Brett Fife
Lewis Center
Summary
Dynamic chef with track record of diverse experience in independent, corporate, and private sectors. Renowned for leadership abilities and talent development, fostering cohesive teams and strong interpersonal relationships. Expertise in product ideation and menu development, complemented by a comprehensive understanding of current food trends. Committed to delivering exceptional culinary experiences while driving innovation in the kitchen.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Culinary Director
Lindey's Restaurant
05.2022 - Current
- Oversaw staff of 30-35 people including 4 Chefs, as well as our offsite bakery and 3 bakers. Restaurant revenue $11.1 million
- Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
- Conducted regular reviews of competitor establishments to stay informed on market trends and identify potential areas for improvement within the organization.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
- Introduced new culinary techniques and equipment to the kitchen team, elevating the overall skill set and capabilities of staff members.
- Raised the profile of the establishment by numerous local and national awards including Open Table Top 100 Brunch Restaurants in the Country, Top 100 Patios, and 2025 Columbus Monthly Top Ten Restaurants
- Increased customer satisfaction with high-quality dishes prepared consistently using fresh ingredients and creative presentations.
- Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
- Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
Executive Chef
Ghostwriter Public House
09.2019 - 05.2022
- Company Overview: https://ediblecolumbus.ediblecommunities.com/eat/ghostwriter-public-house
- Opening Chef of restaurant from construction phase to complete kitchen, instrumental in layout and design.
- Managed a kitchen staff of 10-12 people
- Oversaw all kitchen and food operations.
- Developed menus, focusing on and forging relationships with local farmers and artisans.
- Remained up to date on food trends and the best seasonal, wood-fired fare.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Restaurant Revenue $1.5 million in year two of operations
Executive Chef
Lindey’s Restaurant and Bar
05.2010 - 08.2019
- Maintained, organized, and executed all facets of BOH operations of historic downtown property with $7.5 million in gross revenue.
- Oversaw staff of 30+ employees, including three sous chefs
- Oversaw and mentored 1-2 culinary students and interns per year
- Oversaw all off-site catering, charity, and gala style events from 50-600 people
- Created and costed all seasonal, holiday, and special event menus
- Created menus for newly established catering arm
- Oversaw growth of restaurant in 10 years from $4.5 to $7.5 million gross revenue
- Proficient in weekly/daily P&L analysis
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Sous Chef
Brio Tuscan Grille
03.2009 - 06.2010
- Aided and assisted chef team in operations of restaurant with gross revenue of $9-10 million.
- Performed inventory, prepped, worked line, expedited, maintained all culinary standards and budgetary goals
- Proficient in P&L usage
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Disciplined and dedicated to meeting high-quality standards.
Education
Associate Degree - Hospitality Management
Columbus State Community College
Columbus, OH05.2004
Bachelors of Arts - Sociology
Hanover College
Hanover, IN05.2004
High School Diploma - undefined
Lapel Jr./Sr. High School
Lapel, IN05.1994
Skills
- Special event planning
- Multitasking
- Collaboration and teamwork
- Relationship building
- Sanitation practices
- Food presentation
- Menu development
- Food trend awareness
- Culinary techniques
- Budget management
Certification
Serv Safe Certified
Languages
Spanish
Limited Working
Timeline
Culinary Director
Lindey's Restaurant
05.2022 - Current
Executive Chef
Ghostwriter Public House
09.2019 - 05.2022
Executive Chef
Lindey’s Restaurant and Bar
05.2010 - 08.2019
Sous Chef
Brio Tuscan Grille
03.2009 - 06.2010
Bachelors of Arts - Sociology
Hanover College
High School Diploma - undefined
Lapel Jr./Sr. High School
Associate Degree - Hospitality Management
Columbus State Community College
LINKS
Linked IN, Instagram: @Chefdaddyx4
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