Robert Allen Dinkel II
Asheville
Summary
Proficient Chef and former Marine, highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Specializing in fine dining and trained under chefs with experience at El Buli, The French Laundry, Tetsuyas, Graham Elliot, etc.
Overview
16
16
years of professional experience
Work History
AM Sous Chef
The Resort At Paws Up (Forbes 4 Star)
2023.06 - 2023.11
- Cooked eggs "any style", to include: poached, French/Western omelettes, scrambled, boiled, shirred, fried, frittata, etc.
- Executed a la minute breakfast service within the Forbes standard "7 minutes".
- Oversaw kitchen staff, made schedules, and ordered food in keeping with inventory requirements.
- Expedited breakfast, lunch, and dinner service, ensuring food delivery times commensurate with Forbes standards.
- Prepared meals from scratch, and maintained mise en place on each station.
- Acted as head chef in the absence of executive chef.
- Responsible for the organization of banquets and special events across a variety of locations on a 37,000 acre property.
- Appointed as private chef for high profile clientele.
Chef De Partie
Florabella (Handmade, Rolled, And Extruded Pasta)
2022.12 - 2023.06
- Developed numerous recipes to ensure consistency in the kitchen, and expanded techniques to further advancement of junior chefs.
- Established stations and operations as a member of the opening crew of a new restaurant.
- Learned new culinary skills by manufacturing hand-made, and extruded pasta daily.
Stagiaire
Harbor House Inn (Two Michelin Stars)
2023.03 - 2023.03
- Quickly learned new skills in fish butchery, and applied them to daily tasks.
- Assisted in family meal for all staff.
- Carried out day-day-day duties accurately and efficiently.
- Worked beside the Sous Chef to provide the pinnacle of culinary techniques and service to guests.
- Assisted Chef De Partie' of each individual station to satisfy daily requirements of food preparation.
Chef De Tournant/Chef De Partie
The Green O (Top 5 New Hotel North America)
2022.09 - 2023.01
- Executed a (9) course tasting menu that changed daily, as well as an a la carte selection, and elevated pizza program.
- Worked each station, and expedited service with Chefs and front of house staff serving, and describing dishes to each guest.
- Collaborated with front of house staff to collect information about specific guest desires and dietary needs, and design a menu based on those preferences.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Sous Chef
The Resort At Paws Up, Shed (Live Fire Smokehouse)
2021.04 - 2022.09
- Managed a new, live-fire kitchen utilizing limited electricity, and no gas cooking.
- Executed a menu of elevated barbeque favorites, brining, smoking, roasting, sauteeing, etc.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Grillardin
Brasserie Porte Rouge (French Brasserie, Raw Bar)
2022.01 - 2022.04
- Quickly learned French cuisine, and employed culinary knowledge to run multiple stations simultaneously.
- Worked flexible hours; night, weekend, and holiday shifts.
- Established procedures for the grill station, and trained team members on effective techniques to provide quality service and timeliness of entrees.
Chef De Partie
The Resort At Paws Up, Pomp
2021.05 - 2022.01
- Maintained well-organized mise en place on a daily-changing tasting menu.
- Worked as Chef De Partie of Garde Mange, Grill, and Saute stations during lunch and dinner service.
- Prepared items for roasting, sautéing, frying, baking, etc
- Rotated stock to use items before expiration date.
- Created meals for large banquets and private dinners.
Maintenance Management Chief
United States Marine Corps
2011.01 - 2021.10
- Monitored priorities and liaised between maintenance team and management, delegating tasks to complete on time.
- Efficiently assisted service workers with problematic transactions to maintain customer satisfaction and quickly rectify issues.
- Managed efficient teams of up to 200 Marines during training.
- Kept watchful eye on equipment inventories, optimizing work readiness and aligning supplies with specifications for each job.
Garde Manger Cook
Yellowhouse Hotel
2007.10 - 2011.01
- Monitored quality of raw and cooked food products to uphold health code standards.
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
Education
Bachelors Degree - Culinary Arts
Auguste Escoffier School of Culinary Arts
Boulder, COBachelor of Science - Conservation
University of Montana
Missoula, MT05.2025
Diploma - undefined
Oley Valley High School
Oley, Pennsylvania2010
Skills
- Organized
- Clerical
- Guest Satisfaction
- Team Leadership
- Professional
- High-Volume Environments
- Collaborative Relationships
- Inventory Management
Timeline
AM Sous Chef
The Resort At Paws Up (Forbes 4 Star)
2023.06 - 2023.11
Stagiaire
Harbor House Inn (Two Michelin Stars)
2023.03 - 2023.03
Chef De Partie
Florabella (Handmade, Rolled, And Extruded Pasta)
2022.12 - 2023.06
Chef De Tournant/Chef De Partie
The Green O (Top 5 New Hotel North America)
2022.09 - 2023.01
Grillardin
Brasserie Porte Rouge (French Brasserie, Raw Bar)
2022.01 - 2022.04
Chef De Partie
The Resort At Paws Up, Pomp
2021.05 - 2022.01
Sous Chef
The Resort At Paws Up, Shed (Live Fire Smokehouse)
2021.04 - 2022.09
Maintenance Management Chief
United States Marine Corps
2011.01 - 2021.10
Garde Manger Cook
Yellowhouse Hotel
2007.10 - 2011.01
Bachelors Degree - Culinary Arts
Auguste Escoffier School of Culinary Arts
Bachelor of Science - Conservation
University of Montana
Diploma - undefined
Oley Valley High School
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