Stuart Whitfield
Orlando
Summary
Accomplished Pastry Chef with high-level technical expertise and passion for pastries. Managed team of pastry chefs for large commissary facility and earned recognition for creativity and quality of work. Excellent organizational skills and mastery of pastry styles led to exceptional results. With 20 years of culinary experience have built strong leadership and team-building capabilities. Recognized for pastry and baking , including fine dinning and patisserie style desserts. History of keeping costs under control and meeting demanding business objectives while attracting customers with tasty, beautiful dessert creations.
Overview
21
21
years of professional experience
Work History
Corporate Pastry Director
Tavistock Restaurant Collection
09.2021 - Current
- Drive revenue by streamlining the dessert menu processes, innovative pastry offerings and implementing cost-saving strategies in the restaurants.
- Practiced team collaboration through regular communication, goal setting, and performance evaluations.
- Develop high-performing teams by providing mentorship, guidance, and opportunities for professional growth through new menus and special projects.
- Formed strategic partnerships and connected with venders to improve the quality of ingredients and products offered by our restaurants.
- Trained and guided team members in our 15 restaurants to maintain high productivity and performance metrics.
Executive Chef
The Glass Knife
02.2017 - 09.2021
- Trained and managed kitchen personnel and supervised all related culinary activity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Supervised and enhanced work of 25 -person team producing more than 600 transactions per day.
- Kept BOH labor at or below 13 % to support business profit targets.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Monitored and controlled overhead and production costs with responsibility for profit and loss
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Pastry Sous Chef
Walt Disney World
12.2009 - 02.2017
- While at Disney I was on the opening task force for the Disney Fantasy task, Disney Art of Animation Resort, Be Our Guest Restaurant and for Amorette's Patisserie.
- Cycled menus to keep offerings fresh and interesting for customers and to help increase the pastry influence in the parks.
- Personalized creations for holidays, weddings, graduations and personal events.
- Produced allergy-friendly creations based on customer needs, including gluten-, dairy- and egg-free variations of classic recipes.
Cook
Cirque Du Soliel/Addeco
02.2009 - 10.2009
- I traveled with the show Dralion in the mobile kitchen that is set up on site.
- I helped with the creation of daily menus and production of food to be served to the performers.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Prepared food to specified dietary needs
Pastry Cook
Walt Disney World
08.2007 - 02.2009
- During my time with Disney I spent time decorating celebration cakes, preparing banquet style desserts, bakery production, fine dinning at Victoria and Alberts and got to participate in various events such as the Food and Wine Festival.
Pastry Sous Chef
David Burke & Donatella
08.2006 - 07.2007
- David Burke and Donatella was a high end restaurant were I was in charge of daily production, ordering and helped with menu design.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
- Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates.
Pastry Sous Chef
Jovia
10.2005 - 08.2006
- I helped open Jovia and during my time there I helped with service, production, hiring, ordering, and the menu.
- Oversaw purchasing, storage and use of kitchen supplies.
- Cycled menus to keep offerings fresh and interesting for customers.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
Pastry Assistant
Four Seasons
08.2004 - 10.2005
- My main area was with the fine dinning restaurant were I did the production for and plated dinner service.
- I was also required to come up with a daily pre dessert or take away which rotated on a daily basis.
- Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Pastry Cook
Le Cirque 2000
03.2003 - 10.2005
- Mixed, proofed, shaped and baked dough for lunch and dinner service.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Plated pastries for both lunch and dinner service
Education
Associate of Arts - Culinary Arts
New England Culinary Institute
Montpelier, VT12.2002
Skills
- Forecasting and planning
- Payroll and scheduling
- Performance assessments
- Recipes and menu planning
- Budgeting and Cost Control
- Fine-dining expertise
- Signature Dish Creation
- Food Plating and Presentation
Accomplishments
- Awarded Readers Choice Best Desserts in 2019 for Orlando Magazine Dinning Awards.
- Awarded Readers Choice Best Independent Bakery in 2019 for Orlando Magazine Dinning Awards.
- Awarded Best Desserts in 2019 for Orlando Sentinel Foodie Awards.
- Awarded Readers Choice Best Desserts in 2020 for Orlando Magazine Dinning Awards.
- Awarded Best Desserts in 2020 for Orlando Sentinel Foodie Awards.
Timeline
Corporate Pastry Director
Tavistock Restaurant Collection
09.2021 - Current
Executive Chef
The Glass Knife
02.2017 - 09.2021
Pastry Sous Chef
Walt Disney World
12.2009 - 02.2017
Cook
Cirque Du Soliel/Addeco
02.2009 - 10.2009
Pastry Cook
Walt Disney World
08.2007 - 02.2009
Pastry Sous Chef
David Burke & Donatella
08.2006 - 07.2007
Pastry Sous Chef
Jovia
10.2005 - 08.2006
Pastry Assistant
Four Seasons
08.2004 - 10.2005
Pastry Cook
Le Cirque 2000
03.2003 - 10.2005
Associate of Arts - Culinary Arts
New England Culinary Institute
Similar Profiles
Courtney BondCourtney Bond
Task Force Manager at Tavistock Restaurant CollectionTask Force Manager at Tavistock Restaurant Collection
Daniela JimenezDaniela Jimenez
Manager of Operations at Tavistock Restaurant CollectionManager of Operations at Tavistock Restaurant Collection
Julien GobinJulien Gobin
Director of Hospitality and Service at Tavistock Restaurant CollectionDirector of Hospitality and Service at Tavistock Restaurant Collection
Oscar QuicenoOscar Quiceno
Sous Chef at Tavistock Restaurant CollectionSous Chef at Tavistock Restaurant Collection
Mya HerreraMya Herrera
Registered Nurse at Winnie Palmer HospitalRegistered Nurse at Winnie Palmer Hospital