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
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
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
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
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
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
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