Executive Chef Event Planning
Resume:
yay
-= MARITIME CVIN..
ANDREW WEISEL YACHT CHEF
***********@*****.***
Profile
I am seeking a position as Chef on a private/charter motor yacht. I am a professionally trained third
generation chef of Hungarian/Austrian descent. I can cook just about any cuisine from Macrobiotic to
Persian. I ran my own event planning and catering company for 20 years so I’m experienced with
events of any size. I would prefer a permanent position but I am open to seasonal work as well.
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Skills & Qualifications
Experience catering on yachts (30 ft. to 191 ft.) and comfortable working in galleys
Can drive and manage a tender. Familiar with docking, lines and fenders.
T owned my own small boat and grew up with boats in my family on the waters of Long Island
STCW’95 Certification
ENG 1 physical and Serv-Safe Health certificate
Silver Service Certificate from TYT
Vast knowledge of wines. Trained and opened the Epicures of Wines at the Culinary Institute of America
US. Passport
Certified PADI Open Water Scuba Diver
Experience supervising large groups of employees
Proficient in all phases of menu design, cost control and production
Computer literate
Maritime Experience
Chef on the Motor Yacht “Le Reve” (June 2023 - present)
Chef on the 110” yacht for several months while traveling throughout New England. I was responsible for all menus and provisioning. I
cooked all meals for the owners, guests and crew.
Chef on the Motor Yacht “Never Say Never” (2015 - 2016)
Cooked for the 131” yacht as we traveled the Mediterranean. I prepared all meals for the owners, guests and crew. I was responsible for
all menus and provisioning
Chef on the Yacht “Lady Sandals” (2012 - 2015)
Executive Chef on a 135” Yacht. I produced meals for the owner of Sandals Resorts, dignitaries and prestigious guests at
promotional parties. I was solely responsible for menus, supplying inventory and cooking buffet and sit-down meals for as many as
350 guests (over 5 days). Can resupply goods and inventory in the Mediterranean, Caribbean and almost anywhere in the world.
Chef on the Motor Yacht “Cedar Island” (July 2012)
Freelance chef for a charter through New England on the “Cedar Island” a 110’ Broward. I was the sole chef producing meals for the
owners, three couples and three crew
Freelance Chef on the Motor Yacht “Mugsy” (2012)
Freelance chef on a 54’ yacht. Cooked and provisioned all meals for nine guests and three crew
Chef on Boat Six (Aug 2011 - March 2012)
Cooked for the owners of Boat Six, a 108’ San Lorenzo. prepared all meals for the owners, their guests and a crew of four. The
ship’s itinerary included NY, Maine, The Bahamas and Miami
Land-Based Experience
Consultant Chef / Multiple Locations
DELMONICO’S & PENELOPE - New York, NY (January 2023 - May 2023)
+ Delmonico’s: Trained staff, put new menu’s in place, costed everything out for effective pricing
+ Penelope: Organized their new dinner service and menu. Prepared each dish so the staff could taste and see the plating.
Executive Chef
PEARL SOUTH PADRE ISLAND RESORT - South Padre Island, TX (January 2022 - December 2022)
+ Oversee 3 restaurants * Train and mentor 18 staff members * Work on and adhere to budgets, forecasts * Scheduling all staff members
+ Food cost and menu design + Ordering and inventory controls
Executive Working Chef In Multiple Locations
ARAMARK - New York, NY (January 2018 - March 2020)
* Doing a la carte catering to high end corporations with all food prepped as per companies recipes and standards with incredible
satisfaction to the clients * Working with management in how to streamline service production.
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