Sean Patterson
Lexington,KY
Summary
Passionate Sous Chef highly effective at operating in fast-paced, demanding environments. 6-year background in high-end restaurant industry, working for some of Kentucky and Alabama's top chefs. Successful at creating innovative and delicious dishes using local ingredients. Possesses strong skills in menu planning, food preparation, and quality control. Always striving for growth as a chef and leader.
Overview
6
6
years of professional experience
Work History
Sous Chef
Holly Hill Inn
03.2024 - Current
- Developed and maintained strong relationships with local growers and purveyors
- Created new tasting menus on a monthly basis in collaboration with Chef de Cuisine
- Responsible for ordering, cost management, and inventory
- Executed michelin-level cuisine and service on a nightly basis
- Received 2024 James Beard nomination for outstanding hospitality
- Planned and executed events and private dinner parties
Sous Chef
Acre
10.2023 - 02.2024
- Created specials weekly
- Led team of cooks daily to produce high-quality meals in a timely manner
- Experience in whole large animal butchery (pig and lamb). Planned and executed dishes to utilize whole animal and sell at a profit
- Handled ordering and inventory management
- Developed strong relationships with local vendors
- Played a role in achieving positive health inspection results through strict cleaning standards and practices
Line Cook
Acre
07.2020 - 10.2023
- Experience in every kitchen position
- Learned to cook utilizing what's available from the garden and local vendors according to the seasons
- Started whole fish butchery program, working with vendors to utilize fresh-caught gulf bycatch
- Learned various preservation techniques, including curing, aging, pickling, fermentation, etc.
- Adapted to a rotating menu, utilizing a blend of modern techniques and classic French cooking
Cook / Sushi Chef
Jeff Ruby's Steakhouse
04.2019 - 04.2020
- Part of original team when restaurant opened in 2019
- As a young cook, learned several fundamental cooking and organizational techniques
- Created seafood ice display daily
Skills
- Kitchen Leadership
- Ordering and inventory management
- Menu development
- Vendor relations
- Scheduling
- Knife skills
- Fish and meat butchery
- Smoking and wood fire cooking
- Handmade Pastas
- Molecular Gastronomy
- Fermentation
Timeline
Sous Chef
Holly Hill Inn
03.2024 - Current
Sous Chef
Acre
10.2023 - 02.2024
Line Cook
Acre
07.2020 - 10.2023
Cook / Sushi Chef
Jeff Ruby's Steakhouse
04.2019 - 04.2020
Similar Profiles
RANDALL BODENRANDALL BODEN
NA at Holly Hill Restaurant GroupNA at Holly Hill Restaurant Group
Malik SingletonMalik Singleton
Therapist at Holly Hill HospitalTherapist at Holly Hill Hospital
Ayenne Brown SmithAyenne Brown Smith
District Academic Interventionist at Rock Hill Schools / Mount Holly Elementary SchoolDistrict Academic Interventionist at Rock Hill Schools / Mount Holly Elementary School
Ty CorriveauTy Corriveau
Lead Bartender at Marikka's Restaurant and Bier StubeLead Bartender at Marikka's Restaurant and Bier Stube
Sabrina Lloyd-TaylorSabrina Lloyd-Taylor
Crew at Wendys RestaurantCrew at Wendys Restaurant