Travel
Hope Barbeau
Executive Pastry Chef
Oswego,NY
Summary
Innovative and self driven leader with proven expertise in plated dessert development, breads and viennoiserie. Looking for long term employment within a luxury environment, such as Country Clubs, Forbes 5 Star properties and Relais & Chateaux.
Overview
12
12
years of professional experience
Work History
Executive Pastry Chef
Canoe Place Inn
Hampton Bays , NY
06.2022 - 10.2023
- Opened historic boutique hotel in affluent South Hampton neighborhood of Long Island. Property featured 3 distinctive dining areas, banquet facilities, european-style breakfast, in room dining and offsite catered events.
- Designed unique and memorable plated desserts focusing on current trends such as global inspiration, spicy and savory flavor components and nostalgia.
- Created bread, pastry, corporate and. wedding offerings with emphasis on local product from East End farms, wineries and distilleries.
- Trained and mentored team of 4, with skill levels varying from novice to culinary graduate to produce plated desserts, breads, doughs, cakes and breakfast items.
- Participated in community outreach by teaching Gingerbread classes, providing complimentary Hot Chocolate and participating in local culinary events.
Pastry Assistant
Four Seasons Hotels And Resorts Maui
Wailea , HI
01.2022 - 06.2022
- Temporary task force position at world renowned luxury resort assisting Pastry Sous Chef with all needs of department, including service, event and amenity prep.
- Provided relief to pastry team by plating desserts and crafting souffles for Duo Steakhouse, with upwards of 300 covers night.
- Performed multiple daily cleanliness and hazard checks to ensure smooth operation of all facilities. Verified food and equipment temperatures ahead of service to maintain standards.
Assistant Chef
Freelance Catering
Los Angeles , CA
04.2021 - 12.2021
- Provided multiple daily meals to Film, Television and Production shoots throughout Southern California. Clients included Netflix, HBO, and Fox.
- Daily transportation, setup and breakdown of mobile kitchens in environments ranging from airport hanger to mountaintop to downtown Los Angeles for groups upwards of 400.
- Assisted with menu development and planning. Prepared both savory and sweet menu items such as parfaits, smoothies, muffins, cakes, cookies, salads and sides.
- Played key role in delivering exceptional dining experiences for client, talent and crew, while working within strict timelines on demanding schedule.
Pastry Chef
Soho House
Los Angeles , CA
07.2019 - 03.2020
- Opened Soho Warehouse branch of private members club in Downtown Los Angeles. Multi-outlet boutique hotel contained 3 restaurants and 46 rooms with emphasis on discretion and bespoke hospitality.
- Encouraged creativity of 6 pastry cooks I managed, by showcasing individual talents and interests in weekly brunch showcase, while teaching them to embody decades long culture of Soho House.
- Created new menu items and specialty items for VIP guests including plant-based and gluten free items.
- Managed in-house ice cream program including ice cream cakes and soft serve.
Pastry Chef
Alexander's Steakhouse
10.2018 - 07.2019
- Created seasonal desserts for high end steakhouse, utilizing local Southern California produce, as well as ingredients and techniques featured in Japanese culture.
- Developed custom cake program for weddings, corporate offerings and special events. Cost system based on current market prices and turnaround. Held tastings with clients presenting array of options.
- Mentored staff by encouraging participation in new mignardise program.
- Participated in production and troubleshooting of daily bread production which accompanied tasting menu as well as a la cart offerings.
Pastry Chef
Freehand Hotel
01.2017 - 10.2018
- Participated in opening of The Sydell Group's Hotel / Hostel hybrid in Downtown Los Angeles. Property consisted of approximately 200 rooms, PDR and 4 outlets including rooftop venue with award winning bar program, and lobby retail cafe.
- Created all pastry, bread and brunch offerings for culinary program which consisted of Israeli and Califonia cuisine with Mexican and Chinese influences.
- Collaborated with cocktail program on custom cookies and sorbets to accompany beverages.
- Assisted in budget management by tracking expenses related to ingredients, labor and recipes.
Head Baker
Empire Brewery
05.2016 - 12.2016
- Developed bread program for opening of new flagship location. All loaves, rolls and doughs utilized brands brews or spent grains.
- Liased with local vendors to find best ingredients possible with regards to wheat, honey, cheese and other produce special to Finger Lakes terrain.
- Operated and maintained bakery equipment, including ovens and mixers for daily production of hundreds of custom soft pretzels and buns.
Pastry Chef
The Krebs 1899
06.2014 - 05.2016
- Implemented dessert program for reopening of landmark restaurant in Finger Lakes wine country. Under direction of Michelin led culinary program, developed offerings for both tasting and a la carte menus.
- Trained and facilitated transition of new guard on proper techniques, recipes, logistics and company policies, resulting in smooth and ongoing operation from its predecessor.
- Tracked and predicted weekly pars resulting in constant revision to ordering and inventory to be as cost effective as possible.
Baker
Marlow & Sons
10.2013 - 06.2014
- Created appealing displays to showcase products in hip Williamsburg bakery. Educated FOH staff on all daily rotating offerings and allergens.
- Prepared all items for pastry retail case in accordance with standards of quality, taste, and presentation. Offerings included biscuits, scones, biscotti, brownies and gougeres.
- Produced bakery items as well as specialty items such as granola, ice cream and kombucha for Marlow & Daughters provisions shop.
- Baked cakes as well as other dessert mise en place for Marlow & Sons as well as sister restaurant, Diner
Pastry Assistant
Scalini Fedeli
11.2011 - 10.2013
- Assisted pastry kitchen at extremely busy Italian restaurant during weekend services by preparing mise en place and baking souffles.
- Monitored and refilled bread station to assist with FOH.
- Helped fulfill coatroom station during winter months and assist guests.
Education
Bachelor of Arts - Music Business
State University of New York College At Fredonia
Fredonia, NY Skills
Recipe Development
Teamwork and Collaboration
Training and Mentoring
World cuisine knowledge
Plated Desserts
Dough Preparation and Baking
Microsoft Office
Accomplishments
Canoe Place Inn was named 10 Best New Hotels in US by Travel & Leisure
Interests
Exercise
Writing
Timeline
Executive Pastry Chef
Canoe Place Inn
06.2022 - 10.2023
Pastry Assistant
Four Seasons Hotels And Resorts Maui
01.2022 - 06.2022
Assistant Chef
Freelance Catering
04.2021 - 12.2021
Pastry Chef
Soho House
07.2019 - 03.2020
Pastry Chef
Alexander's Steakhouse
10.2018 - 07.2019
Pastry Chef
Freehand Hotel
01.2017 - 10.2018
Head Baker
Empire Brewery
05.2016 - 12.2016
Pastry Chef
The Krebs 1899
06.2014 - 05.2016
Baker
Marlow & Sons
10.2013 - 06.2014
Pastry Assistant
Scalini Fedeli
11.2011 - 10.2013
Bachelor of Arts - Music Business
State University of New York College At Fredonia
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