CLYDE J. VAN ARSDALL IV

Coronado, CA ● 619-***-**** ● adl9ze@r.postjobfree.com

www.oliveavenuesupperclub.com

Instagram @oliveavenuesupper

RESTAURANT GENERAL MANAGER

Veteran chef and restaurant management professional with more than 20 years of experience in front and back-of house operations, including developing corporate incentive and loyalty programs, special events, and driving positive community relations with local customer base. Highly diverse industry experience, from providing 11,000 airline meals daily to cultivating client relationships within high-end boutique establishments. People-focused manager with strong relationship and community relations capabilities, including food writing, blogging, and social media. Passionate about team building and creating an empowered, inspired culture. Strong belief that the restaurant experience should be like theater.

SPECIALTIES

Staff Hiring, Training & Management ● Front & Back House Operations ● Team & Culture Building

Menu Planning ● Food Costing ● Sustainable Practices ● Customer & Community Relations ● Events

Restaurant Consulting ● Food Writing ● Blogging ● Social Media Marketing

PROFESSIONAL EXPERIENCE

FREELANCE FOOD WRITER, San Diego, CA, 2019-Present

Columnist - Crown City Magazine (crowncitymagazine.com), Coronado, CA

●Regular writer for the Food section of monthly magazine with circulation of 14,000.

Writer - Oliveavenuesupperclub.com, Coronado, CA

●Creator and regular contributor to an online community of writers, bloggers, and vloggers dedicated to producing quality content about the joys of food and drink.

NEIMAN MARCUS-ZODIAC RESTAURANT, San Diego, CA, 2018-2020

General Manager/Executive Chef

●Managed daily operations of a high-end boutique restaurant with $1M in annual sales, including developing seasonal menus, training, scheduling, and staffing.

●Built and grew a loyal customer base by forming and nurturing positive relationships.

●Developed in-house catering programs for high-end clients such as Chanel, Tom Ford and Gucci.

●Crafted database of customers reflecting likes and dislikes, personalizing the experience for the guest, and driving repeat sales.

●Provided weekly updates to Neiman Marcus corporate restaurant group, reporting on sales and customer relations efforts.

3 SQUARES CATERING, San Diego, CA, 2010-2018

Executive Chef/Owner

●Provided comprehensive boutique catering focused on developing and servicing long-term relationships with high-end corporations and clientele.

●As working chef and manager, oversaw crews of 2-20 staff, and planned and ran events ranging from 12-300 attendees.

●Catered monthly dinners for 300+ local doctors, ongoing for more than 12 years.

●Developed and managed budgets and handled food costing, menu planning, and staff oversight.

CHINGON HOT SAUCE COMPANY, San Diego, CA, 2013-2016

Owner/Operator

●Created craft hot sauces and other condiments, including a trio of fermented sauces made from locally sourced and grown peppers.

●Featured hot sauce at Petco Park’s “Taco Tuesdays” for two seasons and distributed nationally by Sur La Table culinary retail stores in 50 states.

●Produced sauerkraut, mustards, and a private-label hot sauce weekly for local craft food restaurant.

KnB BISTRO AND BAR, San Diego, CA, 2012-2016

Executive Chef

●Created seasonal menus, hired and trained staff for high-end bar and bistro located in upscale retailer specializing in spirits and craft beer.

●Worked closely with GM on food costing and operations.

●Planned and prepared monthly events, including wine and beer dinner pairings, working with purveyors and customers to provide a fun learning and dining experience.

3 SQUARES GOURMET ON THE GO, San Diego, CA, 2005-2010

Executive Chef/Owner

●Established, owned, and ran neighborhood bistro specializing in comfort foods from around the world using local ingredients.

●Prepared breakfast, lunch, and dinner seven days per week with a focus on meals and foods designed to be eaten at home.

EDUCATION

Baltimore International Culinary College, Associate Applied Science in Professional Cooking

European Educational Center, Certificate European Cooking

University of Rhode Island. B.A. History

ServSafe Food Protection Manager Certificate (current)

PROFESSIONAL MEMBERSHIPS

Member, Southern Foodways Alliance, 2014 - Present

Member, Slow Food, 1996 - Present

MEDIA & NEWS ARTICLES

Man Fire Food, Cooking Channel (Season 7, Episode 4 – Fiery Outdoor Kitchens)

Chef Clyde Van Arsdall - Giving Back to His Community (Coronado Times, November 12, 2017)

Chingon Hot Sauce: changing the way San Diegan's eat (San Diego Union Tribune, August 6, 2014)

San Diego Hot Sauce Company Peppering Restaurants & Retail Shelves Nationwide (PR Newswire, June 2014)

Chingon Hot Sauces: Local Company Making Good (San Diego Magazine, March 25, 2013)

www.oliveavenuesupperclub.com (Clyde has 23+ published articles in Crown City Magazine)

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