Executive Chef Service

JOSEPH A. TRUEX

* *** **

Savannah, GA *****

Cell: 912-***-****

adbm4u@r.postjobfree.com

PROFESSIONAL SUMMARY

• Classically trained Chef; worked under Daniel Boulud at the original Le Cirque

• Star Chefs "Rising Star Award" (Repast) 2009

• Named on Esquire Magazine's 10 Best New American Restaurants (Repast) 2006

• TV appearances include the Martha Stewart Show, the Cooking Channel (G Garvin Holiday Special), and PBS' Great American Chef Tour

• Featured Chef at the following events/venues: Blackberry Farm, Outstanding in the Field, Music to your Mouth, 30A Songwriters Festival

EXPERIENCE

JOE TRUEX CONSULTING COMPANY, Savannah, Georgia

Owner: Food and Beverage Consulting Services

• Identify operational design deficiencies and devise a plan to correct issues,

• Create intellectual property through recipe development.

• Menu engineering with regards to layouts, graphics and font formats.

• Audit and crate order guides, inventory sheets, station books and recipe cards.

• Increase operational effectiveness of kitchen and front of house.

• Redesigned wine menu and .

• Educate and train service team on wine knowledge and proper service when applicable.

• Develop service standards and steps of service model for FOH employees.

THE LANDINGS CLUB, Savannah, Georgia

Executive Chef North Island, Marshwood + Deer Creek Clubhouses

• Lead a staff of 40+ culinary, maintenance and stewarding professionals for these two club houses.

• Designed, updated and implemented all menu concepts, including seasonal events, banquet programs, and annual club events.

• Achieved highest member satisfaction ratings on record and employee retention rate has improved under my direction.

• Create and design special events, wine dinners to enhance member experience.

• Conduct culinary camps and cooking classes for children and adults.

• Implemented and conducted wine education classes for service staff

Pl DUBAI, Dubai, United Arab Emirates

Opening Executive Chef/Consultant (Contracted Position)

• Hired to create a high end, chef-driven contemporary Italian restaurant that revolves around artisan pizza and seasonal offerings.

• Designed kitchen layout and selected all heavy equipment and small wares.

• Purchased all small wares for kitchen. Selected, ordered and purchased all plateware, stemware and glassware.

• Developed all order guides, inventory sheets, station books and prep lists.

• Created dishes to map with concept. Developed all recipes and costing structure.

• Hired and trained an international culinary team of 25 people.

• Worked with local UAE municipality on permitting and sanitation requirements.

WATERSHED ON PEACHTREE, Atlanta, Georgia

Chef/Partner

• Original farm-to-table restaurant serving upscale Southern cuisine

• Named one of the "Best New Restaurants in the World" by Conde Nast Traveler.

• Re-located and re-branded this iconic Southern restaurant to reflect the vision of French Louisiana Cuisine.

• Built and designed 5,000 sq. ft. restaurant, hired and trained all key FOH and BOH employees.

• Featured in Southern Living, Garden and Gun, Food Arts, Web MD magazines for outstanding achievements.

• "Watershed carved out a niche as an upscale Southern farm-to-table restaurant before such spots were trendy." -Atlanta Journal Constitution

• "A-list stars are swarming Watershed -and we're right behind them" -The Atlantan

REPAST, Atlanta, Georgia

Executive Chef Owner

• Named one of Atlanta's "Rising Chefs 2007" by StarChefs.com).

• Designed and built 3,100 sq. ft. featuring open kitchen, loft and patio.

• Named on Esquire Magazine's Top 10 New American Restaurants, 2006.

• Awarded Four Stars by the Atlanta Journal Constitution.

• Participated in James Beard House dinner, 2008 in New York City.

• Appearance on Martha Steward TV show in 2009.

• Featured chef at Blackberry farm for Southern Food Ways Alliance in 2009.

• Award of Excellence by Wine Spectator Magazine in 2008.

CHATEAU ELAN, Braselton, Georgia

Executive Chef

• Responsible for all food and beverage operations including six full-service restaurants and 24,000sq ft of banquet space.

• Annual Food and Beverage revenue of $16M.

• Led a team of 65 culinary professionals over 6 full-service F & B outlets.

• Worked closely with sales department to book group business by conducting interactive culinary experiences.

• Invited to cook at James Beard Foundation in New York.

• Created all menus to reflect individual style for each outlet

• Design special events for business and social functions.

SWISSOTEL, Atlanta, Georgia

Executive Chef

• Responsible for all kitchen operations in this 365 room hotel managed by Raffles International Hotels and Resorts.

• Annual Food and Beverage revenue of $9M.

• Hotel features a 24,000 sq. ft grand ballroom which can seat up to 800 people along with 13 meeting rooms.

• 24-hour full-service room service plus a separate kosher kitchen for kosher events.

• Member of 6-person Executive Committee that presides over all decision making for entire hotel.

• Supervise, schedule and lead a culinary staff of 25 people.

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FIREMAN HOSPITALITY GROUP, New York, NY

Corporate Executive Chef

• Executive chef for privately owned company, operating upscale Manhattan restaurants: Redeye Grill, Trattoria Dell Arte, Fiorellos Cafe, Brooklyn Diner

• Opened Redeye Grill, $1SM annual sales in first year. Oversight of daily operations. Expo high volume from scratch cooking.

• Responsible for budgeted food cost percentage on weekly P & L statement for kitchen operations.

• Created signature dishes for all restaurants in the company.

• Selected and purchased all seafood items at the Fulton Street Fish market for all company restaurants.

EARLIER EXPERIENCE

FAIRMONT HOTEL, New Orleans, LA

Sous Chef Chef de Partie

LE PLAZA HOTEL, Basel, Switzerland

Chef de Partie

LE CIRQUE BY DANIEL BOULUD, New York NY

Culinary Externship

EDUCATION

CULINARY INSTITUTE OF AMERICA

AOS, Culinary Arts/Chef Training

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