Dynamic Executive Chef with 37+ Years Leadership

DONALD SPENCE, JR (CHEF DON)

Phone 443-***-**** - Email: ***********@******.*** - LinkedIn Donald Spence 1

Dynamic and results-driven Executive Chef with over 37 years of progressive leadership in high-volume, award-winning culinary operations. Recognized for elevating food quality, optimizing kitchen performance, and mentoring high-performing culinary teams. Certified CFE and CEC, with affiliations including the Food Executive Association, American Culinary Federation, and International Tasting Association of America. Proven track record of transforming foodservice programs, driving guest satisfaction, and achieving operational excellence.

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Certified Executive Chef, CFE

Morrison Healthcare – UMMS- Upper Chesapeake Medical Center 2021 – Present

• Lead a team of 60+ in a high-volume healthcare setting.

• Elevated patient satisfaction scores consistently within six months.

• Implemented operational systems and logs to improve efficiency and compliance.

• Supported and collaborated with system nutrition directors on UMMS new menu innovations

• Supported MHC corporate initiatives by training chefs and assisting underperforming hospitals on system and national level needs.

• Supported and managed Patient Services department as part of Food & Nutrition Services department leadership

• Managed and delivered culinary demo for nursing units, hospital and UCMC community engagement events

• Named Executive Chef of the Year and contributed to the department being awarded System of the Year (2022–2023).

Task Force Executive Chef

Coakley Williams Management - Daytona Beach Resort 2020 – 2021

• Maintained culinary standards during COVID-19 staffing shortages.

• Strengthened partnerships with local culinary schools to support talent pipelines. Executive Chef

Hilton DoubleTree Pikesville North, MD 2019 – 2020

• Directed culinary operations for a 177-room hotel with 25+ staff.

• Reduced food cost from 50% to 27% and significantly cut labor expenses.

• Designed and launched new menus for restaurant and banquet services.

• Supported new property openings across the brand. Executive Chef

Sheraton Hotel, Towson, MD 2016 – 2019

• Managed kitchen and banquet operations with a combined team of 35.

• Maintained a 27% food cost against a 30% target for three consecutive years.

• Contributed to the hotel’s national ranking as 14th among Sheraton properties. Professional Summary

Dynamic and results-driven Executive Chef with over 37 years of progressive leadership in high-volume, award-winning culinary operations. Recognized for elevating food quality, optimizing kitchen performance, and mentoring high-performing culinary teams. Certified CFE and CEC, with affiliations including the Food Executive Association, American Culinary Federation, and International Tasting Association of America. Proven track record of transforming foodservice programs, driving guest satisfaction, and achieving operational excellence.

• Large Scale Catering & Banquet Management

• Operational Systems Implementation

• Culinary Training & Staff Development

• Guest Satisfaction & Quality Assurance

• ServSafe Certified HACCP Compliance

• Strategic Culinary Leadership & Team Development

• High-Volume & Institutional Foodservice Operations

• Menu Engineering & Concept Development

• Food & Labor Cost Control

• Healthcare Kitchen Management

Professional Experience

Dynamic and results-driven Executive Chef with over 37 years of progressive leadership in high-volume, award-winning culinary operations. Recognized for elevating food quality, optimizing kitchen performance, and mentoring high-performing culinary teams. Certified CFE and CEC, with affiliations including the Food Executive Association, American Culinary Federation, and International Tasting Association of America. Proven track record of transforming foodservice programs, driving guest satisfaction, and achieving operational excellence. Core Competencies

DONALD SPENCE, JR (CHEF DON)

Phone 443-***-**** - Email: ***********@******.*** - LinkedIn Donald Spence 2

Executive Chef

Morning Star Baptist Church Academy School, Woodlawn, MD 2011 to 2016

• Developed and executed a rotating four-week menu for 75 students

• Managed and operated daily breakfast and lunch meal service, supervising ServSafe certified school teachers while serving students, faculty and church personnel.

• Managed and operated catering for large scale church and congregation events (1000-1500 guests).

Managing Chef

Chazz Restaurant, Randallstown, MD 2008 to 2011

• Operated privately owned business serving personally designed unique menu fusion of American, Soul, and Caribbean cuisines.

• Earned recognition for Best Crab Cake in Maryland (2010 & 2011). Executive Chef

Au-Poutin Still Restaurant, Cockeysville, MD 2004 to 2009

• Led culinary operations for a top-rated Irish restaurant.

• Maintained a 23% food cost and managed a team of 15.

• Designed all seasonal and specialty menus.

Executive Chef

Outtakes/Celebrity, Baltimore, MD 2003 to 2005

• Chef and co-owned upscale sandwich shop serving curate and made-to-order deli and grilled sandwiches and salads.

Executive Chef

Bo Brooks, Baltimore, MD 2000 to 2002

• Twice awarded Best Seafood Restaurant.

• Maintained a 23% food cost and led a team of 30.

• Developed menus for both restaurant and catering services. Executive Chef

Baldwin Station, Sykesville, MD 1998 to 2000

• Led the restaurant to multiple accolades including Best New Restaurant and Best Casual Fine Dining.

• Created daily menus with wine pairings.

Corporate Executive Chef

Bon Secours Hospital / Liberty Health System, Baltimore, MD 1998 – 2000

• Directed foodservice operations across two hospitals.

• Oversaw all food production and compliance.

Executive Chef

Sinai Hospital, Baltimore, MD 1996 – 1998

• Managed retail menu and operations, with a culinary skilled team of 35 associates and cooks

• Implement and assisted in designing retail themed food stations and grab-and-go concepts Professional Experience

Dynamic and results-driven Executive Chef with over 37 years of progressive leadership in high-volume, award-winning culinary operations. Recognized for elevating food quality, optimizing kitchen performance, and mentoring high-performing culinary teams. Certified CFE and CEC, with affiliations including the Food Executive Association, American Culinary Federation, and International Tasting Association of America. Proven track record of transforming foodservice programs, driving guest satisfaction, and achieving operational excellence. DONALD SPENCE, JR (CHEF DON)

Phone 443-***-**** - Email: ***********@******.*** - LinkedIn Donald Spence 3

• Best Gumbo – NPN Culinary Team (2019)

• Silver Medal – NPN Culinary Competition

• Honorable Mention Chef of the Year – NAFA (2009)

• Best Irish Restaurant – Baltimore Sun (2005–2009)

• Best Crab Cake – Baltimore Magazine (2008)

• Zagat Award (2007–2009)

• Winner – Platinum Chefs' Competition (2002)

• Two Gold Medals – American Tasting Association

• Finalist – Mid-Atlantic Rockfish Competition (2001)

• Winner – National Phillips Recipe Competition (1999)

• Appointed Executive Chef 2000 (in 1998)

• Menu Contributor – McCormick’s Café 2000 “Restaurant of the Future”

• Winner of National Phillips 1999 Recipe Competition; featured in Secrets Cookbook.

• Master of Arts in Pastoral Theology – Washington Baptist Theological Seminary

• Master of Arts in Pastoral Leadership – Washington Baptist Theological Seminary

• Doctorate in Ministry and Administration – In Progress

• Bachelor of Arts in Food Service – Johnson & Wales University

• Restaurant Association of Maryland

• Western Maryland College

• Catonsville Community College

• ServSafe Certification – Restaurant Association of Maryland Awards and Publications

Dynamic and results-driven Executive Chef with over 37 years of progressive leadership in high-volume, award-winning culinary operations. Recognized for elevating food quality, optimizing kitchen performance, and mentoring high-performing culinary teams. Certified CFE and CEC, with affiliations including the Food Executive Association, American Culinary Federation, and International Tasting Association of America. Proven track record of transforming foodservice programs, driving guest satisfaction, and achieving operational excellence. Education and Certifications

Dynamic and results-driven Executive Chef with over 37 years of progressive leadership in high-volume, award-winning culinary operations. Recognized for elevating food quality, optimizing kitchen performance, and mentoring high-performing culinary teams. Certified CFE and CEC, with affiliations including the Food Executive Association, American Culinary Federation, and International Tasting Association of America. Proven track record of transforming foodservice programs, driving guest satisfaction, and achieving operational excellence.

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