Apprenticeship Program North America

Donald T Mygan

********@*****.*** 240-***-****

EDUCATION

Le Cordon Bleu Schools, North America

Atlantic Culinary Academy Dover, NH

Associates of Applied Sciences in Culinary Arts

Diplome de Culinaire Cordon Bleu March 2004

The Balsams Grand Resort Hotel Culinary Apprenticeship Program Dixville Notch, NH American Culinary Federation (ACF) Culinary Apprenticeship Program October 2009 Awards and Accolades

● Jack Burns Culinary Award 2006

● Freshman Apprentice of the Year 2006

● Capitan: Balsams Culinary Team 2008, Silver Medal State Finals NH SELECT WORK EXPERIENCE

Baltimore Chef Shop Baltimore, MD

Chef Instructor and Shift Lead, Culinary Dept. Sept 2023 – Current

● Community-based Cooking School

● Regional and Ethnic Cuisines from all over the world

● Teach students Professional level cooking techniques and theories

● Lead Classes: set up classes, ingredients, kitchens J Hollingers Watermans Chophouse Silver Spring, MD Chef Consultant July 2023 - Sept 2023

● Started happy hour Oysters

● Sunday Brunch

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Duck Duck Goose Washington, DC

Chef de Cuisine Oct 2022 – July 2023

● Led the opening team in 2015 at their flagship in Bethesda, MD

● Returned to Open DDG Washington, DC on P st.

● Opened and successfully ran the French Brasserie until my departure

● Moved to Baltimore (personal reasons)

Little Miner Taco Rockville, MD

Chef/Culinary Director Oct 2021 - Aug 2022

● Started with (two) Food Hall kitchens and one Food Truck

● Expanded to a Commissary Kitchen: 3 Food Halls, 2 Food Trucks, 2 new Concepts

● Covid restrictions were lifted, business slowed

EXTRACURRICULAR INVOLVEMENT

Pyronika Pop Up Restaurants Bethesda, MD

Chef/Owner Operator

● Held Multiple pop up restaurants for my brand

● Modern Peruvian American Restaurant

SKILLS

Languages: Fluent in Spanish; Conversational Proficiency in Portuguese (Brazilian) Technical Skills: Googles apps ; Docs, Sheets. etc. Certifications & Training: ServSafe Certified 2025

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