Eric William Catalano

adgmkz@r.postjobfree.com

CULINARY PROFILE

Graduated Cambridge School of Culinary Arts, over 25 years experience in the hospitality industry.

Restaurant owner, corporate banquets, catering, cooking instruction, high volume, French, healthcare

TV appearances on Key West Chefs and What’s For Lunch? Tucson KOLD News 13

HIGHLIGHTS OF PROFESSIONAL EXPERIENCE

Compass Group, Executive Chef at Raytheon Missile and Defense, Tucson, Az. 2019-2020

Daily kitchen operations maintaining a safe and sanitary environment

Followed all federal, state, local regulations on sanitation.

The Forum at Tucson, Executive Chef, Tucson, Arizona, 2016-2018

Developed & implemented a successful team building division for culinary team

Recruit and train talent to provide unparalleled service from back of house

Lodge on the Desert, Executive Chef, Tucson, Arizona, 2015-2016

Manage culinary team for production of restaurant and all banquet and private functions

Incorporate local produce, proteins, and dairy for all hotel menus (breakfast, lunch, dinner, and happy hour)

Loews Ventana Canyon Resort, Chef de Cuisine, Tucson, Arizona, 2013-2014

Oversaw weekly brunch that was selected as one of the top 100 brunches in America by Opentable.com

Managed for four outlet restaurants including nine locally inspired menus

Casa Marina, A Waldorf Astoria Resort, Senior Outlet Chef, Key West, Florida, 2012-2013

Member of 2012 Waldorf Astoria Team voted 100% Guest Satisfaction for all weddings and events

Managed and trained culinary team of interns from around the world for all kitchen stations

Point 5 @ 915 Duval, James Beard Foundation Awarded Restaurant, Chef, Key West, Florida, 2011-2012

Individually prepared and executed all plates for outlet kitchen

Created and utilized original pizza dough recipe for new menu in unique martini/pizza lounge

Hurricane Hole, Executive Chef, Key West, Florida, 2008-2010

Worked all kitchen stations on a rotating schedule to lead by example and ensure quality control

Organized stocking procedures of purchased goods to streamline productivity and minimize food costs

Great Events/Sailfish Club, Executive Chef, Key West, Florida, 2006-2008

Designed and implemented kitchen set-up and layout for new private yacht club from concept to completion

Managed front and back of the house, including scheduling, hiring, and training

Eric’s Bottega/Salute, Chef Owner, “The best Italian sandwiches south of Florence”, Key West, Florida, 2004-2006

Developed all aspects of family run start-up gourmet deli including business design, floor plan, and menu pricing

Created menus and established food costs and inventories

600 Club at Fenway Park, Executive Sous Chef, Boston, Massachusetts, 2002

Led a staff of 20 serving 2,000 meals a game at MLB park for VIP restaurants

Created high quality recipes for buffet menus in an exclusive stadium club

Eric W. Catalano

4833 E. 17th. Street Tucson, Az. 85711 (c)305-***-****

adgmkz@r.postjobfree.com

I am the candidate that you are seeking. I am a versatile, creative, and detail-oriented culinarian, as well as a hands-on, focused, and pro-active manager who provides consistency and high standards, in both high volume and intimate settings. I am seeking a unique situation in which I can continue my growth as a manager and chef. I am passionate about delivering quality food about taking care of the guest and provide them with a grand experience and encourage those around me to be just as passionate.

Over 20 year’s kitchen management experience in many different settings. In addition, I am instrumental in maintaining core standards, team building, and kitchen operations. As a culinarian my focus is on developing and maintaining a motivated culinary team with an appreciation of seasonal and regional foods, incorporating the diverse influences of different cuisines, as well as keeping current with evolving dining trends.

I sincerely thank you for your time and consideration.

Eric W, Catalano

Contact this candidate