Chad Norman
Newport Beach,CA
Summary
Dynamic professional with extensive fine dining experience, skilled in managing high-pressure environments, ensuring quality control, and building strong client relationships. Proven track record in inventory management, team leadership, and product development. Highly adaptable, detail-oriented, and ready to leverage a background in high standards and client satisfaction to excel in medical device sales.
Overview
9
9
years of professional experience
Work History
Executive Sous Chef
Lugano Prive Social Club
Newport Beach, CA
02.2023 - Current
- Client Relationship Management: Developed and maintained strong relationships with high-net-worth members, ensuring personalized service that aligns with their specific needs and preferences.
- Strategic Partnerships: Collaborated with renowned chefs, including Michelle Bernstein and Thomas Keller, to create exclusive dining events.
- Event Coordination: Successfully organized high-profile events that fostered networking opportunities and community building among members, showcasing strong organizational and communication skills.
- Sales Strategy Development: Utilized insights from member preferences to tailor offerings, driving increased member retention and satisfaction.
- Market Research: Analyzed member feedback and industry trends to inform service enhancements and new program initiatives, demonstrating proactive approach to meeting market demands.
Chef De Cuisine
Afterhouse
Nantucket, MA
03.2020 - 11.2022
- Menu Development and Quality Control: Designed high-quality menu items using local produce and fresh seafood, demonstrating ability to identify market trends and customer preferences.
- Operational Management: Successfully opened and closed restaurant each season, showcasing strong organizational skills and ability to manage logistics—key competencies in overseeing sales operations and product launches.
- Staff Recruitment and Training: Hired and trained seasonal staff, fostering a collaborative team environment and enhancing service.
- Cost Management and Strategy: Controlled costs through effective recipe development and budget management, reflecting strong analytical skills and financial acumen applicable to managing sales targets and forecasts.
Executive Sous Chef
Antico
Los Angeles, CA
01.2019 - 03.2020
- Client Relations & Communication: Established and maintained strong relationships with local vendors and suppliers.
- Project and Team Leadership: Directed team of culinary professionals, managing training, task delegation, and performance oversight.
- Sales-Oriented Inventory Management: Led all food ordering and inventory management with a focus on cost control and quality standards, experience that supports a data-driven and customer-focused approach.
- Strategic Problem Solving: Worked alongside executive team to solve operational challenges, maintain consistency, and adapt to market changes.
Chef De Cuisine
Oran Mor
Nantucket, MA
07.2017 - 01.2019
- High-Volume Service Management: Managed operations to consistently expedite over 150 covers daily.
- Staff Training & Development: Trained seasonal staff in culinary techniques, fostering team growth and skill enhancement.
- Market-Driven Product Development: Created a rotating, locally-sourced menu focused on modern New England cuisine, demonstrating adaptability and responsiveness.
- Leadership & Coordination: Led a team of 10, including cooks and support staff, maintaining workflow and quality standards.
Sous Chef
Ataula
Portland, OR
07.2015 - 07.2017
- Inventory and Procurement Management: Led purchasing for all food and operational needs, building negotiation and vendor management skills.
- Quality Assurance & Consistency: Oversaw quality control, ensuring consistent standards.
- Culinary Innovation & Technique: Developed specialized Spanish cooking techniques, emphasizing a commitment to authenticity and innovation.
- National Recognition: Featured on Diners, Drive-Ins and Dives and contributed to restaurant’s James Beard nomination, showcasing ability to elevate product offerings and contribute to industry recognition.
Education
Associates Degree -
Culinary Institute of America
Hyde Park, NY01.2014
Timeline
Executive Sous Chef
Lugano Prive Social Club
02.2023 - Current
Chef De Cuisine
Afterhouse
03.2020 - 11.2022
Executive Sous Chef
Antico
01.2019 - 03.2020
Chef De Cuisine
Oran Mor
07.2017 - 01.2019
Sous Chef
Ataula
07.2015 - 07.2017
Associates Degree -
Culinary Institute of America