Summary
Overview
Work History
Education
Skills
Certification
Groups
Personal Information
Work Preference
Work Availability
Interests
Timeline
36
David Taulbee

David Taulbee

Summary

Original Private Chef with a passion for the culinary arts and preparing daily delectable meals. Well-versed in the appropriate handling of foods and plating arrangements. Extensive experience in dealing with organic ingredients and cooking international cuisine. Organized and creative to follow directions and instructions.

Overview

23
23
years of professional experience
5
5

Certifications

1
1
Language

Work History

Private Chef/Consultant Chef

Aaron Gurewitz Family, Roth Capital LLC.
08.2019 - Current
  • Menu planning, development, & procurement; Quality control of products and ingredients; Maintain a neat, clean, & organized kitchen; Traveling Consultant work for new concept development; Investor relations
  • Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
  • Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
  • Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
  • Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
  • Developed innovative recipes and cooking techniques to continually exceed client expectations.
  • Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
  • Shopped for ingredients.
  • Created customized meal plans based on client dietary restrictions and preferences.

Private Chef

Don Thorn
01.2013 - 08.2019
  • Day to day production of menu based on Classic French cuisine with American influences and modern cooking techniques and presentation; Menu planning and development including daily meals; Staff training and supervision; Quality control of products and ingredients; Maintain a clean organized kitchen based on clients dietary needs.
  • Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
  • Met with client and discussed preferred meals, dietary restrictions and food allergies.
  • Shopped at specialty grocery stores to obtain ingredients needed for food preparation.

Private Chef

Marilyn Berry
11.2010 - 12.2012
  • Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
  • Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
  • Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
  • Collaborated with other household staff to provide seamless services for clients, fostering a positive work environment.
  • Shopped for ingredients.
  • Safely packaged and labeled each individual meal.
  • Established relationships with local vendors and suppliers, ensuring access to high-quality ingredients at competitive prices.
  • Prepared and cooked over 50 meals per week for The Berry Corp..
  • Provided easy-to-read cooking preparation instructions for clients.
  • Conducted regular inventory checks on kitchen supplies and equipment, making necessary purchases or repairs as needed.

Kitchen Manager

Memphis Group Inc
08.2008 - 11.2010
  • Perform monthly inventory duties, plate and recipe costing, menu designs; Recruit, interview, hire, train, and supervised front- and back-of-house employees; Initiate and maintain excellent vendor relationships; Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas

Corporate Chef for Special Events Catering

Bristol Farms
01.2004 - 08.2008
  • Planned, prepared, coordinated, supervised and implemented stages of food production; Discussed, developed, planned and supervised kitchen budget; Created unique menu of grilled foods with Australian influences and products; Cooked foods to individualized taste of customers; Managed production to comply with management guidelines to enhance revenues and profits; Supervised regular maintenance and cleaning of grills and other kitchen areas

Sous Chef

Crown Plaza Hotel
08.2001 - 01.2004
  • Perform monthly inventory duties, plate and recipe costing, menu designs; Recruit, interview, hire, train, and supervised front- and back-of-house employees; Initiate and maintain excellent vendor relationships; Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas

Education

Associate of Arts - Culinary Arts, & Restaurant Management

Cypress College
Cypress, CA
06.2001

Skills

  • Allergy awareness
  • International Cuisine
  • Client Relationship Building
  • Cooking techniques
  • Knowledge of cooking equipment
  • Meal Preparation
  • Sanitation Practices
  • Nutritional knowledge
  • Ingredient Sourcing
  • Recipe Development
  • Menu Planning
  • Special Diet Accommodation

Certification

  • ServSafe, 09/01/27
  • Food Handler Certification, 09/01/26

Groups

National Restaurant Association

Personal Information

Title: Corporate Chef

Work Preference

Work Type

Full Time

Work Location

On-Site

Important To Me

Work-life balance

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Interests

Fitness & Health

Timeline

Private Chef/Consultant Chef

Aaron Gurewitz Family, Roth Capital LLC.
08.2019 - Current

Private Chef

Don Thorn
01.2013 - 08.2019

Private Chef

Marilyn Berry
11.2010 - 12.2012

Kitchen Manager

Memphis Group Inc
08.2008 - 11.2010

Corporate Chef for Special Events Catering

Bristol Farms
01.2004 - 08.2008

Sous Chef

Crown Plaza Hotel
08.2001 - 01.2004

Associate of Arts - Culinary Arts, & Restaurant Management

Cypress College

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David Taulbee