Hi, I’m
JoAnn Plympton
Florence,TX
Overview
45
years of professional experience
Work History
The Vineyard at Florence
Estate Chef
01.2021 - Current
Job overview
- I lead my menu design, development, execution and presentation team.
- Responsible for scheduling, ordering, food cost, recipes, prep lists and station setup design.
- In addition, together with my wonderful team we create events and retreat packages from exclusive wine dinners and tastings to 250 pax weddings.
Zafferini Family
Private Chef
01.2019 - 01.2022
Job overview
- Created and maintained a warm family kitchen environment.
- Expertise in low carb, organic, dairy & gluten free, Paleo, Keto, Dukan, Weight Watchers and AIP meal plans.
- Write weekly menus for 4 family members with multiple dietary preferences and restrictions.
- Responsible for purchasing food, amidst pandemic challenges.
- Maintained equipment, sanitizing all workspaces throughout.
- Provided food for weekend dining and special occasions.
- Easygoing, positive and flexible.
Prep Dish
Private Chef
01.2017 - 01.2019
Job overview
- Wrote creative weekly menus based on 4-5 client's dietary needs.
- Shopped and prepared foods in each client's kitchen, organizing and cleaning as needed.
- Efficient, warm and flexible with all my clients, discreet and loyal.
John and Dianne Lavan
Private Chef
01.2016 - 12.2016
Job overview
- Shopping, preparing meals and kitchen housekeeping.
- Client has strict dietary restrictions due to surgery and chemo.
- John and dog Sadie simple and straightforward meals.
Teachers College, Columbia University
Executive Chef
01.2014 - 12.2016
Job overview
- Wrote Catering, Café and Tailored Menus Daily & Weekly.
- Inventory, Purchasing and Food Costing, maintained venues below budget by 2.8%.
- Annual Sales raised by 300k due to Customer satisfaction and product management.
- Maintained A rated from Health Department throughout.
Gang Kitchen
Executive Chef Partner
01.2011 - 12.2014
Job overview
- Company Overview: Designed developed and executed a Contemporary Asian Restaurant in downtown San Diego
- Designed developed and executed a Contemporary Asian Restaurant in downtown San Diego
CB5 Hospitality Consulting
Culinary Project Manager
01.2001 - 12.2010
Job overview
- Company Overview: Responsible for staffing, training, designing and executing systems and managing multifaceted Food and Beverage Departments
- Projects include: Aja @ The Dana Hotel and Spa, Chicago Illinois Pacific Rim, Beach, Moana Surf rider, Waikiki Hawaii Steak House, Aquariva, Avalon Hotel and Spa, Portland Oregon Italian regional small plates, Stanley Hotel, Estes Park Colorado classic American food, Twenty, Stanford CT family favorites, Ti Amo Italian Grille, Carson City NV American Italian, W Hotel San Diego Rice Restaurant California regional, Pao Restaurant, Sothe Beach Miami FL classic Chinese, Sofia, Fairmont Hotel, San Francisco CA Italian small plates, Restaurant 44, Royalton Hotel NYC American Regional, Tatu, Hard Rock Seminole Hotel and Casio Sushi, Asian fusion, The Radisson Prince Kuhio Waikiki Stanford Hotel Modern Diner, Downtown Hartford Marriott, Waterford Group, Banquet Task Force Mediterranean.
- Responsible for staffing, training, designing and executing systems and managing multifaceted Food and Beverage Departments
Borrego Ranch Resort and Spa
Executive Chef
01.2008 - 12.2009
Job overview
- Company Overview: Designed, developed and implemented Menus for 2 venues in 4 diamond resort in Borrego Springs CA.
- Responsibilities include: Banquets, staff dining, spa and room amenities.
- Menus designed towards balanced eating, wellness and utilizing local sustainable product.
- Provided demo cooking experiences for Hotel guests.
- Purchasing cost control and maintaining budget despite an economic set back and being insolated by Anza-Borrego Desert.
- Designed, developed and implemented Menus for 2 venues in 4 diamond resort in Borrego Springs CA.
Bridge caféWestport, CT
Chef Owner
01.1998 - 12.2001
Job overview
- Company Overview: Raised Funds, Negotiated Lease of Restaurant, Menu Design, Staffing and Promotion.
- Menu featured Product Driven American Regional Food.
- Multiple Public (TV) and Private Demo Cooking Classes.
- Press includes NY times review 3 stars Patricia Brooks.
- James Beard Dinner, Women Chefs of the Constitution State.
- Raised Funds, Negotiated Lease of Restaurant, Menu Design, Staffing and Promotion.
DeCaro Restaurant Group (formerly Signature Entertainment)
Executive Chef
01.1994 - 12.1998
Bel Haven Yacht Club
Sous Chef
Job overview
- Assisted Chef with menu development, execution and development of Kitchen Staff.
Travelstead Group/Total Concept
Private Chef
01.1989 - 12.1993
Job overview
- Duties Include private, formal and corporate dining, demo cooking “parties”, estate management, collaborative Menu Planning, Purchase, inventory and accounting for 2 of three homes, restaurant consulting for Hotel Arts Barcelona.
- Event planning for bi annual parties for 250 guests, monthly weekend entertaining for 15 guests.
Aurora Grill, Rainbow Room
Saucier
01.1987 - 12.1989
Job overview
- 3 Stars NY Times.
Maxims of Paris
Saucier
01.1985 - 01.1987
Job overview
- 2 stars NY Times.
Harry Cipriani @ the Sherry NetherlandNYC
Saucier
01.1986 - 12.1987
Maui Intercontinental Hotel
Saucier
01.1983 - 12.1984
New York Intercontinental Hotel
Saucier
01.1981 - 12.1983
Job overview
- 2 Stars NY Times.
Timeline
Estate Chef
The Vineyard at Florence
01.2021 - Current
Private Chef
Zafferini Family
01.2019 - 01.2022
Private Chef
Prep Dish
01.2017 - 01.2019
Private Chef
John and Dianne Lavan
01.2016 - 12.2016
Executive Chef
Teachers College, Columbia University
01.2014 - 12.2016
Executive Chef Partner
Gang Kitchen
01.2011 - 12.2014
Executive Chef
Borrego Ranch Resort and Spa
01.2008 - 12.2009
Culinary Project Manager
CB5 Hospitality Consulting
01.2001 - 12.2010
Chef Owner
Bridge café
01.1998 - 12.2001
Executive Chef
DeCaro Restaurant Group (formerly Signature Entertainment)
01.1994 - 12.1998
Private Chef
Travelstead Group/Total Concept
01.1989 - 12.1993
Saucier
Aurora Grill, Rainbow Room
01.1987 - 12.1989
Saucier
Harry Cipriani @ the Sherry Netherland
01.1986 - 12.1987
Saucier
Maxims of Paris
01.1985 - 01.1987
Saucier
Maui Intercontinental Hotel
01.1983 - 12.1984
Saucier
New York Intercontinental Hotel
01.1981 - 12.1983
Sous Chef
Bel Haven Yacht Club
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