Brennan Taulbee

• Coordinated tasting menus and developed recipes for large-scale high-end events.
• Directed kitchen operations for estate dining and private events.
• Supervised line cooks and prep staff during service.
• Coordinated menu planning with culinary leadership.

First executive chef role centered on Scandinavian dining and design at Hildur.

• Hired and trained staff, guided front-of-house team, and facilitated award-winning service recognized by major outlets including New York Times.
• Planned seasonal menus for Hildur dining service.
• Collaborated with Swedish Consulate to manage daily restaurant operations.
• Supported daily kitchen operations during service.
• Managed inventory orders to ensure timely supply and receipt of ingredients.
• Departed restaurant late to fulfill responsibilities with Swedish Consulate in year to work with Swedish Consulate in upstate New York.

Engaged with customers in front of house and back of house roles, enhancing their dining experience through attentive counter and table service.

• Welcomed guests warmly upon arrival to create a friendly atmosphere. in busy restaurant dining room.
• Presented menus and explained daily specials clearly.
• Took accurate food and beverage orders from tables.
• Coordinated with kitchen staff on order changes and allergies.
• Assessed guest needs and addressed service requests efficiently to ensure satisfaction.