John Spaulding
Woodbury
Summary
Professional Executive Chef with a strong focus on innovative menu creation, culinary direction, and rigorous food safety compliance. Renowned for artistic flair and commitment to excellence, consistently developing compelling seasonal menus that captivate and delight guests. Proven track record of high productivity and efficiency in task execution, ensuring smooth kitchen operations and exceptional dining experiences. Dedicated to fostering a collaborative team environment while elevating culinary standards.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Sous/Executive Catering Chef
FLIK Hospitality
Bristol, CT
05.2025 - Current
- Developed and executed innovative menus that align with client expectations and dietary requirements.
- Oversaw daily kitchen operations, ensuring high standards of food quality and presentation.
- Managed inventory control processes, reducing waste through efficient procurement strategies.
- Trained and mentored culinary staff, enhancing team performance and skills development.
- Spearheaded food safety initiatives, ensuring compliance with health regulations and industry standards.
- Promoted a positive work environment within the kitchen team, fostering teamwork and camaraderie among staff members.
Executive Chef
SAGE Dining Services
Kent, CT
04.2023 - 04.2025
- Fostered positive client relationships through proactive engagement and attentive service.
- Facilitated cooking classes to enhance student programming and life skills development.
- Directed meal planning and execution for 120-150 athletic young men, ensuring timely preparation of 3 meals and evening breaks by a team of 5 culinary staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Executive Chef
Fairfield Catering Group
Brookfield, CT
09.2022 - 03.2023
- Created fun and out-of-the-box extras for upgrades for any events, such as exciting food for after the wedding reception, all-day meals and snacks for the bridal party, and a unique Venetian table for desserts, which increased booking revenue per event by up to 15%.
- Oversaw the planning and execution of high-end plating events accommodating up to 250 guests. Managed buffet operations for events hosting up to 400 participants.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Chef/Cook
Maplewood at Strawberry Hill
Norwalk, CT
10.2021 - 06.2022
- Assist in planning and creating menus to assure quality control and minimize waste
- Prepared meals for 3 services a day with many different dietary restrictions
- Effective interaction daily engaging with residents and associates
Executive Chef III
Compass Group USA
Hamden, CT
03.2016 - 05.2021
- Supervised meal service logistics for 7 stations, ensuring efficient service for 1800+ students across three meals daily.
- Directed, trained, and assessed performance of a diverse culinary team of 20 members.
- Coordinated activities and resources for five locations situated on two campuses to ensure operational efficiency.
- Facilitated off-premises dinners and events at university president's residence, engaging with guests in an open-concept kitchen environment.
- Collaborated with union stewards and officers to address and resolve contract issues.
Executive Chef
Heritage Hotels And Resorts
Southbury, CT
07.2015 - 03.2016
- Redesigned menu offerings for bar, restaurant, and cabana to enhance revenue generation and product cross-utilization.
- Conducted comprehensive menu development focused on improving catering options and managing food costs effectively.
- Created and implemented unique seasonal dishes to attract diverse clientele.
Executive Chef
Haycreek Hospitality Management
Jackson, NH
10.2012 - 07.2015
- Curated a diverse menu of Sunday brunch selections aimed at encouraging repeat visits from local guests.
- Designed and managed a weekly food station in hotel lobby to promote culinary offerings and engage visitors.
- Delivered successful wedding and bar/bat mitzvah events away from hotel kitchens, enhancing guest experiences. Achieved seamless execution of golf outings and other gatherings in tent or barn settings, contributing to positive client feedback. Facilitated collaboration among teams to optimize event operations.
Executive Chef
Crowne Plaza Hotel & Resorts
Southbury, CT
09.2011 - 08.2012
- Monitored quality, presentation and quantities of plated food across line.
- Improved performance of team members resulting in high-quality meals produced daily.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Executive Chef
Marriott Courtyard
Cromwell, CT
11.2007 - 08.2011
- Recognized as “Manager of the Year”
- Received an award for creating positions for special need individuals
Education
High School Diploma -
Emmett O'Brien RVTS
Ansonia, CT01-1993
Skills
- Innovative menu development
- On-premise and off-premise catering
- Project multitasking
- Streamlining food preparation processes
- Staff performance management
- Budget management
- Supplier relationship management
- Food safety and hygiene
- Effective time management
- Food presentation
- Kitchen management
- Culinary expertise
Certification
ServSafe: Expires 2028-03
Timeline
Sous/Executive Catering Chef
FLIK Hospitality
05.2025 - Current
Executive Chef
SAGE Dining Services
04.2023 - 04.2025
Executive Chef
Fairfield Catering Group
09.2022 - 03.2023
Chef/Cook
Maplewood at Strawberry Hill
10.2021 - 06.2022
Executive Chef III
Compass Group USA
03.2016 - 05.2021
Executive Chef
Heritage Hotels And Resorts
07.2015 - 03.2016
Executive Chef
Haycreek Hospitality Management
10.2012 - 07.2015
Executive Chef
Crowne Plaza Hotel & Resorts
09.2011 - 08.2012
Executive Chef
Marriott Courtyard
11.2007 - 08.2011
High School Diploma -
Emmett O'Brien RVTS