Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Timeline
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Nicholas Moulton

Clarksburg,MA

Summary

Good Day Sir/Madam - My name is Nick Moulton and I am an accomplished chef, known for elevating culinary operations with sustainable, regionally-sourced menus exciting seasonal flavor profiles and innovative techniques. For years, I have excelled in the Berkshire community in ingredient sourcing and fostering strong local vendor relationships, all while creating delicious, sustainable menus while surpassing food and labor cost goals. I pride myself on nurturing my fellow chefs and colleagues with a calm demeanor, ensuring high-quality guest experiences with consistency and passionate cooking.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Culinary Director/Restaurant Co-Owner

Mezze Inc
07.2020 - Current
  • Provided Oversight of all Chefs and Culinary operations within the Hospitality Group including but not limited to Mezze Bistro, Mezze Events and the newly opened BLUEBiRD and Co at Jiminy Peak
  • Wrote, executed and purchased for daily changing menus that were representative of the best that the region has to offer with an emphasis on consistency and sustainability.
  • Introduced new culinary techniques and equipment to the kitchen team, elevating the overall skill set and capabilities of Chefs.
  • Established strong relationships with local farmers, growers, artisans and vendors to source the best quality ingredients at ideal prices to far surpass our target Cost of Goods goals.
  • Collaborated with marketing team on promotional campaigns that highlighted signature dishes or ideas, in efforts to increase traffic and revenue for the business.
  • Took pride in training chefs in whole animal butchery, fresh pasta and charcuterie programs and large volume events cooking in our scratch kitchens.

Executive Chef

Mezze Inc.
02.2009 - 06.2020
  • Developed kitchen staff through focused training, performance reviews, and creating a desirable work culture, based around positivity and fantastic attitudes and pride.
  • Maintained a safe and sanitary work environment, adhering to Board of Health standards and regulations.
  • Built and amazing customer base by creating innovative and diverse menus tailored to various dietary needs including but not limited to vegetable focused/vegan offerings that regularly changed just as much as any other area of the menu.
  • Oversaw business operations, inventory control, scheduling, sustainable prep sheets, cost of goods management

Education

Associate of Arts - Culinary Arts

The Culinary Institute of America
Hyde Park, NY
08.2008

Skills

  • Knife Skills
  • Whole animal/fish butchery
  • Skilled in all classical and modern cooking
  • Nutritional knowledge
  • Seasonal Menu development/writing
  • Waste Reduction
  • Recipe creation
  • Ingredient Sourcing
  • Allergy accommodations
  • Food Trend Awareness
  • Guest Interaction
  • Rustic to refined plating
  • Special diet needs
  • Critical thinking
  • Calm and very pleasant demeanor

Certification

  • Food Safe Certified
  • Allergen Awareness Certified

Accomplishments

    Recognized by the James Beard Foundation as an emerging chef. I have been a featured Chef, cooking many Berkshire focused dinners at the world renowned James Beard House in NYC.


    I have been featured on Food Network with currently 9 episodes to date on Guy Fieri's Grocery Games.


    I am a Husband and Father of 3 Beautiful children. I am eager and excited for this next big Chapter in my life

Timeline

Culinary Director/Restaurant Co-Owner

Mezze Inc
07.2020 - Current

Executive Chef

Mezze Inc.
02.2009 - 06.2020

Associate of Arts - Culinary Arts

The Culinary Institute of America

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