Preston Trott
Boston,Massachusetts
Summary
Classically-trained chef and Army veteran with 25 years of culinary experience. Adept in many facets of food production, from fast food management to trailblazing Alabama’s farm-to-table food movement. A proven leader with diverse skills, honed by hard work, and an unwavering commitment to teamwork and self-improvement.
Overview
11
11
years of professional experience
Work History
Executive Chef
Cork And Table
Plymouth, MA
03.2024 - Current
- Crafted seasonal menus highlighting fresh, local seafood selections.
- Managed inventory levels to minimize waste and control costs effectively.
- Developed special event menus for private parties and corporate functions.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Chef de Cuisine
Outermost Inn
Martha's Vineyard, Massachusetts
05.2023 - 10.2023
- Worked as Chef de Cuisine in a fine-dining restaurant, voted best restaurant on Martha’s Vineyard.
- Planned and developed menus, creating a steady base of high-profile clientele, including celebrities and politicians.
- Managed inventory and streamlined requisitions, reducing food cost to under 22%.
- Sourced ingredients locally to develop seasonally-appropriate menus.
- Trained staff on recipes, plating and presentation, culinary techniques and station management.
Executive Chef
Pescado Seafood Grill & Rooftop Bar
Rosemary Beach, Florida
08.2022 - 02.2023
- Led all kitchen operations and staff assignments, implementing best practices and ensuring adherence to company standards.
- Conceptualized and developed menus utilizing locally-sourced seafood and produce.
- Prepared dishes in a popular, beachside restaurant and high-volume lounge, in addition to menu development and preparation for special events and buyouts.
- Oversaw inventory and updated management systems, lowering food cost by 6%.
- Responsible for hiring all kitchen staff and training new personnel on company policies and procedures.
Sous Chef
Blue Mabel Smokehouse & Provisions
Santa Rosa Beach, Florida
05.2021 - 06.2022
- Supervised kitchen staff, assigned stations and oversaw production areas, optimizing quality, speed and efficiency.
- Developed seasonal and promotional menus, boosting food sales by 20%.
- Trained prep and line cooks in techniques and kitchen workflows and assisted with onboarding new hires.
- Restructured existing inventory management system, reducing food waste by 25%.
Executive Sous Chef
Shunk Gulley Oyster Bar
Santa Rosa Beach, Florida
08.2020 - 04.2021
- Headed all kitchen operations, staffing and training for all BOH positions.
- Developed menus designed to move product while driving profits.
- Reorganized existing inventory system, reducing waste by 15%.
- Managed multiple stations simultaneously, consistently delivering high production rates in a fast-paced, high-volume environment.
Banquet & Charcuterie Chef
Dickie Brennan’s Palace Café
New Orleans, Louisiana
03.2019 - 06.2020
- Managed multiple stations in different departments simultaneously while consistently maintaining high quality and output rates.
- Participated in a company-sponsored continuing education program to augment professional skills and knowledge.
- Worked independently, producing all dishes for large banquets of 120+ people while directing the service team on expediting food efficiently.
- Supervised as sous chef and expediter to accommodate time off requests.
Executive Chef Partner
Truck Farm Tavern
St. Rose, Louisiana
03.2018 - 03.2019
- Documented all daily operations, including detailing supplies used and tracking labor hours.
- Performed live and televised cooking demonstrations.
- Optimized kitchen workflows, increasing service speed and high-quality food production rates by 20%.
- Restructured The BBQ program and implemented new practices to drive profits.
Sous Chef
Frank Stitt Restaurant Group
Birmingham, Alabama
08.2014 - 10.2017
- Trained under James Beard Award-winning chef, Frank Stitt.
- Cross-trained in multiple departments within the restaurant group, adept at managing and covering sauté, grill, butcher and expediter stations.
- Developed a deep appreciation and knowledge of fresh, high-quality foods through exposure to locally-sourced and imported ingredients.
- Participated in company-sponsored food and wine education program to augment culinary knowledge.
Education
B.A. - Psychology
Auburn University
Auburn, Alabama05.2011
Skills
- Menu Development
- Food Preparation
- Plating & Presentation
- Staff Management
- Hiring & Training
- Equipment Purchasing
- Budgeting & Cost Control
- Ordering & Requisitions
- Inventory Management
PROFICIENCIES
- Microsoft Word
- Microsoft Excel
Timeline
Executive Chef
Cork And Table
03.2024 - Current
Chef de Cuisine
Outermost Inn
05.2023 - 10.2023
Executive Chef
Pescado Seafood Grill & Rooftop Bar
08.2022 - 02.2023
Sous Chef
Blue Mabel Smokehouse & Provisions
05.2021 - 06.2022
Executive Sous Chef
Shunk Gulley Oyster Bar
08.2020 - 04.2021
Banquet & Charcuterie Chef
Dickie Brennan’s Palace Café
03.2019 - 06.2020
Executive Chef Partner
Truck Farm Tavern
03.2018 - 03.2019
Sous Chef
Frank Stitt Restaurant Group
08.2014 - 10.2017
B.A. - Psychology
Auburn University
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