Executive Chef
Resume:
Will Hardy
CEC, CCA, WCEC, CFBE
E x e c u t i v e C h e f
Stafford, Virginia USA
Hands On Professional Chef with over 20 years of experience. Started as a kitchen porter in 1994 and am now on my last pre-requisite for the Certified Master Chef Exam. I am passionate about the work that I do, I am a Craftsman…not a show boater. Pushing myself and my team to constantly improve is the Only Way of working that I believe in. PROFESSIONAL
PROFILE
PROFESSIONAL EXPERIENCE
Executive Chef of 200+ room Crowne Plaza Hotel in
MD. Currently undergoing massive renovation to
modernize rooms and meeting spaces, as well as the complete remodel and rebranding of our a la carte
outlet. Expected revenues to be in the $4.5M/$1.5M realm.
• Valor Culinary Task Force
• Re-training of Culinary and Service Staff
• Sourcing and Cost Analysis for Specs and SOP’s
Executive Chef
2019 - 2020
Valor Hospitality
Crowne Plaza Hotel /
Tugwell’s Public House
Greenbelt, Maryland
Successfully Operated a Culinary Consultancy for 2 years. Notable clients include: Meals by Chefswole, District Spoon, Cookie Boss D.C. and Numerous Local Wine Dinners and Private Functions.
• Assisted in the growth of local businesses
• Massive network growth through Private Events and Pop-Up Workshops
• Was able to draw on previous ownership experience Chef Consultant
2015 - 2017
Chefhardd.com
Washington DC, USA
CONTACT
PHONE
*********@*****.***
WEBSITE
www.chefhardd.com
151 Autumn Drive
Stafford, Virginia 22556 USA
CERTIFICATIONS
American Culinary Federation (ACF)
Certified Executive Chef (CEC)
Certified Culinary Administrator (CCA)
World Association of Chefs’ Societies (WACS)
WorldChefs Certified Executive Chef (WCEC)
American Hotel & Lodging Association (AHLA)
Certified Food & Beverage Executive (CFBE)
TECHNICAL SKILLS
Microsoft Word
Microsoft PowerPoint
Microsoft Publisher
Microsoft Excel
Executive Chef / General Manager of a 9,000sqft
Restaurant in Northern Virginia Based on the Concept of the 18th Century American Tavern. All Dishes
researched and developed based on locally availability of the time and executed with a modern approach.
• Created a Brand Identity
• Training of Culinary and Service Staff
• Sourcing and Cost Analysis for Specs and SOP’s
Executive Chef
February 2020 - Present
B. Franklin’s
American Tavern
Northern Virginia
PROFESSIONAL EXPERIENCE (CONTINUED)
#2 in charge of the team that overhauled the culinary program at Army Navy. Went from a mostly unknown
program to #76 of the Platinum Clubs Top 100 Very Best Clubs in America. Massively busy club with a wonderful membership.
Executive Sous Chef
2013 - 2015
Army Navy
Country Club
Arlington, Virginia
Owner of a 15,000sqft Brick & Mortar Restaurant in southern North Carolina serving contemporary American Fare in a white tablecloth setting. In Virginia, we operated a quarterly pop-up at the height of the “pop-up craze”. Theme menus from BBQ Centric to Ingredient Focused Avant Garde.
Chef / Owner
2011 - 2013
3rd St. Grille / Gabriella’s
North Carolina /
Northern Virginia
HOBBIES / INTEREST
• Overhauled Culinary Program
• Premium & Exotic ingredient focused seasonal menu
• Back to Basics training approach with an emphasis on quality start to finish.
REFERENCES
• Gained Owners Perspective
• Valuable education in Opening and Closing a
Restaurant
• Learned the value of a Minimalist approach to cooking and plating
Tim Recher, CEC
Food & Beverage Director
Quail West Golf & Country Club
Bobby Vickers, CEC, CCA, CFBE
Executive Chef
Bungalow Lakehouse
Culinary
Competition
Will Allison, CEC, CCA, MCFBE
Executive Chef
University of Mary Washington
Jesse Rice
Sous Chef
Ashby Inn & Restaurant
Continuing
Education
Will Hardy
CEC, CCA, WCEC, CFBE
E x e c u t i v e C h e f
Fishing
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LANGUAGE SKILLS
ACHIEVEMENTS
Native English
Basic Kitchen Spanish
Basic Menu French
ACF WACS Culinary Competition Medals
20+ Competition Medals Since 2007
March of Dimes Chef Contributor Award
Outstanding Contribution 2011
Platinum Clubs of America Top 100
#76 Very Best in America 2014
EXPERTISE / SKILLS
Team Leadership •
Mentorship •
Individualized Management •
Goal Achievement •
Progressive Menus •
Flavor Science •
Team Creativity •
Will Hardy
CEC, CCA, WCEC, CFBE
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