Austin Chappelle
Aspen,CO
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chef
T-Lazy 7 Ranch
11.2024 - Current
- Create high-end personal menus for VIP snowmobiling tours
- Ordering, Menu Planning, Costing
- Working as a solo team, I planned and organized each day to have smooth tours without any timing issues
- Sourcing from local vendors to create Colorado style menus
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Executive Chef
Talkeetna Alaskan Lodge
01.2024 - 09.2024
- Managed multiple outlets (4) within the lodge
- Created menus for fine dining, bistro fare and banquets
- Managed a team of 30 with a mixture of J1’s and domestics
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Seasonal
District Manager
Hanoi Backpackers Hostel and Rooftop Bar
12.2022 - 08.2023
- Running day to day operations for a 180-bed hostel
- Supervised various locations, enforcing high-quality standards of operation.
- Re-branding the bar and restaurant part of the hostel to better suit our guests needs
- Creating a marketing plan to insure constant flow of guests
- Opening a second hostel while managing Rooftop Hostel
- Setting up structure at the new hostel and establishing a day-to-day operation book
- Creating a fun atmosphere at both hostels to make a fun and inviting environment
Executive Chef
Tititea Steakhouse
08.2022 - 12.2022
- Company Overview: (Wanaka, New Zealand)
- Restaurant re-branding to a fine dining steakhouse
- Menu Costing and development
- Training FOH staff in menu education for customers
- Creating coursed wine tasting menus
- Creating banquet menus for hors d oeuvres, buffet, plated coursed dinners
- Creating menu and recipe costing excel sheets
- (Wanaka, New Zealand)
- Consulting
Chef
Danté
05.2022 - 08.2022
- Company Overview: (Amsterdam, Netherlands)
- Menu development
- Kitchen re-organization; hiring, training, firing
- Setting a standard during service for ticket times, pass organization, expo
- Communication between front and back of house; flow of service
- Organizing recipes, inventory sheets in excel
- (Amsterdam, Netherlands)
- Consulting
Chef de Cuisine
Yellowstone Club
11.2021 - 05.2022
- Company Overview: (Private Ski Club)
- Menu development and costing for an ultra-fine dining steakhouse
- Weekly steak specials, sourcing meat cuts from all over the country
- Nightly “Amuse Bouche”, using high end ingredients and left-over specials
- Creating multiple seasonal menu changes
- Attentive to members needs and dietary restrictions
- (Private Ski Club)
- Seasonal
Chef de Partie
Ristorante Abbruzzino
02.2021 - 11.2021
- Michelin Restaurant
- Working under the Executive Chef/ Owner creating Michelin star traditional southern Italian dishes
- Moving from San Diego to Italy with the owner to work with him
- Working as Saucier, Broiler, and Pasta stations
- Learning Michelin star standards of cooking and presentation
- Working with highly skilled chefs that motivated me to become a stronger chef
- Becoming skilled in making multiple styles of pasta and ravioli
Chef de Cuisine
Civico by the Park
06.2020 - 12.2020
- In charge of ordering and maintaining order in the kitchen
- Responsible for the quality of the food being plated
- Responsible for controlling the food costs of the restaurant
- Responsible for the purchasing of all items for the kitchen and bar, excluding alcohol
- Created and set schedules to keep labor cost down and create an efficient kitchen
- Made 5 different house made pastas and 2 different types of raviolis from scratch
- Closed due to covid
Lead Line Cook
Top of the Market
02.2016 - 02.2020
- Prep and stock the station I am working that night
- Inspect all food for quality and freshness
- Help prep stations for that days and nights service
- Produce meals during service and help each station that needs it
- Help the Chef with preparing specials and executing them to his standards
- Close the line after each shift to HACCP standards
Education
Associate of Science - Culinary Arts
Johnson And Wales University
Denver, CO05.2011
Skills
- Food safety and sanitation
- Leadership skills
- ServSafe certification
- Team management
- Inventory control
- Creativity and innovation
- Kitchen operations oversight
Certification
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
Timeline
Chef
T-Lazy 7 Ranch
11.2024 - Current
Executive Chef
Talkeetna Alaskan Lodge
01.2024 - 09.2024
District Manager
Hanoi Backpackers Hostel and Rooftop Bar
12.2022 - 08.2023
Executive Chef
Tititea Steakhouse
08.2022 - 12.2022
Chef
Danté
05.2022 - 08.2022
Chef de Cuisine
Yellowstone Club
11.2021 - 05.2022
Chef de Partie
Ristorante Abbruzzino
02.2021 - 11.2021
Chef de Cuisine
Civico by the Park
06.2020 - 12.2020
Lead Line Cook
Top of the Market
02.2016 - 02.2020
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
Associate of Science - Culinary Arts
Johnson And Wales University
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