Darragh Dudley
Augusta,Georgia
Summary
Ambitious Chef de Cuisine with 14+ years of hands-on experience working in the food and hospitality industry. Excellent lead by example attitude and communication talents to manage a team of anywhere ranging from 10-50 kitchen staff. Adept at menu creation and execution.
Overview
12
12
years of professional experience
Work History
Executive Chef
Oliviana Bar Italiano & Pizzeria
06.2025 - Current
- Collaborated with front-of-house teams to streamline service and improve customer satisfaction.
- Innovated cooking techniques, enhancing overall dish creativity and flavor profiles.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Executive Chef
Fifth Group Restaurants
09.2023 - 04.2025
- Opened Fifth Groups newest concept, Ela. Designed and organised kitchen, interviewed and hired all staff, developed and costed all menus and instructed team on menu development.
- Developed seasonal menus, incorporating local ingredients to enhance guest experience.
- Trained and mentored culinary staff, fostering professional growth and teamwork.
- Implemented cost control measures, optimizing inventory management for profitability.
- Collaborated with front-of-house managers to streamline service and improve customer satisfaction.
Executive Chef
The Indigo Road
01.2023 - 09.2023
- Directed kitchen operations, ensuring high-quality food preparation and presentation.
- Maintained compliance with health and safety regulations, ensuring a safe working environment.
- Travelled between Atlanta, Charleston and Charlotte helping, assisting and learning the ways of The Indigo Road's Italian concepts in anticipation for the opening of Indaco in Atlanta.
- Assisted in helping develop the kitchen at Indaco Atlanta prior to opening, developed menus, hired staff and organised the entire kitchen.
Chef De Cuisine
Chez Nick
10.2021 - 01.2023
- Created menus and designed corresponding recipes for the restaurant.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes for the restaurant.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Hired, managed and trained kitchen staff.
Chef De Cuisine
Mobys East Hampton
05.2021 - 10.2021
- Scheduled and supervised all kitchen employees such as dishwashers and cooks.
- Oversaw preparation of creatively-designed recipes for Mobys.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Supervised and enhanced work of 40+person team producing more than 2,000 plates per day.
Executive Chef
The Blind Pig
01.2020 - 05.2021
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
Papilles
08.2019 - 01.2020
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
Sous Chef
Abc Kitchen
07.2018 - 08.2019
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Chef Tournant
DANIEL
03.2015 - 04.2018
- Followed recipes and presentation guidelines to assemble high-quality French fare.
- Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
- Trained, supervised and relieved cooks at variety of food preparation stations.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored kitchen staff to prepare each for demanding roles.
Line Cook
Marc Forgione
03.2014 - 03.2015
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Education
Associate of Arts - Culinary Arts
Crumlin IT, Dublin, Ireland
Dublin, Ireland05.2012
Skills
- Menu Planning
- Recipe Development
- Team Leadership
- Food Preparing, Plating and Presentation
- Team Building and Development
- Creative Thinking
- Supply Ordering
- Staff Recruiting and Hiring
- Decision Making
- Sanitation and Cleaning
- Staff Supervision and Coordination
- Relationship Building
Timeline
Executive Chef
Oliviana Bar Italiano & Pizzeria
06.2025 - Current
Executive Chef
Fifth Group Restaurants
09.2023 - 04.2025
Executive Chef
The Indigo Road
01.2023 - 09.2023
Chef De Cuisine
Chez Nick
10.2021 - 01.2023
Chef De Cuisine
Mobys East Hampton
05.2021 - 10.2021
Executive Chef
The Blind Pig
01.2020 - 05.2021
Sous Chef
Papilles
08.2019 - 01.2020
Sous Chef
Abc Kitchen
07.2018 - 08.2019
Chef Tournant
DANIEL
03.2015 - 04.2018
Line Cook
Marc Forgione
03.2014 - 03.2015
Associate of Arts - Culinary Arts
Crumlin IT, Dublin, Ireland