Senior Executive Chef

BRUCE BOGARTZ

adsbyd@r.postjobfree.com Roswell, GA 470-***-****

Innovation drives my passion for cooking. In the twenty years since graduating from the Restaurant School at Walnut Hill in Philadelphia, I honed my skills serving demanding celebrities on retreat. I developed my highly acclaimed signature style of Southern/Creole/Jewish cuisine with a quirky twist as I climbed the ranks in executive and corporate chef positions. My strengths are developing menus that combine haute cuisine with approachable, broad appeal. My staff and I work together as a team so that guests feel welcomed as family. My concepts encourage loyal and diverse customers who return again and again bringing their friends, sharing their experiences, and constantly broadening our fan base. As I look for my next culinary adventure, I want not only to continue to innovate and surprise the palate of critics and fans, but to cultivate talent and nurture the next generation of innovative chefs through cooperative leadership, training and trust.

Critical Highlights

• James Beard Foundation: recognized for creating a Bourbon themed menu in conjunction with Jack

Daniel's. Chosen as sole chef for a dinner at Beard’s Greenwich Village townhouse

• Recognized in Garden and Gun Magazine special:

“The 50 Best Southern Foods”

• Included in Chris Chamberlain’s “100 Places to Eat Before You Die”

Experience

Areas of Expertise

• Experienced corporate and executive chef for upscale eateries with million-dollar budgets

• Training and development

• Charity events and private dining

• Maximizing kitchen productivity through food cost, product integrity and staff performance

• Product development consulting

Bogartz Food Artz, Executive Chef-Partner, Sandy Springs, Georgia, 2018-2020 My latest restaurant venture was with my brother Scott. We offered one-of-kind dishes that reflected homey Southern, Jewish and Creole/Cajun influences to achieve superior quality food crafted with a southern accent.

• Budget and Planning

• Recipe and Menu Development

• Media relations and promotions

Culinary Mercenary, Knoxville, Tennessee,

2013-2018

• Staff training and development • Annual

revenue of $5 million • 20% Consecutive

year over year growth

During this time, I juggled various leadership and consulting roles including my own Food truck, as well as catering and menu development before moving to Atlanta.

Copper Cellars Restaurants, Corporate Chef, Knoxville, Tennessee, 2014- 2016 The Copper Cellar Family of Restaurants are known as "the taste of Tennessee" and I was proud to manage operations for the 17 core locations of their multimillion dollar business, delivering memorable guest experiences. In this role I trained and managed kitchen personnel and supervised all related culinary activities

• Grew business to top-20 Trip Advisor Restaurant, with innumerable high-praise reviews

• Recipe development and standardization for

production

• Menu budget and planning

• Event management

• Staff development, training and management

PRIMO Ristorante Italiano, and ICON, Knoxville, TN Corporate/Executive Chef 2009-2013 I managed two fine dining restaurants at Knoxville’s iconic Sunsphere. PRIMO was named Knoxville’s 1st Italian “fine-dining restaurant”.

• Developed recipes

• Maintained quality control standards •

Trained kitchen staff

• Planned and priced menu to meet revenue goals

• Directed special catering events

• Directly supervised kitchen personnel • Managed

HR responsibilities - hiring, discipline, performance reviews and merit raises

RouXbarb Inc, Proprietor/Executive Chef, Knoxville, Tennessee 2002- 2009 While living in Knoxville, I owned and operated a 47-seat open-kitchen restaurant serving seasonal southern cuisine that focused on fresh, local ingredients and seasonal menus.

• Named Knoxville’s Top Chef 6 Consecutive Years

Regas Brothers, Corporate Executive Chef, Knoxville, Tennessee 1999-2002 I developed the menu and recipes for the first restaurant concept expansion of the 57-year-old DiRoNA Hall of Fame member.

HGTV, Corporate Chef, Knoxville, Tennessee, 1997 - 1999 I was hired by Ken Lowe, Scripps CEO, as Executive Chef to run Food TV out of Knoxville as well as lend expertise to existing programming out of New York.

• Designed and executed Fifth Anniversary Gala for 1,000 attendees Warner Music Group - Hospitality House, Executive Chef, Aspen, Colorado, 1990 - 1997 I directed all food operations at this corporate retreat used by Warner Music Group executives and talent.

• Preparation of casual and formal meals for celebrity house guests

• Catering for large parties

Recognition

• Guests included Oprah Winfrey, Quincy Jones, and Lorne Michaels.

James Beard Foundation: recognized for creating a Bourbon themed menu in conjunction with Jack Daniels. Chosen as sole chef for a dinner at Beard’s Greenwich Village townhouse Garden and Gun Magazine: recognized in special: “The 50 Best Southern Foods” Included in Chris Chamberlain’s “100 Places to Eat Before You Die” Thrill List: included in Best Atlanta Thanksgiving Dinner, November 2019 Atlanta Jewish Times: Chef Feature, January 2019

Fox Five Atlanta: Television feature Burgers with Buck, November 2018 Atlanta Journal Constitution

• October 2019 southern twist to noodle kugel

• November 2018 feature on Jewish Food Traditions for Hanukkah

• December 2018- First look at the Bogartz cuisine Eater Atlanta multiple features

• October 2018

• September 2018

Knoxville’s Top Chef, Six Years Running

Southern Living Magazine Feature Story, featured in Tennessee edition with a full-length article citing the unique dining experience of two menu concepts under one roof

Education

Philadelphia Culinary School, Graduate, The Restaurant School at Walnut Hill, 1989 Safe Certified

Community Engagement

Co-chairman, March of Dimes Gourmet Chef Auction

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