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DEAN CURRY
New York,USA
Work Preference
Summary
Dynamic Executive Chef with over 20 years of experience leading high-volume, multi-unit food service operations across higher education, private dining, and hospitality. Proven expertise in menu innovation, cost control, staff leadership, and large-scale catering. Skilled in managing teams of up to 100 employees, optimizing kitchen efficiency, and delivering diverse, high-quality cuisine in fast-paced environments.
Overview
25
25
years of professional experience
4025
4025
years of post-secondary education
1
1
Certification
Work History
Chef Manager (Acting Executive Chef)
Columbia University
New York, NY
07.2025 - 02.2026
- Directed culinary operations for high-volume campus dining program exceeding $5M annually
- Developed seasonal menus, recipes, and cost controls
- Managed 30+ staff; expanded oversight to 100 employees during executive chef leave
- Led ordering, inventory, scheduling, sanitation, and compliance with NYC inspectors
- Executed large-scale catering, special events, and student-focused dining (including allergy programs)
Founder / Interim General Manager / Executive Chef
Continental Drift
08.2022 - 07.2025
- Created and launched ghost kitchen-to-restaurant concept (Theatre District opening 2025)
- Oversaw full operations: branding, menu development, hiring, training, vendors, POS, and budgeting
- Managed 50+ staff across FOH/BOH and 8+ high-volume food stations
- Directed multi-cuisine production, inventory control, and sanitation standards
- Led catering, campus partnerships, and culinary programming
- (NYC)
Chef de Tournant / FOH Supervisor
Compass Group
NYC
10.2021 - 05.2022
- Supervised multi-unit dining operations (main dining, retail, Starbucks, catering, COVID meal program)
- Managed inventory, cash handling, opening/closing procedures, and safety compliance
- Supported high-volume service and campus catering events
Executive Chef
New York
New York
01.2004 - 01.2021
- Delivered high-end, in-home dining experiences for NYC clientele (Park Avenue)
- Designed customized multi-cuisine menus and managed full-service staff
- Controlled budgets, purchasing, and event execution for holidays and special occasions
- (Private Catering)
Executive Chef / Director
United States Army
Fort Bragg, NC
01.2001 - 01.2004
- Managed large-scale dining facility operations (FOH/BOH) and inventory systems
- Supervised and trained personnel in kitchen operations and field food service
- Developed rotating global menus and ensured quality, safety, and efficiency
Education
Certificate in Culinary Arts -
Culinary Tech Center
White PlainsQuartermaster Certification -
Joint Culinary Center of Excellence (JCCOE)
Bachelor of Science - Business Management (Psychology Minor)
SUNY Plattsburgh
PlattsburghSkills
- Menu & Recipe Development
- Inventory & Puchasing Management
- High Volume Production
- Financial Planning & Budgeting (P&L)
- Food Cost Control & Vendor Relatio
- Team Training, Mentoring, Labor Efficiency
- Multi-Outlet Management
- Staffing & Recruitment
- Crisis Management Cummunication
- Implementing Standardized Recipes, Plating Guides, & Operating Procedures (SOPs)
- Delegation
- Cross-Functional Collaboration
- Catering Events Management & Execution
- POS Systems, Culinary Software, Microsoft Excel
Certification
- ServSafe Food Handler
- Certified Nutritionist (AMFPT)
- Culinary Tech Center Certification
- JCCOE Quartermaster Certification
- Motivational Speaker & Author (Self-Help)
Timeline
Chef Manager (Acting Executive Chef)
Columbia University
07.2025 - 02.2026
Founder / Interim General Manager / Executive Chef
Continental Drift
08.2022 - 07.2025
Chef de Tournant / FOH Supervisor
Compass Group
10.2021 - 05.2022
Executive Chef
New York
01.2004 - 01.2021
Executive Chef / Director
United States Army
01.2001 - 01.2004
Certificate in Culinary Arts -
Culinary Tech Center
Quartermaster Certification -
Joint Culinary Center of Excellence (JCCOE)
Bachelor of Science - Business Management (Psychology Minor)
SUNY Plattsburgh