Bryce Lamb
Seattle,WA
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
10
10
years of professional experience
Work History
Executive Chef
Valor Hospitality Management
- Currently working for Valor Hospitality Management Executive Chef interim at J 106 Hotel, Huntsville Alabama
- Worked at two other properties before that.
Executive Chef
Four Points By Sheraton Hotel and Conference Center Bellingham
01.2018 - 01.2020
- Completed the opening of B-Town a contemporary Asian Bar and Grill (Best Bar 2019 Bellingham Alive), reworked Chinuk a North West inspired restaurant and 42,000’ of Banquette and conference space.
Restaurant Consultant/Chef
Restaurant Consultants
07.2009 - 06.2018
- Evaluated financial statements regularly spotting areas of concern before they developed into larger issues.
- Enhanced dining experience through evaluating service quality and suggesting staff training programs.
- Reviewed business finances and back-end administrative procedures.
- Provided expert advice on local regulations and licensing requirements, ensuring full compliance with relevant laws.
- Optimized menu with fresh offerings and seasonal fare.
- Implemented effective inventory management systems, reducing food waste and lowering costs.
Chef de Cuisine /line cook
Nell’s
01.2015 - 01.2018
- Promoted to Chef after working one week at 120 seat Northwest inspired restaurant, was #2 Ranked restaurant in Seattle 2016-2017
Executive Chef
Sontes
01.2010 - 01.2013
- Accountable for 180 seat farm to table restaurant (#1 restaurant MN Open Table 2013) with a crew of 9 for lunch and dinner at this Beard winning restaurant (Best Rising Star Chef Upper Mid West 2009), Best Dessert 2012 Post Bulletin
Education
Associate of Arts - Business/Culinary
Seattle Central Community College
Seattle, WASkills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Hospitality service expertise
- Hiring, Training, and Development
- Inventory Control
- Banquets and catering
- Staff Scheduling
Taskforcechef
Valor Hospitality Management Executive Chef interim, J 106 Hotel, Huntsville Alabama
Two other properties prior to J106
Task Force Chef for Noble House La Toretta Lake resort TX, Riviera CA
Lake Arrow Head Resort CA and Spruce Point Inn ME
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Created signature dish which generated high-interest and became best-selling dinner entrée for decades.
- Designed whole new menu, including meal selections, beverages and pricing.
- Recognized for Best New Restaurant 1997, 2000 Seattle
- Recognized for "Top Ten Dessert in America" Food Network
Inaugural publication of Best Chef's America
Winner Prosciutto Di Parma recipe contest (Judged by Massimo Bottura number ! chef in the world)
Fourpointsbysheratonhotel
Executive Chef, Bellingham, WA, 2018-01-01, 2020-12-31, Completed the opening of B-Town a contemporary Asian Bar and Grill (Best Bar 2019 Bellingham Alive), reworked Chinuk a North West inspired restaurant and 42,000’ of Banquette and conference space.
Reduced food cost on average 2% below target and increased revenue (best banquette season 2018 for hotel in it’s history). Adjusted labor and scheduling based on flow to make budget 2019.
Managed a fulltime crew of 14 and additional 6-8 seasonal employees for 142 room hotel
Worked with F&B Director to establish food, labor budgets and CAPEX plan.
Nells
Chef de Cuisine /line cook, Seattle, WA, 2015-01-01, 2018-12-31, Promoted to Chef after working one week at 120 seat Northwest inspired restaurant, was #2 Ranked restaurant in Seattle 2016-2017
Helped plan and execute Nell’s Chef Tribute Dinners (was started as a fundraiser for Julia Child with Chef /Owner Phil Milhalski and food columnist Nancy Leson)
Sontes
Executive Chef, Rochester, MN, 2010-01-01, 2013-12-31, Accountable for 180 seat farm to table restaurant (#1 restaurant MN Open Table 2013) with a crew of 9 for lunch and dinner at this Beard winning restaurant (Best Rising Star Chef Upper Mid West 2009), Best Dessert 2012 Post Bulletin
Created another 5% of revenue from banquettes, catering and special events that I implemented
Additionally, opened a paella stand for Thursday’s On First a 15,000-person event running weekly from June-September in Rochester MN
Careeradditions
R&D for corporate clients
Successfully opened 18-casual to full service restaurants for clients, menu development, beverage programs, training
Expertise in F&B development, Branding, costing, hiring and opening procedures
Consultation in sanitation, HCCP and King County Health code
Broad range of knowledge of European, Latin American, Middle Eastern, Asian and special dietary needs
Professional Highlights
- Over 20 years in the hospitality industry, from private homes to 4
- 5 Diamond hotel properties Working with James Beard and Michelin
- Chefs and properties, also taking over properties and running them on their departure to standards. Learning dry curing and seam butchering with Christoph Wiessner and Marcel Kropf in Austria 2014 Starchefs.com grand prize winner Prosciutto di Parma contest Multiple positive reviews from Seattle Times, Time Out Hanoi, Travel and Leisure, Seattle Magazine, Minneapolis Monthly, Star Tribune, Brutus Casa for multiple restaurants (Japan) and Best Chef’s America inaugural publication 2013 and others Seeking Executive Chef position that allows me to use my experience budgeting, developing and training staff to serve the guest the best experience possible, while still being a business and being profitable. “Making people happy”.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Chef
Four Points By Sheraton Hotel and Conference Center Bellingham
01.2018 - 01.2020
Chef de Cuisine /line cook
Nell’s
01.2015 - 01.2018
Executive Chef
Sontes
01.2010 - 01.2013
Restaurant Consultant/Chef
Restaurant Consultants
07.2009 - 06.2018
Executive Chef
Valor Hospitality Management
Associate of Arts - Business/Culinary
Seattle Central Community College