Ken Wyble - Chef
303-***-**** cell/text
********@*****.***
Aurora, CO 80012
Culinary adventures spanning my whole life, led by a love of food and eating has led to a savvy mastery of the culinary arts executed in diverse and delicious ways. I have recently enjoyed working in hospitality as I have a twilight goal of owning a B&B as my favorite is private courses for small groups.
GAME Sous Feb Guest Executive Assisted creating ongoing backup help 2019 revitalize Chef/Chef TRAIN to prep and in – Chef Executive Guest Sep setting July recipe and restaurant. to USA 2020 2019 Chef/Jan coverage up assistance chef to 2025 this Resident Present/on new 2022-when of all every and themed things. Chef/2025, Nov it recipe closed. station 22 Executive Brought Executive restaurant, Resident creation on the back Chef Chef Chef/with line menu in and 2020 Jan 23 to Vista Verde Ranch
Sous Chef
Aug 2021-Nov 2022
Assist Executive Chef, craft menu items, mentor young cooks on team in a wonderful collaborative kitchen spanning global and regional dishes and I was able to do the culinary class for guests. A Man for All Seasons/Ken Wyble Private Chef
Private Chef/Catering
Aug. 2001 – Present
Small group and non profit event focused.
Night Cook – Chef de Cuisine
Crystal Villa – near DIA Aug – Oct. 2009
3 month project to launch an Italian menu at this airport hotel. Roman Villa
Sous Chef
January 2001 – August 2002
Every station and the wheel on the 2 nights the executive chef was off. Pasta Al’Arrabiata from Crystal Villa
My crowning culinary achievement:
Aug 28th, 2008 Presidential Fundraiser,
Grant Humphreys Mansion Denver, CO
• Breadsticks and a sample of the 3 pasta
sauces with dinner for dipping; Salmon
cream, Arrabiata and 5 cheese.
• Yellow Gazpacho.
• Cucumber and Arugula Caprese Salad
• Pasta choice and either chicken or
peppercorn filet (Prime) with ratatouille.
• Colorado Peach and Georgia Pecan
baklava with a Colorado honey
zabaglione followed by a cognac pour in
customized take away shot glasses.