Summary
Overview
Core Achievements
Work History
Education
Skills
Timeline
Certification
Portfolio
Evan Brown

Evan Brown

SAINT AUGUSTINE,FL

Summary

Strategic Executive Chef and F&B Director with 23+ years of experience leading high-performance culinary teams in private clubs, resorts, and fine dining. Proven ability to drive revenue, control costs, and elevate guest satisfaction through innovative menu design and efficient kitchen operations. Trusted leader known for transforming underperforming operations into profitable, guest-focused experiences.

Overview

14
14
years of professional experience
1
1
Certificate

Core Achievements

  • Managed multimillion-dollar food and beverage operations with $3M+ annual revenue
  • Reduced food and labor costs by up to 8% through strategic cost control initiatives
  • Spearheaded successful kitchen renovations, concept launches, and restaurant openings
  • Executed banquets and events for up to 600 guests while maintaining quality and efficiency
  • Contributed to 20% membership growth and first recorded profitability at a private club

Work History

Executive Chef

Deerwood Country Club
11.2022 - Current
  • Spearheaded culinary operations for $3M+ in annual F&B revenue, enhancing dining experiences across à la carte, banquet, and event services
  • Drove 6% reduction in food costs through improved vendor negotiations, portion control systems, and inventory discipline
  • Launched a new dining outlet, increasing member engagement and generating a 28% uplift in dining revenue
  • Maintained full operational capacity during a six-month kitchen renovation, delivering seamless service for major holidays and high-volume events of 450+ guests
  • Restructured kitchen staff roles and implemented training protocols, decreasing turnover by 20% and improving service consistency
  • Designed and implemented seasonal menus that responded to member preferences, improving satisfaction scores and repeat visits

Executive Chef

Serenata Beach Club
05.2018 - 10.2022
  • Directed a $1.7M annual F&B budget while surpassing net income goals by $105K in 2021 through rigorous cost controls and efficient scheduling
  • Managed a team of 40+ across multiple service areas, aligning operations with brand standards and guest expectations
  • Curated bespoke menus for upscale private events, contributing up to $40K in event revenue per engagement
  • Enhanced food cost management, maintaining a consistent under-budget performance of 4.74% in 2018 and steady targets thereafter
  • Increased club membership by 20% by creating compelling culinary experiences and community-driven dining programs
  • Featured as cover chef and lead profile in 'Veggin' in St. Augustine' magazine for innovative vegetarian cuisine

Chef de Cuisine

Daniel Island Club
08.2016 - 05.2018
  • Oversaw culinary operations at 'The Dover Grill,' executing inventory management, staffing, and production planning
  • Collaborated on marketing and brand elevation by representing the club at the Charleston Food & Wine Festival

Sous Chef

Cypress Restaurant
05.2015 - 08.2016
  • Supported a James Beard-nominated chef in executing fine dining and charcuterie programs, maintaining consistent culinary excellence
  • Played a critical role in daily operations, ensuring timely and precise service in a scratch kitchen environment

Sous Chef

VERS Restaurant
07.2013 - 05.2014
  • Co-led restaurant launch efforts, overseeing daily culinary operations, staff recruitment, and vendor relationships
  • Created dynamic 4- and 8-course tasting menus with modern techniques, enhancing reputation and guest loyalty

Lead/Saucier

The Greenbrier Resort
10.2011 - 07.2013
  • Worked under CMC Richard Rosendale during his time representing the USA for the Bocuse d'Or.
  • Advanced from line cook to leadership within 10 months; managed 10+ cooks for nightly service of 250–350 covers
  • Temporarily acted as Sous Chef for seasonal restaurant 'Infusions,' leading sushi production for banquets of up to 1,200 guests

Education

Externship -

Hotel DuPont, Wilmington, DE
02.2011

Associate's Degree - Culinary Arts

The Culinary Institute of America, Hyde Park, NY
09-2011

Skills

  • Executive Culinary Leadership
  • Food & Beverage Operations Management
  • Budgeting & Profit and Loss (P&L) Oversight
  • Menu Development & Culinary Innovation
  • High-Volume Banquet & Event Execution
  • Food & Labor Cost Control Strategies
  • Vendor & Supply Chain Management
  • Staff Training, Scheduling & Retention
  • Kitchen Workflow Optimization
  • Health, Safety & Sanitation Compliance (HACCP, ServSafe)

Timeline

Executive Chef - Deerwood Country Club
11.2022 - Current
Executive Chef - Serenata Beach Club
05.2018 - 10.2022
Chef de Cuisine - Daniel Island Club
08.2016 - 05.2018
Sous Chef - Cypress Restaurant
05.2015 - 08.2016
Sous Chef - VERS Restaurant
07.2013 - 05.2014
Lead/Saucier - The Greenbrier Resort
10.2011 - 07.2013
The Culinary Institute of America - Associate's Degree, Culinary Arts
Hotel DuPont - Externship,

Certification

  • ServSafe Manager Certification, Current
  • HACCP Certified, Completed via CIA Program

Portfolio

http://www.linkedin.com/in/chefevanbrown512, http://www.instagram.com/evan.c.brown, https://bold.pro/my/chefevanbrown

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