Tony DeWalt

Bristow, VA *****

EXECUTIVE CHEF

Passionate, proven, successful hospitality culinary professional driven to commit people to action with clear authority, direction and accountability

Dedicated to providing dining experiences that exceed expectations of patrons, while instilling a workplace atmosphere that enables food service professionals to thrive.

Classically trained and culinary educated chef with a multiple cuisine repertoire with extensive leadership experience. Designs and promotes physical and food safety initiatives and executes internal controls to help ensure the maximum level of compliance, public image, budget adherence, visibility, and profitability

Respected by both peers and subordinates due to consistency in generating spirited teams dedicated to excellence and the adherence to Federal, State and Company regulations and policies.

Below are my demonstrated skills Profile.

Menu Creation/Development

High Volume

Continuous Improvement

Inventory and Cost Control

P and L Management

Multi-Unit

Asset Management

Catering On and Off Premise

Event Planning

Vendor Sourcing

Quality Control

Team Building

Hands on cooking/training/guidance

Knowledge of Broad Liner street sales

PROFESSIONAL EXPERIENCE

Area Executive Chef

Convene Metro DC

2017 to Present

Lead a DC Metro Culinary team of 7 Chefs and 8 culinarians for our 4 properties in an upscale concierge Workplace setting.

Very involved with Convene’s Covid-19 SWAT Teams for reopening.

Work closely with all to ensure total client/guest satisfaction that includes many Fortune 500.

Leveraging resources to maintain a 18% cost of goods sold

Train all new culinary & event staff.

Support fellow executive chefs in other cities as needed.

Work with sales and client team to create successful meetings and events.

Worked closely with Corporate NYC to develop culinary plan and menu for our region.

Food Sales Representative for Northern Virginia

Sysco Food Service of Baltimore and Performance Food Group of Maryland

2014-2017

Gained vast experience on the inner workings of procurement and broad liner food sales.

Outside sales representative for two of largest food distributer in the U.S.

Assist customers on inventory control, menu development and cost control.

Open, reactivate and maintain accounts that generate 3 million in annual sales

Executive Chef-Fauquier Hospital

Unidine Corporation-Healthcare Division

2012-2014

Scope of influence includes food and services for 95 bed hospital with upscale Bistro, catering with focus on healthy, fresh ingredients with emphasis on local ingredients and products.

Assisted in developing new patient menu that focuses on regional tastes.

Directly responsible for recipe development, purchasing and receiving.

Responsible for day-to-day oversight/training of 34 other dining service staff

Operations/Assistant General Manager-Knollwood-Army Distaff Foundation Retirement Home

Sodexo, Senior Living Division

2005-2012

Scope of influence includes food and services for 300 bed facility with upscale menu, Bistro, formal dining room, catering service and 2 pantry areas for all levels of care

Built team atmosphere and mentored subordinates on maintaining company and client standards, policies and procedures among 5 managers and 45 dining associates

Facilitated improvement of resident satisfaction rating and perception of dining experience through open communication, effective changes and staff training.

Managed to a budget of $2.5 million for 2011

Planned, coordinated and implemented a coordinated resident menu for simplified food production with a reduction in food and labor cost.

General Manager-The Virginian Retirement Community-Sodexo

Complete administrative and fiscal responsibility for all retail food services including catering.

Scope of influence included food and services for 380 resident CCRC with an upscale menu, café, formal dining room, catering and 6 pantry areas for all levels of care.

Forecasted and managed to an annual budget of $3.4 million.

Sodexo member of the clients’ renovation team, contributing to $1.1 million renovation projects to include Healthcare and Assisted Living Pantry Areas, Bistro construction and 180 seat Dining Room with Café.

Participated and directed resident focused Resident Food Counsel, Employee Appreciation Committee, Quality Improvement and Safety Committee.

Implemented and maintained Sodexo standards throughout the department including use of Geri-menu.

Supervised, developed, praised, coached and counseled up to 5 managers, 1 dietician and 64 staff.

Chef/Owner-The Pampered Palate A Personal Chef and Catering Service

1997-2005

Chef/owner of this successful meal replacement and off-site catering service.

Worked closely with 60 full time clients.

Clyde’s Restaurant Group

1986-1997 Prep cook and ending as an Executive Chef

Clyde’s of Chevy Chase, Executive Chef - Chevy Chase, MD

Lead a team of 8 Sous Chefs and 60 Culinarians.

Executive chef of pre-opening team for this $9 million, 550 seat, two level, two-kitchen restaurant, which generated $8.5 million in revenue in its first year.

During pre-opening phase, assisted in budgeting for first year operations and purchasing of all equipment and small wares required for opening.

Directly responsible for ongoing budgeting, payroll, purchasing and receiving.

Clyde’s of Reston, Executive Chef- Reston, VA

Lead a team of 7 Sous Chefs and 50 Culinarians.

Executive Sous Chef on the opening team for this 400 seat, $6.5 million gross revenue restaurant.

Promoted to Executive Chef and oversaw day-to-day operations including daily menu planning, scheduling, and staffing levels.

Oversaw various special functions including: Clyde’s Clambake, Taste of Reston

and Oktoberfest--a 4-day, 1,500 seat, $150k gross off-site catering event.

1789 Restaurant, Executive Sous Chef- Washington, D.C.

Developed menus for restaurant and private functions at the 125-seat award-winning, formal restaurant serving classically based American cuisine.

Skills

• Culinary • Vast Global Cuisine Knowledge • POS

• Line cook

• kitchen

• Chef

• Management

• Culinary Experience

• Menu Planning

• Kitchen Management Experience

• Food Service Management

• Banquet Experience

• Profit & Loss • Restaurant Experience

• Catering

Certifications and Licenses

ServSafe January 2019 to 2024

Food Safety Manager January 2019 to January 2022 Fairfax and Arlington Count

EDUCATION: L’Academie de Cuisine, Inc. –Bethesda, MD

Illinois College – Jacksonville, IL Declared major in Business and Physical Education-2 years

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