Daniel Furey
Executive Chef
Carmel Valley,CA
Summary
Passion for food and all cuisines as well classics and current trends
Technique and ingredient driven cuisine
Comprehensive knowledge of budgets, labor, cost analysis
Creating a culture of positive work environment, accountability, progression
Being flexible and accommodating, while being consistent with quality at the forefront
Overview
21
21
years of professional experience
2
2
Certifications
2
2
Languages
Work History
Executive Chef
Monterey Peninsula Country Club
01.2017 - Current
- Company Overview: Platinum Club of America, 6 Outlets, food Truck, Banquets, employee dining, 6 salaried Chefs, 60 FTE's
- Planned and executed the remodel of 2 kitchens, a food truck and the complete teardown and rebuilding of freestanding Dunes Restaurant.
- 6-8 Wine dinners annually with top wine makers and distillers from all over the world. In Kitchen Chef's table with custom member experiences.
- Installed a full Pastry Department with House made breads Breakfast Pastries, Ice creams, and Cakes to Order
- Created SOP's, Worksheets and Structure for Ordering, Food Cost and Inventory, Prep sheets and Recipes, as well as consistent training for Managers and line level staff
- Consistently Changing Ala Carte menus in all outlets with seasonality, member preference and Outlet Identity in mind
- Worked with Catering team to plan and execute PGA Tournaments, Weddings, Member events, Club Associations, and private events. 75% of all menus being custom to the event or member.
Chef De Cuisine
Harvest Table Restaurant
02.2015 - 01.2017
- Company Overview: Opened brand new property in for Chef Charlie Palmer
- California wine country food attached to Historic Harvest Inn
- Developed seasonal menus with a focus on sustainability and supporting local farmers, and products from Napa Valley
- Recruited, trained and created a culture from the ground up for brand new restaurant
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Assisted with menu development and planning.
- Received a Michelin Bibb Gourmand in first year
Executive Chef
Coastal Luxury Management
01.2013 - 02.2015
- Company Overview: Chef for Coastal Luxury Management in several capacities
- Re organized and set up Cannery Row Brewing Company with new management, creating food from scratch for a 100 tap brewhouse on Cannery Row in Monterey
- in house ground beef, fresh baked burger buns, fresh fish from the Monterey bay
- upwards of 900 cover per day in the summer months
- featured on diners drive ins and dives
- Rose Rabbit Lie a Prohibition era Dinner Theatre with an updated Fine Dining menu , helped train staff, install SOP's with Hotel, OS&E for opening, menu testing and development
- Faith and Flower ( Esquires Best new Restaurant 2014, James beard finalist). Assisted with opening staffing, training and procedures alongside the Chef and management team
Chef De Cuisine
R2L
01.2013 - 02.2015
- Company Overview: Chef Daniel Stern Promoted me to help run his Fine dining outlet downtown
- A fine dining take on the Regional fare of PA and the Chesapeake bay area
- Worked exclusively with farmers, fisherman and artisans from the area
- Busy upscale Restaurant and Lounge on the 40th Floor of the Two Liberty Building in Downtown Philadelphia
- Created Standards and Training to offering weekly changing menus with high volume service
Chef de Cuisine
Mid-Atlantic Taphouse
12.2010 - 12.2012
- Company Overview: Modern gastro pub with emphasis on Mid Atlantic products
- Sourced directly from farms in Lancaster, and fisherman in the Chesapeake bay with Chef Daniel Stern
- Consistently Changing menu with an emphasis on in house cure meats, pickles and fermentations
- Monthly Dinners with local farmers fisherman, and brewers
- Small team making everything in house
Executive Sous Chef
Union Steakhouse
10.2009 - 12.2010
- Company Overview: Opened brand new property in Aria Hotel
- Modern Steakhouse and Lounge
- In house butchery and dry age program
- Dinner only, 300+ covers averaged nightly
- From scratch kitchen using fish and meat from around the world
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Mentored junior chefs and provided constructive feedback for professional growth.
Sous Chef
Eiffel Tower Restaurant
08.2007 - 09.2009
- Company Overview: Classic French Steakhouse
- Promoted by Chef Joho to Sous Chef and transferred to Las Vegas
- Upwards of 900 covers per evening plus Banquets on the side
- Daily tasting menu as well as Ala Carte service
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Trained kitchen staff to perform various preparation tasks under pressure.
Poissonniere
Everest Restaurant
06.2004 - 08.2007
- Company Overview: Michelin 1Star French Restaurant, Chef Jean Joho
- Classic French Fine Dining
- Worked Through Kitchen from Amuse station to fish, also spent time in Banquets
- Michelin 1Star French Restaurant, Chef Jean Joho
- Classic French Fine Dining
Education
Associate of Arts - Culinary
New England Culinary Institute
Montpelier, Vermont 05.2001 -
Skills
Forecasting and planning
Workflow Optimization
Menu planning
Employee training and development
Certification
Serve safe managers
Timeline
Executive Chef
Monterey Peninsula Country Club
01.2017 - Current
Chef De Cuisine
Harvest Table Restaurant
02.2015 - 01.2017
Executive Chef
Coastal Luxury Management
01.2013 - 02.2015
Chef De Cuisine
R2L
01.2013 - 02.2015
Chef de Cuisine
Mid-Atlantic Taphouse
12.2010 - 12.2012
Executive Sous Chef
Union Steakhouse
10.2009 - 12.2010
Sous Chef
Eiffel Tower Restaurant
08.2007 - 09.2009
Poissonniere
Everest Restaurant
06.2004 - 08.2007
Associate of Arts - Culinary
New England Culinary Institute
05.2001 -
Similar Profiles
Annie MunozAnnie Munoz
Supervisor at Monterey Peninsula Country ClubSupervisor at Monterey Peninsula Country Club
Maya SnowMaya Snow
Server at Monterey Peninsula Country ClubServer at Monterey Peninsula Country Club
Jazmin SandovalJazmin Sandoval
Housekeeper at Peninsula Golf And Country ClubHousekeeper at Peninsula Golf And Country Club
KAYLA DIANE POTTERKAYLA DIANE POTTER
Freelancer at Self-employeedFreelancer at Self-employeed
Christine ReganChristine Regan
Chief Operating Officer at Carmel Valley ManorChief Operating Officer at Carmel Valley Manor