Stephen M. Ward
Spring Hill,USA
Summary
Dynamic Executive Chef with a proven track record in menu development and team management within high-profile environments. Recognized for fostering a collaborative kitchen culture and delivering exceptional dining experiences. Innovative problem solver committed to excellence, with experience working closely with government officials to create memorable culinary events.
Overview
1
1
Certification
23
23
years of professional experience
Work History
Executive Chef
TENNESSEE GOVERNOR’S RESIDENCE
Nashville, TN
01.2013 - Current
- Oversaw culinary operations for the Governor and First Lady of Tennessee
- Developed menus and sourced supplies for residence and Conservation Hall, supervising culinary staff to ensure quality and consistency.
- Manages all front of house activities, including all food and beverage costs, hiring and training all service staff at the Governor’s residence
- Created Tennessee Executive Residence Jam Line for sale in First Lady’s Seasonal Gift Shop, enhancing local culinary offerings.
- Collaborated with First Lady and master horticulturalist to establish garden at Governor’s Residence, developing seasonal planting guides and coordinating 10 volunteer master gardeners to optimize garden utility.
- Developed educational kitchen segment for the Tennessee Residence Field trip program
Executive Chef
AMERIGO ITALIAN RESTAURANT
Franklin, TN
01.2010 - 01.2012
- Achieved 2.5 million in annual food sales through targeted menu strategies and promotions.
- Created and executed diverse menus for special events and banquets, contributing to the development of a corporate menu for Tennessee and Mississippi area restaurants.
- Designed and implemented a “Farm Fresh” seasonal lunch/dinner menu for Nashville and Brentwood, TN locations
- Managed culinary staff of over ten back of house employees, overseeing weekly schedules, annual performance evaluations, job training, and delegation of duties.
- Evaluated the spending patterns and inventory of the restaurant to cut costs to average of 29% and lowered labor costs to average 30%
- Built an effective team and systems for cleaning, organization and education of staff
Executive Chef
SOLE RESTAURANT & RAW BAR/WESTIN HOTEL
Memphis, TN
01.2008 - 01.2010
- Developed and implemented menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality
- Planned and managed procurement, production, preparation, and presentation of all food in hotel and restaurant, ensuring safety and sanitation standards
- Directed daily kitchen operations across outlets, banquets, stewarding, and purchasing to ensure smooth service delivery
- Managed room service for 203 guest rooms and coordinated weddings for up to 500 guests across 9000 square feet of event space
Chef Tournant
INTERIM RESTAURANT & BAR
Memphis, TN
01.2008 - 02.2009
- Prepared diverse menu items in high-pressure kitchen environment.
- Prepared diverse menu items with attention to flavor and presentation.
- Collaborated with kitchen staff to ensure efficient meal service.
- Managed inventory and stocked ingredients for daily operations.
Chef
ENCORE RESTAURANT
Memphis, TN
01.2007 - 01.2008
- Led culinary initiatives focused on sustainability and organic food trends, enhancing menu offerings with innovative garnishments and sauces
- Coordinated food preparation in collaboration with Chef and Sous Chef to ensure quality and consistency
- Prepared a variety of dishes using seasonal ingredients. using fresh, local ingredients for daily menu.
- Collaborated with team to ensure efficient kitchen operations during peak hours.
- Maintained cleanliness and organization of kitchen and food preparation areas.
Chef-Intern
THE BREAKERS PALM BEACH
West Palm Beach, FL
01.2007 - 01.2008
- Gained hands-on experience in large scale food production, sauce making, and banquet preparation for up to 3000 guests at Five Star/Five Diamond hotel
- Coordinated food preparation for multiple events simultaneously, ensuring on-time service.
- Assisted in preparing high-quality dishes for various dining experiences.
- Maintained cleanliness and organization in kitchen and food preparation areas.
- Collaborated with chefs to create innovative menu items and seasonal dishes.
Chef Tournant
CAPRICCIO GRILL, PEABODY HOTEL
Memphis, TN
01.2004 - 01.2005
Education
Bachelor of Arts - Culinary Arts
NEW ENGLAND CULINARY INSTITUTE
Essex Junction, VT06-2008
Business Management -
SOUTHWEST TENNESSEE COMMUNITY COLLEGE
Memphis, TN01-2005
Certification
Certified Executive Chef, American Culinary Federation, 2015
Community Service And Awards
- Featured on WCTE’s Live Green Tennessee show on the Tennessee Executive Residence and its garden, 2014
- Pick Tennessee Product Tradeshow Judge, 2013
- Pick Tennessee Product Tradeshow Judge, 2016
- National Banana Pudding Judge, 2012
- National Banana Pudding Judge, 2013
- Featured on Nashville News Channel 5’s Talk of the Town with Meryl Rose, 2012
- Winner of the Iron Pitch Fork Competition, Franklin Farmer’s Market, 2011
- Member of Southern Foodways Alliance, 2016
Timeline
Executive Chef
TENNESSEE GOVERNOR’S RESIDENCE
01.2013 - Current
Executive Chef
AMERIGO ITALIAN RESTAURANT
01.2010 - 01.2012
Executive Chef
SOLE RESTAURANT & RAW BAR/WESTIN HOTEL
01.2008 - 01.2010
Chef Tournant
INTERIM RESTAURANT & BAR
01.2008 - 02.2009
Chef
ENCORE RESTAURANT
01.2007 - 01.2008
Chef-Intern
THE BREAKERS PALM BEACH
01.2007 - 01.2008
Chef Tournant
CAPRICCIO GRILL, PEABODY HOTEL
01.2004 - 01.2005
Bachelor of Arts - Culinary Arts
NEW ENGLAND CULINARY INSTITUTE
Business Management -
SOUTHWEST TENNESSEE COMMUNITY COLLEGE