Executive Chef Sales

Peabody, Massachusetts *****

Cell Phone 978-***-**** E-Mail **********@*****.***

BILL POIRIER

OBJECTIVE

Seeking an executive chef position with a new or established restaurant / hotel where my seasoned leadership will

contribute to meaningful guest satisfaction, great employee working environment and successful financial results.

PROFESSIONAL EXPERIENCE

April 2019-September 2019 Pier 6 Restaurant Charlestown, Massachusetts pier6boston.com

Executive Chef

* Multilevel Waterfront Restaurant

* 4.5 million annual food and beverage sales

* Boston waterfront views, local seafood based menu

March 2018-November 2018 Bancroft & Co Peabody, Massachusetts bancroftandco.com

Day Chef

* Upscale Steak House

* 8 million annual food and beverage sales

* Opening team second location of The Bancroft in Burlington, Massachusetts

July 2017-February 2018

Restaurant Consultant

* French Bistro

* Waterfront Luxury Hotel

* Steakhouse Concept

* Butcher Shop

September 1993- June 2017 Sonsie Restaurant Boston, Massachusetts sonsieboston.com

Executive Chef Partner

* Opening Executive Chef developing concept and design

* 6 million annual food and beverage sales

* Seasonal menu changes, scratch kitchen, 28% food cost

* Hire, train, mentor and coach kitchen staff of 35

* Day to day operations, open 364 days per year, breakfast, lunch, dinner

March 1991-August 1993 Biba Restaurant Boston, Massachusetts

Chef de Cuisine

* Contribute menu input with Celebrity Chef Lydia Shire

* Extensive pastry experience

* 8 million annual food and beverage sales

October 1990-February 1991 Jupiter Beach Hilton Jupiter, Florida

Executive Chef

* Revitalize menu concepts in two restaurants and banquet facility.

* 200-room oceanfront resort and conference center

* 12 million annual food and beverage sales, 27% food cost

June 1985-September 1990 The Bostonian Hotel Boston, Massachusetts

Executive Chef

* Hired as executive sous chef then promoted to executive chef position June 1986

* 160 room luxury hotel with meeting space

* Season's Restaurant, 4 1/2 star rating Boston Globe

MEDIA RECOGNITION

Boston Magazine Best Clam Chowder 2017

Boston Magazine Best Chocolate Bread Pudding four consecutive years

Several appearances on Phantom Gourmet, Billy Costa T.V. Diner and Fox 25

CBS Morning Show segment Chef on a Shoe String

Featured on Food Network Giada De Laurentiis

Featured at James Beard House

PAST CONSULTANT PROJECTS

Game On Sports Bar, Polcari's Restaurant, The Good Life Restaurant

Wild Harvest, Ray's New York Bagels, J. Pace & Son

TECHNICAL ACCUMEN

POS Posi Touch, Hot Schedules, Open Table, Microsoft Word, Excel, Power Point and Outlook.

EDUCATION

Culinary Graduate, Associates Degree, Johnson & Wales University, Providence, RI

Serve Safe Certified 2017 / Allergy Training Certified 2016

CULINARY JOURNEY

Raised chickens and extensive gardening with my Italian grandmother as a child opened my world to love of

ingredients and cooking. After culinary school traveled extensively for jobs in Washington D.C, Tokyo, Palm Beach

and most of east coast. Solid working knowledge in French, Japanese and Italian cuisine. Have had pleasure

working with Jasper White, Lydia Shire, Gordon Hamersley, Jody Adams and several successful east coast chefs.

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