Executive Chef Restaurant Group
Resume:
SUMMARY OF QUALIFICATIONS
Accomplished and innovative Certified Executive Chef (CEC) with over 25 years of leadership experience in high-volume culinary operations, hospitality management, and fine dining. Proven expertise in menu development, cost control, and team leadership across corporate, healthcare, higher education, and independent restaurant sectors. Adept at driving revenue growth, maintaining high standards of quality and service, and mentoring culinary teams. Recognized for excellence in the culinary field through multiple awards and certifications. EXPERIENCE
Owner, Summitt Restaurant Group, Bristol, TN — 2023 - present
• Purchased and revitalized the Blue Circle Drive In, a 60-year-old iconic local establishment, preserving its nostalgic appeal while enhancing menu quality and offerings.
• Spearheaded all facets of operations, including menu innovation, staff management, financial planning, and customer engagement, ensuring long-term profitability and community relevance.
• Cultivated a unique dining experience by balancing tradition with modern culinary enhancements, reinforcing the restaurant's status as a cherished neighborhood fixture.
• Enhanced menu offerings by upgrading ingredient quality while preserving the restaurant's classic appeal.
• Managed all aspects of operations, including staff supervision, financial oversight, and customer relations, ensuring the successful running of an independent business.
Owner/Executive Chef, The Angry Restaurant Group, Bristol, TN - 2017 - 2024
• Conceptualized and launched a thriving casual dining concept, The Angry Italian, specializing in Chicago-style deep dish and tavern pizzas, along with Italian cuisine crafted from cherished family recipes.
• Directed all facets of independent restaurant ownership, including menu and recipe creation, operational management, and customer engagement.
• Expanded the restaurant from an intimate 40-seat venue to a bustling 264-seat establishment, increasing annual revenue to $3.4M.
• Earned recognition as the Best Italian Restaurant for three consecutive years through the Best of Bristol campaign.
KEITH YONKER
***************@***.***
213 Oak View Circle
Bristol, TN 37620
Senior Executive Chef III, Sodexo, B&I Division, Kingsport, TN — 2015 - 2017
• Eastman Chemical Corporate Business Center, Kingsport, TN. Projected revenue
$21.5M. Opening team of new account. Responsible for corporate level and 12 additional full service outlets.
Executive Chef, Compass Group N.A. Morrison Healthcare, Jackson, TN — 2014 - 2015
• Jackson Madison County General Hospital. 652 bed facility with multiple retail outlets and catering. $12.5M revenue.
Area Executive Chef, Compass Group N.A. Chartwell’s Higher Education, Cape Girardeau, MO — 2012 - 2014
• Southeast Missouri State University. Responsible for Retail, Residential Dining and Catering of large university with enrollment of 14,500. $8.5M revenue. Additional Culinary supervision of 3 medium colleges.
Owner/President, Keith’s Landeck Tavern & Catering, Landeck, OH — 2009 - 2012
• 60 Year old restaurant and lounge. 130 seat capacity in rural Ohio. Adjunct Faculty Instructor, Ivy Tech Community College, Fort Wayne, IN — 2009
- 2011
• Culinary instructor for Cost Controls & Hospitality Purchasing. Introduction to Hospitality Management.
Corporate Chef, Piazza Produce & Indianapolis Fruit, Indianapolis, IN — 2006 - 2009
• Managed customer service and sales representation across Northern Indiana and Northwest Ohio, fostering client relationships and driving regional growth. Introduced innovative produce ideas and concepts to existing customers, enhancing product offerings and expanding market reach. Collaborated with sales representatives across the state, providing hands-on support, troubleshooting, and expert produce advice to improve client satisfaction and retention. Corporate Executive Chef, Casa Restaurant Group, Fort Wayne, IN — 2001 - 2006
• Led operations for five high-volume Italian restaurants, overseeing budgets, labor and food costs, and daily management to drive efficiency and profitability. Spearheaded menu and recipe development, enhancing offerings to meet customer demand and maintain brand consistency. Managed procurement and designed kitchens to optimize workflow and ensure seamless service across locations. Oversaw annual revenue of $18.5M, ensuring sustained growth and operational excellence.
Executive Chef & Beverage, Sheraton Hyannis Resort & Four Points Hyannis, Hyannis Port, MA — 1998 - 2001
• Oversaw food, beverage, and banquet operations for two Sheraton properties with
$6.9-$9.8M in annual revenue. Managed dining, purchasing, and H.A.A.C.P. compliance for properties accommodating up to 1,700 guests. Regional Executive Chef, Morton’s Restaurant Group, Bertolini’s Division, Las Vegas, NV — 1994 - 1998
• Supervised operations for East Coast locations, managing up to 12,000 meals daily. Directed staff of 150, opened new properties, and ensured corporate compliance. EDUCATION
Webber College, Babson Park, FL — B.A. Restaurant & Hotel Administration, 1986 Culinary Institute of America, Hyde Park, NY - Certified Chef, 1986 ADDITIONAL INFORMATION
• 2011 ACF Re-Certification - Certified Executive Chef
• 1994 ACF Certification - Certified Executive Chef
• 1990 ACF Certification - Certified Working Chef
• 1986 Culinary Internship - Walt Disney Corporation SPECIAL MENTION
• President Fort Wayne A.C.F. Chapter 2009
• Member of US Pizza Team 2003-2005
• Voted “Top Chef” Fort Wayne 2005, March of Dimes
• ServSafe Certification 1998, re-certified in 2013 REFERENCES
Upon request
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