Louis Dourlain
Chef
Oak Park,IL
Summary
Over 18 years of restaurant and hospitality experience and classically trained in the culinary arts with Michelin restaurant and banquet experience to add. Highly driven and hard working career with a wide range of experience in purchasing, inventory control, scheduling, training, and maintaining high standards inside and outside of the kitchen.
Overview
7
7
years of professional experience
3
3
years of post-secondary education
3
3
Certifications
Work History
Executive Chef
Bryn Mawr Country Club
02.2024 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Implemented special events menus such as theme nights or cooking demonstrations to attract existing members and boost sales revenues.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with GM to share best practices and develop new menu items that showcased each property''s unique offerings.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Executive Chef and Owner
Table & Lain
11.2021 - Current
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Performed all food and alcohol ordering while maintaining correct food and liquor costs.
- Initiated training for new team members on culinary techniques to improve food quality and efficiency
- Maintained a food a budgeted food cost of 23% each year.
- In charge of finding and maintaining clients and drive sales.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Obtained fresh, local ingredients to improve recipes flavor.
Chef Instructor
Kendall College
01.2019 - Current
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
- Planned and delivered courses for industry professionals and general public.
- Taught basic cooking skills during both one-on-one and group classes.
- Fostered positive learning environment by developing curriculum and instructional support that targeted and engaged students.
- Prepared lesson plans for classroom instruction of credited technical and occupational courses.
Chef
Social Table
07.2018 - 03.2020
- Collaborated with staff members to create meals for large banquets.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Performed banquet style dinners for guests ranging from 10 to 30 people.
- Helped oversee ordering and food delivery of all food and alcohol.
Chef De Cuisine
Portsmith Restaurant
12.2016 - 07.2018
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained well-organized mise en place to keep work consistent.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Lead all banquets and catering to VIP clients in hotel setting.
Education
Associate of Science - Culinary Science
Kendall College
Chicago, IL 09.2006 - 06.2009
Skills
Food plating and presentation
Workflow Optimization
Budgeting
Hospitality service expertise
Fine-dining expertise
Customer Service
Purchasing management
Accomplishments
- Successfully owned and operated own company generating over $1,000,000 in sales on average each year and profitable each year in business.
- Michelin trained for over almost four years.
- Helped open Chicago based restaurant and helped generate a three star review from Phil Vettel of the Chicago Tribune.
- Cooked for many celebrities and decorated chefs.
Certification
Servsafe Managers Certificate
Timeline
Executive Chef
Bryn Mawr Country Club
02.2024 - Current
Servsafe Managers Certificate
05-2023
Basset Certificate
05-2023
Executive Chef and Owner
Table & Lain
11.2021 - Current
Servsafe Allergens Certificate
09-2021
Chef Instructor
Kendall College
01.2019 - Current
Chef
Social Table
07.2018 - 03.2020
Chef De Cuisine
Portsmith Restaurant
12.2016 - 07.2018
Associate of Science - Culinary Science
Kendall College
09.2006 - 06.2009