Executive Chef

Patrick J. Augustyn

*** ******** ******, ******, ** 07605

551-***-**** advb0w@r.postjobfree.com

Down to Earth Markets, Morning Glory Markets, Proprietor, NYC/Westchester County/NJ -- May 2020- Present

Purveyor of hand-crafted Vermont cheese, Arlotta Food Studio kosher/organic oils and imported vinegar, and premium Mangalitsa pork in high end markets in Westchester County, Bergen County, and New York City.

HEI Hotels & Resorts, Norwalk, CT, Task Force/Transitions Executive Chef – Feb 2017-May

2020 (Furloughed due to COVID-19 hotel closures)

Field operations for nation’s fourth largest multi-management hotel company, owning/operating premium hotel brands throughout the United States. Accomplishments: improving Conrad, Westin, Hyatt, Sheraton, and Holiday Inn, independents in Greater Atlanta, Denver, Tampa, Miami, Greater Washington, D.C., Philadelphia and Manchester, Vermont.

Masterpiece, New York City – Oct 2013-Feb 2017

Triad of responsibilities encompassing:

Battery Gardens. New York, City, Executive Chef

Expanded business at Battery Gardens landmark restaurant, achieving 28% food cost and 10% labor cost in a la carte and banquet. Expertly handled robust dining and catering business with 100 indoor seating, 180 seasonal outdoor seating, 80-seat Beer Garden and 250-capacity catering with 160 weddings, gala social events and business gatherings. Led staffing, back-of-house, food purchasing, inventory controls, menu development, supervision of daily production, scheduling, quality control, and payroll management.

India House Club, New York City, Executive Chef

Expanded Masterpiece-operated business while providing high-end culinary experience for Club member meals, social and business events and the Blue Bar Lounge open to the public.

Masterpiece Off-Premise Catering

Culinary Attaché to Lake Isle Country Club in Eastchester, NY. Executive Chef duties for high-end off-premise catering events: New York City Marathons, Heisman Trophy Award Dinners; Big Smoke; New York Produce Show; Westminster Kennel Club Dog Shows, Tunnel To Towers Run. Managed off-premise catering at Riverside Church & Morningside Chapel. Opened Café 55 food court in McGraw-Hill Building achieving 32 % food cost and 14% labor cost between a la carte and banquet.

Marriott Teaneck at Glenpointe, Teaneck, NJ, Executive Chef – Aug 2010–Oct 2013

Handled successful transition from Marriott-managed to Davidson Hotel Group-operated hotel. Accomplished 30 % food cost and 12% labor cost between a la carte and banquets. Managed culinary team and kitchen for 345-room luxury hotel. Achieved successful launch of Pancetta Regional Kitchen+Wine Bar+Lounge, In Room Dining and nonstop catering operation in 26,500 square feet of function space. Clients included New York Giants, New York Jets, Goya Foods galas, corporate/social events.

Chakra Restaurant, Paramus, NJ, Culinary and Service Consultant – June 2009-July 2010 Consulting assignment for Chakra -- 150-seat Bergen County restaurant. Oversaw 35-person staff back and FOH including a la carte menu, daily specials, full banqueting operation, events and exclusive wine dinners. Marketed holiday events and table-to-table experiences.

Hilton Hotels Corporation, New York City, Executive Chef – March 2008 -- May 2009 Oversaw Deluxe Breakfast, Banquet and Room Service Operation for 463-room Embassy Suites flagship hotel serving Wall Street area clientele. (Furloughed due to hotel closure)

Prudential Center, Newark, NJ, Executive Chef – Oct 2007 – Feb 2008

Opening Executive Chef for major sports and entertainment complex with multiple F&B venues ranging from private dining to 2,000-seat Fire & Ice Bar. Gourmet buffet, multi-food kiosks and custom menus for team dining. Achieved 30% food cost and 15% labor cost across all disciplines.

IBM Palisades Executive Conference Center, Palisades, NY, Executive Chef – Feb 2005--Oct 2007

Inspired team of 35 to provide exceptional culinary experiences for guests of 206-room conference center/hotel operated by Dolce International, including 325-seat dining room, Water’s Edge Restaurant and E-Bar; 48,000-square-foot conference center hosting $7 million in revenue. Achieved 29 % food cost and 12 % labor cost.

World Yacht Cruise Lines, New York City, Executive Chef – May 2001--Nov 2004

Managed 45-person culinary team for upscale dinner cruise/catering operation encompassing four yachts seating 100-500 guests. Developed new menus and culinary protocol, and led purchasing, receiving, stewarding, month-end inventory/reporting and FOH staff training. Achieved 30 % food cost and 12 % labor cost.

Forsgate Country Club, Jamesburg, NJ, Executive Chef – Sept 1999--April 2001

Instrumental in upgrading culinary team at premier Princeton-area private golf club overseeing Stirlings Dining Room, The Grille Room, and full-service catering operation. Introduced new ballroom menu and created innovative fare for golf outings. Developed member calendar with weekly events, chef tables and cooking classes. Successfully upgraded menus in all outlets; revamped employee meal program. Achieved 30% food cost and 12% labor cost.

Education/Certifications

•AD., Culinary Arts, Joliet Junior College, Illinois

•ServSafe Certified through August 2024.

•Qualifying Certificate in Food Protection, The New York City Department of Health and Mental Hygiene

•ChefTec

Distinctions

•Featured Chef, SOS Taste of the Nation, James Beard House, Condé Nast Summer Chef

Series; Delegate, Pro Chile, Chilean Trade Commission Awarded U.S. Department of Transportation ribbon for assisting recovery effort on September 11, 2001

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