Executive Chef

**** ********** *****, #***

Greenbelt, MD *****

Cell: 202-***-**** ************@*******.***

Antonio M. Burrell

Objective

To obtain a position as Corporate Executive Chef, Executive Chef or Chef de Cuisine where my creativity, management and motivational skills, energy and desire can be used to successfully run a high quality, food focused kitchen. To possess extensive knowledge of the DC Metro areas network of Farmers and Ranchers.

Experience

2018-2020

Executive Chef Republic Cantina Washington, DC

Design menus for the inspired Texan Mexican food

Coordinated training activities for FOH pertaining to Menu knowledge

Responsible for budget and profit and loss analysis.

2017-2018 Canopy by Hilton North Bethesda, MD

Executive Chef

Oversaw all aspects of day to day operations, including banquets and restaurant service.

Manage productivity of kitchen staff of 20 including 3 Sous Chefs

Responsible for budget and profit and loss analysis

Responsible to day to day kitchen operations

2016 – 2018 Petit Louis Bistro Columbia, MD

Executive Chef

Handled all day to day operations for this Foreman-Wolf property

Design, modify and create farm to table menus with Southern influences

Manage productivity of kitchen staff of 25 including 2 Sous Chefs

Responsible for budget and profit and loss analysis including running 28-30% food cost & 18-20% BOH Labor

Responsible to day to day kitchen operations

2014-2017 Driftwood Kitchen Washington, DC

Executive Chef

Design, modify and create farm to table focused menus with Southern & Asian accents

Ran 18-22% BOH Labor and 24-27% food cost

Manage productivity of kitchen staff of 12 including 1 Sous Chef

Responsible for budget and profit and loss analysis.

Responsible to day to day kitchen operation

Average yearly sales of 1.2 - 1.5 million

2010- 2014 Masa 14/El Centro Taqueria D. F. Washington, DC

Executive Chef

Design menus for both units. Masa 14 is a Latin Asian Fusion Restaurant, El Centro is a traditional Mexican Taqueria Restaurant

Oversaw a total staff of 60 plus staff members between both units

Coordinated training activities for FOH pertaining to Menu knowledge

Responsible for budget and profit and loss analysis.

Average food cost of 27% between both outlets.

Average labor cost of 14-17% in a fully from scratch kitchen.

2008-2010 CommonWealth Gastropub Washington, DC

Chef de Cuisine

Responsible for all day to day operations.

Utilizing a large patchwork of local farmers and ranchers to supply up to 50% of the restaurants ingredients.

Best New Restaurant nominee, RAMW

Best New Restaurant, 2nd place, Washington Citypaper

2006-2008 Eleventh Street Lounge Arlington, VA

Executive Chef

Changed focus of lounge to market inspired small plates.

25 Best Restaurants, Northern Virginia Magazine

Increased food sales 35% over previous year

2004-2006 Bistro Bis Washington, DC

Chef de Cuisine

Received 3 star review from Washingtonian Magazine, Part of Top 100

Oversaw all aspects of day to day operations, including banquets and restaurant service.

French Bistro utilizing modern techniques

2000-2004 Vidalia Restaurant Washington, DC

Executive Sous Chef

Perennially 4 star restaurant, Washington Post.

Worked all stations.

Responsible for ordering, training and product fabrication.

Modern American Farm to Table Southern

Education: 1994-1998 BA English Literature University of Minnesota

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