Brittany Iannarelli
Executive Pastry Chef
Franklin,T.N.
Summary
Accomplished Executive Pastry Chef with high-level technical expertise and passion for pastries. Managed teams of pastry chefs for luxury resorts and earned recognition for creativity and quality of work. Excellent organizational skills and mastery of pastry styles led to exceptional results.
Overview
19
19
years of professional experience
Work History
Executive Pastry Chef
Southall Farm And Inn
2 2022 - Current
- Preopening and opening pastry chef for 56 room boutique luxury resort on 400 acres with a mandate to achieve Forbes five star and AAA five diamond
- In conjunction with Human Resources and the executive chef hired and onboarded team
- Created labor, food cost, and revenue projections
- Successfully created artisanal gelato program, bread program including laminated doughs, as well as weddings cakes for 12-225 guests
- Collaborated with head farmer for seasonal pastry produce
- Created specialty desserts with honey from the properties robust apiary program
- Oversight of two sous chefs and five cooks
Executive Pastry Chef
The Point Resort
8 2021 - 1 2022
- Contracted to reopen property post pandemic the historic Forbes five star; AAA five diamond Relais and Chateaux 11 room resort, closed for a scheduled renovation
- Menu development and independent producction for all inclusive property. Three meal periods, welcome amenities, and snacks.
- Utilize on property farm for seasonal dessert creations
Executive Pastry Chef
The Drayton Hotel
4 2019 - 2 2021
- Pre opening and opening pastry chef for 56 rooms and 4 outlet luxury boutique hotel aiming for Forbes five star and AAA five diamond
- Focus on southern low country meets French cuisine
- Oversight of one sous chef and six cooks
- Managed pastry kitchen annual budget of $700,000 while keeping both food and labor below 20%
Area Chef-Pastry
The Breakers
04.2005 - 11.2018
- Hired as a cook 2 and was promoted four times for a 575 room luxury resort
- Oversight of five sous chefs and 20 cooks
- On property point of contact for Sylvia Weinstock for guests spending over $525 per person for weddings
- Created menus for all restaurants on property
- Accountable for creation of all banquet and restaurant desserts,bread program, and wedding cakes
- Conceptualized and executed desserts for 2014-2017 Palm Beach Food and Wine Festival
- Oversight and created sugar work, chocolate work, laminated doughs, mignardises and high tea
- Generated $4.5 million in annual revenue. Consistently keeping labor cost and food cost below budget at 25% and 22% respectively
Education
Associate of Science in International Baking and Pastry -
Florida Culinary Institute
West Palm Beach, F.l.Skills
New Recipe Development
undefinedReferences
References available upon request
Timeline
Area Chef-Pastry
The Breakers
04.2005 - 11.2018
Associate of Science in International Baking and Pastry -
Florida Culinary Institute
Executive Pastry Chef
Southall Farm And Inn
2 2022 - Current
Executive Pastry Chef
The Point Resort
8 2021 - 1 2022
Executive Pastry Chef
The Drayton Hotel
4 2019 - 2 2021
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