Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Byron Evert

Summary

High-performing Chef offering. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Has with a passion for the culinary arts and preparing delectable meals. Well-versed in the appropriate handling of foods and plating arrangements. Extensive experience in dealing with organic ingredients, luxury ingredients. Is organized and creative.

Overview

12
12
years of professional experience

Work History

Private Chef

Private Family
10.2022 - Current
  • Prepared meals for family of five daily.
  • Private Parties for up to 60 people.
  • Helped with daily task for family.
  • Breakfast, lunch and dinner daily.
  • Created customized meal plans based on client dietary restrictions and preferences.
  • Shopped for local ingredients when possible.


Chef De Cuisine

Element 47 At The Little Nell
06.2021 - 10.2022
  • Running of the daily operations of Element 47, Breakfast, Lunch, and Dinner.
  • Running service for Element 47, Element 47 bar, wine bar, in room dining, and events from the same kitchen.
  • Scheduling, ordering food, complete inventory, writing BEO's.
  • Manage 40 Employees Working closely with the private dining, banquet, and event coordinator.
  • Working on multiple concepts at the same time for the different outlets in the hotel.
  • Working with the wine director and wine team for special events and private wine dinners.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Chef de Cuisine

Gabriel Kreuther/The Baccarat Hotel and Residence
11.2018 - 06.2021
  • Work with Culinary Director Gabriel Kreuther on menu development and guest experience
  • Run daily operations, expedite service
  • Scheduling, complete inventory, write BEO's
  • Hire employees, labor schedules, staff meetings, union meetings
  • Manage 50 Employees Private dining/ banquet Worked at Chef Gabriel Kreuther namesake restaurant as Sous Chef
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Sous Chef

The Grill/The Pool
02.2017 - 09.2018
  • Opened both The Grill and then The Pool as Sous Chef
  • Set up the systems for the restaurant
  • Worked all the stations in both restaurants
  • Butchered meat/fish, made terrines, cured meats, house made sausage, and charcuterie
  • Ordered food, completed inventory, expedited, plated, menu design and new menu ideas
  • Private dining/ banquet
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Fish Roast

Eleven Madison Park
11.2015 - 02.2017
  • Prepared all mise en place, sauces, garnishes, and fabricated fish for the fish station
  • Butchered meat/fish/whole animals
  • Started as a commis and worked my way through the kitchen.
  • Plated and presented all dishes to match established restaurant standards.
  • Disciplined and dedicated to meeting high-quality standards.

Opening Sous Chef

Meadowsweet Restaurant
04.2014 - 11.2015
  • Worked all the stations in the restaurant
  • Meat, Fish, Hot Appetizer, Garde Manger, and Pastry
  • Butchered meat/fish, made terrines, cured meats, house made sausage, and charcuterie
  • Produced the different house made pastas, filled, and hand shaped
  • Ordered food, completed inventory, expedited, plated, menu design and new menu ideas with Chef, menu changed daily
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored food and labor costs to verify budget targets were met.

Chef de Partie Rotisseur

Lincoln Ristorante
11.2012 - 04.2014
  • Prepared all mise en place, sauces, garnishes, for meat and pasta station
  • Butchered meat/fish/whole animals, made terrines, cured meats, house made sausage, and charcuterie
  • Produced the different house made pastas, filled, extruded, and hand shaped
  • Made all stocks and sauces for the restaurant.

Chef's Assistant-Escoffier Room

Culinary Institute of America
10.2011 - 03.2012
  • Assisted students in Chef's class, prep work, worked line, expedited, plated, garnished, family meal and butcher fish/meat
  • Assisted Front of House TA with students in class, served tables, food runner and wine service.

Education

Bachelor of Professional Studies, Culinary Arts Management -

The Culinary Institute of America
10.2012

Associate in Occupational Studies, Culinary Arts -

The Culinary Institute of America
05.2011

Skills

  • Knowledge of Cooking Equipment
  • Passion for Culinary Arts
  • Originality
  • Team Management
  • Event Catering
  • Special Diet Accommodation
  • Ingredient Sourcing
  • Culinary Expertise
  • Wine Pairing
  • Cooking Techniques
  • Meal Preparation
  • Budgeting and Cost Control
  • Inventory Management
  • Menu Planning
  • Professionalism
  • Time Management
  • Vendor Relationship Management
  • Safe Food Handling
  • Customer Service
  • Butchering Meat and Fish

Accomplishments

  • Oversaw foodservice operations for Forbes Five Star Properties Baccarat Hotel, The Little Nell.
  • Part of the team at Eleven Madison Park when we were number 3 and number 1 in the world on the World's 50 best Restaurant list.
  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Part of multiple teams that were awarded Michelin Stars ( Lincoln, Meadowsweet, Eleven Madison Park, Gabriel Kreuther)
  • Part of the team that received 3 stars from the NY Times for The Grill

Timeline

Private Chef

Private Family
10.2022 - Current

Chef De Cuisine

Element 47 At The Little Nell
06.2021 - 10.2022

Chef de Cuisine

Gabriel Kreuther/The Baccarat Hotel and Residence
11.2018 - 06.2021

Sous Chef

The Grill/The Pool
02.2017 - 09.2018

Fish Roast

Eleven Madison Park
11.2015 - 02.2017

Opening Sous Chef

Meadowsweet Restaurant
04.2014 - 11.2015

Chef de Partie Rotisseur

Lincoln Ristorante
11.2012 - 04.2014

Chef's Assistant-Escoffier Room

Culinary Institute of America
10.2011 - 03.2012

Bachelor of Professional Studies, Culinary Arts Management -

The Culinary Institute of America

Associate in Occupational Studies, Culinary Arts -

The Culinary Institute of America

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