High-performing chef with 27 years of culinary experience, skilled in delivering healthy and beautifully presented meals. Excellent communication, leadership, and problem-solving skills. Adaptable to clients' special requests and proficient in a wide range of culinary cuisines. Goal is to create a memorable dining experience by combining expertise with a passion for culinary arts.
Overview
Work History
Private Chef
Private Estate
Executed personalized menus for estate owners and guests
Managed team and coordinated events with impeccable service and attention to detail
Create Creative meals to meet the needs of estate
Collaborate with client to execute all dining / entertaining events
Procure highest quality ingredients for meals, beverages and Pantry items.
Guest Executive Chef | Culinary Management
Whalers Cove Fishing Lodge
Spearheaded all food service operations at a prestigious remote lodge
Crafted bespoke menus highlighting local wild game and fish
Guided a team to execute high-quality dishes for guests and staff
Managed inventory, procurement, and reporting for the state-of-the-art kitchen.
Executive Banquet & Pastry Chef | Event Consultant
Wintergreen Resort
Oversaw menu planning and execution for private and resort-sponsored events
Mentored a team of 13 international culinary interns, fostering creativity and growth
Led the production of large-scale banquets, receptions, and elegant pastry presentations.
Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
Implemented efficient production techniques, reducing waste and improving overall pastry quality.
Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
Private Estate Chef
Confidential Celebrated Philanthropies'
Establish a Fresh, Healthy and Nutritious Food and Beverage concept for a family of 6
Create Creative meals to meet the need of the estate
Collaborate with client to execute all dining / entertaining events
Procure the highest quality ingredients for meals, beverages and Pantry items
Travel between multiple homes to provide full service with the client travels
Keep the highest standards for organization and cleanliness in Kitchen and service areas.
Maintained well-organized mise en place to keep work consistent.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
Modified recipes to accommodate dietary restrictions and allergies.
Developed new recipes and flavor combinations to enhance customer dining experience.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Developed close relationships with suppliers to source best ingredients.
Executive Chef & General Manager
Pomme ToGo
Managed daily operations of a French-inspired bistro
Built relationships with local farms to implement a “farm-to-table” approach
Created an array of French pastries and gourmet events.
Executive Chef | Kitchen Manager
LM Restaurant & 5th Bar
Developed daily menus using local ingredients
Led a dynamic team to provide exceptional service and cuisine.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Oversaw business operations, inventory control, and customer service for restaurant.
Executive Chef & Manager
Jabo's State of Mine Restaurant
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Oversaw business operations, inventory control, and customer service for restaurant.
Managing Partner
Blackburn's on the Green – The Hazard Country Club
Negotiated high-value contracts with clients, securing profitable partnerships for the company.
Established and implemented business procedures and process improvements.
Mentored junior staff members, resulting in a more cohesive team and increased overall performance.
Spearheaded successful client engagements resulting in repeat business and positive referrals from satisfied clients.
Oversaw financial management of the firm, including budgeting, forecasting, and analysis, ensuring fiscal responsibility and profitability.
Increased client base by implementing effective marketing strategies and fostering long-term relationships.
Managed restaurant scheduling, foodservice and customer service.
Cultivated a culture of continuous improvement by encouraging staff development through training programs and workshops.
Strengthened client relationships through personalized service and attention to detail, resulting in high retention rates and positive referrals.
Club House Manager & Event Planner
The Ardsley Country Club
Enhanced family satisfaction with household management by addressing concerns promptly and efficiently.
Adapted quickly to last-minute changes in plans or circumstances without compromising on quality or results.
Developed and maintained comprehensive inventory systems to ensure timely replenishment of supplies, reducing waste and saving costs.
Planned special events such as parties or family gatherings with attention to detail and organization.
Facilitated communication between family members regarding important updates or decisions related to the house manager role.
Managed day-to-day operation of home to comply with regulations and agency standards.
Improved household efficiency by implementing detailed schedules and routines for staff members.
Education
Graduate - Culinary Arts & Culinary Management
The Art Institute
Atlanta, GA
01.2005
MA - Organizational Communication
University of Kentucky
Lexington, KY
01.1992
BA - Speech/Theatre Communication & Marketing
Morehead State University
Morehead, KY
01.1990
Skills
Trained Pastry Chef
Event Specialist & Catering Director
Strong Background in Wine & Beverage Pairing
Expertise in Farm-to-Table Menu Development
Skilled in Large Event Planning, Grant Writing & Community Outreach
Extensive experience with nonprofit events including Habitat for Humanity & Miss America Scholarship Program
Food Safety
Menu Planning
Cost Control
Menu development
Strong Work Ethic
Hospitality service expertise
References
April May, Medical Administrator & Catering Client, Pikeville Medical Center, 859.625.8454
