Summary
Overview
Work History
Education
Skills
early experience and training
References
Timeline
Generic

Bryan Black

Seattle,WA

Summary

Hands-on individual with reputation for creating delicious meals from scratch and developing menus that exceed expectations. Great attention to detail and wealth of cooking experience. Dedicated to innovation and providing dynamic dining experiences.

Overview

22
22
years of professional experience

Work History

Sous Chef

Rainier Club
Seattle, WA
01.2022 - 02.2024
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Developed daily specials utilizing seasonal ingredients.

Jr. Sous Chef

Flagship Facility Services @ META
Seattle, WA
01.2019 - 01.2022
  • Developed menus that were creative while still being cost effective.
  • Assisted Executive Chef in menu planning, recipe development and kitchen operations.

Chef De Cuisine

Bruciato
Bainbridge Island, WA
01.2017 - 12.2018
  • Received 3 stars from the Seattle Times
  • Managed staff of cooks, dishwashers, and other kitchen personnel.
  • Planned menus based on seasonal availability of ingredients, sourcing majority of produce from Bainbridge Island

General Manager/Chef/Partnership Manager

Bourbon & Bones
Seattle, WA
03.2014 - 01.2017
  • Achieved 900,000/yr sales in < 1000 sq/f
  • Developed marketing strategies designed to increase brand awareness within target markets.
  • Monitored financial performance and identified areas for improvement in cost savings and revenue generation.

Chef

Farmer Brown/Little Skillet
San Francisco, CA
01.2011 - 02.2014
  • Organized special events such as banquets or buffets requiring complex menus and themes
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.

Research and Development Chef

Beautifull
South San Francisco, CA
01.2007 - 01.2014
  • Collaborated with cross-functional teams to ensure successful implementation of projects from concept to completion.
  • Created detailed reports of product development process, including cost analysis and nutritional information.
  • Monitored production runs for quality assurance purposes and provided recommendations as needed.

Private Chef

UHNW Family
San Francisco, CA
08.2004 - 07.2008
  • Planned and prepared meals for private clients according to dietary requirements and preferences.
  • Organized special events and dinner parties for clients, including menu planning and presentation details.
  • Collaborated closely with each client to ascertain kinds of meals and foods that would meet needs.
  • Created menus for clients that comprised fresh, locally grown food for farm-to-table dinner entrees.

Chef De Cuisine

Roxanne's Couture
Larkspur, CA
01.2002 - 07.2004
  • Manager of all aspects of culinary for the world's first raw vegan fine dining restaurant

Education

High School Diploma -

Enloe High School
Raleigh, NC
06-1994

Skills

  • Inventory management
  • Vendor relations
  • Pastry skills
  • Team leadership
  • Recipes and menu planning
  • Special dietary requirements
  • Allergen awareness
  • Farm to table

early experience and training

  • Chef de Partie at Trio restaurant, working under Three Star Michelin Chef Chef Grant Achatz. 2001-2001
  • Sous Chef at Trotter's-to-go, on the opening Team of Chef Charlie Trotter's to-go concept

References

References available upon request.

Timeline

Sous Chef

Rainier Club
01.2022 - 02.2024

Jr. Sous Chef

Flagship Facility Services @ META
01.2019 - 01.2022

Chef De Cuisine

Bruciato
01.2017 - 12.2018

General Manager/Chef/Partnership Manager

Bourbon & Bones
03.2014 - 01.2017

Chef

Farmer Brown/Little Skillet
01.2011 - 02.2014

Research and Development Chef

Beautifull
01.2007 - 01.2014

Private Chef

UHNW Family
08.2004 - 07.2008

Chef De Cuisine

Roxanne's Couture
01.2002 - 07.2004

High School Diploma -

Enloe High School

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