Private Chef Executive

Location:

Indianapolis, IN, 46226

Posted:

November 06, 2022

Contact this candidate

Resume:

T O D D M I C H A E L A N D E R S E N

Indianapolis, IN 46226

**************.****@*****.***

317-***-****

ABOUT ME

Born and raised in the western suburbs of Chicago, I was always interested in food, cooking, and art. I always said I was going to be a chef or an artist and I have been able to do both in my life.

While I do not have a degree in culinary arts, I was trained at one of the best fine dining restaurants in the Chicago area, 302 WEST, under award winning chef Joel Findlay. He found natural talent in me and invested in me. This led to a deep love for food and making people happy through food.

Long story short, this led me to quite a few kitchens, then ultimately an adventure. I toured with the WWE for a short time, held three live-in chef positions, and ended up in Indy in 2006. Add a few more restaurants, a few more private clients, including an NFL team owner for nearly 7 years, several Pacers, including one all star, and one of the Pacers current favorites.

For the better part of the last 20 years, I have been private, and/or doing high end in home dinner parties custom tailored to the clients tastes, wants, needs, and personalities.I have cooked in well over 100 homes.

I have also produced several items for sale through direct orders, sold at local shops, and farmers markets for a couple years. I am currently at a small BBQ place and looking to get back into cooking full time for a family.

ABOUT MY COOKING

Food is my passion.

I have embraced the diverse flavors and culinary traditions of many ethnicities in my 20 years experience. As a result I have fallen in love with spices and the blending of flavors to create a perfect balance in the meals I create for my clients. From Asian to Latin, to contemporary American cuisine, I am dedicated to preparing dishes that will satisfy and excite the palate.

SELF EMPLOYMENT HISTORY

CHEF & OWNER RiverHouse Provisions

Plan, cook and deliver meals for private clients.

Professional Athletes: Adhering to strict nutrition guidelines, work directly with a PhD Nutritionist to prepare meals for professional athletes.

Executive Families: Plan and execute high-end dinner parties and special functions for up to 200 guests.

Customizing meal plans to each clients’ tastes and personalities while bringing a unique presentation to the preparation of entrees, appetizers and desserts.

Administering cooking classes in private homes

During this period I also maintained several full time private clients. Seven years as a private chef for James Irsay and a private chef for a few Pacers including Tyler Hansbraugh during his last season, Malcolm Brogdon during his first season until Covid, and Roy Hibbert for his last three seasons as an Indiana Pacer.

RESTAURANT MANAGEMENT EXPERIENCE

●Grilliant Foods, Indianapolis IN - Chef

●Delta Tau Delta, Butler Fraternity - Executive Chef

●Alpha Phi Sorority @ Depauw University - Executive Chef

●JONAH’S FISHMARKET - Manager, Fishers IN

●Puck’s Restaurant at the Indianapolis Museum of Art - Line Cook / Sous Chef

●INN at Amber Oaks - Private residence and five suite Bed and Breakfast.

Primary responsibilities were culinary with added Inn Maintenance as well

●MY CHEF CATERING - award winning upscale catering company, Naperville IL

●Succulent Seafood - served as member of management team as well as a fish Monger

●302 West, Geneva IL - Protege to award winning chef, the late Joel Findlay. Served as pantry chef, prep chef and fish monger

REFERENCES