Stuart Pellegrino
Cherry Hill,NJ
Summary
Seasoned culinary professional with extensive experience as an Chef, demonstrating expertise in recipe development and innovative menu planning. Proven track record in successful event management and a commitment to advancing cooking techniques. Core competencies include team leadership, culinary creativity, and strategic planning. Passionate about delivering exceptional dining experiences while continuously enhancing culinary skills.
Overview
37
37
years of professional experience
1
1
Certification
Work History
Sous Chef
Gass & Main
Haddonfield , NJ
02.2024 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Supervised food preparation staff to deliver high-quality results.
Private Chef
Private Chef
Ventnor, NJ
06.2020 - Current
- Worked in a seasonal role since 2020.
- Oversaw menu planning, shopping and meal production for family and private events.
Sous Chef
Mikes BBQ
Philadelphia
08.2021 - 10.2023
- Responsible for all Scratch Kitchen Production
Sous Chef
Four Seasons Hotel
Philadelphia
06.2019 - 04.2020
- Banquet and In-Room Dining
Executive Chef
Delilah’s Steakhouse
Philadelphia
04.2010 - 06.2019
- On-site Event Manager
- Production Schedule, Ordering, Food Cost, Menu Design, Labor Scheduling
Sous Chef
Starr Restaurant Group
Philadelphia
09.2008 - 12.2009
- Kitchen Production Manager
- Production Schedule, Ordering, Food Cost and Labor Schedule
Executive Sous Chef
Frog Commissary
12.2006 - 09.2008
- Kitchen Production Manager
Sous Chef
Provence Distinctive Catering
10.2003 - 12.2006
- Company Overview: Off Premise –Corporate & Social Gourmet Catering Company
- Off Premise –Corporate & Social Gourmet Catering Company
Executive Chef
Pigalle Brasserie
07.2002 - 10.2003
- Responsible for all kitchen tasks
- Implemented seasonal menus including café menu and Sunday brunch
Executive Chef
Opus 251
01.2000 - 05.2002
- Developed fine dining ala carte and banquet menus
- Supervision of kitchen staff
Executive Sous Chef
Rouge
04.1998 - 12.1999
- Opening Team Member
- Accountable for line turn out and plate presentation
Saucier / Poissonier
Brasserie Perrier
01.1997 - 04.1998
- Participated in James Beard Event – NYC
Roundsman
Susanna Foo
02.1996 - 01.1997
- Worked with Chef on daily specials
- Expedited during peak hours
Executive Chef
Stockton Inn
05.1992 - 10.1995
- James Beard Dinner in New York City for Country Inns Magazine
- High volume banquet and wedding facility
Restaurant Chef
Breakers Resort Hotel
10.1991 - 05.1992
- Requisitions and daily records along with weekly business and financial forecasting
- Employee training and performance appraisals
Chef De Cuisine
Scanticon Hotel & Conference Center
Black Swan , Tivoli Gardens
10.1987 - 10.1991
- Scanticon Hotel & Conference Center
- Extensive outlet training
- Various promotions within several outlets
Education
Associate of Occupational Science - Culinary Arts
Johnson & Wales University
Providence, RI01.1985
Skills
- Recipe development
- Culinary expertise
- Cooking techniques
- Menu planning
Accomplishments
- Jame Beard Dinner
- Myron Mixon BBQ Certification
Certification
- Serv Safe Certified
Timeline
Sous Chef
Gass & Main
02.2024 - Current
Sous Chef
Mikes BBQ
08.2021 - 10.2023
Private Chef
Private Chef
06.2020 - Current
Sous Chef
Four Seasons Hotel
06.2019 - 04.2020
Executive Chef
Delilah’s Steakhouse
04.2010 - 06.2019
Sous Chef
Starr Restaurant Group
09.2008 - 12.2009
Executive Sous Chef
Frog Commissary
12.2006 - 09.2008
Sous Chef
Provence Distinctive Catering
10.2003 - 12.2006
Executive Chef
Pigalle Brasserie
07.2002 - 10.2003
Executive Chef
Opus 251
01.2000 - 05.2002
Executive Sous Chef
Rouge
04.1998 - 12.1999
Saucier / Poissonier
Brasserie Perrier
01.1997 - 04.1998
Roundsman
Susanna Foo
02.1996 - 01.1997
Executive Chef
Stockton Inn
05.1992 - 10.1995
Restaurant Chef
Breakers Resort Hotel
10.1991 - 05.1992
Chef De Cuisine
Scanticon Hotel & Conference Center
10.1987 - 10.1991
- Serv Safe Certified
Associate of Occupational Science - Culinary Arts
Johnson & Wales University
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