Executive Chef Quality Assurance

SAMUEL NICOLLS

Clayton, NC 971-***-**** ************@*****.***

Qualifications for Executive Chef

Specializing in French-American, National-American, Mediterranean, Hawaiian, Italian, Umbrian, Californian & Regional Cuisines CULINARY OPERATIONS NEW MENU DESIGN & DEVELOPMENT PLATE PRESENTATION CUSTOMER SERVICE TEAM BUILDING, TRAINING & LEADERSHIP STRATEGIC PLANNING BUDGET CONTROL FOOD & LABOR COST CONTROLS PURCHASING VENDOR RELATIONS INVENTORY MANAGEMENT QUALITY ASSURANCE FOOD SAFETY & SERVSAFE FOOD HANDLING Highly Accomplished Executive Chef who offers 25+ years’ dynamic experience in domestic and international culinary operations across award-winning restaurants and highly regarded hospitality leaders, including contributing proven talent in designing and developing innovative and / or locally sourced menu concepts through to implementation. Influential Strategist who cultivates a strong brand image with superior quality while promoting service excellence and aligning results with a forward-thinking employer’s mission, vision, and values. Articulate Communicator who develops alliances among FOH / BOH professionals, vendors, and stakeholders to maximize the bottom line while providing a fantastic dining experience for guests and / or customers – always willing to go “above and beyond” to surpass the status quo within competitive culinary markets.

Career Highlights Include:

● Conceptualizing and developing groundbreaking menus for five (5) regions rolled out seasonally.

● Cost-effectively managing annual food costs of 28.7%, as well as 13.5% in kitchen labor expenses.

● Delivering expert-level instruction to cross-functional teams on service and food production etiquette.

● Serving in 1st & 2nd Commis roles involved in vegetable production for an award-winning French restaurant.

● Participating in community events (e.g., Hutchinson Cancer Research, Chef’s Night Out, Chef’s Collaborative).

● Performing a one-month stage around basic Italian and Umbrian cuisine for Alberto Avalle, the proprietor of Italy’s il Buco and a one-month stage making breads and pastas for a Five (5)-Star Italian Villa in Umbria.

● Executing diverse cuisine offerings and cooking initiatives for The Heathman Restaurant & Bar – a Four (4)-Star rating recipient from Forbes magazine located in a Condé Nast magazine “Top 100”-rated hotel.

● Achieving selection by Real Restaurants’ owner, Cindy Pawlcyn, to spearhead the establishment of a new kitchen organization for the restaurant featuring innovation-centric Hawaiian regional cuisine.

● Performing as Grillardin for a high-volume North Beach-based brasserie featuring Mediterranean-inspired California cuisine, including skillfully preparing all meat and grill food products. PROFESSIONAL SYNOPSIS

Leverage broad scope of industry knowledge toward directing all facets of detailed-, accuracy-, and quality-focused kitchen operations for facilities ranging in size from a 175-seat restaurant generating $5 million in annual projected sales to a 180-seat dining room with additional five

(4) banquet rooms and providing consistently stellar room service for 195 on-site hotel rooms. Recruit, hire, train, mentor, and manage customer service-centric staff. Creatively establish criteria for food preparation, ingredients, and food specifications within award-winning, multi-regional, and / or scratch-made kitchens. Design and develop dynamic recipes, create menus and menu items, develop daily specials, and contribute to restaurant-specific operational plans. Strategically steer the development and management of high-volume budgets while optimizing cost controls and driving standards excellence in food preparation and kitchen operations. Expertly manage all inventory and procurement of supplies and food stock. Build and sustain lucrative partnerships among high-quality vendors to ensure seamless operations. PROFESSIONAL EXPERIENCE

Executive Chef Vidrio Restaurant, Raleigh, NC 2024-present Executive Chef Dilworth Tasting Room, Charlotte, NC 2023 – 2024 Executive Chef CAFÉ NELL, PORTLAND, OR 2021 – 2023 Executive Chef BUGATTI’S RISTORANTE, WEST LINN, OR 2016 – 2019 Executive Chef MAMA MIA TRATTORIA, PORTLAND, OR 2015 – 2016 Executive Chef PAZZO RESTAURANT, PORTLAND, OR 2014 – 2015 Sous Chef THE HEATHMAN RESTAURANT & BAR LANDRY’S, INC., PORTLAND, OR 2012 – 2014 Pastry Chef CIAO VITO RESTAURANT, PORTLAND, OR 2008 – 2011 Intern IL BUCO, SPELLO, ITALY & VILLA RONCALLI, FOLIGNO, ITALY 2007 Sous Chef RED STAR TAVERN & ROADHOUSE, PORTLAND, OR 1999 – 2004 Sous Chef FIDDLEHEAD’S RESTAURANT, PORTLAND, OR 1998 – 1999 Sous Chef PINOT HOLLYWOOD, HOLLYWOOD, CA 1997

Chef de Partie MASA’S, SAN FRANCISCO, CA 1994 – 1996 EDUCATION

Culinary Arts CALIFORNIA CULINARY ACADEMY

Hospitality & Restaurant Management NORTHERN ARIZONA UNIVERSITY

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