ALMANZO RITFELD
Providence
Summary
Accomplished Executive Chef with extensive leadership experience across fine dining and upscale hospitality. Delivered exceptional dining experiences through innovative menu development, efficient cost management, and staff training. Committed to sourcing high-quality local ingredients and creating personalized culinary experiences that meet diverse dietary needs.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Private Chef & Restaurateur
Independent
02.2025 - Current
- Provide private chef services and customized fine dining experiences
- Design seasonal menus tailored to client preferences and dietary requirements
- Execute tasting menus, private events, and specialty dining experiences
- Manage sourcing, purchasing, inventory, costing, and event execution
- Maintain exceptional food safety and quality standards
- Build and maintain strong client relationships resulting in repeat business
Sous Chef
Cafe Nuovo
Providence
09.2020 - 02.2025
- Managed daily kitchen operations and supervised a team of 15-20 culinary professionals
- Developed daily chef features and assisted with menu planning and execution
- Controlled food costs, labor expenses, purchasing, and inventory management
- Coordinated daily ordering of produce, proteins, and kitchen supplies
- Trained, mentored, and developed kitchen staff through hands-on leadership
- Maintained food safety standards, sanitation procedures, and equipment functionality
- Assisted in scheduling and workforce planning to maximize efficiency
Executive Chef / Partner
Fleming's Prime Steakhouse & Wine Bar
Providence
11.2016 - 09.2020
- Directed all culinary operations for a high-volume upscale dining establishment
- Managed P&L performance, food cost targets, labor budgets, and inventory controls
- Developed monthly chef tasting menus and seasonal offerings
- Led hiring, scheduling, training, and performance management for a team of 15-20 employees
- Implemented operational improvements that enhanced consistency and profitability
- Maintained exceptional food quality and guest satisfaction standards
Executive Chef
Bistro 9
East Greenwich
04.2014 - 06.2016
- Led a successful culinary transformation that elevated the restaurant's reputation and dining experience
- Developed menus, daily specials, and seasonal offerings
- Managed staffing, scheduling, ordering, and vendor relationships
- Oversaw food cost controls and kitchen operations
- Executed high-volume service while maintaining quality standards
Sous Chef
Fins Harbourside
East Greenwich
04.2013 - 06.2015
- Assisted with daily kitchen operations, inventory management, and ordering
- Developed specials and contributed to menu planning
- Reduced food costs while improving food quality and consistency
- Supported operational and staffing functions
Head Chef
Sophia's Tuscan Grille
Warwick
11.2009 - 01.2013
- Managed kitchen operations, menu execution, and staff development
- Created daily specials and supervised food preparation
- Coordinated purchasing, inventory, and production activities
Sous Chef
Southampton Bath & Tennis Club
Southampton
06.2008 - 06.2010
- Prepared high-quality meals for up to 250 guests daily
- Executed all kitchen stations, including grill and sauté, ensuring seamless meal preparation
- Managed ordering, receiving, and inventory, supporting efficient kitchen operations
- Coached new culinary team members on kitchen standards and procedures, enhancing team competency
Education
Bachelor of Science - Culinary Arts
Johnson & Wales University
Providence, RIAssociate of Science - Culinary Arts
Johnson & Wales University
North Miami, FLSkills
- Culinary Management
- Menu development
- Menu planning
- Food Production
- Catering Management
- Catering
- P&L Management
- Cost control
- Cost Analysis
- Budgeting & Forecasting
- Budgeting
- Inventory Management
- Inventory & Purchasing
- Food safety compliance
- Food safety
- Fine Dining Operations
- Restaurant Operations
- Event Coordination
- Staff Training & Development
- Staff Development
- Team mentorship
- Recruiting
- Client Relationship Management
- Customer Engagement
- Guest experience
- Microsoft Office Suite
- Menu planning
- Food safety
- Inventory management
Certification
- ServSafe Food Protection Manager
- HACCP Certification
- Food Handler Certification
- National Food Safety Professional
- Valid Driver's License
Technical And Operational Skills
- Microsoft Office Suite
- Inventory Management
- Purchasing
- Budgeting
- Cost Analysis
- P&L Management
- Food Production
- Staff Development
- Recruiting
- Catering
- Banquet Operations
- Hospitality Management
- Guest Services
- Restaurant Operations
Timeline
Private Chef & Restaurateur
Independent
02.2025 - Current
Sous Chef
Cafe Nuovo
09.2020 - 02.2025
Executive Chef / Partner
Fleming's Prime Steakhouse & Wine Bar
11.2016 - 09.2020
Executive Chef
Bistro 9
04.2014 - 06.2016
Sous Chef
Fins Harbourside
04.2013 - 06.2015
Head Chef
Sophia's Tuscan Grille
11.2009 - 01.2013
Sous Chef
Southampton Bath & Tennis Club
06.2008 - 06.2010
Bachelor of Science - Culinary Arts
Johnson & Wales University
Associate of Science - Culinary Arts
Johnson & Wales University