Executive Chef
Resume:
Desmond Yu Wai Chow
Greater Boston
**********@******.*** 508-***-****
linkedin.com/in/desmond-yu-wai-chow-16bb0a131
Summary
Summary:
Over 35 years’ experience in the luxury Hospitality Industry. 25+ years' in the Executive's Role. 15+ years' Edomae / Omakase Japanese Cuisine's experience. 30+ years' in Asain Cuisine and 5+ years' Western Cuisine. Master Chef Desmond (Akihiko Tanabe 田邊昭彥) holds a HOTEL / RESTAURANT MANAGEMENT Education from ICS a division of National Education Corporation at Scranton, PA. Also is an honors Graduate of Western Culinary Institute and the Sushi Chef Institute. He has been a guest lecturer at various colleges and universities across the United States.
(World Sushi Cup 2017 Japan) Achieve the best performance award & sushi technology black belt certification. 2015 Global Sushi Challenge U.S. Preliminary Competition and for demonstrating above-standard skill, creativity and knowledge of sushi chef practices as set forth by the World Sushi Skill Institute and Japan Sushi Association. Specialties Training and mentoring large teams, staff management. Recruiting skills, and contacts, Multicultural leader in the kitchen. Operational management, production cost, budgeting. Customer relations and strategic planning. Menu and recipe development (Designing creative, innovative and profitable concepts). Food & Beverage research & development. Multiple Skills in international and domestic cuisines. Specialties:-
Multiple Skills in international and domestic cuisines. Proficient in Southern and Northern Chinese Cuisines Japanese Cuisines, Edomae Sushi
Western Cuisines
Asian Cuisines
Fine Europe Pastries
Training and mentoring large teams, staff management. Recruiting skills, and contacts.
Multicultural leader in the kitchen.
Operational management, production cost, budgeting. Customer relations and strategic planning.
Menu and recipe development (Designing creative, innovative and profitable concepts). Food & Beverage research & development.
Creative Strategic Operations.
Solution based while investigating a variety of scenarios. Globally experienced with a forward perspective.
Project solution based management skills.
Passionate and energetic communicator.
Desmond Yu Wai Chow - page 1
Team player and mentor.
Experience
Executive Chef
MINA GROUP / Pabu Izakaya - Boston
Mar 2019 - Present (2 years +)
PABU - Upscale Traditional Omakase Style Japanese Cuisine Opening & Operational Leader.
Specialties Training and mentoring large teams.
Staff management. Recruiting skills, and contacts. Multicultural leader in the kitchen.
Operational management.
Production cost, budgeting.
Customer relations and strategic planning.
Menu and recipe development (Designing creative, innovative and profitable concepts). Food & Beverage research & development.
Founder of Food Art Technology
FoodArtTechnology.com
2015 - Present (6 years 2 months +)
Food Technology Counsellor
Cuisine, Food Article Author
Training and mentoring large teams, Staff management. Operational management, Strategic planning.
Menu and recipe development (Designing creative, innovative and profitable concepts). production cost, budgeting, customer relations.
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Hard Rock Hotel & Casino Atlantic City
Jun 2018 - Feb 2019 (9 months)
Upscale Traditional Japanese Cuisine.
Take opportunity to improve and working with Master Sushi Chef Mr. Shingo Inoue, who have 40years+ experience in Japanese Cuisine.
Executive Chef
FusionKitchen / Sushi & Asian Restaurant
2011 - Jun 2018 (7 years 6 months)
Fine Dining & Sushi Restaurant
Multiple Skills in international and Domestic Cuisines. Multi Cultural leader in the kitchen.
Training and mentoring large teams, Staff management. Operational management, Strategic planning.
Menu and recipe development (Designing creative, innovative and profitable concepts). production cost, budgeting, customer relations.
Desmond Yu Wai Chow - page 2
Executive Chef
Miyako Sushi Restaurant (FL, USA)
2006 - 2011 (6 years)
Fine Dining Traditional Edomae / Omakase Style Japanese Cuisine Sushi Restaurant 2006 – 2011 (~4 years)
Multiple Skills in international and Domestic Cuisines. Multi Cultural leader in the kitchen.
Training and mentoring large teams, Staff management. Operational management, Strategic planning.
Menu and recipe development (Designing creative, innovative and profitable concepts). production cost, budgeting, customer relations.
Executive Chef
Tokyo Sushi Restaurant (MA, USA)
1999 - 2006 (8 years)
Fine Dining Traditional Edomae / Omakase Style Japanese Cuisine Sushi Restaurant 1999 – 2006 (~5 years)
Multiple Skills in international and Domestic Cuisines. Multi Cultural leader in the kitchen.
Training and mentoring large teams, Staff management. Operational management, Strategic planning.
Menu and recipe development (Designing creative, innovative and profitable concepts). production cost, budgeting, customer relations.
Bartender & Executive Chef
華園 China Inn (MA, USA)
1995 - 1999 (5 years)
Fine Dining Restaurant
1995 – 1999 (~4 years)
Multiple Skills in international and Domestic Cuisines. Training and mentoring large teams, Staff management. Menu and recipe development (Designing creative, innovative and profitable concepts). production cost, budgeting, customer relations.
Assistant Chef
Travel through France for Culinary Education
1993 - 1995 (3 years)
1993 - 1995 (~1.5 years)
Worked as volunteer in different Fine Dining Restaurants / Bakery, Pastry Shops to enhance my French cooking skills and knowledge.
Executive Chef
香港美心集團 Maxim's Group (HK)
1985 - 1992 (8 years)
1985 - 1992 (~6 Years)
Desmond Yu Wai Chow - page 3
Founded in 1956, Hong Kong Maxim’s Group is a leading food & beverage company comprising of Chinese, Asian and European restaurants, quick service restaurants, bakery shops and institutional catering, while providing a range of festive products, including the award-winning Maxim’s Mooncakes. The Group is also the licensee of renowned brands including Starbucks Coffee, Genki Sushi and IPPUDO ramen and The Cheesecake Factory in various territories. Altogether, the Group operates over 950 outlets in Hong Kong, PRC, Vietnam and Cambodia. It also established the first Sino-Foreign joint venture in PRC in 1980 and now delivers air catering service in 11 cities through joint ventures. Execuitive Sous Chef
鏞記酒家 Yung Kee Restaurant (HK)
1983 - 1985 (3 years)
1983 - 1985 (~2years)
Fusion Fine Dining Chinese Cuisine.
Chef & Restaurant Manager
喜鵲海鮮酒家 Magpie Seafood Restaurant (HK)
1981 - 1983 (3 years)
1981 - 1983 (~1.5 years)
Fine Dining Restaurant
Executive Sous Chef
富華大酒樓 Fu Wah Restaurant (HK)
1979 - 1981 (3 years)
1979 - 1981 (~2 years)
Traditional Fine Dining Cantonese Cuisine.
Apprenticeship as Cook
金堂酒家 Golden Palace Restaurant ((HK)
1974 - 1979 (6 years)
1974 - 1979 (~4 years)
Famous Fine Dining Chinese Cuisines in Hong Kong
a/k/a Cantonese cuisine Shaolin Temple.
Have been promoted to Cooking Line Chef with in two years. Education
World Sushi Cup 2017 Japan / 世界壽司兢賽2017 本) / 世界寿司兢赛2017 本
2017 - Present
(World Sushi Cup 2017 Japan) Achieve the best performance award & sushi technology black belt certification.
世界壽司兢賽2017 日本 取得最佳表現榮譽及壽司技術黑帶一段認証
世界寿司兢赛2017 日本 取得最佳表现荣誉及寿司技术黑带一段认证
Desmond Yu Wai Chow - page 4
2015 Global Sushi Challenge U.S. Preliminary Competition/ 2015年全球壽司挑戰 賽 美國區域選拔賽/ 2015年全球寿司挑战赛 美国区域选拔赛
2015 - Present
2015 Global Sushi Challenge U.S. Preliminary Competition and for demonstrating above-standard skill, creativity and knowledge of sushi chef practices as set forth by the World Sushi Skill Institute and Japan Sushi Association.
2015年全球壽司挑戰賽 美國區域選拔賽 取得由展示世界壽司技能研究所和日本壽司協會頒發 壽司
廚師實踐,創造力和知識優秀標準技能 獎狀
2015年全球寿司挑战赛 美国区域选拔赛 取得由展示世界寿司技能研究所和日本寿司协会颁发 寿司
厨师实践,创造力和知识优秀标准技能 奖状
World Sushi Skills Institute and All Japan Sushi Association/ 世界壽司技能協會和 全 本壽司協會/ 世界寿司技能协会和全 本寿司协会
2013 - Present
Sushi Proficiency Certification / 壽司技能認証 /寿司技能认证
Sushi Chef Institute
2010 - Present
Sushi Chef Professional
Ashworth College
Professional Accounting
ICS
HOTEL / RESTAURANT MANAGEMENT from ICS
Licenses & Certifications
Sushi Proficiency Certify from Sushi Skills Institute (All Japan Sushi Association)
2015 Global Sushi Challenge U.S. Preliminary Competition and for demonstrating above-standard skill, creativity and knowledge of sushi chef practices as set forth by the World Sushi Skill Institute and Japan Sushi Association.
Hiring Your Team - LinkedIn
Create A Brand Strategy - LinkedIn
Executive Leadership - LinkedIn
Desmond Yu Wai Chow - page 5
Leading with Emotional Intelligence (2013) - LinkedIn Excel: Advanced Formatting Techniques (Office 365/Excel 2019) - LinkedIn Strategic Human Resources - LinkedIn
Coaching Skills for Leaders and Managers - LinkedIn Excel Essential Training (Office 365) - LinkedIn
Leadership Blind Spots - LinkedIn
Influencing Others - LinkedIn
Coaching and Developing Employees - LinkedIn
Cultivate high emotional intelligence - LinkedIn
Managing Up, Down, and Across the Organization - LinkedIn Interpersonal Communication - LinkedIn
Developing Executive Presence 培养领导 质 - LinkedIn
Developing Executive Presence - LinkedIn
跨国团队的社交规则 - LinkedIn
Social Interactions for Multinational Teams - LinkedIn Executive Presence on Video Conference Calls - LinkedIn Demonstrating Accountabilty as a Leader - LinkedIn Preparing to Lead: Developing Mental Toughness in Yourself - LinkedIn Desmond Yu Wai Chow - page 6
Making DIY Business Videos Start to Finish - LinkedIn Speaking Up At Work - LinkedIn
Presentation Tips for Pitching to Investors - LinkedIn Skills
Japanese Cuisines, Edomae Sushi. • Asian & Chinese Cuisine • Edomae Sushi • Operational management • Culinary Skills • Hospitality Industry • Restaurant Management • Catering • Fine Dining • Food Safety
Desmond Yu Wai Chow - page 7
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