Sydney Wolfwood
Bellevue,WA
Summary
Dynamic, classically trained chef with 16+ years of global culinary experience across fine dining, private estates, upscale casual restaurants, and international internships. Graduate of Le Cordon Bleu with advanced training in both cuisine and patisserie, complemented by academic work in communication and food anthropology in Paris. Adept at managing high-volume kitchens, leading multicultural teams, designing luxury menus, and executing elevated guest experiences. Passionate about refining operations, infusing cultural storytelling into cuisine, and delivering consistent excellence.
Overview
15
15
years of professional experience
1
1
Certification
Work History
On-Call Chef
Insta-work
08.2025 - Current
- Work as an on-call, when-needed chef supporting high-volume, high-profile food operations across the Puget Sound region. Responsible for stepping into any station required—prep, line, banquet, catering, fine dining, and large-scale event production—while maintaining exceptional consistency and professionalism.
Estate Chef
Private Family
07.2015 - Current
- Promoted from Kitchen Manager.
- Managed culinary operations across four luxury residential properties, supervising a 12-member staff.
- Designed bespoke menus tailored to dietary needs, cultural preferences, and high-profile events.
- Oversaw procurement, budgeting, scheduling, and cost control for multi-property operations.
- Coordinated VIP dinner parties, international travel meals, and elevated guest experiences.
- Created efficient systems for food storage, kitchen flow, and staff communication.
- Position change to remote,consulting Executive Chef. I consult on seasonal menu, planning parties and major events for the estate.
Kitchen Manager
Private Family Estate
08.2014 - 2015
- Promoted from Pastry Lead.
- Managed culinary operations across four luxury residential properties, supervising a 12-member staff.
- Designed bespoke pantry and garden that supported the menus tailored to dietary needs, cultural preferences, and high-profile events.
- Oversaw procurement, budgeting, scheduling, and cost control for multi-property operations.
- Assisted with coordinating VIP dinner parties, international travel meals, and elevated guest experiences.
- Created efficient systems for food storage, kitchen flow, and staff communication.
Lead Pastry Chef
Private Family Estate
10.2013 - 2014
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Maintained well-organized mise en place to keep work consistent.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Cleaned and maintained kitchen equipment and oven.
- Managed display cases to verify freshness and attractiveness of products.
- Trained new employees on bakery methods and procedures.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Cut and shaped dough for pies, rolls and other pastries.
- Replenished bakery items in display cases.
Cook
Ecco Restaurant
09.2012 - 08.2013
- Executed dishes in a fast-paced, high-volume airport fine dining environment.
- Supported chefs in Mediterranean-inspired fine dining plating and prep.
- Maintained strict culinary and safety standards.
Culinary Stagiaire (13+ Training Programs)
Stagiaire
10.2011 - 2012
- Completed first professional culinary internship.
- Assisted in prep for upscale American menu and supported line cooks.
Prep Cook (Internship)
Ralph Lauren Bar & Grill
06.2011 - 08.2011
- Completed first professional culinary internship.
- Assisted in prep for upscale American menu and supported line cooks.
Education
Grand Diplôme - Cuisine, Patisserie
Le Cordon Bleu College of Culinary Arts
Associate Degree - Culinary Operations
Le Cordon Bleu College of Culinary Arts
Bachelor's Degree - Hospitality Management
Le Cordon Bleu College of Culinary Arts
Communication, Food Anthropology
American University of Paris
Paris, FranceSkills
International cuisine proficiency: French International cuisine proficiency: Caribbean International cuisine proficiency: Mediterranean International cuisine proficiency: British
Culinary and pastry skills
Culinary creation
Operational efficiency
Leadership development
Volume dining specialization
Luxury hospitality management
Culinary narratives
Safety guidelines Sanitation procedures Compliance adherence
Catering and event logistics
Certification
- ServSafe Food Manager (March 2026)
- Washington State Food Handler Card
Additional Details
- 9 years of fine dining experience
- 2 years of casual fine dining
- Experience in high-profile private households & confidential environments
- Strong multicultural cuisine foundation & food storytelling
- Large-scale arena production experience
Timeline
On-Call Chef
Insta-work
08.2025 - Current
Estate Chef
Private Family
07.2015 - Current
Kitchen Manager
Private Family Estate
08.2014 - 2015
Lead Pastry Chef
Private Family Estate
10.2013 - 2014
Cook
Ecco Restaurant
09.2012 - 08.2013
Culinary Stagiaire (13+ Training Programs)
Stagiaire
10.2011 - 2012
Prep Cook (Internship)
Ralph Lauren Bar & Grill
06.2011 - 08.2011
Grand Diplôme - Cuisine, Patisserie
Le Cordon Bleu College of Culinary Arts
Associate Degree - Culinary Operations
Le Cordon Bleu College of Culinary Arts
Bachelor's Degree - Hospitality Management
Le Cordon Bleu College of Culinary Arts
Communication, Food Anthropology
American University of Paris