FREDERIC MONTI
Culinary Operations
Ft Myers,FL
Summary
Forward-thinking Senior Executive with proven record of accomplishment in the Culinary industry from executive pastry chef and private chef positions to food production operations. Driven and ambitious change manager dedicated to continuous business improvement focused on enhancing revenue and streamlining business operations. Diligent in driving profit maximization through multifaced business approaches.
Overview
23
23
years of professional experience
Work History
COO
Norman Love Confections
Ft Meyers, FL
01.2017 - 12.2020
- Developed and implemented new strategies and policies in collaboration with executive partners to establish and achieve long-term business objectives, providing company with strong and sustainable organizational leadership.
- Oversaw daily operations, including production development, culinary operations, hiring, training and staff education.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Conducted research on emerging trends within industry and capitalized on finds to develop new products, services and strategies.
- Fostered new business through participation in community and charity events
Corporate Pastry Chef
Pregel America
Concorde, North Carolina
01.2009 - 01.2016
- Redefined the company's approach to the pastry world through product development and higher learning.
- Developed the Pastry Five Star Pastry Ambassador program which brought world renowned Chefs to Pregel headquarters to conduct workshops elevating education and creative positive synergies throughout the pastry industry. The program elevated the Pregel brand as an influencer and industry leader in the pastry world.
- Developed a 5-Star Chef Pastry select line of Pregel products, assisting in perfecting the formulas of superior pastes and compounds for the pastry chef.
- Managed the corporate satellite training centers across the country and supervised build-out of new training centers.
- Responsible for running the research and development team.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Trained new kitchen staff on procedures and managed performance of a team of six pastry chefs at Pregel headquarters.
- Development of company video channel with instructional videos for dessert making
Executive Pastry Chef
Greenbrier
Sulphur Springs, WV
01.2004 - 01.2009
- The Greenbrier (5 Star, 4 Diamond Hotel).
- Executed and managed pastry for room service (803 rooms) , five restaurant outlets, and banquet operations for up to 1800 guests.
- Supervised and collaborated with 4 supervisors and 24 chefs.
- Mentored culinary students and apprentice's (32 students at a time).
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Represented the Greenbrier in national pastry competitions winning several awards.
Executive Pastry Chef
The Ritz Carlton
Naples, FL
01.2000 - 01.2004
- Executed and managed pastry for room service (463 rooms), and (9) restaurant outlets.
- Specialized in plated desserts, entremets, petit gateaux and inspiriting sugar and chocolate showpieces.
- Managed and mentored team of 2 sous chefs, 2 supervisors and 24 chefs.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Executive Pastry Chef
Ritz Carlton Buckhead
Atlanta, Ga
01.1997 - 01.2000
- Trained and supervised staff of 15 for 3 outlets and Banquets serving up to 1000 guests and room service to 563 rooms.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Create and prepare menus and special guest requests.
- Maintain purchasing, inventory and quality control.
- Awarded, Malcolm Baldridge National Quality Award, 1997-00.
Education
Savory Master Culinary
Culinary Institute Lenotre
ParisSugar
Edward Notter Culinary School
Washington, DCStage Sugar Work, Pastillage And Centrepiece
Ecole National Superieure De Patisserie
Yassingeaux, FranceStage Petits Gateaux, Culinary Arts And Chef Train
Stage Entrements, Ecole Lenotre
Plaisir, FrancePastry, Ice Cream, Confiserie And Chocolate
Institute Of Pastry
Avignon, FranceSkills
Culinary Operations & Development
undefinedAccomplishments
- Chef Monti's many other accolades include being named one of the "Top Ten Pastry Chefs in America" in Pastry Art & Design magazine for consecutive years (2003 & 2004) and being featured on the Food Network for his dynamic sugar artistry combinations.
- While still a competitor at heart, Frederic Monti turned the tables in 2008 and coached a team to first place at the National Bread and Pastry Team Championship.
- His discipline and leadership skills as a coach stem from his many years competing in the pastry industry.
- After winning a Silver Medal at the National Pastry Team Championship in 2003, Chef Monti returned in 2007 as a member of Team Branlard and together they achieved a gold medal.
- Chef Monti's many other accolades include being named one of the "Top Ten Pastry Chefs in America" in Pastry Art & Design magazine for consecutive years (2003 & 2004) and being featured on the Food Network for his dynamic sugar artistry.
- With over 25 years of experience, Chef Monti has worked for some of the top resorts and restaurants in the world.
Quote
Good food is the foundation of genuine happiness.
Auguste Éscoffier
Awards
1st Place Gold Medal - Food Network Sugar Show Piece (May 2004)
2nd Place Silver Medal - National Pastry Team Competition Las Vegas (2003)
5th Place - Beaver Creek National Team Pastry Competition (2001)
1st Place Gold Medal - Classic Gourmets Southern Pastry Class (1999)
1st Place Gold Medal - Classic Gourmet's Southern Pastry Class (1998)
Timeline
COO
Norman Love Confections
01.2017 - 12.2020
Corporate Pastry Chef
Pregel America
01.2009 - 01.2016
Executive Pastry Chef
Greenbrier
01.2004 - 01.2009
Executive Pastry Chef
The Ritz Carlton
01.2000 - 01.2004
Executive Pastry Chef
Ritz Carlton Buckhead
01.1997 - 01.2000
Savory Master Culinary
Culinary Institute Lenotre
Sugar
Edward Notter Culinary School
Stage Sugar Work, Pastillage And Centrepiece
Ecole National Superieure De Patisserie
Stage Petits Gateaux, Culinary Arts And Chef Train
Stage Entrements, Ecole Lenotre
Pastry, Ice Cream, Confiserie And Chocolate
Institute Of Pastry
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