BRIAN W. DOYLE
Brunswick,OH
Summary
Knowledgeable Executive Chef with robust background in culinary arts and extensive experience in diverse, high-pressure environments. Adept at crafting innovative menus and ensuring exceptional food quality while maintaining cost efficiency. Demonstrated proficiency in team leadership and adapting to evolving culinary trends.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Traveling Chef/Culinary Support
METZ CULINARY
01.2024 - Current
- Travel to various accounts and assist in any capacity needed.
- A Family-Driven company that delivers Restaurant- Inspired Hospitality to everyone we serve.
Executive Chef/Owner
CAFÉ AVALAUN
01.2015 - 01.2024
- Avalaun had a loyal customer base. Ranked 3rd in Nation as top overall dedicated gluten-free establishment.
- Café Avalaun is a Nationally recognized dedicated gluten-free restaurant, bakery and caterer.
Executive Chef/Owner
SŌW FOOD LLC
01.2011 - 01.2024
- Project management for Clients such as Vitamix. Managed daily farming activities and catering. Community-supported agriculture (CSA)–the first of its kind: Members received prepared meals for the week. In 2012 partnered with the legendary Beachland Ballroom providing all food service to a large volume varied clientele, and hospitality to Performers.
- National big musical acts such as Black Keys, Chris Robinson, Afghan Whigs, Sleater Kinny.
- Luncheons, Dinner Parties, Weddings and Corporate and Private Events.
- Weddings at various off site locales including farms, barns and warehouse locations.
- Project with Emerging Chefs Inc: “The Feast of the Deceased” -2011
- SŌW, the parent co. of Café Avalaun, at the forefront of greening Cleveland.
Director of Culinary Operations
DANNY’S ORGANIC MARKETPLACE
01.2009 - 01.2010
- Created new catering division and marketing materials attaining new and add-on sales.
- Increased sales by $40,000 in August 2008 by adding catering sales and in-house promotions
- 15% reduction in COGS
- Developed a new matrix of using “shrink” and turned it into sellable product at mark-up
WORLD’S FARE CULINARY SERVICES
01.2003 - 01.2010
- Catering, Interactive Parties, Culinary Entertainment and Consulting for brands such as THE GATEWAY LODGE, Cooks Forest, PA. Launched Chameleon Chef Sauces (2007), sold in 28 markets across three states.
- Featured on “That’s Life” 2006 – 2007.
- Featured, Cleveland-Plain Dealer, March 2004
Executive Chef
GOOD TASTE MARKET
01.2007 - 01.2008
- Responsible for ongoing menu revisions and original recipe development. Trained all front and back-of-house. Designed and taught cooking class curriculum: Varied regional cuisines. Managed 4,000 sqft retail space, including wine program. Accountable for purchasing, hiring, scheduling.
- Maintained targeted metrics e.g. in-store promotions to boost menu mix of sales
- Consistently sold-out cooking classes
Chef de Cuisine
JACK’S STEAKHOUSE, CLEVELAND AIRPORT MARRIOTT
01.2003 - 01.2004
- Complete regeneration and progressive update of entire restaurant image and department with a modern menu to fit high volume service. Led the revitalization of sales and service to one that functioned as a profitable outlet and quickly rebuilt a loyal Clientele.
- Managed 30+ people in culinary department.
- Average daily Covers 300-500; plus Banquets and Catering
- Rated in the Top 20 Best Restaurants in Cleveland-Plain Dealer, 2004
Executive Chef
FULTON BAR AND GRILL
01.2002 - 01.2003
- Reignited the slowing business. Introduced new modern sustainable menu. Retooled kitchen with SOP and intensive training. Favorite dining spot of the Hospitality industry. Early leader in local food movement.
- Improved food cost by over 20%
- Featured in Scene Magazine, 2003, in the article “Global Flavor Lexicon”
Education
Certificate - Health Coach
Institute For Integrative Nutrition / Health Coaching
05-2012
Certificate - Business
Goldman Sacks
01.2016
Certificate of Culinary Arts - undefined
Pennsylvania College of Technology Penn State University
01.1993
Associate of Science -
Disney University
05.1992
Skills
- Creativity and innovation
- Culinary expertise
- Allergen awareness
- Menu development
- International cuisine
- Special dietary requirements
- Budgeting and cost control
- Customer service
- Sanitation and safety
- Time management
Affiliations
- Consultant, The Gateway Lodge, Cooks Forest, PA 2007-2018
- Chili Cook Off for Autism, Founder, Cleveland, OH 2005 – 2018
- Committee member Autism Speaks Cleveland Chapter 2010 - 2017
- Tri-C / Community Cooking Program, Project Manager / Instructor, Cleveland, OH 2006 – 2009
- Balanced Living Magazine, Recipe Columnist, OH, 2004 – 2006
Certification
- First Aid Training - 2024
- Serve Safe- 2022
- Emergency epi-pen administrator- 2023
Timeline
Traveling Chef/Culinary Support
METZ CULINARY
01.2024 - Current
Executive Chef/Owner
CAFÉ AVALAUN
01.2015 - 01.2024
Executive Chef/Owner
SŌW FOOD LLC
01.2011 - 01.2024
Director of Culinary Operations
DANNY’S ORGANIC MARKETPLACE
01.2009 - 01.2010
Executive Chef
GOOD TASTE MARKET
01.2007 - 01.2008
WORLD’S FARE CULINARY SERVICES
01.2003 - 01.2010
Chef de Cuisine
JACK’S STEAKHOUSE, CLEVELAND AIRPORT MARRIOTT
01.2003 - 01.2004
Executive Chef
FULTON BAR AND GRILL
01.2002 - 01.2003
Certificate of Culinary Arts - undefined
Pennsylvania College of Technology Penn State University
Certificate - Health Coach
Institute For Integrative Nutrition / Health Coaching
Certificate - Business
Goldman Sacks
Associate of Science -
Disney University
Executive Chef / Director of Operations
- Broad Experience in the Hospitality Arena. Extensive Innovative Menu Design Implementation.
- Community Outreach and Give-Back
- Creative Menu Development
- Excellent Guest Relations
- Hospitality Management
- Organic and Urban Farm Passion
- Positive P & L Accountability
- Special Event Planning
- Staff Leadership and Training
CAREER HIGHLIGHTS
- Catered Movies shot in Cleveland area: “Take Shelter”, 2010 and “Toy’s House”, 2013
- Participating Celebrity Chef Gala, Autism Speaks to Wall Street, 2006 – 2019
- Beachland Ballroom voted “Best Brunch in Cleveland” by Scene Magazine, 2012 and 2013
- Graduate of Goldman Sacks 10ksb program-2016