Troy N. Thompson

***** ***** ***

Cathedral City, Ca 92234

310-***-****

add3y5@r.postjobfree.com

www.troynthompson.com

In the interest of investigating employment opportunities within your organization, I am forwarding my resume to you as a complete and accurate chronology of my professional background, education and training to date. I have over 30 years of professional experience at progressive levels of responsibility within the hospitality industry with a well-rounded range of experience from learning under great chefs, in great cities and restaurants.

As a self-directed and goal-oriented Chef with strong leadership and teamwork quality, I have a high affinity for in-process learning, which enables me to rapidly shape and elevate my cuisine. I have a mature insight into the concerns of others, as well as being highly disciplined in regards to pertinent details relating to company policies and considerations.

My proven record of creativity and sophistication in my food and in myself, together with high energy level, strong work ethics, seasoned management skills and attention to detail, will allow me to make significant contributions to your organization.

Thank you for your attention and consideration of my inquiry and resume. I look forward to hearing from you soon.

Sincerely,

Troy N. Thompson

Troy N. Thompson

30786 Peggy Way

Cathedral City, Ca 92234

310-***-****

add3y5@r.postjobfree.com

www.troynthompson.com

MISSION

To be part of a company whose goals are to achieve the highest level in hospitality services and to build a quality brand, to reinvent a produce cutting-edge cuisine, to build an impeccable culinary team in creating and build trends in the culinary field to make the best restaurant in a major city or area, and to make a profit for a company, which in turn will benefit the surrounding community.

SUMMARY

Goal driven individual a natural motivator a high level of culinary skills and knowledge.

Expertise in menu development, capacity planning and staff management and training.

Implementing cost controls measures to ensure company’s performance and financial

goals while the focus remains on the highest levels of service and cuisine

SKILLS

Creative Menu Development

Research and plate presentations

Inventory and Purchasing

Strategic planning

Team Leadership

Employee Relations

Staff Management

Training / Development

Banquets, Special Events Planning

Catering

Fine Dining, Ala Carte

Kosher Events

Process Improvements

Cost Measurements

Problem Solving Know-How

MS Office

Compelling Negotiator

Excellent Communication Skills

Proficiency Resourcefulness

Organizational Command

Expertise with Classic French, World, Asian, American and Modern Cuisines

Safety and Sanitation

EDUCATION and CERTIFICATIONS

Two-year degree in Cooking Certificate, William Rainey Harper College, Palatine, Illinois December 20, 1983

Culinary Diploma, American Culinary Federation, inc (A.C.F.) October 8th, 1986

HAACP certified and a certified food service manager

Certified Food Handlers, County of Los Angeles and Las Vegas

Servsafe Manager Certified

Servsafe Certified Proctor

Certified Trainer with The Ritz-Carlton Hotel Company

Certified Japanese Sake Advisor

Labor Management Systems Certified

Tips Certified

Work Experience

Executive Chef /Task Force Found Hotel

The Found Hotel San Francisco November 2019- March 2020

Created, implemented new processes

Menus, hiring, Setting up purveyors, starting up the kitchen

Designing a concept in a menu that works

Created a Happy hour bar food concept with a secret burger menu

Executive Chef / Executive Committee Member

Kimpton Rowan Hotel Palm Springs, CA

March 2019- November 2019

Create a new menu in 4 Saints to draw in the local people back to the restaurant it lost.

Supporting the existing two chefs and creating a whole new dynamic team on the roof.

Responsible for Monthly financial call with corporate and owners

fixing financials and accounting issues

maintaining a 26.7% food cost YTD.

Building the moral of the FOH and BOH

Regional Corporate Chef, Western National Parks

Aramark / Executive Chef Ahwahnee Hotel, Yosemite National Park, CA

June 2017- June 2018

Regional Corporate Chef to oversee 5 National parks in the western region

Historical Ahwahnee hotel on the right financial, health and safety and food quality path

Took severe steps to make the Ahwahnee profitable and a grand hotel made unique methodical improvements

Menu engineering, costing, development and quality assurance and execution happened swiftly

Took over the executive Chef position of the hotel committed for a year and

Created a better Communication and relationships with HR, Staff, Purveyors and Corporate

Executive Chef / Executive Committee Member

The Beverly Hilton Hotel, Beverly Hills, CA

July 2014- April 2016

Manage the kitchens and to implement changes

The Beverly Hilton was a 60-year-old Union Hotel

Food and Beverage Revenue was under $39 Million and the profit was $11 Million

Food cost finished 18.2% on a budget of 19.1%

Completely implemented new banquet menus, Kosher Menus and new restaurant menus

Implementing corporate standards

Supervising over 105 kitchen staff and 5 Chefs

Completed 2 Golden Globes

Upgraded Kosher Products

Oversaw Pastries, Restaurant, Trader vics,Banquets, Stewarding, Employee Café, Catering and Purchasing

Proprietor / Executive Chef

T.N.T Global Inc. “Aggressive Hospitality Consulting” Los Angeles, Ca

October 2008 – July 2014

I consulted for companies who were looking for changes in their business scope. Took on a wide range of unique experiences that helped me develop a mature insight of food and world cuisine

Mishima USA for Product Development Oct 2008-Oct 2013

Manhattan Deli, Concept Chef, Tokyo Japan March 2008-Jan 2016

Kress Hollywood Executive chef, Pre Opening, TV guide Emmy Event Nov 2007-Oct 2008

360 Marketing, Product Development Chef Oct 2008-Oct 2013

David Burke Restaurant, The Venetian Hotel, Executive Chef June 2006-Sept 2007

San Sai Japanese Fast Food Product Development Jan 2009-May 2009

Iron Chef Masaharu Morimoto, Restaurant Consulting May 2010-Nov 2010

Le’ Hermitage hotel Executive Chef May 2010-Oct 2010

Sashi Japanese Restaurant Executive Chef Oct 2010-Nov 2011

Asia de Cuba at the Mondrian Hotel Executive Chef Nov 2011-June 2012

Shogetsudo Bakery,Tokyo Japan Sr. Advisor / Corporate Chef June 2012-Oct 2012

The Sunset Marquis, Executive Chef Oct 2012-Oct 2013

Dr J’s Vegan Restaurant, Executive Chef/Manager Oct 2013-June 2014

Dae Sang America, Korean Research and Development Chef Oct 2012-Oct 2015

Personal Private Spa Chef in Beverly Hill May 2014-July 2014

Cirillo Mexican restaurant in Seoul Korea June 2016-Feb 2017

Hotel Executive Chef / Executive committee member

The Ritz-Carlton Marina del Rey, Jer-ne Restaurant + Bar, Marina Del Rey, CA

March 2000 – February 2006

Designed, executed and maintained a “Unique Concept”

The cuisine was labeled “World Cuisine” with unique presentations

Organized and led a team of 33 Staff and 23 stewards

$6.8 million restaurant to perform at unparalleled levels throughout the 3-meal-a-day services

Five star, Four diamond Hotel

Managed the $14 million hotel to effectively and successfully run banquets, room services, the lounge, Pool, Employee Café

Did 5 events for James Beard Foundation, Aspen F&W, Star Chef Award, Jackson Hole F&W, Miami F&W, Best New restaurant, First 2 episodes of Iron Chef America with Morimoto

Executive Chef

Fusebox Restaurant, Atlanta, GA

April 1998 - March 2000

Planned, designed and successfully opened all culinary aspects of this $2.5 million restaurant

Created a unique and intelligent cuisine that made Fusebox “the place to eat” in Atlanta

I created a clean, modern American style of cooking with a hint of Asian influences

Awarded “Best New Restaurant Award” Esquire Magazine, John Mariani.

Guenter Seeger Consulting Chef

Hotel Executive Chef / Food and Beverage Director

The Camberly Hotel Company, The Martha Washington Inn, Abingdon, VA

September 1996 - March 1998

Was responsible for the 5 food and beverage outlets at this Mobil Four Star Inn

I updated and created a new wine list and menu

Reorganized the entire kitchen and Banquets

Proposed and carried out a new concept in the Restaurant, Buffet Room, Sunday Brunch

Put in Place a Artesian bread concept, used local Farms and Ranches to put out a proud southern cuisine

Dining Room Chef / Chef de Cuisine

The Ritz Carlton Hotel, Philadelphia, Philadelphia, PA

August 1993 - April 1995

Was responsible for all aspects of the 4 Star 5 Diamond fine dining outlet

Produced tasting menus daily and changed the entire menu weekly

Helped developed business relations with local purveyors and farmers to produce products

Special functions which I oversaw were 35 winemaker dinners, The Book and the Cook, Chaine des Rotisseurs Induction Dinner, Cigar Tastings, Arctic Charr, Bourbon Dinners

Hosted the first ever Chocolate Brunch in Philadelphia that the US Pastry team Supervised

I was selected to be one of the corporate trainer for the opening of The Ritz-Carlton in Seoul, South Korea, 1st overseas hotel

Dining Room Sous Chef

The Ritz Carlton Hotel, Buckhead, Atlanta, GA

September 1987-August 1993

Assisted Michelin-starred Chef Guenter Seeger

Oversaw daily operations of the 5 Star 5 Diamond Ritz-Carlton Hotel Dining Room

Trained, scheduled and motivated the entire culinary staff

Special functions I oversaw included Winemaker Dinners, Truffle Dinners, Vegetarian Dinners, Sturgeon Dinners, Paul Bocuse Dinner, James Beard House Dinners

Also Invited to do many off site events with Chef Seeger

Awards to the Dining Room included: AAA Five Diamond Award 1987-1993. #1 All-Around Restaurant in Atlanta {A.J.C.} 1986-1993. Top 25 Best Restaurants In America {Food and Wine Magazine} 1992. Di Rona Award 1992-1993. Best Restaurant in Atlanta {Atlanta Magazine} 1987-1993.

Executive Chef

Remington Restaurant Shiromi-cho, Chuo-ku, Osaka, Japan

February 1990 - July 1991

Was responsible for the creation of an American Steak and Seafood restaurant in Japan

I studied the culture, trends and different styles of food

I learned to broaden my own style of cooking in a unique Market

Visited the Osaka produce and fish market twice a week for the best products

Earned the International Marketplace most excellent shop award for outstanding services.

Night Chef

Ma Maison Restaurant, Atlanta, GA November 1985 – February1987

Avalon Restaurant Sous Chef

The Stouffer Hamilton Hotel, Itasca, IL May 1981 - November 1985

Baker

Palatine Pastry Shop, Palatine, IL November 1983 - February 1984

**References available upon request

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