Lindsey Aldridge
Private Chef
Port St. Lucie,FL
Summary
Seasoned Personal Chef with 18 years of culinary experience. Maintains and handles all kitchen operations for private household with extremely high standards. Talented kitchen leader successful at meeting dietary restrictions, allergies and personal preferences by all members and guest of the household. Experienced with versatile cuisine, sourcing ingredients, and maintaining confidentiality for high-profile clientele. Strength in healthy nutrient dense, farm to table meals and backed by years of experience.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Private Chef
Small Business Owner, LKA, LLC
1 2015 - Current
- Opened Chef business in Aspen to cater to both full time residences and seasonal home owners in need of culinary assistance. Relocated business in 2021 to Florida.
- Maintaining personal relationship with all clientele to ensure all their needs are met. This includes personal menu planning, recipe development, and day- to-day management of shopping, preparing and cooking all meals.
- Preparing kitchens by taking inventory, and fully stocking prior to arrival of seasonal clientele, to ensure easy transition of family.
- Small-volume catering operations ranging from formal and casual dinner parties, Meal Prep, pre-made meals for private jet and catered get away trips.
- Developed menus and oversee quality, sanitation, and safety processes.
- Enhanced food presentation.
- Verified compliance in nutritional, macro-counted, and dietary restricted menu items to accommodate client needs.
- Obtained fresh ingredients and used expertise to create diverse culinary cuisines while effectively adhering to multiple preferences.
- Collaborated with other household staff to provide seamless services for clients, fostering a positive work environment.
- Maintained professionalism, confidentiality, and security measures.
Personal Chef
UHNW Executive Family
07.2018 - 12.2021
- Seasonal Chef contracted annually, traveling between residences when needed.
- Designed and prepared all menu items for meal service, private dinner parties and social events with formal table settings and white-glove service.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Developed farm-to-table meal options to capture flavor, nutrients and adhere to dietary restrictions and nutritional standards.
- Labeled and organized all food items including, dry-goods in pantry, refrigerator/freezer and travel meals, along with reheating instructions if needed.
- Maintained food inventories, including buying and storing for efficient ingredient management and organization.
- Collaborated with household staff to enhance production, communicate logistics, maintain schedules, and assist in any errands when possible.
Personal Chef
UHNW Executive Family
01.2012 - 01.2015
- Full-time Chef based out of Chicago with 3 months travel to Aspen, CO.
- Cooked 2 meals, snacks, and baked goods daily and served at residences for family of 6.
- Recorded favorite meals of clients and worked continuously on new recipes and repertoire.
- Developed menus and recipe inventory to offer meal options for variety of tastes and needs.
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
- Labeled and inventoried food, ingredients, and supply stock to prepare and calculate recipe costs and maintain organization.
Pastry Chef
Peninsula Hotel
01.2012 - 01.2013
- Personalized creations for holidays, weddings, graduations, and high-end events focus on fine dining.
- Produced superb plating to create elite dining experience.
- Cake Decorator and Chocolatier, responsible for designing custom desserts for special events such as weddings, anniversaries, and corporate functions, exceeding client expectations.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
Pastry Chef
University Club Of Chicago
01.2010 - 01.2012
- Cake decorator responsible for producing individual birthday cakes to large-scale 300+ serving cakes.
- Prepared special creams and frostings, including buttercream, fondant, mousse, multi-flavor cakes, and fillings.
- Worked with customers to define cake vision based on color, theme, size, and price.
- Used variety of baking and decorating tools such as mixers, carving tools, and confectionery products.
Education
Associate of Arts - Culinary Arts
The Illinois Institute Of Art - Chicago
Chicago, IL 08.2007 - 2009.08
Associate of Science - Baking And Pastry Arts
The Illinois Institute Of Art - Chicago
Chicago, IL 08.2006 - 2007.08
Skills
Personalized Menu Developing and Recipe Creation
Food Plating and Presentation
Kitchen Organization and Sanitation
Healthy and Fresh Farm to Table Meals
Certification
Guidelines for Food Safety and Good Sanitation Practices
Timeline
Personal Chef
UHNW Executive Family
07.2018 - 12.2021
Personal Chef
UHNW Executive Family
01.2012 - 01.2015
Pastry Chef
Peninsula Hotel
01.2012 - 01.2013
Pastry Chef
University Club Of Chicago
01.2010 - 01.2012
Guidelines for Food Safety and Good Sanitation Practices
08-2009
Associate of Arts - Culinary Arts
The Illinois Institute Of Art - Chicago
08.2007 - 2009.08
Associate of Science - Baking And Pastry Arts
The Illinois Institute Of Art - Chicago
08.2006 - 2007.08
Private Chef
Small Business Owner, LKA, LLC
1 2015 - Current
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