Brianna Wellmon
Philadelphia,Pa
Summary
Expert in diverse cuisines and wine with 15+ years in restaurant and catering operations. Demonstrated success in fostering collaboration through effective coaching and management. Extensive experience in fine dining, banquets, and front-of-house roles enhances understanding of the food and beverage industry. Additional skills in residential contracting and public speaking support comprehensive operational expertise.
Overview
16
16
years of professional experience
Work History
Executive Sous Chef
The Franklin Institute
06.2022 - 05.2025
- P&L analysis
- retail/outlet management
- Inventory
- Staffing/Payroll, food cost and labor management
- Travel chef/taskforce
Executive Chef
The Mulberry
05.2022 - 01.2023
- Food cost and labor management
- Toast and Margin Edge Training
- Staffing
- P&L analysis
- Kitchen layout
Contractor
Jackson Renovations
02.2019 - 02.2022
- Contractor work
- Deck building
Executive Chef
FramePHL
02.2020 - 02.2022
- Menu development
- Food cost and labor management
- Opening and concept development
- P&L analysis
- Kitchen layout
Executive Sous Chef
Clubcorp, Pyramid Club
05.2018 - 12.2020
- Menu development
- Banquets and Restaurant Service
- Staffing
- COGS and 12% growth in banquet revenue
Banquet Cook
Sage Hospitality
06.2016 - 06.2017
- Opening member of the Logan Hotel.
- I was responsible for banquet prep, and assisting the Banquet Chef with execution of events.
- Cooked for the 2016 Democratic National Convention
Event Chef
Garces Events
07.2014 - 05.2016
- Event Chef for Jose Garces Events at the Kimmel Center and Private off-site events.
- Became supervisor of the Pre-Show 2nd floor restaurant for Avenue of the Arts for ticket holders.
- Server
Cook
Tashan
06.2012 - 06.2013
- Opening member of the Tashan
- Garde Manger, Tandoor, and grill cook
- Server and hostess
Youth Ambassador/Public Speaker
Communities in School PHL
06.2009 - 06.2012
- Internship, during the Summer of 2010, while being a youth ambassador
- I received this opportunity through Communities in Schools.
- Traveling to schools and conferences to speak to my peers and associates on school involvement and education for PHL district.
Scholar of Spanish food, wine, tourism and culture
Ambassador for Madrid Tourism & Food Gastronomy
08.2017
- Work at a world-renowned restaurant called Alabaster in Madrid Spain.
- Toured Madrid, Barcelona, Jerez, and Valencia.
Line Cook Intern
Ritz-Carlton Grande Lakes Resort
- Banquets
- Customer service
- Intern promoted to line cook
Education
AOS and bachelor's degree -
Culinary Institute of America
05.2025
Skills
- Menu pricing
- Budgeting and cost control
- Vendor relationship management
- Order management
- Recipe development
- Verbal and written communication
- Inventory control
- BOH operations
- Coaching and mentoring
- Hiring, training, and development
- Nutrition
Sites And Media
Ms_B_R_I_A_N_N_A, https://youtu.be/UFlvcfIyN60?t=1
Education And Awards
- Culinary Institute of America, AOS and bachelor's degree, 01/01/13
- Serve Safe Certified
- Culinary Institute of America Scholarship Winner, Olesay Madrid Scholarship Winner, Health Partners Scholarship Recipient, White House Guest, 3-year PhL B.E.S.T Robotics Champion, 2-year D.E.C.A Champion, Alpha Kappa Alpha Scholarship Winner, Dobbins' Occupational Advisory Committee Member, C-CAP Mentor and Alumni
Timeline
Executive Sous Chef
The Franklin Institute
06.2022 - 05.2025
Executive Chef
The Mulberry
05.2022 - 01.2023
Executive Chef
FramePHL
02.2020 - 02.2022
Contractor
Jackson Renovations
02.2019 - 02.2022
Executive Sous Chef
Clubcorp, Pyramid Club
05.2018 - 12.2020
Scholar of Spanish food, wine, tourism and culture
Ambassador for Madrid Tourism & Food Gastronomy
08.2017
Banquet Cook
Sage Hospitality
06.2016 - 06.2017
Event Chef
Garces Events
07.2014 - 05.2016
Cook
Tashan
06.2012 - 06.2013
Youth Ambassador/Public Speaker
Communities in School PHL
06.2009 - 06.2012
Line Cook Intern
Ritz-Carlton Grande Lakes Resort
AOS and bachelor's degree -
Culinary Institute of America
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