Bradley Walker
Washington
Summary
Accomplished Chef de Cuisine with extensive experience in fine dining and high-volume kitchens. Expertise in culinary arts, menu development, and kitchen management, complemented by a strong commitment to food safety standards. Demonstrated ability to lead teams in fast-paced environments while consistently delivering high-quality cuisine. Recognized for enhancing guest satisfaction through the creation of innovative and appealing menus.
Overview
16
16
years of professional experience
Work History
Chef De Cuisine
Joon
02.2023 - 03.2025
- Executed sauce preparation, ordering, and cost analysis tasks consistently.
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Managed inventory levels, ordering supplies to maintain optimal kitchen operations.
Executive Sous Chef
Columbia Room
02.2021 - 03.2023
- Expediting, production, cooking on the line as need be and writing prep lists.
Executive Sous Chef
Fig and Olive
09.2019 - 07.2021
- Conducted sauce preparation and managed ordering tasks.
- Supervised daily kitchen operations and maintained high culinary standards.
- Managed inventory, ensuring quality and freshness of all ingredients.
- Trained kitchen staff on food preparation techniques and safety protocols.
Sous Chef
Le Diplomate
10.2017 - 06.2019
- Stock production, deep production, sauce making and working the line as needed.
- I was also responsible for opening the restaurant 2-3 days a week.
- Ordering, cost analysis, and coding were responsibilities that I also took care of on a daily basis.
Sous Chef
Barcelona Wine Bar
05.2014 - 05.2017
- Produced sauces and trained new hires.
- Supervised kitchen staff and delegated tasks during busy service periods.
- Maintained high standards of food safety and sanitation throughout the kitchen.
- Trained new team members on cooking techniques and kitchen equipment use.
Executive Sous Chef
LadyBird
10.2011 - 05.2014
- Managed charcuterie production, stock preparation, and deep prep work.
- Supervised daily kitchen operations and maintained high culinary standards.
- Managed inventory, ensuring quality and freshness of all ingredients.
- Trained kitchen staff on food preparation techniques and safety protocols.
- Coordinated with front-of-house staff to ensure smooth service flow.
Tournant
Kith and Kin
10.2008 - 09.2011
- Performed line duties, managed sauce production, and executed butchery tasks.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Completed day-to-day duties accurately and efficiently.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
Education
AOS -
Le Cordon Bleu
Atlanta, GASkills
- Sauce preparation
- Food safety
- Inventory management
- Staff training
- Cost analysis
- Menu development
- Quality control
- Time management
- Leadership skills
- Creative thinking
Awards
Michelin Bib Gourmand, 2011, Best New Restaurant, Chicago Reader, James Beard nominee, 2024, Best New Restaurant, Joon, Saveur, Bon Appetit and Jezebel magazines, New York Times Top 50 New Restaurants 2023
Timeline
Chef De Cuisine
Joon
02.2023 - 03.2025
Executive Sous Chef
Columbia Room
02.2021 - 03.2023
Executive Sous Chef
Fig and Olive
09.2019 - 07.2021
Sous Chef
Le Diplomate
10.2017 - 06.2019
Sous Chef
Barcelona Wine Bar
05.2014 - 05.2017
Executive Sous Chef
LadyBird
10.2011 - 05.2014
Tournant
Kith and Kin
10.2008 - 09.2011
AOS -
Le Cordon Bleu