Neil Patrick Ownby
South Jordan
Summary
Innovative culinary professional with extensive experience as a private chef for the LA Dodgers, MLS, and the NBA. Specializing in nutritional planning and catering coordination. Passionate about sustainability and innovative cooking techniques, ensuring high-quality dining experiences.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Chef
TCS World Travel
Seattle
09.2023 - Current
Senior Sous Chef
RSL Utah, Major League Soccer
Salt Lake City
01.2021 - 09.2022
- Managed team meals, pre- and post-games, and practices. Created personalized nutrition plans for individual athletes.
- Managed kitchen operations for high-profile events and matches at a major league soccer venue.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Coordinated inventory management, controlling food costs and minimizing waste effectively.
- Monitored food costs on a weekly basis to maintain target profit margins.
Private Chef
LA Dodgers
Los Angeles
11.2019 - 10.2020
- Developed seasonal menus highlighting local, organic produce to promote sustainability.
- Collaborated with nutritionists to create customized meal plans for athletes.
- Prepared breakfast, lunch, and dinner for players and staff, prioritizing nutrition.
- Coordinated catering for team events, ensuring prompt delivery and presentation excellence.
- Trained kitchen assistants on food preparation techniques and safety protocols.
Private Chef
Utah Jazz, NBA
Salt Lake City
03.2019 - 12.2019
- Created custom meal plans for athletes, based on nutrition and performance goals.
- Planned and prepared meals for private clients according to dietary requirements and preferences.
Halikulani Hotel, La Mer Restaurant
Honolulu
04.2017 - 12.2017
- Executed Garde Manger and Fish duties in a meticulous fine dining setting.
- Contributed to operations of La Mer Restaurant, recognized as only 5 Stars 5 Diamond establishment in Hawaiian islands.
- Maintained high standards of culinary presentation and quality in a prestigious environment.
Poissonier
Nobu Restaurant
Honolulu
02.2016 - 04.2017
- Managed kitchen operations, ensuring cleanliness and compliance with food safety regulations.
- Collaborated with team members to deliver high-quality dishes.
L’Effervescence Restaurant
Tokyo
01.2017 - 03.2017
- 2 Michelin Stars
Four Seasons Hotel, Goldfinch Tavern
Seattle
10.2015 - 11.2016
- Lead PM Line cook. Primary fish station cook, fabricating and portioning all fish.
- Experience on all stations. Grill, Hot Apps, Pasta, Crudo, Pantry, and overnight shifts.
- Active role in menu development and constantly changing tasting menu, working directly with Executive Chef Joe Ritchie.
Sous Chef
Relay Restaurant Group, JOULE, REVEL, TROVE
Seattle
06.2010 - 10.2015
- Sous Chef for Chef/Owners Rachel Yang and Seif Chirchi to help open and expand all 3 of their restaurants.
- Worked and rotated all stations. Responsible for placing orders, managing inventory, hiring, training, as well as maintaining relationship with purveyors and representatives.
- Managed and ran a whole animal bbq station. Duties included fabricating whole animals such as whole pigs, half cows, lamb, goat, and whole fish. Experience working with an open fire grill.
- Managed and ran a fresh pasta noodle bar. Rolled fresh pasta daily. Experience working with semolina based pasta, egg noodles, extruded pastas. Experience and trainer on a Wok.
- Garde Manger techniques and beginning baking skills.
- Assisted Chef Rachel Yang with teaching cooking classes held once a month with a new theme each month. Chef and I taught a full year of sold out classes.
Education
Bachelor of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NY05-2012
Skills
- Serve Safe Manager certification
- Catering coordination
- Team leadership
- Staff training
- Customer relationship management
- Meat and seafood fabrication
- Nutritional planning
- Portioning and food preservation
- Fermentation and curing
- Dry aging and pickling
- Pasta production
- Extruder operation
- Asian and French cooking techniques
- Menu costing and purchasing
- Inventory management
References
- Michael Lund, GM for Relay Restaurant Group, 425-381-7664
- Angela Song, Director of Purchasing Four Seasons Austin, 713-320-8869
- Mark Schoder, Chef/Restaurant Owner Opus & Co., 217-377-2219
- Jordann Seamons, Nutrition counselor, Fitness manager, 385-216-0461
- Gina Douglas, Director of Advertising – UtahDisaster, 801-244-4712
Certification
Precision Nutrition, Sports & Athletic Performance
Timeline
Chef
TCS World Travel
09.2023 - Current
Senior Sous Chef
RSL Utah, Major League Soccer
01.2021 - 09.2022
Private Chef
LA Dodgers
11.2019 - 10.2020
Private Chef
Utah Jazz, NBA
03.2019 - 12.2019
Halikulani Hotel, La Mer Restaurant
04.2017 - 12.2017
L’Effervescence Restaurant
01.2017 - 03.2017
Poissonier
Nobu Restaurant
02.2016 - 04.2017
Four Seasons Hotel, Goldfinch Tavern
10.2015 - 11.2016
Sous Chef
Relay Restaurant Group, JOULE, REVEL, TROVE
06.2010 - 10.2015
Bachelor of Arts - Culinary Arts
Culinary Institute of America