Pieter Dijkstra

WORK HISTORY

Current

Chef/Owner

Chef Pieter LLC

Chef-pieter.com

1-206-***-****

Personal Chef

Westerdal Holdings

August 2021 to June 2022

Contact Icy Westerdal

1-206-***-****

Chef/Owner

Chef Pieter LLC

Chef-pieter.com

1-206-***-****

Executive Chef, Foodz Catering and Zinia Cafe

2016 to 2019

2015-2106: Executive Chef, Google with Guckenheimer, Boulder CO. Duties included managing a campus with five satellite locations, 16 mini kitchens, one coffee shop and 20 employees.

Creation of a seasonal menu on a 12 week rotation adhering to all Google Food Academy ethics.

Training:

Google Food Academy

Google Ethics

Safe Serve

HACCP Certification

Contact - Joshua Luizza 1-972-***-****

aduuvo@r.postjobfree.com

2008-2015: Chef de Cuisine, A Spice of Life Catering, Boulder, CO. Duties have included: Farm to Table Program; menu development for catering and café; recipe creation, costing and pricing; corporate deliveries, weddings, venue management.

Specialty: Adapting dishes to accommodate dietary needs without compromising taste.

Contact – Rich Yale, executive chef, 303-***-****

2006-2008: Traveling Chef with Audi Racing on the American Le Mans racing series Jurgensen and Company, Bluffton, S.C. Contact – Randy Doyle, executive chef 843-***-**** 2005-2006: Traveling Chef for Porsche/Penske on the American Le Mans series. Marions Catering, Boston, Mass.

Contact: Sandra Champlain, owner, 978-***-****

aduuvo@r.postjobfree.com

2004-2006: Personal Chef, Robert G. Hemingway Foundation, Salt Lake City, Utah.

Contacts: Craig Caviezel, 801-***-****;

Jen Schwartz 801 631- 1865

2002-2004: Rotating Sous-Chef at five locations of Desert Mountain, private community in Scottsdale, Az.

Contact: Mark Hamilton, 480-***-****

2001-2002: Sous-Chef, La Avenue, Salt Lake City, Utah. (out of business) Contact: Michael Campbell, executive chef, 406-***-**** 2000: Line cook, La Poele, Amsterdam, Haarlem, Netherlands (out of business)

Contact – Jarno Smak 316-********

1998-2000: Line cook, a.m. supervisor, Bambarra, Salt Lake City, Utah. Contact: Scott Blackerby, executive chef, 801-***-**** 1996-1998: Line cook, Tuscany, Salt Lake City, Utah Contact: Michael Campbell, executive chef, 406-***-**** AWARDS AND COMMUNITY SERVICE

March of Dimes Signature Chef Auction, Boulder, 200*-****-**** - Voted “Best Chef”

2013 - Lead Chef/organizer

Flatiron Chef Competition, lead chef representing A Spice of Life, 2012 Attention Homes Fundraiser — shelters for homeless and runaway youth, lead chef for A Spice of Life, 2011-2014

PHILOSOPHY

I believe food should look enticing, taste delicious, and leave people feeling energized and nourished.

My joy is cooking with fresh, organic ingredients for friends or family. I visit markets and farms, where I have relationships with growers, and together we create farm to table meals.

As a young chef I wanted to make showy dishes where the silky sauce and layers of crunchy bits rose tall above the plate. Now my strategy is to bring out the true essence of the food. I like to see how little I can add to an ingredient, using restraint to allow each element of a dish to be a star on its own. It’s really all about the ingredients, isn’t it? OTHER INTERESTS AND TRAINING

Music

Fishing, hiking and camping

Yoga

Landmark Forum workshops in Self Expression and Leadership Jam Cruise 13 Guest Chef

HACCP

Safe Serve

Pieter Dijkstra

aduuvo@r.postjobfree.com

1-206-***-****

chefpieter.com

Contact this candidate