** ******* ** ***, ******, LA ***** 504-***-**** aducpg@r.postjobfree.com

Richard J. Toy

Executive Summary

Passionate, motivated and innovative culinarian with over 23 years of proven quality control expertise in Award-Winning Asian and Asian-Fusion Cuisine. 1st Place Winner of multiple Chef Cook-Offs, featured in renown Chef Magazines as 1st Place Editors Choice and TV programming that recognized the diversity of culinary skills and commitment to the highest standards of consistency in taste, texture, memorable customer service, staff development and innovation, with a focus on delivering impeccable quality. Outstanding communicator and skilled presenter in person and behind the camera with a unique ability to build synergy with interpersonal connection and analytical abilities to deliver the bottom line margin needed to grow businesses.

Seeking a challenging role to build a corporation’s next level of scalable margin growth and marketable success with the innovative return-customer experience of the full 5-sensations of Sight, Sound, Smell, Taste, and Texture from every savory morsel.

Multi-Award Winning Executive Chef, Restaurant Owner/Consultant specialized in traditional and culinary Fusion.

Developed innovative Asian/French-Fusion recipes, menus and TV program marketing for Wolf Gang Puck.

Proven leader, developer, coach and trainer of many dozens of culinary staff to exceed customer-based QC.

Specialized in “Customer back” approach to innovative Menu development and Recipe recreations.

Strong Leadership and Management Skills focused on attaining and strict consistency with established recipes.

Procurement and logistics expertise assuring freshness, eliminating unnecessary cost while increasing margin.

ZAGAT Customer voted award for excellence in Asian Cuisine.

Experience

Touro Hospital

Executive Chef/Manager New Orleans, LA Feb 2021 – Present

Oversee food operations for 250 room hospital preparing food for Patient Services, Doctor's dining and Retail.

Responsible for all catering events, meetings and celebrations.

Create weekly menu for Cafe, Doctor's dining along with exhibition stations.

Conduct interviews for hiring of production and retail team.

Responsible for scheduling of production kitchen employees, Retail employees and P.J.'s Coffee employees.

Asian Eats on the Geaux

General Manager/Chef Kenner, LA Oct 2019 – Jan 2021

Developed new Asian Grab-N-Go concept for local grocery chain

Created Asian Plant based Meal plans for local Vegan Clubs

Designed Asian kiosks in local grocery store locations

Ninja Japanese Restaurant New Orleans, LA Nov 2012 – Aug 2019

General Manager/ Chef

Cox Cable Chef of the Month- Featured hour of world class quality Sushi dishes throughout Nov. 2018

1st Place Winner-Editors Choice of “The Gambit” Magazine of New Orleans Emerging Chef Challenge 2014

Featured on front cover of City Business Magazine “Test Kitchens” Dinner Lab Roaming Parties 2013

Developed and managed all restaurant operations including front dining and back of house

Developed new Asian-Fusion menu to complement the Japanese cuisine

Continuously Improving upon and creating new innovative recipes to increase market growth.

Coach, develop and train culinary staffs for excel in attaining highest practical and consistent level of quality control and execution precision of established recipes and tests for freshness.

Rouses Market Metairie LA June 2010 - Oct 2012

Department Head / Culinary Chef

Placed 1st out of 38 chef – Rouse's Market Chef Cook-Off -Hawaiian Luau.

Direct all culinary initiatives to cater to the elite demographic profile and identify gaps in marketing strategy

Led, developed and trained a staff of 18 employees in the specialty delicatessen to promote high margin products.

Oversaw Top Revenue Producing Deli in the Rouse Food Corporation

Developed successful launch of intriguing new recipes and created the “Chef’s Case” website becoming the Corporation’s cornerstone of marketing connectivity with the public featuring hundreds of recipes that keep customers coming back for more.

Bambu Asian Grille & Sushi Bar at Harrah’s New Orleans, LA May 2005 – Feb 2010

Manager – Managing Partner

Featured on “Cooking Today Show with Margaret Orr” Channel 6 Broadcast.

Directed Harrah’s Asian Food initiatives for Bambu Asian Grille & Sushi Bar.

Led, trained and developed 25 staff to understand the cultures behind the food and anticipate customer needs.

Coordinated all purchasing and logistics functions to reduce unnecessary expenditures.

Developed, created, trained and tested culinary staff to consistently meet or exceed the quality control standards established for each unique recipe of cuisine which included Chinese, Thai, Vietnamese and Japanese.

504-***-**** aducpg@r.postjobfree.com

Richard J. Toy

Little Tokyo Restaurant Kenner, LA April 2003 – Aug 2005

General Manager - Partner

Led, developed and trained a culinary staff of 35 to deliver consistent customer first service with highest quality.

Managed all Procurement and logistics functions to eliminate unnecessary waste and increase margin.

Developed marketing strategies to increase customer growth without sacrificing staple cliental preferences.

Recognized as “Top Asian Buffet” in the Greater New Orleans area by ZAGAT survey.

Syport Server Technologies New Orleans, LA Feb 2001 – March 2003

Market Manager

Managed new business development, prioritized sales and strategic planning for demographic market growth.

Developed strong 1-on-1 customer interaction with customer based focus.

Personally managed account calls, presentations, and negotiations.

Resolved customer service inquires by putting customer needs at priority with high satisfaction rating.

Covad Communications Metairie, LA Jan 2000 – Feb 2001

Senior Account Executive

Top Sales Performer in large scale New Orleans telecommunications conglomerate.

Recognized and awarded for “Most Leads Given to Alliance Partners” at Regional Rally.

Facilitated major sales presentations and led the continuous generation of future businesses leads.

Created and developed new successful sales and marketing campaigns to increase revenue.

Wolfgang Puck Food Company Beverly Hills, CA 1997- 1998

ObaChine

Streamlined and managed kitchen operations and the menu development for the launch of the first of a successful chain of Wolfgang Puck's ObaChine Asian Fusion restaurants across the United States.

Redeveloped the imaginative Asian-fusion menu by selecting the most popular and alluring Chinese, Korean, and Thai tastes and textures to accentuate Wolfgang Puck’s famous French and California-based cuisine which became the groundwork for other Asian-fusion menu items on Wolfgang’s other restaurant menus, cook books and packaged food products.

Created and cooked a variety of the actual Asian Fusion dishes that were the most visually appealing to present on Wolfgang Puck’s television commercials and cooking show programs which catapulted the introduction of the wildfire success of Asian-Fusion cuisine.

MGM Studios – Santa Monica 1996 - 1997

MGM Studios Restaurant Unlimited

Executive Chef

Developed and planned Menu agendas as well as trained staff to make every customer feel as if they were celebrities.

Created customized elaborate multi course meals as well as catering events for elite Hollywood movie stars, celebrities as well as presidential candidates.

Education

June 1982 University of New Orleans New Orleans, LA BS Business Administration

Languages

American born citizen, fluent in English and proficient in verbal communication in Cantonese Chinese and Spanish

Personal Interests

Vegan-Fusion cuisine, traditional Hungarian cuisine, French-Cajun Cuisine

Competing in diverse culinary styles of Chef Cook Offs. (“As iron sharpens iron, so does one person sharpen another”)

Martial Arts competitive edge has developed into Culinary Arts innovative edge.

Martial Arts (White Crane Style Kung Fu) Director - Elmwood Fitness Center, New Orleans, LA

Selected to Who’s Who in American Martial Arts

Ranked number one in sparring and traditional weaponry forms by “Karate Illustrated Magazine”

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