Robert Martucci
Wallingford,CT
Summary
Accomplished Chef with a proven track record of enhancing customer satisfaction through innovative menu development and exemplary kitchen management, notably at Max Downtown. Skilled in culinary expertise and fostering positive vendor relationships, I excel in creating memorable dining experiences while ensuring food safety. My leadership in catering and staff training underscores my commitment to excellence in the culinary field.
Overview
46
46
years of professional experience
Work History
Chef/Partner
New Mill Restaurant
04.2007 - Current
- Optimized workflow by implementing efficient cooking methods and organization strategies.
- Collaborated with front-of-house staff on special events, resulting in memorable dining experiences for customers.
- Spearheaded successful catering events, from intimate gatherings to large corporate parties
- Maintained a clean and organized kitchen space, adhering to strict health department guidelines.
- Implemented cost-saving measures in the kitchen while maintaining excellent food quality and presentation.
- Conducted regular staff training sessions on food safety protocols and best practices in culinary techniques.
- Established positive relationships with vendors, negotiating favorable pricing on high-quality products.
Executive Chef
The Farms Country Club
03.2001 - 04.2026
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Executive Chef
Max Downtown
09.1998 - 09.2000
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Executive Chef/Executive Sous Chef
Peppercorn's Grill/ Piccolo Arancio
05.1992 - 05.1998
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Was part of the opening team for Peppercorn's Grill's second restaurant
Line Cook
Cavey's Restaurant
06.1989 - 06.1992
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Mess Management Specialist
U.S Navy
07.1980 - 07.1986
- Attended "A" school for Mess Management Specialist
- Was assigned Captain's Cook on board the USS Spiegel Grove for 4 years.
- Honorable discharged After 6 years of service.
- Received an associate Degree in Culinary Arts by attending Johnson and Wales College externship program while serving full time.
Education
Associate of Science - Culinary Arts
Johnson & Wales University - Virginia Beach, US
Virginia Beach, VASkills
- Catering experience
- Food Pairings
- Ingredient Knowledge
- Sanitation Practices
- Food presentation
- Kitchen Management
- Culinary expertise
- Menu development
- Recipe creation
- Wine Knowledge
- Food Safety Regulation
Timeline
Chef/Partner
New Mill Restaurant
04.2007 - Current
Executive Chef
The Farms Country Club
03.2001 - 04.2026
Executive Chef
Max Downtown
09.1998 - 09.2000
Executive Chef/Executive Sous Chef
Peppercorn's Grill/ Piccolo Arancio
05.1992 - 05.1998
Line Cook
Cavey's Restaurant
06.1989 - 06.1992
Mess Management Specialist
U.S Navy
07.1980 - 07.1986
Associate of Science - Culinary Arts
Johnson & Wales University - Virginia Beach, US
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