Cook Prep Sous Chef

Reese Brandt

***-* *** ***

North Wales, PA *****

267-***-**** (Cell)

215-***-**** (House)

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

Education

Culinary Institute of America, Hyde Park, NY 11/1979 – 11/1981

Major: Associates Degree in Hospitality Management

Trained in all aspects of management and hands-on operation of a restaurant kitchen, including scheduling, cost management, personnel, meal planning and preparation.

All styles of cooking, from short order to classical.

William Rainey Harper College, Palatine, IL 09/1977 – 05/1978

Professional Chef Certification

Basic food preparation and kitchen operations.

Apprenticeship at Le Titi de Paris, Arlington Heights, Il 05/1979 – 09/1979

Apprenticed under Chef Pierre Pollin for Culinary Institute externship.

Work Experience

Private chef, Millbrook, NY 11/1981 – 11/1986

Cooked for family and did catering for social functions.

Valentino’s, Fort Myers, FL 01/1987 – 02/1997

Sous chef

Bootleggers, Pine Island, FL 04/1997 – 06/2003

Working chef

Left Bank Bistro, Cape Coral, Fl 06/2003 – 03/2007

Owner/chef. Managed all aspects of operation.

Veolia Garden Café, Fort Myers, FL 05/2007 – 12/2011

Prep cook

Palm Tavern, Palm, PA 12/2019 – 03/2020

Line cook/Prep

Giuseppe’s Tavern, Skippack, PA 05/2020 – 06-2021

Line cook/Prep

Spring House Tavern, Spring House, PA 07/2021 – 04/2023

Prep

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