COLIN W. BEAUMIER
Grand Forks,ND
Summary
Accomplished Executive Chef with extensive experience in hotel and restaurant environments, showcasing a passion for culinary excellence and innovative menu development. Proven track record of leading high-performing teams to deliver exceptional dining experiences while maintaining operational efficiency. Committed to fostering a collaborative atmosphere that encourages creativity and growth, with a focus on contributing to a dynamic team dedicated to achieving continued success. Eager to leverage expertise in culinary arts and management to elevate the overall guest experience.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Opening Executive Chef
CUT RESTAURANT
05.2025 - Current
- Accepted position as opening chef. Responsible for developing the opening menu based on wood-fired cuisine. Developed relationships with local producers to feature Wisconsin produced items. Responsible for costing and procuring goods, menu development, hiring, training, and disciplining staff. Worked with local health department to ensure food safety and sanitation with menu items including oysters, fresh seafood and an emphasis on Wagyu beef. Developed temperature logs and staff training for dating and labeling and proper rotation of items and specialty items for guests with allergies.
Owner and Chef
MO'S CAFFE
01.2019 - 01.2025
- Opened and ran this successful breakfast and lunch restaurant plus catering. Responsible for menu development and consistency, all hiring, training, cleaning, and discipline with a staff of 10.
- Select Achievements: Responsible for bills, taxes, and licensing; monthly budgets and all contracts. With food cost control, finished with a 27% food cost from excellent food costing.
Executive Opening Chef
REVERIE
01.2015 - 01.2019
- Oversaw menu creation, including sushi-bar menu, kitchen design, food costing, scheduling, and inventory management, while recruiting and training an 18-person staff for the grand opening of this restaurant in Chicago’s River North.
- Select Achievements: Optimized staff performance by providing ongoing training, mentoring, and quality assurance. Maintained a food-cost below 30% by evaluating inventory to reduce waste and negotiating discount pricing with vendors. Ensured consistent quality by creating guidelines and standards and conducting ongoing menu testing for restaurant, catering, and banquet menus.
Executive Chef
THE HEARTLAND CAFÉ
01.2013 - 01.2015
- Recruited by new ownership of this 37-year-old landmark Chicago restaurant to transform menu options to the first “farm-driven” restaurant in Chicago. This included creating three daily menus and a late-night bar menu, catering, dinner theater selections, and seasonal food stand options on nearby Loyola Beach.
- Select Achievements: Achieved acceptance in 14 of Chicago’s summer festivals through innovative menu creation. Developed an increase in sales in first year with innovative take on classic menu items and use of local farms and ranchers.
Executive Chef
KICKSHAW AMERICAN CUISINE
01.2010 - 01.2013
- Oversaw menu creation, kitchen operations, and a staff of 16 for this 185 seat restaurant with a focus on tasting menus and small plates featuring 80% locally sourced products.
- Select Achievements: Received several features in Madison Magazine, with a chocolate-tasting dessert featured in "Madison's Best Desserts' issue. Awarded Entrée of the Year, in the Madison State Journal, 2010.
Executive Chef
THE WHITEHALL HOTEL
01.2007 - 01.2010
- Led all kitchen operations for one of America's top five boutique hotels. This included staff recruitment and training, menu creation, inventory management, and event coordination, including monthly events for the Chicago Cultural Center and the famed Maxim's Restaurant. Worked between three hotels with catering and managing during the 2008 presidential election.
- Select Achievements: Achieved a Three-Star Mobil Rating after four months as Executive Chef. Featured in The Chicago Tribune for a 1,600-person event at the Chicago Cultural Center. Reduced unnecessary expenses and kept an inventory under 30%, scoring 100% accuracy at the year-end accounting audit. Responsible for changing and costing new banquet menus and training banquet staff. Increased pizza bar sales 15% by creating exciting and unique menu options.
Executive Chef
BOWERS HARBOR INN AND THE BOWERY
01.2005 - 01.2007
- Managed a culinary crew of more than 25 while overseeing kitchen operations of a fine-dining restaurant with 200 seats, including its own vineyards and a casual dining restaurant with 250 seats. Many successful on and off-site banquets and events held successfully here.
- Select Achievements: Increased profitability by 35% by creating and costing restaurant menus, a series of wine dinners, and banquet and catering menus.
Education
AOS Degree -
The Culinary Institute of America
Hyde Park, NYBachelor of Arts - Medieval History/Biochemistry
Marquette University
Milwaukee, WISkills
- Restaurant Management
- Operations Management
- Menu Creation
- Event Coordination
- Budgeting & Cost Control
- Team Training & Leadership
- Stakeholder Relations
- Inventory Management
- Banquet and Catering Experience
- Vendor Negotiations
- Strategic Planning
- Customer Service
- Quality Assurance
- Effective Issue Resolution
- Articulate Communication
Certification
Serv-Safe Manager Certified, 2022
HONORS & AWARDS
Award of Excellence Recipient, Jeune Professionnel, AcademieBrillat-Savarin, 2001, Chosen for Aspen Food and Wine Festival with Legendary Chef, Jacques Pepin, 2001, Award for Outstanding Student Chef, 2001, High Honors/Perfect Attendance, The Culinary Institute of America, Hyde Park, NY
ADDITIONAL EXPERIENCE
- SANFORD RESTAURANT- Commis, Milwaukee, WI, 2001-2005
- COQUETTE CAFÉ- Cooking School Extern/Prep, Milwaukee, WI, 2000-2004
- Trained for five years honing culinary skills at Coquette Café and Sanford Restaurant, a James Beard award-winning eatery, both legendary in the Milwaukee area for their history of excellence and owned by a James Beard award-winning chef.
Timeline
Opening Executive Chef
CUT RESTAURANT
05.2025 - Current
Owner and Chef
MO'S CAFFE
01.2019 - 01.2025
Executive Opening Chef
REVERIE
01.2015 - 01.2019
Executive Chef
THE HEARTLAND CAFÉ
01.2013 - 01.2015
Executive Chef
KICKSHAW AMERICAN CUISINE
01.2010 - 01.2013
Executive Chef
THE WHITEHALL HOTEL
01.2007 - 01.2010
Executive Chef
BOWERS HARBOR INN AND THE BOWERY
01.2005 - 01.2007
Bachelor of Arts - Medieval History/Biochemistry
Marquette University
AOS Degree -
The Culinary Institute of America