Summary
Overview
Work History
Education
Skills
Timeline
Generic
Greg deMichiel

Greg deMichiel

Hudson Valley,NY

Summary

Seasoned Executive Chef with background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made significant impact by improving efficiency and streamlining processes in previous roles.

Overview

15
15
years of professional experience

Work History

Chef Operator

Harley & Olive
Beacon, NY
02.2023 - Current
  • Oversaw all ala carte and private catered events.
  • Hiring of all staff.
  • Ordering/receiving.
  • All culinary financials.
  • Developed seasonal menus highlighting local ingredients and culinary trends.
  • Collaborated with event coordinators to create customized catering options for guests.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

Executive Chef

The Abbey Inn and Spa
Peekskill, NY
11.2024 - 08.2025
  • Oversaw all ala carte dining and catered events of three banquet halls.
  • Hiring of staff.
  • Ordering/receiving.
  • All culinary financials.
  • Supervised kitchen staff to ensure high standards of food preparation.
  • Managed inventory, sourcing fresh produce and quality supplies for the restaurant.
  • Implemented food safety protocols to maintain cleanliness and hygiene in the kitchen.
  • Trained kitchen personnel on new recipes and cooking techniques for skill enhancement.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.

Chef de Cuisine

Hudson House Distillery
West Park, NY
06.2020 - 12.2023
  • Opening team.
  • P&l + labor costs.
  • Annual sales tbd.
  • Ordering & receiving of goods.
  • Par and labor adjustments based on forecasting sales.
  • Menu development.
  • Staff training.
  • Utilizing local farmers when available

Chef Partner

Seed Catering + Events
New York, NY
04.2016 - 06.2021
  • Company Overview: boutique events company / private chef / catering / consulting.
  • All BOH operations / menu development / sanitation / ordering receiving of goods.
  • Staff training / development.
  • Utilizing local farmers when available.
  • Boutique events company / private chef / catering / consulting.

Chef de Cuisine

Eataly Flatiron / Downtown World Trade
New York, NY
12.2015 - 11.2018
  • Annual sales $5m
  • Ordering & receiving of goods.
  • Par and labor adjustments based on forecasting sales.
  • Daily menu development.
  • Staff training.

Corporate Chef

Sip Wine Group
Atlanta, GA
02.2011 - 10.2015
  • Company Overview: sip / sip wine group
  • Annual sales: $4m
  • Oversaw 3 locations (atlanta ga., alpharetta, ga., baltimore md.) all BOH operations and menu development for southern-inspired, globally-infused cuisine concepts.
  • Mondo osteria pizza kitchen / sip wine group
  • Oversaw BOH operations and menu development for northern italian concept.
  • Sip / sip wine group

Education

Associate of Science - Culinary

The Culinary Institute of America
Hyde Park, NY
10-1996

Skills

  • Menu development
  • Food safety protocols
  • Inventory management
  • Culinary financials
  • Staff training
  • Catering operations
  • Team leadership

Timeline

Executive Chef

The Abbey Inn and Spa
11.2024 - 08.2025

Chef Operator

Harley & Olive
02.2023 - Current

Chef de Cuisine

Hudson House Distillery
06.2020 - 12.2023

Chef Partner

Seed Catering + Events
04.2016 - 06.2021

Chef de Cuisine

Eataly Flatiron / Downtown World Trade
12.2015 - 11.2018

Corporate Chef

Sip Wine Group
02.2011 - 10.2015

Associate of Science - Culinary

The Culinary Institute of America

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