JULIAN THORPE – EXECUTIVE CHEF

*** ***** ******, *** **, New York, NY 100**-***-*** 2901 adjhv9@r.postjobfree.com PROFILE

Award winning culinary professional with over 20 years’ leadership experience across both restaurant and corporate hospitality. Passionately committed to delivering food excellence while building healthy dynamic teams. Resourceful leader adept at executing to the highest standards for prestigious clients from country presidents to business executives. Thrives on balancing business goals with culinary operations – always with passion, creativity and customer satisfaction at the core. PROFESSIONAL EXPERIENCE

Executive Chef – Citi Hospitality/Aramark, New York, NY August 2000 – July 2020 Responsible for coordinating, supervising and directing all aspects of the executive dining facility for Citi Headquarters, delivering fine dining and diverse international cuisine to cater for Citi Executives and their clients. Leads operations for food, kitchen and front of house both onsite and offsite to ensure an operationally sound cohesive experience and food excellence across all.

• Sets creative vision and oversees all food programs, including food sourcing and implementation of new programs

• Creates daily seasonal á la carte, set menus and buffets for breakfast/lunch/dinner and cocktail events (up to 200 pax)

• Manages budgeting for labor and food costs delivering monthly fiscal reports to stay on track and within 18% of sales

• Appoints, trains, directs and mentors kitchen staff on culinary skills and operations to deliver at the highest standard

• Implements the highest health, sanitation, safety and food storage standards, conducting monthly QA evaluation

• Leads food operations for 6 yearly Board of Director meetings, Senior Leadership offsites and yearly Golf Masters outings

Executive Chef - Trinity at the Crown & Castle Hotel, Suffolk, UK October 1999 – March 2000 Led refurbishment of kitchen, developed and executed overall food concept (modern European), managed and oversaw all aspects of food cost, sourcing, menu development and execution, established health and hygiene standards, appointed staff. Senior Sous Chef – Le Petit Blanc, Oxford, UK August 1997 – July 1999 Michelin Bib Gourmand, Chef Proprietor, Raymond Blanc. Delivered best in class French cuisine using locally sourced ingredients in busy restaurant. Managed kitchen operations, menu planning, implemented ordering and costing, trained and scheduled staff.

Sous Chef – OXO Tower Restaurant, London, UK August 1996 – July 1997 Launched new Harvey Nichol’s restaurant, implemented seasonal daily lunch menus, ran kitchen operations, managed budgets.

Sous Chef – Lake Placid Lodge, Lake Placid, NY May 1994 – June 1996 Collaborated with team to launch newly renovated Relais et Chateaux restaurant, assembled all areas of the kitchen, developed menu planning, implemented ordering program and costing, facilitated private dining functions, and assisted with the James Beard Foundation dinner.

PROFESSIONAL EXPERIENCE (continued)

Chef de Partie – The Greenhouse Restaurant, London, UK August 1992 – May 1994 1 Michelin Star Restaurant. Worked under acclaimed British Chef Gary Rhodes. Supervised commis chefs and managed meat/ fish/sauce, larder and pastry sections, including purchasing produce weekly at the Covent Garden Market. PROFESSIONAL DEVELOPMENT/CERTIFICATIONS

• Menus of Change, Culinary Institute, Hyde Park, NY, 2018 – in depth professional training on local foods, sustainability, plant based foods and agriculture,

• Current ServeSafe Certificate

• New York City Department of Health Certificate

AWARDS

Gold Medal Winner, Aramark Ace Challenge, North America. EDUCATION

City and Guilds London Institute Culinary Diploma, City College, Norwich, UK September 1988 – May 1990