Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Soulayphet Schwader

New York,NY

Summary

My Background is South East Asian flavors with a goal of sweet, sour, salty, and spicy in balance but my experience from running & operating individual restaurants to multi-unit corporate structured branded steak house concepts gives me the ability to be able to have perspective in all facets of the hospitality industry with the ability to take each opportunity with guests & clients to cater to their individual tastes and needs. I think at the end of the day as a dedicated culinary professional I’m only as good as the last meal that I’ve cooked, it’s as simple as that!!

Overview

26
26
years of professional experience

Work History

Executive Chef Owner

Khe-Yo
07.2013 - Current
  • Michelin Bib Gourmand Awards 2014 - 2020
  • Lao inspired cuisine from my roots in Laos to my experiences growing up in the Midwest to my culinary experiences in different cities: Boston, DC, Portland & NYC.

Executive Chef Owner

Dhom
07.2022 - Current
  • Lao cuisine in a small plate format with a cocktail bar focus.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

Executive Chef

Cook Unity
07.2022 - Current
  • Created recipes and prepared advanced dishes.
  • Hired, managed, and trained kitchen staff.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Chef De Cuisine

Kuma Inn & Uminom
01.2009 - 01.2013
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Created menus and designed corresponding recipes .

Executive Sous Chef

BLT Prime
01.2008 - 01.2009
  • Marc Forgione Chef-De- Cuisine
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Chef Consultant

Marc Forgione
01.2008 - Current
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Worked alongside Marc Forgione in the kitchen during dozens of events throughout his career.

Chef De Cuisine

BLT Steak
11.2006 - 12.2007
  • Grand Opening Chef De Cuisine
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Created menus and designed corresponding recipes.

Chef De Cuisine

Restaurant L
01.2004 - 07.2006
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Created menus and designed corresponding recipes.

Sous Chef

AZ
03.1998 - 11.2003
  • 3 Star, New York Times Awarded, Patrica Yeo Executive Chef, Eclectic Asian Cuisine, Union Square location.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.

Education

Associate of Arts - Culinary Arts

New England Culinary Institute
Montpelier, VT
05.1998

Skills

  • Recipes and Menu Planning
  • Food Stock and Supply Management
  • Ingredients Selection
  • Quality Assurance

Languages

English
Native or Bilingual
Laotian
Native or Bilingual
Spanish
Professional Working

Timeline

Executive Chef Owner

Dhom
07.2022 - Current

Executive Chef

Cook Unity
07.2022 - Current

Executive Chef Owner

Khe-Yo
07.2013 - Current

Chef De Cuisine

Kuma Inn & Uminom
01.2009 - 01.2013

Executive Sous Chef

BLT Prime
01.2008 - 01.2009

Chef Consultant

Marc Forgione
01.2008 - Current

Chef De Cuisine

BLT Steak
11.2006 - 12.2007

Chef De Cuisine

Restaurant L
01.2004 - 07.2006

Sous Chef

AZ
03.1998 - 11.2003

Associate of Arts - Culinary Arts

New England Culinary Institute

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Soulayphet Schwader