Megan Lipari
Williamsburg,VA
Summary
A seasoned Executive Chef with a proven track record at the League of Extraordinary Chefs, I excel in elevating guest satisfaction through innovative menu development and exceptional service. Skilled in cost control and kitchen management, my leadership fosters team collaboration and creativity, achieving an 18% revenue increase at JW Marriott. Expert in food safety and possessing a strong work ethic, I thrive in high-pressure environments, ensuring quality and efficiency. Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Executive Chef
League of Extraordinary Chefs
03.2022 - Current
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Pitmaster
Colonial Williamsburg Company
03.2021 - 03.2022
- Optimized cooking processes to maintain consistent flavors and textures across all dishes.
- Managed catering events from start to finish, including planning menus tailored to specific client needs while maintaining budget constraints.
- Coordinated front-of-house staff during busy shifts, ensuring smooth communication between kitchen and serving teams.
- Managed a team of cooks, ensuring proper training and adherence to safety protocols.
- Developed creative menu offerings, incorporating seasonal ingredients and unique flavor combinations.
- Monitored grill temperatures throughout service hours to guarantee perfectly cooked meats every time.
- Proactively addressed customer concerns or complaints related to food quality or service, taking appropriate action when necessary.
- Streamlined kitchen operations for improved efficiency and reduced food waste.
- Assisted in inventory management, accurately tracking supplies and placing timely orders as needed.
- Increased repeat business with exceptional customer service and attention to detail in food preparation.
Sous chef
True Food Kitchen
01.2019 - 03.2020
- Planning and directing food preparation in a kitchen
- Quickly and authoritatively delegate job tasks to a large staff
- In depth knowledge of supervising multiple levels of culinary staff
- Exceptionally proficient in assisting the executive chef in meeting and exceeding the kitchen expectations
- First hand experience of offering professional and friendly guest service in terms of food and beverages
- Hands on experience of advocating advanced cooking techniques
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef-Owner
Atlanta Fresh Chef
07.2012 - 10.2019
- Started up a local-seasonal personal chef service
- Repeat clientele such as professional athletes, bands from various genres, Vice presidents of Coca-cola, SunTrust Bank, Cartoon Network, Home Depot, UPS, ETC
- Personal Chef for multiple clients on a daily basis
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Sous chef
A Mano
01.2017 - 01.2019
- Company Overview: Atlanta
- Quickly and authoritatively delegate job tasks to a large staff
- In depth knowledge of supervising multiple levels of culinary staff
- Exceptionally proficient in assisting the chef/ owner in meeting and exceeding the Company kitchen expectations
- First hand experience of offering professional and friendly guest service in terms of food and beverages
- Hands on experience of advocating advanced cooking technique
- Assuring quality, consistency, and margins were obtained through company standards
- Creating daily specials with a focus on local, seasonal product
- Obtaining, cultivation, and retainment of vendor relationship
- Atlanta
Kitchen Manager
Carrabba's Italian Grill
01.2016 - 01.2017
- Company Overview: Douglasville
- Quickly and authoritatively delegate job tasks to a large staff
- In depth knowledge of supervising multiple levels of culinary staff
- Exceptionally proficient in assisting the general manager in meeting and exceeding the Company kitchen expectations
- First hand experience of offering professional and friendly guest service in terms of food and beverages
- Hands on experience of advocating advanced cooking technique
- Assuring quality, consistency, and margins were obtained through corporate standards
- Douglasville
AM Sous Chef
Ansley Golf Club
01.2015 - 01.2016
- Planning and directing food preparation in a kitchen for multiple culinary outlets
- Quickly and authoritatively delegate job tasks to a large staff
- In depth knowledge of supervising multiple levels of culinary staff
- Exceptionally proficient in assisting the executive chef in meeting and exceeding the Club's kitchen expectations
- First hand experience of offering professional and friendly guest service in terms of food and beverages
- Hands on experience of advocating advanced cooking techniques
Apprentice Chef
The American Chef
01.2011 - 01.2015
- Worked and trained under White House Chef, Walter Scheib
- Clients included: Georgia Family Council, State Farm, American Express
Chef de Partie
JW Marriott Buckhead Atlanta
01.2010 - 01.2012
- Worked in Banquets, breakfast buffet, hot and cold line for lunch and dinner
- Created daily specials
- Assisted Chef in launching the new restaurant menu
- Action station attendant to increase revenue 18%
- Sole responsibility of kitchen in chef absence
Cook
Renaissance Atlanta Waverly Hotel
01.2007 - 01.2010
- Discovered and helped sales associates increase revenue 25% and accommodate on site visits within the outlets
- Career change to back of the house due to culinary aspirations and career advancements
- Ran the entire back line from cold side to hot side, in charge of created specials for the daily menu, order food from storeroom (req forms), and unexpectedly delighted guests
- Prepared food for returning guest such as: B.B
- King, Paula Dean, Tyler Florence, Guy Fieri, Vince Dooley, Loonie Cooper, John Smoltz
Server
Outback Steakhouse
01.2007 - 01.2008
- Quick/excellent services and sales
- Yearly sales of $350,000
Server/Administrative Assistant
Outback Steakhouse
01.2005 - 01.2007
- Quick/excellent services
- Sales, bank deposits, invoices, inputting data, and creating floor plans
- Yearly sales of $400,000
- Creating repeat clientele
Education
Plan for Profit -
Kennesaw State University
01.2012
Associate’s Degree - Applied Sciences (AAS)
Chattahoochee Technical Community College
01.2011
Advanced Diploma -
Chapel Hill High School
01.2004
Skills
- Micros
- Aloha
- Open Table
- Excel
- Word
- PowerPoint
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- Hospitality service expertise
- Team Leadership
- Hiring, Training, and Development
- Inventory Control
- Kitchen Management
- Safe Food Handling
- Operations Management
- Customer Service
- Kitchen Staff Management
- Vendor Relationship Management
- Catering and Events
- Coaching and Mentoring
- Staff Training
- Creative Thinking
- Food pairing
- Hygiene Policy Implementation
- Banquets and catering
- Inventory Management
- Dietary Restrictions
- Attention to Detail
Certification
- 01/01/11, Certified Catering Specialist, Chattahoochee Tech
- 01/01/10, Certified Line Cook, Chattahoochee Tech
- 01/01/17, ServSafe Food Handlers Program, 01/01/21
- 01/01/09, Purchasing Manager, Chattahoochee Tech
- 01/01/09, Certified Prep Cook, Chattahoochee Tech
Community Service
- 01/01/12, Guest Chef, Cool Girls, Atlanta (Youth Mentorship Program)
- 01/01/12, Guest Chef, Girl Scouts of Northwest Atlanta
- 01/01/11, Guest Chef, Taste, Shop, Give ~ Annual Charity Gala / Georgia Family Council
- 01/01/09, Guest Chef, Josea’s Feed the Hungry – Atlanta
- 01/01/07, Guest Chef, Relay for Life, Boys and Girls Club, Oxford, Alabama
- 01/01/06, Guest Chef, Relay for Life, Boys and Girls Club, Oxford, Alabama
References
- Walter Scheib, Former Executive Chef, The White House (Clinton and Bush), upon request
- Todd Thompson, Executive Chef, JW Marriott-Buckhead, 404-569-2886
- Joe Uhl, General Manager, Renaissance Atlanta Waverly Hotel, 770-303-3186
- Rene Pax, Executive Chef, Renaissance Atlanta Waverly Hotel, 770-303-3135
Awards
- 01/01/11, Ambassador of Quarter, JW Marriott, Buckhead
- 01/01/10, Ambassador of Quarter, JW Marriott, Buckhead
- 01/01/09, Star of Quarter, Renaissance Atlanta Waverly
- 01/01/09, Who’s Who Among Professional Women
- 01/01/09, Who’s Who Among American College Students, Chattahoochee Tech
- 01/01/08, Who’s Who Among American College Students, Chattahoochee Tech
Timeline
Executive Chef
League of Extraordinary Chefs
03.2022 - Current
Pitmaster
Colonial Williamsburg Company
03.2021 - 03.2022
Sous chef
True Food Kitchen
01.2019 - 03.2020
Sous chef
A Mano
01.2017 - 01.2019
Kitchen Manager
Carrabba's Italian Grill
01.2016 - 01.2017
AM Sous Chef
Ansley Golf Club
01.2015 - 01.2016
Chef-Owner
Atlanta Fresh Chef
07.2012 - 10.2019
Apprentice Chef
The American Chef
01.2011 - 01.2015
Chef de Partie
JW Marriott Buckhead Atlanta
01.2010 - 01.2012
Cook
Renaissance Atlanta Waverly Hotel
01.2007 - 01.2010
Server
Outback Steakhouse
01.2007 - 01.2008
Server/Administrative Assistant
Outback Steakhouse
01.2005 - 01.2007
Associate’s Degree - Applied Sciences (AAS)
Chattahoochee Technical Community College
Advanced Diploma -
Chapel Hill High School
Plan for Profit -
Kennesaw State University
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