Greg Baxtrom
Brooklyn,NY
Summary
Accomplished chef and owner with extensive experience in Michelin-starred kitchens and a passion for innovative cuisine. Renowned for crafting memorable dining experiences through a commitment to seasonal and locally sourced ingredients. Recognized for leadership in culinary excellence and a dedication to mentorship.
Overview
19
19
years of professional experience
Work History
Chef Owner
5 Acres Restaurant
12.2021 - Current
- Optimized food preparation processes, implementing time-saving techniques without compromising quality for a high volume restaurant.
- Execute many large events in partnership with Rockefeller Center
- Cultivated a positive work culture among all staff through open communication lines and mutual respect within the team.
Chef / Owner
Olmsted Restaurant
05.2016 - Current
- Open and manage daily operation of a 75 seat restaurant
- Manage ordering, food cost, labor
- Maintained well-organized mise en place to keep work consistent.
- Create and execute all menu items
Personal Chef
High Profile Family
02.2014 - 02.2016
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Labeled food to include reheating and safe storage and handling instructions.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Chef De Cuisine
Blue Hill at Stone Barns
03.2010 - 01.2012
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Cook
Per Se Restaurant
02.2009 - 02.2010
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Sous Chef
Alinea Restaurant
05.2005 - 11.2008
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Education
Associate of Arts - Culinary Arts
Kendall College
Chicago, IL05.2005
Skills
Food safety and sanitation
Knife Skills
Cooking techniques
Food quality
Kitchen Management
Kitchen Operations
Accomplishments
Eagle Scout
Timeline
Chef Owner
5 Acres Restaurant
12.2021 - Current
Chef / Owner
Olmsted Restaurant
05.2016 - Current
Personal Chef
High Profile Family
02.2014 - 02.2016
Chef De Cuisine
Blue Hill at Stone Barns
03.2010 - 01.2012
Cook
Per Se Restaurant
02.2009 - 02.2010
Sous Chef
Alinea Restaurant
05.2005 - 11.2008
Associate of Arts - Culinary Arts
Kendall College
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