Carlyle Watt
Wimberley,TX
Summary
Qualified Culinary Director with track record of creating innovative dining experiences and leading high-performing kitchen teams. Skilled in menu development, cost control, and maintaining highest standards of food quality and safety. Strong focus on team collaboration and adaptability to evolving culinary trends. Known for delivering consistent results and enhancing operational efficiency.
Overview
18
18
years of professional experience
Work History
Culinary Director
MaieB Hospitality
01.2020 - Current
- Oversee operations of world-class, lauded restaurants Olamaie, Maie Day, Little Ola's Biscuits, Redbud Icehouse, Gimme Burger, and all F&B operations at the Albert Hotel in Fredericksburg, TX.
- Develop menus and R&D recipes for diverse food service operations, including fine dining, fast casual, coffee shops, bars, and food trucks.
- Champion quality improvement initiatives by regularly reviewing customer feedback, addressing concerns, and implementing necessary changes to exceed expectations.
- Collaborate with marketing teams on promotional campaigns driving increased traffic and revenue for our operations.
- Develop strong culinary teams through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
- Direct large catering events, including Austin City Limits Music Festival and SXSW, with 6 figure revenues.
- Lead by example to create healthy and happy work environments. Based on principles of servant leadership, employee turnover has drastically declined.
- Control COGs, Labor, and Operational Costs by utilizing Open Book Management, giving our employees motivation to care about big financial picture of their operation.
- Adept in costing and inventory software with extensive knowledge in Margin Edge, Xtra Chef, and Meez.
- Meticulously monitor and control quality of all food and beverage.
- Extensive experience negotiating with contract-managed food service companies.
- Lead adherence to all regulatory compliance, including Health Department, Fire Marshal, Labor Board, and Texas Alcoholic Beverage Commission.
Executive Chef & Head Baker
Fire Island Rustic Bakeshop
01.2011 - 01.2020
- Successfully led a dynamic and diverse team of cooks, bakers, counter staff, and cleaners, fostering a positive and inclusive team culture
- Expanded the bakery from one location to three with strong and clear leadership
- Built strong relationships with local farmers to support sustainable practices and implemented full-circle sustainable practices throughout operations
- Developed and taught popular community baking classes
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Adjunct Professor
University of Alaska Anchorage (UAA)
01.2014 - 01.2017
- Developed comprehensive lesson plans for diverse courses, resulting in improved student understanding of culinary concepts.
- Enhanced student culinary skills by demonstrating and teaching various cooking techniques.
- Provided constructive feedback on student work while maintaining a supportive atmosphere that encouraged growth and improvement.
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
Sous Chef
The Lazy Goat
05.2007 - 06.2008
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering collaborative work environment that improved overall team performance.
Education
Associate of Arts -
Culinary Institute of America (CIA)
St. Helena, CA03-2009
Bachelor of Arts - Hospitality Management
University of Mississippi
01.2005
Skills
- Effective Communicator
- Collaborative Team Member
- Seasonal Menu Development
- Special Event Planning
- Community Building and Inclusiveness
- Creative Problem Solver
- Operations Management
- Open Book Management
- Advanced Costing and Inventory Management
Accomplishments
- James Beard Semi-finalist for Outstanding Baker in 2017; one of 20 bakers in the country.
- Olamaie was awarded a Michelin Star in 2024 and has countlessly been voted Best Restaurant in Austin.
- Maie Day is recognized as a Michelin Recommended Restaurant 2024 and was named Best New Restaurant in 2023 by CultureMap.
- Gimme Burger was voted Best Burger in Austin in 2023.
Timeline
Culinary Director
MaieB Hospitality
01.2020 - Current
Adjunct Professor
University of Alaska Anchorage (UAA)
01.2014 - 01.2017
Executive Chef & Head Baker
Fire Island Rustic Bakeshop
01.2011 - 01.2020
Sous Chef
The Lazy Goat
05.2007 - 06.2008
Associate of Arts -
Culinary Institute of America (CIA)
Bachelor of Arts - Hospitality Management
University of Mississippi
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