CHEF / MANAGER

Profile

A **-year veteran of the restaurant industry and strong advocate of Farm to Table dining, acclaimed chef exemplifying leadership qualities and professionalism backed by a consistent variable record of achievement. Diverse in all areas of the hospitality industry, including banquet style production up to 5000 guests. Driven to serve nothing but the freshest ingredients. Posses a strong knowledge of wine produced in California and knowledge of French regions.

Experience

CHEF/OWNER SEAN’S AMERICAN BISTRO, BUFORD, GEORGIA APRIL 2007-MARCH 2010

A one of a kind concept, combining Farm to Table dining with a retail wine store. Offered in Clone 7 Wines, 97% of the wines were boutique with a less than 500 case production. All organic, sustainable & biodynamic. The kitchen was a “Scratch” kitchen using all natural / organic ingredients focusing on local farmers. Because of the economic times the restaurant closed March 13th, 2010 www.sabistro.com

CONSULTANT, PRIVATE CHEF, MARCH 2006-JANUARY 2007

Contracted to develop restaurant recipes, implement budgets, establishing relationships with local vendors. While at the same-time having the privilege cooking for the elite patrons of Atlanta and abroad

EXECUTIVE CHEF, BUCKHEAD LIFE RESTAURANTS ATLANTA, GEORGIA 2001-2006

Chops / Lobster Bar the flagship of the company 16 million in sales annually, managed a staff of 62, was responsible for implementing all new recipes, controlling all P&L statements for the 13 other restaurants in the company, direct communication with Pano Karatassos Sr.

EXECUTIVE CHEF / GENERAL MANAGER, MURPHY’S RESTAURANT ATLANTA, JANUARY 2000-2001

The first Farm to Table dining establishment in Atlanta, retail wine store, & bakery. Supervised a staff of 60 front and back of the house, developed recipes, controlled all budgets while maintains a consistency of all operations on a daily basis.

EXECUTIVE CHEF, MAXWELLS CHOPHOUSE, BOCA RATON FLORIDA 1995 - 2000

Highly acclaimed steakhouse annual, sales 18 million, #1 in the country for 4 years under my direction. Managed a staff of 36 in a “SCRATCH” kitchen, aged fabricated all USDA prime beef in house.

EXECUTIVE CHEF VAN GOGH’S RESTAURANT & BAR ROSWELL, GEORGIA 1992-1995

TOURNADE CHEF HYATT REGENCY ATLANTA GEORGIA 1990-1992

COOK / ROUNDSMAN BUCKHEAD LIFE RESTAURANTS, 1986-1990

Opened Buckhead Dinner

Capriccio (Now Called Pricci)

103 West

Pano’s & Paul’s

The Fish Market

Opened Chop

Awards / Achievements / Certification

2010 Wine Spectator Grand Award Issued June 30th, 2010 S.A.B. American Bistro

2009 City-search Best Wine Bar Clone 7 Wines

2009 Honorary Chef March Of Dimes

2009 Honorary Chef American Cancer Society

2008 Best Restaurant Buford S.A.B. American Bistro

2003-2005 Zagat Survey Best Steakhouse Chops / Lobster Bar

2003-2006 Jezebel Magazine Top 10 Restaurants

2001-2007 S.O.S Taste Of The Nation

2001-2008 High Museum of Atlanta Wine Auction, Private Chefs Dinner in conjunction with the wine-maker and wine owners from Napa Valley

2004 Atlanta Magazine Best Restaurant Chops / Lobster Bar

2004-2005 Access Atlanta Best Restaurant Chops / Lobster Bar

2006 March Of Dimes Honorary Chef Atlanta

2001 Food & Wine Top 100 Chefs In The Country (73)

2000-2001 Best Brunch Murphy’s Restaurant Atlanta Magazine

1996-1999 Best Steakhouse Boca Raton Florida Zagat Survey

1996-1999 Best Steakhouse Ocean Drive Magazine

1997-1998 Best Chef Boca Raton Magazine

1995 Creative Loafing Magazine Best Young Chef

Certified Executive Chef A.C.F.

Certified Butcher

Serve Safe Certification

Education

American Culinary Federation 1989

Mt Paran Christian School 1979-1983

Westminster Academy 1983-1987

Referrals Available Upon Request

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