Stephen Taylor
Alexandria,VA
Summary
Driven and creative culinary professional with passion for crafting exceptional dining experiences. Possesses in-depth knowledge of culinary techniques and food safety standards, coupled with expertise in menu planning and kitchen management. Aims to elevate guest satisfaction and achieve culinary excellence through innovative and high-quality dishes.
Overview
2026
2026
years of professional experience
Work History
Chef De Cuisine
Watergate Hotel
Washington, DC
- Reopened The Kingbird Restaurant
- Managed hotel 3 meal restaurants and outlets
- Collaborated with executive chef for breakfast, lunch and dinner menus.
- Managed, and trained kitchen staff.
Sous Chef
Sixty Vines
Washington, DC
09.2025 - Current
- Oversaw kitchen operations, ensuring adherence to food quality and presentation standards.
- Oversaw high-volume food preparation operations in a fast-paced environment.
- Oversaw inventory management to ensure optimal stock levels.
- Implemented strict protocols to prevent cross-contamination of utensils, surfaces, and pans during meal preparation.
- Oversaw food preparation operations during peak service periods, ensuring timely execution of all orders while maintaining quality and presentation standards.
Executive Chef
Succotash Prime
Washington, DC
- Reopened Succotash after covid closure
- Executed southern Korean menu designed by Chef Edward Lee.
- Supervised and managed kitchen staff.
- Maintained developed recipes and execution of standard.
Executive Chef
Morton's Steakhouse
Arlington, VA
- Reopening restaurant from previous covid closure
- Participation with re-opening team of Morton's Arlington while maintaining am average 10% labor cost and 27% food cost throughout the opening.
- Maintain integrity and standard of company recipes.
- Maintained a bi-weekly inventory system.
- Generated employee schedules and work assignments including hiring and training.
Executive Chef
Hank's Oyster Bar Dupont Circle
Arlington, VA
- Lead the kitchen of the Flagship restaurant
- Prepared and served for Chef's Equality dinner, Nov 2019
- Created daily seafood specials
- Managed kitchen staff for elevated food production.
- Generated employee schedules and work assignments including hiring.
Sous Chef
Hank's on the Wharf
Washington, DC
- Participated in grand opening of the Wharf, 2018
- Delegated preparation tasks for high-volume service periods.
- Maintained standards kitchen menus, specials, oyster program with co-collaborated with writing of some menu items
- Trained all BOH kitchen staff.
- James Beard House, 2018 dinner
Server
Hank's Pasta Bar
Alexandria, VA
- Extensive spirit and wine training under General Manager, Level III Sommelier with Italian Fine Dining cuisine
Executive Chef
Union Street Public House
Alexandria, VA
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
Education
Associate of Occupational Studies - Culinary
Culinary Institute of America
Hyde Park, NY09-2004
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Plating techniques
- Leadership qualities
- Team management
Timeline
Sous Chef
Sixty Vines
09.2025 - Current
Chef De Cuisine
Watergate Hotel
Executive Chef
Succotash Prime
Executive Chef
Morton's Steakhouse
Executive Chef
Hank's Oyster Bar Dupont Circle
Sous Chef
Hank's on the Wharf
Server
Hank's Pasta Bar
Executive Chef
Union Street Public House
Associate of Occupational Studies - Culinary
Culinary Institute of America
Work History
01-2022