Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Media
Languages
Work Availability
Quote
Software
Work Preference
Interests
Websites
Timeline
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Brendan Ayers

Brendan Ayers

Phoenix,AZ

Summary

Forward-thinking and accomplished executive chef with over 20 years of diverse culinary experience in premier establishments, including restaurants, hotels, golf clubs, and multi-unit operations. Skilled in leading teams of varying sizes, ranging from 4 to 200+ employees, as a regional/brand chef. Proven track record demonstrating success in driving culinary excellence while maintaining strong business acumen. Specialized as a performance chef for the past 4 years, collaborating with nutritionists and dieticians to deliver precision-tailored meals for optimal athlete performance and recovery. Deeply passionate about creating innovative, nutritious, and high-end dining experiences.

Overview

24
24
years of professional experience
1
1
Certification

Work History

Executive Chef

The Phoenix Suns
12.2020 - 08.2024
  • Built a performance kitchen operation from scratch, leading all culinary activities in a professional sports organization
  • Worked closely with professional athletes as well as performance professionals executing a holistic, performance based culinary concept
  • Daily meals tailored to specific athlete performance nutrition needs, working closely with a dietician and nutritionist
  • The level of engagement and focus on athlete performance, diet and approach to food is extremely clean and leaves no room for error
  • Creating dishes to appeal to high performing athletes with a hyper focus on sustainability and dense nutrient content.

Senior Executive Chef

The Henry
02.2017 - 11.2020
  • Full P&L accountability
  • Execute corporate guidelines and help build future chefs within the company
  • New menu training and development
  • Develop and execute SOP's
  • Premier health and sanitation standards
  • Cultivated a culture of continuous improvement by promoting open communication channels for feedback from all levels within the organization.

Brand Chef/Regional Chef

Culinary Dropout
09.2015 - 02.2017
  • Boosted operational efficiency through implementation of lean principles, resulting in reduced waste and improved production timelines.
  • Streamlined operations for increased efficiency by identifying bottlenecks in sales processes and implementing targeted solutions.
  • Full P&L accountability overseeing 4 locations
  • Opening Chef of the Tempe location
  • Oversaw all culinary operations
  • Led teams to execute high end banquet functions between 40 & 400 people


Executive Chef

Culinary Dropout (all AZ locations)
03.2012 - 09.2015
  • Full P&L accountability
  • Execute corporate guidelines and help build future chefs within the company
  • New menu training and development
  • Develop and execute SOP's
  • Premier health and sanitation standards
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

Culinary Consultant/Chef

The Oink Café
06.2012 - 12.2012
  • Hired to expand a one-of-a-kind concept and build into multiple locations and/or franchising
  • Development of SOP’s, training, and recipe development
  • Concentrations on flow of operation and reduce costs for optimal cash flow
  • Generate growth plans and run all operations within the restaurant

Executive Chef

North
08.2010 - 06.2012
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

Executive Sous Chef

The Arrogant Butcher
12.2011 - 03.2012

Executive Chef

Sophie’s Bistro & A La Carte Catering
09.2007 - 06.2010
  • Hands on Chef in this from scratch kitchen
  • Consistently maintaining the highest level of care and focus on food, quality assurance, training, menu development and execution of all food items
  • Reduced Food Cost from 35% to 26% and lower
  • Average PPA of $18 at lunch and up to $75 at dinner.
  • Controls over: Food Costs, P&L, Menu Development, Scheduling, Ordering, Inventory and daily Specials
  • Oversee and execute all catering and special event functions ranging from 25 people to upwards of 400.

Sous Chef/Kitchen Supervisor

Ristorante Tuscany, J.W. Marriott Desert Ridge
02.2007 - 09.2007
  • Control and operation of a fine dining new age Italian fare with Spanish and French flare. -Duties consist of menu planning and development, daily kitchen operation, cost control, and staff training. -Assisted with private functions, banquets and special events as needed.

Sous Chef

Tarbell’s Restaurant
04.2004 - 01.2007
  • Hired on in the spring of 2004 as a line cook and promoted to Sous Chef by fall 2005. -Duties consist of daily ordering from purveyors, daily specials, menu writing & development, special event functions, executing 90% of every private catering event, budgeting, and staff leadership. -Assisted in controlling food costs & labor costs as well as opening and closing the restaurant. -Dynamic line operations included vigorous preparation that demands efficiency and quality. -Use locally grown and organic foods that change with the seasons.

AZPersonalChef.com
02.2001 - 04.2004
  • Owned/operated personal chef business -Worked special/private events for high end clients -Catering to offsite events & multicourse dinners held in residences

Education

Culinary Arts Certification -

Scottsdale Community College
05.2003

Engineering/Architecture -

Arizona State University
Tempe, AZ
08.2001

Skills

    Culinary Arts/Management

    Leadership & Development

    Food Safety & Sanitation

    Financial Literacy & Business Acumen

    Strategic Thinking

    Organizationally Sound

    Great Communicator

    Financial Analysis & Performance

    Guest Satisfaction

    Cost Control & Budgeting

    Food Quality & Menu Development

    Hospitality Leader

Certification

  • Serve Safe Certified Manager, 22643726, 09/12/27
  • American Heart Association Heart saver CPR certified

Accomplishments

  • Invited to cook at the annual Wine and Olive oil Contest held in Ontario California, on behalf of Tarbell’s Restaurant. Prepared and led an entire team of 25 culinary students at Cal Poly Tech for the special event dinner held on location. Dinner included hand passed hors d’oeuvres as well as a five-course dinner with wine pairing for 250 people alongside with Mark Tarbell. May 2005
  • During my employment at Tarbell’s, Mark was invited to an Iron Chef challenge. I was involved in the rigorous detailed preparations for the event. I then had the opportunity to oversee all productions of the restaurant during the filming. October 2006
  • Invited to the Chaine des Rotisseurs Cooking Competition to help guest judge with a sponsor held at the Scottsdale Culinary Institute. February 2006
  • Featured on the cover of the French category of cuisine in the Experience AZ “The best of Arizona” annual publication on behalf of Sophie’s Bistro. January 2008 & January 2009
  • Voted “Best French Restaurant” by Ranking Arizona annual publication on behalf of Sophie’s Bistro February 2009
  • Voted 2nd Best French Restaurant by Ranking Arizona “The Best of Arizona Business” annual publication on behalf of Sophie’s Bistro. February 2008
  • Invited to do a LIVE television broadcast with KAET channel 8 “Eight Cooks” with passport dining held at the studio on ASU campus. An instructional and published recipe featured a duck liver mousse pate. October 2009
  • Was a featured chef in AZ magazine for the ”Simple Entertaining” series. November 2011

Media

  • FOX 10 Phoenix
  • FOX 5 Las Vegas
  • PBS
  • ABC15
  • Arizona Foothills Magazine
  • Phoenix Suns Media Outlets

Languages

Spanish
Limited Working

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote

"A leader must be inspired by people, before a leader can inspire other people"
Simon Sinek

Software

Outlook

Word

Excel

Teamworks

Concur

Teams

Zoom

Spreadsheets

Powerpoint

POS

Crunchtime

Work Preference

Work Type

Full Time

Location Preference

On-SiteHybridRemote

Important To Me

Career advancementWork-life balanceCompany CulturePaid time offHealthcare benefitsPersonal development programsTeam Building / Company RetreatsPaid sick leave401k matchStock Options / Equity / Profit SharingWork from home option

Interests

Basketball

Fishing

Camping

Boating/Jetskiing

Dirt Biking

Traveling

Websites

Timeline

Executive Chef

The Phoenix Suns
12.2020 - 08.2024

Senior Executive Chef

The Henry
02.2017 - 11.2020

Brand Chef/Regional Chef

Culinary Dropout
09.2015 - 02.2017

Culinary Consultant/Chef

The Oink Café
06.2012 - 12.2012

Executive Chef

Culinary Dropout (all AZ locations)
03.2012 - 09.2015

Executive Sous Chef

The Arrogant Butcher
12.2011 - 03.2012

Executive Chef

North
08.2010 - 06.2012

Executive Chef

Sophie’s Bistro & A La Carte Catering
09.2007 - 06.2010

Sous Chef/Kitchen Supervisor

Ristorante Tuscany, J.W. Marriott Desert Ridge
02.2007 - 09.2007

Sous Chef

Tarbell’s Restaurant
04.2004 - 01.2007

AZPersonalChef.com
02.2001 - 04.2004

Culinary Arts Certification -

Scottsdale Community College

Engineering/Architecture -

Arizona State University

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Brendan Ayers