Pastry Chef

Objective

To acquire a position with a progressive food establishment at which I can learn and work for many years. Also, to bring my passion and creativity for food to a company that will allow me to continue enjoying being a hard-working team leader that leads by example. I want to be able to show how customer satisfaction is imperative yet is possible while staying within budgetary guidelines.

Education

Internship at Bayone Restaurant with Executive Chef Susan Spicer

Internship at Park Avenue Café with Executive Chef David Burke

Experience

The Inn at Willow Grove, Orange, VA June 2010-Present

Executive Chef

Cutting edge, Forbes Four-Star boutique Inn. Responsible for menu and kitchen design of Vintage Restaurant from the ground up. 60-seat restaurant, 48-seat special events room, and 150-seat banquet hall. In addition, opened 70-seat sister restaurant, Forked on Main, in July of 2017. Execute daily menu planning, all baked goods, desserts, lunch grilled items, and dinner a la carte sauté, as well as room service for 25-room Inn for breakfast, lunch, and dinner. Accountable for inventory, cost of goods, and all budgetary items.

Glenmore Country Club, Keswick, VA May 2005-June 2010

Executive Chef

Privately owned country club. Completely overhauled all menus and procedures, complete with $100,000 kitchen design and renovation. Provided forecast budgeting and adhered to strict guidelines of food and labor cost while developing a trend setting kitchen department.

The Ledges, Huntsville, AL September 2003- May 2005

Executive Chef

Huntsville’s most exclusive golf and country club, a newly developed country club. Planned and organized the culinary department. Ordered kitchen equipment, small wares, and china. Trained and motivated a bright staff at various culinary levels. Maintained food and labor costs. Designed all menus, including a la carte and banquet.

The Magnolia House Restaurant, Eatonton, GA November 2000 – September 2003

Executive Chef

Lake Oconee’s premier dining establishment, a renovated 110-seat 1830’s farm house specializing in Southern style cuisine. Planned and developed all menus, designed banquet menus for newly added 120-seat special events room.

Grandfather Golf and Country Club, Linville, NC April 2000 – Oct 2000

Executive Chef de Cuisine

An exclusive private resort club. Seasonal position. Trained local staff in fine dining culinary techniques. Duties included the formulation and execution of all pastry, breads, and desserts as well as expedition of p.m. a la carte cuisine.

Country Club of Rochester, Rochester, NY Sept 1998 – April 2000

Chef de Cuisine & Executive Chef

Nationally acclaimed private golf and dining club, featuring a trend setting culinary department. Assisted in the design and remodeling of the entire kitchen while maintaining strict budgetary guidelines. Responsible for the execution of all a la carte and banquet food while motivating a talented staff of 18 individuals.

Skills and Accolades

- Private parties, weddings, and banquets ranging from 20 to 2000 guests

- Catered Mardi Gras Festival in Fayetteville, Arkansas

- Assisted in the production of fine wine and cigar dinners

- Chef for the James Beard House “Virginia Luxury Escape”, March 2014

- Awarded Best Dessert in Charlottesville at 2007 March of Dimes Benefit Auction

- Opened The Ledges of Huntsville, Northern Alabama’s most prestigious golf and country club

- Inducted into Chaine de Rotisserie Lake Oconee chapter, December 2002

- Chaine de Rotisserie “Tour of the Mediterranean” dinner for Lake Oconee chapter, May 2002

- Chaine de Rotisserie “Taste of the South” dinner for Lake Oconee chapter, April 2001

- Participated in James at the Mill James Beard Foundation Dinner, August 1996, and James Beard

Foundation Awards Gala, New York City, 1999.

- Wine at Cigar dinner for James at the Mill in conjunction with Robert Mondavi Vineyards and Stogies

Fine Cigars, Fayetteville, February 1998.

- Recipes and photos published in Great Country Inns magazine, October 1997.

- James at the Mill James Beard Foundation Dinner in conjunction with Great Country Inns magazine,

NYC, July 1997.

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