Bruce B. Piatek II, C.E.C.

Cell #636-***-****

ademww@r.postjobfree.com

OBJECTIVE

To work in a professional environment where my skills

and talents as a chef can be best utilized.

PROFESSIONAL POSITIONS

Chase Park Plaza Royal St Louis, MO

Chef de Cuisine 09-2019-current

Responsibilities include; operations of The Preston (upscale dining restaurant) & The Chase Club (casual style restaurant), 38-D.R., ordering, menus & recipe development, coaching, training, scheduling, interviewing & hiring of team members.

3-million combined outlet revenue

Mercy Hospital South St Louis, MO

Executive Chef 1-201*-*-**-****

Responsible for acute patient care, cafeteria, Doctors Lounge, special events, caterings and retail outlets

70 million annual hospital wide revenue

Daily Meals served: patient meals 1,200; cafeteria 900; Dr’s Lounge 190 + caterings and special events

Villa Antonio Winery Hillsboro, MO

Executive Chef 2016-2017

Responsible for all aspects of the kitchen, including maintaining food and labor cost, creating menus, training of staff, wedding functions, special events, wine dinners, casual dining fair, off site catering

1 million annual food sales

Ameristar Casino & Resort St. Charles, MO

Chef de Cuisine May, 2015-2016

Amerisports Sports Bar; high volume, faced paced, casino & sports driven outlet

2.8 million annual food sales

Adopt a Ship Program Norfolk, WV

Chef Instructor/Le Cordon Bleu Liaison May, 2013

Instructed CS’s aboard the U.S.S. George H.W. Bush for a two week “underway”, teaching the crew basic cooking fundamentals & skills

Le Cordon Bleu, College of Culinary Arts St. Peters, MO

Chef Instructor 2009-2015 Instruct given foundation courses, through theory, lecture and practical application

Saint Louis Club Clayton, MO

Chef Tournant 2009

Responsible for assisting any area within the kitchen: banquets, a la carte dining, garde manger and butchery

Eleven -Eleven Mississippi St. Louis, MO

Executive Sous Chef 2004-2005

Executive Chef 2005– 2009

Responsible for all aspects of the kitchen, including maintaining food and labor cost, creating menus, training of staff, a 175 seat wine country Bistro with an emphasis on Tuscan and northern California Cuisine.

2.5 million annual food sales

Harry’s Restaurant & Bar St. Louis, MO

Executive Sous Chef 2001

Executive Chef 2001 - 2004

Responsible for training and organizing the staff, maintaining food and labor costs, providing exceptional food for a 300 seat casual-fine dining restaurant, plus private functions, special events and off site promotions.

1.2 million annual food sales

Meadowbrook Country Club Ballwin, MO

Executive Sous Chef 1998-1999

Executive Chef 1999–2001

Responsible for training and organizing the staff, maintaining food and labor costs, providing food for a 100 seat casual dining room, 60 seat fine dining room, 7 banquet rooms, snack bar, pool area and all golf outings.

1.4 million annual food sales

Charlie Trotter’s Chicago, IL

Guest Chef 2000

Worked as a guest chef for a week. At this time this was considered the #1 restaurant in the U.S. and also one of the best worldwide restaurants. “A Mobile Five Star Restaurant”

Saint Louis Club Clayton, MO

Banquet Chef 1997 – 1998

Responsible for all club banquets, private parties and supervision of banquet staff

EDUCATION

CDM/Certified Dietary Manager

ANFP/Association of Nutrition & Foodservice Professionals 2018

Bachelors of Arts Scottsdale, AZ

Le Cordon Bleu/Hospitality/Culinary Management/Online 2014

Certified Executive Chef

American Culinary Federation 2004-Current

Smokehouse & Condiment Workshop Napa Valley, CA

The Culinary Institute of America 2004

Associate of Applied Science St. Louis, MO

Hospitality Studies/Culinary Arts 2000

St Louis Community College at Forest Park

PROFESSIONAL AFFILIATIONS

ANFP/Association of Nutrition & Foodservice Professionals 2018-current

American Culinary Federation 1993-current

St. Louis Chefs de Cuisine Association 1993-current

AWARDS/HONORS

Missouri Restaurant Association Show St. Louis, MO

Hot Food Competition/Mystery Basket 1994

*Bronze Medallion

Hot Food Competition/Mystery Basket St. Louis, MO

*Bronze Medallion 1996

Hot Food Competition/Mystery Basket St. Louis, MO

*Silver Medallion 1998

Contemporary Hot Food Competition St. Louis, MO

*Silver Medallion 1998

Hot Food Competition/Mystery Basket St. Louis, MO

*Silver Medallion 1999

Contemporary Hot Food Competition St. Louis, MO

*Silver Medallion 1999

Hot Food Competition/Mystery Basket St. Louis, MO

*Bronze Medallion 2000

Contemporary Hot Food Competition St. Louis, MO

*Certificate of Participation 2000

Hot Food Competition/Contemporary St. Louis, MO

*Gold Medallion 2001

Certified Angus Beef Competition St. Louis, MO

Hot Food Competition/Contemporary 2-man 2002

*Gold Medallion

Hot Food Competition/Contemporary St. Louis, MO

*Bronze Medallion 2012

Hot Food Competition/Contemporary St. Louis, MO

*Bronze Medallion 2013

Greater Indianapolis Piazza Foods Competition Indianapolis, IN

Hot Food Competition/Contemporary 2013

*Gold Medallion

St. Louis Taste of Elegance St. Louis, MO

* People’s Choice Award 1998

*Third Place 1999

*Third Place 2001

*Second Place 2005

*Third Place 2006

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