Executive Chef Bluefin

TODD HARRISON

Chef & Hospitality Professional

A creative Chef with great technical skills, restaurant pre-openings, commissary kitchen management, cafe, bistro & fine dining expertise. CORE VALUES

Inspire teamwork with trust and integrity.

Innovation through fundamental skills.

Maintain a holistic approach to each challenge.

Be a positive and creative impact.

Fiscal responsibility & practical use of resources. ******@*****.*** +855-******** Phnom Penh, Cambodia TECHNICAL SKILLS

● Fine Dining.

● Bistro/ Gastro Pub.

● Fast-casual high-volume food service.

● Fine Desserts with a modern edge.

● Baking rustic traditional bread.

● 3D kitchen & restaurant modeling and

schematics; Sketchup.

● Growing clean healthy hydroponic micro

salads & herbs.

PERSONAL PROJECTS

Surviving the pandemic with a smile.

Hydroponic Patent, UK Granted, US & Australia

pending.

PROFILE

Australian Chef with 30 years experience.

The past 14 years managing culinary

operations of chain restaurants and

commissary kitchens in Asia, from concept to

successful operation. Completed

apprenticeship under the tuition of Chef Peter

Doyle at Cicada and Le Trianon 'hatted

restaurants’. Sydney circa 1990 - 1995

ACCOMPLISHMENTS

25% increase of food sales by increasing quality,

consistency & creativity, The Happy Monk,

Guangzhou China.

Conceived, designed & opened multiple successful

restaurants and commissary kitchen serving

thousand of daily meals; FG Fine Foods Group,

China.

EDGE Restaurant & Bar; Tripadvisors 5th best

restaurant in Guangzhou. floor plan Decor,

material sourcing, construction management to a

successful opening.

Proven record of working with diverse cultures in

challenging environments notably; China,

Thailand, Myanmar, Hawaii,

Assisted Peter Doyle with the winning entry of Moët

& Chandon Petit Liqueur Pastry Chef of the Year

1991.

Executive Sous Chef Chedi Resort Thailand, 1995

Consultant Chef Hotel Hana Hawaii, 1997

TODD HARRISON 2021.

Photo Links

The Happy Monk

FG Fine Foods

Edge Restaurant & Bar

FG Commissary

Hydroponic Projects

WORKING HISTORY

The Happy Monk, Restaurant Group; Consultant Chef

June 2015 - present, Guangzhou China, 5 outlets.

Achieved a 25% increase in food sales & positive social media feedback. Creating novel and traditional menu items within the “Happy Monk Concept” training and inspiring the Chefs, teaching good food handling & hygiene habits. 57 Below Group, Yangon; Executive Chef

July 2014 - February 2015. Yangon Myanmar

Union Bar and Grill. Parami Pizza. Gekko Yakitori. Chef training and development, incremental food quality improvements.

FG Group; Executive Chef

FG Fine Foods (5 locations), EDGE Restaurant,

FG Bistro & Bar

September 2006 - December 2013. Guangzhou, China

In Partner with the owner, we developed restaurant concepts with 7 outlets and a full commissary achieving a high level of vertical integration. Regularly catered to German, UK & USA consul general residences in Guangzhou as well as large event catering.

Hydroponic greenhouse installation & management cultivating salads and herbs.

Full Work History "click here"

EDUCATION

East Sydney Technical College

Commercial Cookery degree 1988-1990

Chef Apprenticeship and post apprenticeship under the tuition of Peter Doyle one of the founding fathers of modern Australian cuisine at Le Trianon & Cicada Restaurants; Sydney 1990 - 1992 & 1995 - 1996

Bluefin Tuna at FG Commissary Kitchen

Grilled Tiger Prawns, Dragon Fruit Dressing

Caramelized Apples, Sesame Ice Cream, Crisp Ginger Wafers Poached Pear, Pink Grapefruit-Sichuan Pepper Scented Sorbet EDGE Kitchen.

******@*****.*** +855-******** Phnom Penh, Cambodia TODD HARRISON 2021.

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