Jeremy Shapiro
Sunnyside,NY
Summary
Dynamic and trustworthy Chef with extensive experience in menu planning, staff management, and ensuring operational excellence. Adept at fostering strong relationships with clients, staff, and stakeholders across all organizational levels. Proven track record of driving organizational success through effective leadership, strategic planning, and innovative problem-solving.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Executive Chef
The Brook
New York, NY
01.1996 - 03.2024
- Led all aspects of kitchen operations, including menu development, procurement, and staff training, overseeing multiple dining areas and a room service department.
Tournant
Sony Club
New York, NY
Sous Chef
Restaurant Raphael
New York, NY
Tournant
Le Regence, Plaza Athenee Hotel
New York, NY
Pastry Cook
Drake Swiss Hotel
New York, NY
Line Cook
Museum of Modern Art
New York, NY
Garde Manger
Le Coq Hardi
Stamford, CT
Breakfast Cook
The Inn at Mill River
Stamford, CT
United States European Command Headquarters, VII Corps
Stuttgart
Germany
Education
Artisan 1 Workshop -
San Francisco Baking Institute
International Bakers Course -
French Culinary Institute
Adult Continuing Education, Management Course -
New York University
Classic Culinary Arts -
French Culinary Institute
Army Quartermasters School
Skills
- Leadership & Management
- Organizational and Multitasking
- Interpersonal Communication
- Team Building
- Problem Solving & Resourcefulness
- Safe Food Handling
- Staff Scheduling
- Menu Planning
- Food Stock and Supply Management
Hyperlink
http://www.stirthepots.com
References
Available upon request
Languages
Spanish
Elementary
French
Elementary
Certification
- The City Of New York Department of Health Qualifying Certificate in Food Protection
- Artisan Baking Fundamentals San Francisco Baking Institute
References
References available upon request.
Timeline
Executive Chef
The Brook
01.1996 - 03.2024
Tournant
Sony Club
Sous Chef
Restaurant Raphael
Tournant
Le Regence, Plaza Athenee Hotel
Pastry Cook
Drake Swiss Hotel
Line Cook
Museum of Modern Art
Garde Manger
Le Coq Hardi
Breakfast Cook
The Inn at Mill River
United States European Command Headquarters, VII Corps
Stuttgart
Artisan 1 Workshop -
San Francisco Baking Institute
International Bakers Course -
French Culinary Institute
Adult Continuing Education, Management Course -
New York University
Classic Culinary Arts -
French Culinary Institute
Army Quartermasters School
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