STEVEN J. WARREN

**** ** ** **

Cape Coral, FL **914

Cell 954-***-****

OBJECTIVE:

To obtain a position as an Executive Chef or one that closely matches that. I will utilize the management and culinary skills I have developed during my past twenty years of service in the food industry. I am seeking a position that offers an opportunity for growth and professional development of my culinary skills.

PROFESSIONAL PROFILE:

I am a highly motivated chef with over 15 years experience and have a passion for cooking and seafood. Starting from my days back in Boston I would make weekly visits to Foleys Fish House, getting the freshest seafood available from Georges Bank to Nova Scotia. From there I brought several dishes such as live Maine lobsters, mussels and diver scallops to Battle Creek Michigan. More recently I did a 30 second commercial for the Boca Raton Marriott featuring our signature Ahi tuna for the opening of our new restaurant called Absinthe.

I finished working on a new concept seafood tapas style menu that includes our chef’s daily special bento box, for the re-launch of our great room the Blue Fire Grill in Palm Beach Gardens Fl.

While I have had the opportunity to use such expensive, amazing fresh ingredients, what I have learned is, you use what is fresh and available to you and create a dish thats current and that the guests will recognize.

EMPLOYMENT HISTORY:

08/12 - Present Banquet Chef / LaPlaya Resort and Spa

186 ROOMS / 4 STARS / 4 DIAMONDS - NAPLES -FLORIDA

LaPlaya is the premiere wedding capital of Florida with over 200 weddings a year. I am in charge of all catering, social, and holiday functions at the resort, with over $4 million annually in food sales. I helped keep food cost under budget the first 9 months of the year, which hasn’t been done in 7 years, as well as keeping labor under budget. I am responsible for all food ordering for all functions and holidays, as well as action station set up on the beach and pool areas. I have created several personalized menus for brides and grooms that match their themes respectively. I am also involved at times overseeing Baleen Restaurant and functions at our Tiki bar.

04/12 - 08/12 EXECUTIVE CHEF / EMBASSY SUITES HOTEL

ROOMS WEST PALM BEACH- FLORIDA

Executive Chef in charge of The Atrium Restaurant, serving regional American classics, banquets, room service and stewarding. Reconfigured the Atrium menu to give a scaled down simple approach to regional dishes. Created Quarterly dinner menus and cooked for ownership at the hotel.

Continued…

05/08 – 02/12 EXECUTIVE CHEF / PALM BEACH GARDENS MARRIOTT

279 GUEST ROOMS - PALM BEACH GARDENS FLORIDA

I most recently finished working on a new tapas style seafood menu concept

for our restaurant Blue Fire Grill, which will be going through a remodel in

early April 2012. Included will be a daily chef’s bento box special. Signature

dishes are coconut shrimp with a raspberry piquillo pepper sauce, tempura

nori wrapped tuna with pickled ginger, arugula and wasabi aioli, coconut rum

oyster Rockefeller with spinach and garlic. Won manager of the quarter in the

first and third quarter on 2012 and once in 2010.

09/05 - 05/08 EXECUTIVE CHEF / BOCA RATON MARRIOTT

270 ROOM HOTEL - BOCA RATON FLORIDA

I opened and created a menu from scratch for our restaurant Absinthe specializing in Mediterranean style seafood and steaks. I helped promote the opening by appearing in a 30 second commercial for our website featuring Spicy Ahi tuna with avocado and crushed pineapple. I also took first place at the Taste of Boca in 2007 with seared diver scallops, roasted fennel and a carrot ginger broth. I was also runner up the previous year. I was in charge of opening ”Beyond Banquets”, a new concept for our banquets that launched small bites and individual portions. I have also worked at several sister hotels on task force, and for general managers conventions.

11/04 - 08/05 EXECUTIVE CHEF / RENAISSANCE HOTEL

200 ROOM RESORT - BOCA RATON FLORIDA

I developed a new concept and opening for a Mediterranean lunch and dinner menu for the Umbria Restaurant, a 90-seat restaurant, as well as a similar menu for our Oasis outdoor pool bar. Signature items included, potato crusted grouper with kalamata olives and tomato ragout, seared diver scallops with stone fruit salsa polenta and chive oil, and charred salmon with jalapeno almond pesto and swiss chard.

10/03 - 10/04 EXECUTVE BANQUET CHEF/ EXECUTIVE SOUS CHEF

SOUTH SEAS RESORT IHRCO

700 ROOMS / 4 STARS / 4 DIAMONDS - CAPTIVA ISLAND RESORT

In charge of hiring of associates, training and setting up extern programs while operating a $4 million dollar banquet operation that included catering from one side of the island to the other on this 330 acre property. Responsible for 160 seat fine dining restaurant, 175 seat three meal restaurant, 200 seat lunch, dinner buffet, a la carte menu, room service, resort pizza dining and delivery service as well as an ice cream parlor. Implementation of 2 new menus with Florribean theme halted due to Hurricane Irene.

Continued…

1983 - 2003 MARRIOTT INTERNATIONAL

02/03 - 10/03 EXECUTIVE SOUS CHEF/ SENIOR BANQUET CHEF

MARRIOTT HARBOUR BEACH RESORT AND SPA

635 Rooms Ocean front resort / 4 Star / 4 Diamond

Responsible for a $14 million dollar banquet operation and direct supervision of 45 employees. Also responsible for maintaining high standards for high volume banquet productions, set up banquet seafood menus for our weddings on the beach including raw bars, ceviche and a stone crab cracked to order station on our personalized ice bar.

12/99 - 02/03 SOUS CHEF / FORT LAUDERDALE MARINA MARRIOTT

725 Rooms / 4 Stars / 4 Diamond

Fully responsible for $8.5 million dollar food and beverage operation that included a newly renovated 120-seat restaurant, 40-seat River Watch Bar, 70-seat Goosby’s Poolside Bar and banquets for over 500 guests. Also responsible for creating upscale and holiday menus for banquets as well as putting together the new Sunday brunch, that included hand rolled sushi, made to open raw bar and mongolian saute station. Responsible for creating in the restaurant a south beach menu specialties such as banana crusted mahi with roasted bell pepper and mango coulis, grilled 5 spice salmon in a shitake miso broth with roasted bok choy, garlic shrimp sofrito with fried plantains and sweet potato mash.

04/98 - 12/99 SOUS CHEF / THE DEARBORN INN MARRIOTT

222 ROOMS / 4 STARS / 4 DIAMOND

A deluxe hotel featuring a 115-seat gourmet restaurant, 125-seat casual dining restaurant and banquet facilities for 1000 guests. Responsible for $11 million dollar food and beverage operation including hiring, training and supervision of a staff of fifty. I was in charge of creating a Sunday brunch weekly theme and menu to accommodate 150 guests every Sunday.

06/96 - 04/98 EXECUTIVE SOUS CHEF

INN OF WESTCHESTER, RENAISSANCE HOTEL, WESTCHESTER, NY

350 Rooms / 4 Stars / 4 Diamond

Responsible for maintaining budgeted food and beverage operations for the hotel’s upscale restaurant, the casual lounge as well as banquet facilities for 650 guests. Also responsible for hiring, training and supervision of thirty employees as well as for purchasing, sanitation and complete kitchen supervision. Ran the popular weekend Italian buffet and Seafood with raw bar buffets.

12/94 - 06/96 EXECUTIVE SOUS CHEF

STOUFFER’S RENAISSANCE, BATTLE CREEK HOTEL

224 Rooms / 4 Star / 4 Diamond

Implemented a steak and seafood menu by flying in seafood from Boston. Signature dishes included baked stuffed Maine lobster with scallops and shrimp, beef wellington, and mussels in a garlic saffron broth. I was in charge of weekly Sunday brunch menu.I also worked with the local food editor during holiday seasons promoting the hotel and restaurant.

Continued…

09/87 - 12/94 SOUS CHEF/BANQUET CHEF/RESTAURANT CHEF

STOUFFER’S BEDFORD GLEN, BOSTON, MASSACHUSETTS

285 Rooms / 4 Star / 4 Diamond

Created a traditional New England seafood and steak menu. Signature items include clam chowder, Maine baked stuffed lobster with scallops and shrimp, and fried soft belly clams with roasted eggplant aioli.

09/83 - 08/87 BANQUET CHEF / STOUFFER’S HAMILTON HOTEL

400 Rooms / 4 Star / 4 Diamond

Successfully completed a two-year culinary development program including 6 months training in fine dining, all day restaurant, banquets, pastry and management skills. From creating and costing menus to butchering whole fish and half sides of various proteins. Trained under Master Chef Hiroshi Noguchi and Michael Swann in this upscale suburban Chicago hotel.

PROFESSIONAL TRAINING AND EDUCATION:

Impact Leadership 09/00

Foundations of Leadership 03/99

Sexual Harassment Management 03/03

General Liability 03/03

Food borne Illness Prevention 08/04

Food and beverage tools 09/06

Train the Trainer I and II 01/97

Culinary Development Program Graduated 1987 REFERENCES AVAILABLE UPON REQUEST

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