Robert Anthony Phillips

*** ***** ***** **** #**

Green Bay, Wisconsin 54311

920-***-****

lwwzb5@r.postjobfree.com

Education : Johnson and Wales College Providence, Rhode Island

Culinary Arts

Experience :

June 2009 Chefusion Eclectic Cuisine and Lounge Green Bay, Wisconsin

Present Owner (www.chefusion.com)

• Developed concept & infrastructure, created menus & implemented pos.

• Built a foundation of house made breads, desserts, soups and sauces.

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March 2007 Hummingbird Nest Ranch Resort & Spa Los Angeles, California

June 2009 Executive Chef / Food and Beverage Director (5 million F&B)

• Established and guided the sales and catering team with start-up menu’s, brochures & marketing tools.

• Instrumental in organizing an exclusive 4 million dollar wedding including timelines for: ceremony, reception, dinner, brunch & entertainment.

• Collaborated with Preston Bailey, Sylvia Weinstock, Canadian ice carving team, and a host of various chefs from across the country.

• Personal Chef for the owner and his family at their various homes

• Promoted the resort to the film industry as a prime location for: Miss America, Brothers and Sisters, Sex in the City and The Biggest Loser.

August 1997 Oneida Golf and Riding Club Green Bay, Wisconsin

March 2007 Executive Chef / Food and Beverage Director (450 member private club, noted as one of top 5 clubs in Midwest)

• Controlled food (36%) and labor cost. ($2.2 million food and beverage)

• Created full service from scratch bakery and pastry shop.

• Developed a variety of events including family nights, chefs tables, wine dinners, and other functions for this busy club.

• Implemented creative menus for 2 dining rooms (formal and casual), banquet, 19th hole, tennis facility, cabana and golf shack.

• Established the largest ACF culinary apprenticeship in the state.

• Won 2001 Governors apprenticeship competition.

• Purchased and maintained wine cellar. (largest in Wisconsin)

December 1993 Azars Hotels Fort Wayne, Indiana

August 1997 Corporate Executive Chef ($20 million food & beverage)

• Supervised culinary operations for 5 hotels, 2 Red River Steak and BBQ, 2 Wharf Seafood Restaurants and 11 family restaurants.

• Assisted the Vice President with concept, recipe and menus for new culinary developments.

• Analyzed and developed profit and loss statements and researched profitability studies for new hotels and restaurants.

Continued Robert Phillips page 2

Other Related Employment

Gulf Stream Bath and Tennis Gulf Stream, Florida

Executive Chef (600 member exclusive platinum club)

The American Club - 4 Star, 5 Diamond Kohler, Wisconsin

Chef de cuisine (350 room/1000+ banquet facility, 2 top 20 rated golf courses)

Westin Hotels - 4 Star 4 Diamond Indianapolis, Indiana

Banquet Sous Chef (562 room/3000+ banquet facility)

Williamsburg Inn - 5 Star, 5 Diamond Williamsburg, Virginia

Entremetier / Junior Sous Chef (one of top resorts in the world)

US Navy, Commander Second Fleet Admirals Personal Chef

Other Related Experience

Participated in various ACF food shows.

Instructed various cooking classes and demonstrations.

Member of American culinary federation .

Numerous television commercials and radio spots.

2004-06 Celebrity Chef, "Food and Wine Experience", Kohler, WI.

Green Bay Packer, Lambeau Field Celebrity Chef.

Specialized Courses

Food protection certification program, Train the trainer, Interaction management for supervisors, Sanitation and nutrition, Communication for productivity, Food and labor cost controls and Management development 13-part course.

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