William Gregory Myers

**** **** ****** *** * Houston, Texas 77005

adglqc@r.postjobfree.com Cell 713-***-****

Qualifications Profile

Culinary Operations: Very flexible health conscious driven Professional. Exceptional track record in diverse food service operations, including private chef/estate manager, military support, restaurants, and hotels. French & Italian Classic American, Asian trained and innovative, Paleo, Vegetarian, Keto, Pastry and Baking with demonstrated success planning menus and enhancing quality with Spa mentality as well.

Planning & Administration: Proven ability to effectively direct complex functions, to include planning events and developing schedules. Strong organizational skills; able to accurately manage information, including inventory control, purchasing, and financial data to be as cost effective with highest quality possible.

Interpersonal Strengths: Demonstrated talent for communicating positively with clients to define specific needs and ensure the highest levels of satisfaction; well prepared to support positive household relationships. History of maintaining productivity by effectively leading teams and training employees in procedures.

Strengths & Accomplishments: Starkey International Certified House Manger. Highly motivated, with consistent record of exceeding performance expectations and contributing to overall improvements. Humble and friendly with creating nutritious and artfully designed meals carefully catered to Principal and Guests liking.

Professional Experience

International & Stateside Service

House Manager/Personal Chef – Houston, Texas

House MGR/Personal Chef to HNW Family (2019to Present)

House MGR & Personal Chef to HNW Family in Houston, Texas as primary contact for Principal to include oversight and training of house staff. Duties included supervision and liaising of all contractors and vendors, staff scheduling and security of the homes and family while at primary residence as well as traveling with family as needed. As Personal Chef was in charge of meals to the family and guests while keeping kitchen stocked and prepared to serve at any time as needed.

U.S. Embassy – Bagdad, Iraq

Personal Chef/Assist. House MGR to US Ambassador US Embassy (2014 to 2018)

Personal Chef/Assist. House MGR to US Ambassador in his residence at the U.S. Embassy Baghdad, Iraq. In charge of all culinary needs for US Ambassador to include daily meals and all special Representational Functions. Assisted with management of house staff, forecasting, procurement of materials & goods needed to function within government specifications. Over sight of all Diplomatic and Military functions. Applied new kitchen environment to create dining experience with unique dining options for Highest Level Government Officials & Leaders of International Industry. Able to expedite functions up to 200 within 24 hour notice.

Fluor – San Juan, Argentina

Project Culinary Specialist TIER 1 (2013 to 2013)

Project Specialist overseeing Food & Beverage operations accounting for 300 million dollars’ worth of contractual operation. Overall logistics in support of specific operational needs as pertaining to all Culinary Operations with emphasis on training of international cuisine. Coordinate V.I.P functions to 5 different facilities and over-see training of subcontractors in functions of satellite facilities in support of 6,000 + man camp.

U.S. Consulate – Herat, Afghanistan

Personal Chef to U.S. Consulate USGC (2012 to 2013)

In charge of setting up all food services to include procurements, supervising and training of Locals & TCN`s in all aspects of food handling and safe delivery of meals to Consulate Staff, Coalition, Military, and Political Guests. Communicate with Coalition/ Security officials on specific operational needs and logistics. Key Achievements:

Sourcing of all goods and delivery of multi-cultural foods on daily basis.

Personal Chef to U.S. Consulate prepare and coordinate all functions for State, Military and Diplomatic Envoys as needed within Scope Of Work as “Secret Clearance Level” mandates.

Fluor – Bagram, Afghanistan

Country Food Service Trainer (2010 to 2011)

Oversaw food services requirements for U.S. Military and DOD. Main focus was rewriting the Army 28 Day cycled menu effectively increasing of quality of food for Theater Dining Facilities to better control labor and food cost. Visit all locations to ensure compliance with quality standards. Communicate with military officials on specific operational needs and logistics. Key Achievements:

Leading Chef to open largest Dinning Facility in Afghanistan accounting for 17,00 meals daily.

Collaborated on development of new training program to increase standard operating procedures.

Country trainer, implementing and concept development for all theater DFACs in Afghanistan.

KBR – Kabul, Afghanistan

Culinary Supervisor (2007 to 2009)

Maple Leaf Grille - Warsaw, IN

Executive Chef/Personal Chef (2004 to 2006)

Cucina Toscana – Salt Lake City, UT

Executive Chef (2003 to 2004)

Hotel Monico – Salt Lake City, UT

Executive Sous Chef (2002 to 2003)

Grand America Hotel – Salt Lake City, UT

Executive Sous Chef (2000 to 2002)

Edgewater Hotel – Seattle, WA

Chef de `Cuisine/ Banquet Chef (1997-2000)

Fairmont Hotel – Dallas, TX

Saucier/ Supervisor (1996-1997)

Wyndaham Anatole -- Dallas, TX

Saucier/ Supervisor (1995-1996)

Crescent court Hotel – Dallas, TX

Head Baker/Pastry/Line Cook (1991-1993)

Plaza of The Americas – Dallas, TX

Line Cook/Pastry Cook (1989-1990)

Education & Training

Professional Development

Starkey International Estate Manager Certification

Hospitality / Hotel Restaurant Management Certificate Course • Washington University

Freeman Group Train the Trainer

Serv Safe Dual Proctor Certified

Serv Safe Manager Certified

Food Defense Management • U.S. Army Bagram Air Field

Multiple Management Effectiveness

Hazardous Materials

Incident Command System Awareness

Emergency Response Coordinator

HACCP & OSHA

awards

2008 Received citation award from Brigadier Gen. Tomey and Col. Arnold CJ-4 for increased quality and outstanding development of new concept for culinary within theater for Camp Eggers 2-Charlie in Kabul, Afghanistan.

2008 Chosen to oversee President Obama`s meet and greet at Camp Eggers 2- Charlie, with troops and diplomats for his first campaign for the Presidential Office.

2004 Awarded 'Best New Bistro' for Indiana in the first Year of opening.

2003 Integral to restaurant receiving “Best Italian Restaurant of the Year in Utah” ranking.

I have always carried the can do attitude .Very health conscious driven Chef.

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