Private Chef Executive

d.braun.resume chef

Hamptons NY Email: ***@**************.***

TEL: 631-***-****

PRIVATE CHEF

DEB BRAUN

Email: ***@**************.***

NY, Hamptons, Miami, Palm Beach FL, CT, CA,

TEL: 631-***-****

Farm to Table Oraganic >world class Chef.

A top-performing, highly accomplished, self-directed professional with diverse culinary operations, marketing, and service experience, seeks to bring talent and vision to an organization that values innovation, drive, energy, and dedication to achieve results. Excel in leading cost-efficient product and food operations through budget management, inventory controls, key culinary and research skills, and keen ability to develop creative concepts and presentations that effectively impact customer palates. Strong expertise with nutritional research, recipe development, and integration of healthy ingredients while not detracting from taste, texture, smell, or presentment. Accomplished in planning and organizing high-level events and hosting special client requests. Possess strong culinary development and Overall management skills that enhance productivity, optimize price controls, and contribute to long-term sustainable business performance.

Areas of Expertise:

State of the Art food fashion

Private Chef

Careering /Butchery/

Estate /Staff /House /Estate/Management

Planning, Hosting & Events

Quality Assurance

Inventory, Ordering, Controls

Organic & Nutritional Ingredients, Farm to Table

Culinary Concepts & Recipe Research/Development/Menu Planning

Benchmarking & Product Development

Health Regulations NY Health Certification HASAP

Kitchen Design and Development

Health and Sanitation, Training

Banquet Management Hospitality

Culinary Training & Coaching

Dietary Restrictions

Passionate world class chef

French/Italian/Mediterranean / Middle Eastern/ Vietnamese /Asian/ Sushi/Indian /Indonesian / American Baking/Pastry

Managing Vendors

Table Settings Etiquette Formal /informal

Staff Management/ Development

2021-Present LVH-Global

Private Chef

Bringing world class Culinary service to Gold Standard clientele >

Farm/Ocean to Table, Menu planning. Working with Dietary Restrictions.

Formal and informal Table Settings, Staff management, managing vendors, Inventory and Ordering controls.

Location travel and Service.

Wine Pairing, Wine cellar management.

Nov2019 – Dec2019 Organic Farm to Table Private Chef

Zanzibar Ohio

Private Chef

Private Family Estate

Daily Menu planning, Entertaining, Purchasing, Vendors, Preparation, Service, Children’s Menus, Gluten free menu preparation.

Wine Pairing

Staff Management, Kitchen Management, Dietary menu preparation.

2019 -Manhasset NY

May -September Private Chef

Private family, Mon-Fridays

Farm to table, Organic

Daily Menu planning, Purchasing, Preparation

Gluten free, high omega, plant based.

Special dietary menu planning and preparation.

Professional Experience:

JK CHEF COLLECTION

2014-2018 Private chef services

Farm to Table Organic

Hamptons, NY

ASK ALLYSA

2013-present

Farm to table Private Chef Services: Hamptons Gold Standard Clients /NY/Miami/Palm Beach/Cayman

Private home: /Individuals/ Couples /Family’s /Corporations: Executive Chef/ menu planning/ordering/food preparation/ family/entertaining/ large and small casual to fine dining. special dietary needs. gluten free/ ect.

Stephan Hartigan present 2018-Present

Farm to table Private Chef Services: Hamptons/NY

Private home: /Individuals/ couples /family’s /corporations: Executive Chef/ menu planning/ordering/food preparation/ family/entertaining/ large and small casual to fine dining. special dietary needs. gluten free/ act.

Farm to Table Private Chef

Winter 2017- 2019 December January

Private Estate Palm Beach / Gold Standard client Greenwich CT

Family meals, menu planning, entertaining, special dietary needs

gluten free, dairy free, grain free. kids’ meals

ordering purchasing.

Farm to Table Private Chef

Private Hampton Estate

Summers May-September 2016- 2018

Family 5

Family meals, Entertaining, special dietary needs, Paleo diet, plant-based diet, Gluten-free

menu planning, Purchasing, ordering,

Executive Farm to Table Private Chef

Summer 2016- June –September 2018

Private Hampton Estate, NCY

Managed A Full-Service Kitchen

A team of six Chef

Breakfast, lunch, dinner, spa, Cocktail, Benefit event s,

Buffet, Full service plated Dinners, Theme dinners, Photo shoots, Entertaining

ordering, menu planning, Vegetable Garden Planning,

Farm to Table Private chef /Estate /House Manager

2006-2013

Private Estate Hampton/Key Biscayne

Family 6

Family Meals, Entertaining, Special dietary needs, Menu Planning, Purchasing, Ordering, Itineraries’, staff management, Charity events, on/off site Catering.

Overall Estate Management

Farm to Table Private Chef /Executive Corp Chef

1998-2013

Private Estate Hamptons/New York City

Family 6 – Fortune 1000 Company

Family Meals, Entertaining, Special dietary needs, Menu Planning, Purchasing, ordering, Staff management, charity events, on and off-site catering.

Farm to Table Private Chef

1992-1998

Private Estate Hamptons

Family Meals, Entertaining, Special Dietary needs, Menu Planning, purchasing, ordering, Staff management.

Charity events, on site catering.

USANA

Consultant

2016- 2017

Product Recipe Development

Nutrisystem/2016-2018

Consultant

South Beach Brand

Culinologist & Consultant

Serving as a consultant for Frozen entrée, recipe and formula development.

Key Accomplishments:

Collaborate with management to develop healthy recipes and packaged goods for market launch.

Review and analyze current food products and recipes to identify effective cost reformulation.

Provide direction and onsite support from benchmarking to commercialization.

Support tradeshow development and planning.

South Beach: Designed a complete line of formulations/Benched weight loss dietary Frozen Entrée for production.

92 Skus. April-May 2016

CONSUMING PASSION, LLC, New York, NY 1996 – 2019

CULINARY CONSULTING & DEVELOPMENT, New York, NY 2003 – 2019

Acting as Director/ Executive Chef /Private Chef services with catering and event planning business, inclusive of menu development, recruiting and training, customer service, inventory, and research. Private chef services.

Development Chef – Free Lance

Provided specialized services for clientele with culinary menu development, inventory analysis, prototype food research and creation to satisfy needs, scheduling, and arrangement of deliveries.

Key Accomplishments:

Consulted with clientele to review and analyze inventory control systems with a strong focus on perishables to reduce losses and improve efficiencies.

Developed personalized menus for clientele with special dietary needs and performed deliveries.

Develop for Nutrisystem > South Beach 2nd phase line of frozen entrees.

Key Accomplishments:

Developed specialized menus /Performed food research and development to grow sales, consumer based.

Planned, coordinated, and directed events with customized catering to meet client needs.

RIVER RUN FOODS, INC., Northumberland, PA 2013 – 2015

Culinologist & Consultant

Serving as consultant for Jar and Pouch lines with multiple clients, inclusive of Premier Foods UK with jarred cooking sauces, Ortega with pouched cooking sauces, Dave's Gourmet with nut butters, Cucina Atinna with jarred pasta sauces, and Sharone Hackman with Hak pac pouches and sauces, and Trader Joes with preserves and nut butter jars.

Key Accomplishments:

Collaborate with management to develop healthy recipes and packaged goods for market launch.

Review and analyze current food products and recipes to identify effective cost reformulation.

Provide direction and onsite support from benchmarking to commercialization.

Support tradeshow development and planning.

POSH PIES, LLC, pop up>Hamptons, New York, NY 2012 – 2014

Co-Owner & Executive Chef

Managed sales, service, and production of specialized organic pies for sale and distribution in retail outlets, inclusive of profit/loss, inventory controls, and marketing.

Key Accomplishments:

Developed organic, natural, gluten and preservative free, hand-made fruit and savory filled pies with 100% clean label for sale to various retail customers.

Ensured all ingredients were GMO, ABF, natural, no added hormones, and clean labels.

HAIN CELESTIAL GROUP, New Hyde Park, NY Fortune 1000 company. 2003 – 2013

Culinary Director & Executive Chef, Culinary Development

Managed over Culinary Division with oversight of Imagine, Health Valley, Rosseto, Roseto Steam & Eat, Gluten Free Café, Ethnic Gourmet, Spectrum, Arrowhead Mills, Sun Spire, Terra, Garden of Eatin, Free Bird, Plainview All Natural, Yves, Trader Joes, Whole Foods, King Kullen, Schwans, Marks & Spencers, Martha Stewart, Sandra Lee, Kroger, and Linda McCartney product lines. Fortune Five hundred Company.

Key Accomplishments:

Developed and designed products for Whole Foods with Candle Café vegan frozen meals, Joy Bauer with low calorie, high fiber frozen entrées, and Tania Zuckerbrot low calorie, high fiber frozen entrées.

Performed competitive benchmarking with popular global items and products to develop new lines with improved taste, ingredients, and flavors while coordinating taste tests with internal and external customers.

Collaborated and actively participated in aggressive and creative campaigns with Hain marketing group promoting multi-channel distribution through acquisitions, new product and recipe development, and reformulations, leading to 15-20% sales gains across array of offerings.

Slashed costs across product lines by researching, developing, and implementing alternative and natural ingredients and resourcing new suppliers.

Requested by Starbucks to act as head of R&D for co-creation partnership to produce unique products with Hain brand ingredients.

Created and completed 300+ organic recipes for Hain organic kitchen cookbook in 2007 and 2012.

Implemented new lines of health and wellness food products across 60+ brands.

Engaged in tradeshow setup, presentation, and management.

** *** **

Additional Positions: Executive Chef/Proprietor at The Hogarth Club Spa Restaurant in London, UK; Sous Chef at The Burnt Chair in Surrey, UK; Proprietor/Director of Howsen & Robins Exclusive Blends; Banquet, Hospitality, and Events Manager at Café Fish with Gerard Group, and David Lloyd Racquet Clubs in London, UK; Senior Banquet and Pastry Chef at Loaves & Fishes Catering in Sagaponack, NY; Dietary/Spa Menu Planner at Savories Gourmet Personal Meals in Hamptons/Manhattan, NY; and Personal Chef at Galaxy Solutions, Inc. and as Free Lance for private groups, and

families with scheduled meals parties, events, and entertainment in Hamptons, NY, Florida, and Caymans.

Education & Training

Diploma, Culinary Studies, Prue Leith Cooking School, UK

MA: English, Literature, language, communications, journalism Richmond College, UK

BA: Business, Sales & Marketing, Vanier College, Canada

Internship, Raymond Blanc French Cooking, UK

Internship, Roux Bothers French Cooking, UK

Awards & Distinctions

Research Chefs Association, Member

Institute of Food Technicians, Member

Institute of Integrative Nutrition, Member

Master Cooking Classes, Instructor – 6 Week Courses; 6 Student Classes

Culinary Institute of America, Product Line Development Collaboration, Hain Celestial Group

Charities: Nourish America, Slow Foods, Heart Beat Café, Montel Williams Living Well,

BBQ & Beyond, GLAD, Cee Tree, Who Care Wins, Fisher House, Amnesty Int'l

The Tower of Hope, BOD Member A top-performing, highly accomplished, self-directed professional with diverse culinary operations, marketing, and service experience, seeks to bring talent and vision to an organization that values innovation, drive, energy, and dedication to achieve results. Excel in leading cost-efficient product and food operations through budget management, inventory controls, key culinary and research skills, and keen ability to develop creative concepts and presentations that effectively impact customer palates. Strong expertise with nutritional research, recipe development, and integration of healthy ingredients while not detracting from taste, texture, smell, or presentment. Accomplished in planning and organizing high-level events and hosting special client requests. Possess strong culinary development and management skills that enhance productivity, optimize price controls, and contribute to long-term sustainable business performance.

Contact this candidate