competition placed 1st & 2nd, launched and manage a Madeline Kamman Scholarship, nominated for Teacher of the Year, generated multiple press for the department, developed CFCC SBD Small Farmer community classes, national nutrition judge FCCLA Conference, chef coordinator 15th annual Carousel Benefit Dinner, invited to China by the Chinese Hotel & Restaurant Conference, certified my kitchen as an NC Ag jam facility. CO-DIRECTOR CENTER FOR PROFESSIONAL EXCELLENCE CAPE FEAR COMMUNITY COLLEGE, NC Planned & Facilitated the CFCC Great Teacher’s Program for all faculty, off site faculty retreat & professional dev. lectures for faculty & staff CULINARY INSTRUCTOR THE ART INSTITUTE, Santa Monica, CA I taught multiple classes including: Classical European, American Regional, World, Latin, Concepts, Culinary Fundamentals & Sanitation OTHER CULINARY EXPERIENCE

OWNER ARTAINABLE CUISINE, CA

As sole proprietor I was in charge of all daily operations for procurement & sales ($1M) of sustainable & organic small family produce nationally as well as small farm marketing, food safety consulting & HAACP implementation (warehouse, packing shed and field level) and CA Leafy Greens implementation. Introduced Weiser Family Farms heirloom potatoes and Kenter Family Farms organic baby lettuces & herbs to Whole Food’s FOUNDER CUSTOM CULINARY CONSULTING, CA & NC

I offer customized consulting including; restaurant consulting, menu development, marketing & sales, organic & sustainable implementation, merchandising, food safety, nutrition, QC, branding, new product development, new business development, vendor partnerships, BOH & FOH operations, food styling & prop food. Clients: Good Bowls UNC, L&N Film Studios, Carol Sue Farms, Wrightsville Beach Brewery, Carolina Blueberry Association, Kenter Canyon Farms, Heath & LeJeune Organics, J. Helman Foods, Weiser Family Farms, Mikuni and SDG Foods FOUNDER CAPE FEAR FOOD COALITION, NC

Non-profit community food insecurity program support. Clients: Willow Dale Farm, MLK Community Center Kitchen, Feast Down East CO-FOUNDER CAPE FEAR FOOD HISTORY, NC

Multi-media food history content programming via television, radio pod cast & food writing twice per month EDUCATION

M.A. Art History UNIVERSITY OF VIRGINIA

B.A. English/Creative Writing & Art History INDIANA UNIVERSITY Culinary Diploma MADELEINE KAMMAN’S SCHOOL FOR AMERICAN CHEFS Culinary Apprenticeship Certification AMERICAN CULINARY FEDERATION POST GRADUATE BUSINESS CERTIFICATE UNCW Currently enrolled SERVE SAFE CERFICIATION NATIONAL RESTAURANT ASSOCIATION CULINARY AWARDS

JULIA CHILD FRENCH RESEARCH GRANT - Les Dames d’Escoffier

$5000 to study specialty produce in France – I spent four weeks visiting farmers markets & food service venues, cooking, eating & documenting JEAN LOUIS PALLADIN PRIVATE SOJOURN - IACP

Worked for two weeks in all stations of Jean Louis – my sojourn ended with a full time employment offer as Jean Louis’ Executive Sous chef MADELINE KAMMAN’S SCHOOL FOR AMERICAN CHEFS – Beringer Vineyards Of 1000 professional chef applicants,16 were chosen to study with Madeline each year at her, “graduate school for American professional chefs”. My class was featured in the New York Times.

LIKE WATER FOR CHOCOLATE 1993 Chocolatier Magazine Recipe Contest - 1st Prize I was selected as the winner of this contest with a recipe for Grilled Quail Mole stuffed with Apricots and was hosted by culinarian Lula Bertran in Mexico for two weeks of Mexican culinary training – one week at her famed culinary school in San Miguel di Allende the other in Mexico City BOARD MEMBERSHIPS

LES DAMES ESCOFFIER –Los Angeles Past President & Advisory Board, WCR Past Board Member & National Chapter Liaison WHQR Advisory Board SKILLS USA Advisory Board; WILM MLK COMMUNITY KITCHEN Advisory Board; CEII-WILM Advisory Board CAPE FEAR FOOD COUNCIL-WILMINGTON Advisory Board; LE CHAINE DE ROTISSEURE Advisory Board, UVA COASTAL ALUMNI Board Member; THE 24TH ST SCHOOL GARDEN Advisory Board PUBLISHED FOOD WRITING

EDIBLE LA MAGAZINE Greens 2006

RESTAURANT FORUM MAGAZINE Columnist 2003-2005

RESTAURANT FORUM MAGAZINE Spring 2002

LA TIMES Japanese Tea Ceremony 2000

BRIDES MAGAZINE Wedding Reception Planning 1999

RESTAURANT BUSINESS MAGAZINE Pears 2000

WINE & SPIRITS MAGAZINE DC Wine Shops Sept. 1993

ALBEMARLE MAGAZINE Monthly Restaurant Reviews 1992-94 VIRGINIA MAGAZINE VA BBQ vs NC BBQ July 1992

MEDIA BIBLIOGRAPHY

TELIVSION & RADIO:

RACHEL RAY 2023

WECT CAPE FEAR FOODIE, CAPE FEAR COOKING

and FIRST AT 4 2016-current Monthly

YOUTUBE RECIPE DEMOS

ABC NEWS LA CA RECIPE DEMOS 2011

WBAL BALTIMORE MD RECIPE DEMOS 1994-95

KSN NEWS WICHITA KS RECIPE DEMO 1998

CBS RADIO with BONNIE CHURCHILL 1998

KTMS A MATTER OF TASTE 1996

MAGAZINES & NEWSPAPERS:

STAR NEWS 2017/2018

PORT CITY DAILY 2018

WILMA MAGAZINE 2016

DEVOUR MAGAZINE 2016

ENCORE MAGAZINE 2016

WILMINGTON BUSINESS JOURNAL 2014

LIVING OUT LOUD MAGAZINE 2014

THE PACKER multiple years

LA TIMES multiples years

BON APPETIT MAGAZINE

2000

SAN FRANCISCO CHRONICLE 2000

FINE COOKING MAGAZINE 2000

SCHONER WOHNEN MAG 1999

NATION’S RESTAURANT NEWS 1999

LA DOLCE VITA MAGAZINE 1999

SO. CA. GARDENER MAGAZINE 1999

LOS ANGELES TIMES 1999

FOOD ARTS MAGAZINE 1999

SAN JOSE MERCURY NEWS 1998

FOOD SERVICE DIGEST 1998

USA TODAY 1998

GOOD HOUSEKEEPING JAPAN 1998

GOURMET MAGAZINE 1998

COND DE NASTE TRAVELER 1998

W MAGAZINE 1998

FOOD MANAGEMENT MAGAZINE 1998

LOS ANGELES TIMES

1998

LOS ANGELES MAGAZINE 1998

RIVERSIDE CHRONICLE June 1998

FOOD ARTS MAGAZINE 1998

THE BALTIMORE SUN multiples

THE NEW YORK TIMES

1993

THE CHARLOTTESVILLE TIMES 1993

THE CHARLOTTESVILL NEWS & OBSERVER 1993

BOOKS:

CHEZ MOI 2005

IN A MOTHER’S KITCHEN

2005

A WOMAN’S PLACE IS IN THE KITCHEN 1998

GUEST CHEF, CULINARY PUBLIC SPEAKING & WINE APPEARANCES 2021 UNCW ALUMNI Zoom Cook Along Class / UVA ALUMI Zoom Wine Tasting – Wilmington VA 2020 SEATECH Lunch & Learn Culinary Lecture/Demo Series; Setting the Table & Quick Homemade Granola (Zoom) - Wilmington VA 2018 FCCLA NATIONAL CONFERENCE National Judge - Atlanta GA 2017 CHINESE HOTEL & RESTAURANT ASSOCIATION Special International Guest Presenter - China 2017 LES DAMES d’Escoffier NATIONAL CONFERENCE Guest Speaker, Safety & Sanitation in the Workplace- Washington DC 2014-2016 HEALTHY & FRESH Owner, Vegan Salad Delivery - Hampstead NC 2014-2017 FEAST DOWN EAST RAISE THE BARN DINNER Student Volunteer Coordinator- Wilmington NC 2007 CHAIR, WCR ANNUAL CONFERENCE- Santa Monica CA 2006 CHEF COORDINATOR Santa Monica Farmer’s Market Annual Fundraiser Dinner, Santa Monica CA 2004 BROADOAKS FRIEND’S SCHOOL Organic Snack Program Director– Whittier CA 2002 KEYNOTE SPEAKER Fairview Gardens Small Farming Conference, Local & Sustainable Produce – Santa Barbara CA 2002 JUSTIN VINEYARDS GUEST CHEF - Paso Roble, CA

2002 BOULDER BREAST CANCER FOUNDATION BENEFIT DINNER GUEST CHEF – Boulder CA 2000 JAI JAI’S RESTAURANT GUEST CHEF - Wichita KS

1997-2000 CRYSTAL CRUISE LINES GUEST CHEF Hong Kong, Australia, Panama, Greece, Rome, France 1996 THE NEWPORT WINE EXPERIENCE GUEST CHEF - Newport Beach CA 1996 USC FACULTY CLUB GUESTCHEF

1996 GUEST SPEAKER MNAEC Conference, Catering Concepts from a Chef’s Point of View, Ritz Carlton - Pasadena CA 1995 CHAIR, AIWF/SFAC BENEFIT CHAIR Madeleine Kamman Fundraiser Dinner - Baltimore MD 1995 KEY NOTE SPEAKER Purdue University Dept. of Nutrition, Healthy Cooking Tips & Tricks – Lafayette IN 1994 WINE JUDGE, VA Wine Advisory Board Annual Meeting, Charlottesville VA 1993 WINE JUDGE Wine & Food Festival - Montpelier VA 1992 WINE JUDGE The Inn at Little Washington – VA

1992 JUNIOR LEAGUE The Foods of Mexico - Charlottesville VA 1992 CHAIR, MICHAEL BROADBENT BENEFIT Rare Port & Madeira - Michael Broadbent - Charlottesville VA 1991-1997 HOST CHEF & WINE COORDINATOR, THE TASTE OF THE NATION - Costa Mesa CA & Charlottesville VA 1991-1993 PROJECT PRODUCE FOUNDER Farmer’s Market Extras Soup Kitchen Pick Up, Cooking and Training – Charlottesville VA 1991 AMERICAN WINE SOCIETY GUEST CHEF - wine pairing dinner with Bartholomew Broadbent, Richmond VA ADDITIONAL CULINARY TEACHING EXPERIENCE

2018 UC STATE EXTENSION Culinary Instructor- Wilmington NC 2015-2016 FEAST DOWN EAST Healthy Cooking Classes, Solomon Towers - Wilmington NC 1998-2000 CRYSTAL CRUISE LINES CULINARY CLASSES 1998-2000 Italian Renaissance, Panama Canal, Asian 1999 DRAEGER’S CULINARY CENTER Braised Vegetables & Meats, Savory Summer Fruits, Getty Cuisine, Stuffed Roasts – San Mateo CA 1999 WCR ANNUAL CONFERENCE Menu Writing 101 – Santa Monica CA 1997-1998 ORANGE COUNTY FAIR Cooking with Fruit, Cooking with Nuts - Costa Mesa CA 1997 BLOOMINGDALES ALL CLAD GUEST CHEF 1997 Cooking with Duck – LA CA 1997 ROGER’S GARDENS 1996 & 1997 Grilling with Fresh Herbs LA CA 1996-1997 ROBERT MONDAVI COOKING CLASSES All Monthly Participation Courses - LA CA 1996 WCR ANNUAL CONFERENCE How to Write a Wine List – San Francisco CA 1996 ECO EXPO Sustainable Salads - LA CA

1996 SOCAL HOME & GARDEN SHOW Quick & Delicious Meats - LA CA 1995 CHANNEL 6 CABLE TV CULINARY SHOW To Life - Healthy & Easy Cooking Series for Retired Foodies – Baltimore MD 1995 BALTIMORE INTERNATIONAL CULINARY CENTER Food & Wine Pairing – Baltimore MD 1995 EPICUREAN CLUB OF MARYLAND Duck Confit – Baltimore MD 1995 PURDUE UNIVERSITY DEPARTMENT OF NUTRITION Healthful Cooking Class – Lafayette IN 1990-1993 MARKET STREET WINE SHOP International Wine & Food Academy Classes and Dinners – Charlottesville VA 1990-1993 UVA CON ED Food & Wine Pairing, Intro. To Wine Tasting & Advanced Wine Tasting, Wine Sense/ Wine & Spirit’s Magazine – Charlottesville VA

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