Summary
Overview
Work History
Education
Skills
Awards
Other Interests Skills
Affiliations
Timeline
Generic

John Doggett

Chicago,USA

Summary

Dynamic culinary leader with extensive experience in airline catering, specializing in recipe development and product innovation. Proven track record in menu engineering and operational efficiency, successfully executing cycle changes and managing high-volume meal production. Excels at team collaboration, driving culinary excellence, and achieving top-tier food quality scores.

Overview

21
21
years of professional experience

Work History

Corporate Retail Research and Development Chef

Flying Food Group
Chicago, USA
02.2024 - Current
  • Introduced creative concept products for use at a major international online retailer.
  • Currently, I am working on formulating recipes and specifications for a new product launch at an industry-leading coffee company.
  • Part of the leadership team that launched our frozen assembly plant, currently producing 700k weekly units.

Corporate Airline Chef

Flying Food Group
Chicago, IL
05.2016 - 02.2024
  • Overall culinary responsibility for Japan Airlines, Scandinavian Airlines, Austrian Airlines, and LOT Polish.
  • Entire menu development control for Austrian and Scandinavian, and second service for JAL.
  • Have additionally worked on top tier airlines that include Starlux, Emirates, Swiss, Etihad, Qatar, Singapore, Turkish.
  • Presentation responsibilities that include menu design, team organization, requisitioning, and marketing.
  • Frequently called upon as a representative for FFG executive-level members for meetings and developmental relationships

Executive Chef

Flying Food ServAir
Schiller Park, IL
10.2012 - 09.2015
  • Overall responsibility for catering on 85% of international airlines departing O'Hare Airport – 22 airlines.
  • 35 million in food sales annually.
  • Multicultural food preparations, per airline specifications.
  • Daily management of 45 cooks and food packers, producing up to 12K meals daily during peak season.
  • Fiscally responsible for food costs, labor hours, and overtime management.
  • Meal presentation responsibility with the corporate team.
  • 22 menus rotating with new menu cycles as often as biweekly.

Executive Chef

Miller’s Pub
Chicago, USA
06.2011 - 10.2012
  • Overall responsibility for the food operation of a 270-seat full-service restaurant from 11 a.m. to 2 a.m.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Annual revenue of $6 million.
  • Daily management of 25 staff, as well as supervision of wait staff per shift.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Completed all functions of FSQ management and procurement.

Executive Chef

Conrad Chicago
Chicago, USA
05.2006 - 02.2011
  • Company Overview: Chicago, Illinois
  • Overall responsibility of food operation of 311 room luxury hotel
  • Annual revenue of $5 million in food
  • 18.5 % food cost
  • Promoted from Sous Chef to Executive Sous Chef in September 07
  • Promoted from Executive Sous Chef to Executive Chef in June 09
  • Scheduling, forecasting, financial negotiation with vendors
  • Complete overhaul of banquet preparation schedule and production accountability
  • Author of hundreds of recipes, specifications, and SOPs to ensure consistency in production
  • 97% corporate sanitation scores – top in region
  • Implementation of new menus in 5 food revenue generating areas for five consecutive years
  • Restaurant at The Conrad, fine dining restaurant
  • Terrace at the Conrad, outdoor seating area
  • Banquets and 24 hour room service
  • Chicago, Illinois

Chef of the Café at the Pfister

Pfister Hotel
Milwaukee, USA
05.2004 - 05.2006
  • Company Overview: Milwaukee, Wisconsin
  • Overall responsibility of food operation for 100 seat high volume, three meal service dining room
  • Responsible for afternoon tea service daily
  • Control food costs and menu development for the Cafe
  • Strong union dealings
  • Annual revenue of $1.2 million in food
  • Management of 10 cooks, 5 stewards and storeroom
  • 94% food quality score for 2004/2005
  • Worked in every kitchen in the hotel for stations, banquets, and 24 hour room service
  • Celia, fine dining restaurant
  • Wine spectator award winner 2003, 2004, 2005
  • AAA four diamond winner 2001-2005
  • Milwaukee top 10 restaurants, 2004, 2005, 2006
  • Eclectic seasonal menu
  • Served as garde manger chef, and broiler chef before being promoted to chef at the Café
  • Milwaukee, Wisconsin

Education

Classic Technique for French cuisine

Milwaukee Area Technical College
Milwaukee, WI

Some College (No Degree) - Public Relations Major, Marketing Minor

Marquette University
Milwaukee, WI

Skills

  • Recipe development
  • Product innovation
  • Menu engineering
  • Operational efficiency
  • Team collaboration
  • Project management
  • Culinary presentation
  • Food geography

Awards

  • 2012 Caterer of the Year for Virgin America
  • 2009 Manager of the 4th Quarter for 2008
  • 2009 Voted Best Midwestern Hotel Global Traveler Magazine
  • 2008 Chicago Tribune outdoor dining award
  • 2007 Star Alliance top 12 Business hotel worldwide
  • AAA Four Diamond Award Winner 2004, 2005, 2006 “Celia”
  • 2005, 2006 Top Ten best Milwaukee restaurant
  • 1996 Awarded Chick Evans Scholarship for academics and leadership – full collegiate scholarship

Other Interests Skills

  • Conversational Spanish and Italian
  • Highly proficient in Excel

Affiliations

  • Guitar, video games, sports parent

Timeline

Corporate Retail Research and Development Chef

Flying Food Group
02.2024 - Current

Corporate Airline Chef

Flying Food Group
05.2016 - 02.2024

Executive Chef

Flying Food ServAir
10.2012 - 09.2015

Executive Chef

Miller’s Pub
06.2011 - 10.2012

Executive Chef

Conrad Chicago
05.2006 - 02.2011

Chef of the Café at the Pfister

Pfister Hotel
05.2004 - 05.2006

Classic Technique for French cuisine

Milwaukee Area Technical College

Some College (No Degree) - Public Relations Major, Marketing Minor

Marquette University

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