Ted Pryor
New York,NY
Summary
Chef with 30 years fine dining experience in both private and professional kitchens. Dedicated to working with families and staff to produce exceptional daily experiences. Committed to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients across varied cuisines.
Overview
27
27
years of professional experience
Work History
Private Chef
UHNW FAMILY
New York , NY
2022.01 - Current
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Organized special events and dinner parties for clients, including menu planning and presentation details.
- Assisted in the selection of wines to compliment meal courses.
- Designed creative dishes to showcase culinary talents as requested by clients.
- Maintained cleanliness and safety standards within the kitchen area at all times.
- Adhered to health codes when preparing meals for clients, ensuring proper storage and sanitation practices were followed.
- Conducted research on new cooking methods, ingredients, equipment, and recipes.
- maintained absolute confidentiality and professionalism at all times.
Personal Chef
HNW Family
Jupiter Island, Winter Harbor , Fl / ME
2019.02 - 2021.12
- Private Chef for HNW Family in Florida and Maine
- Worked closely with family and staff preparing simple meals as well as elegant dinner parties. Cuisines ranging from classic French, American and SE Asian.
- Created menus for clients that comprised fresh, locally grown food for farm-to-table dinner entrees. Created meals incorporating the best local seafood and wild game.
- Developed shopping lists in accordance with budgets provided by clients.
- Shopped for meal ingredients on a daily basis utilizing the best local markets, butchers, fishmongers etc.
- Communicated with clients to assess satisfaction with meals and make needed adjustments.
Executive Chef
The Sea Fire Grill
2012.01 - 2018.01
- Managed the kitchen at The Sea Fire Grill, a contemporary American, fine-dining restaurant located in Midtown Manhattan with a focus on Seafood, while also serving a variety of other dishes including daily specials
- Received a Zagat food score of 28 in both 2013 and 2014, leaving The Sea Fire Grill ranked the 12th best restaurant in New York City and the 2nd best in the Seafood category specifically
- Also received a Zagat score of 27 in service in 2014
- Seasonally source the freshest products and ingredients on a daily basis
- Developed, established and maintained a room service program between both The Sea Fire Grill and the Residence Inn New York Manhattan Midtown East upon their opening in 2013
- Developed a maintenance program to ensure the kitchen is continuously in compliance with DOH standards, receiving an A on all inspections
Personal Chef
Roepers Family
Stonington , CT.
2004.01 - 2011.01
- For The Roepers over a seven year period, primarily Weekends in CT weekdays in NYC. Traveled abroad with family.
- Responsibilities included cooking for 3 children, staff, adult dinners of up to 20 people and cocktail parties
- Coordinated all shopping, choosing from the best vendors in the areas especially utilizing green markets (i.e
- Union Square)
- Menus were prepared according to the Roepers’ desires with a variety of cuisines.
- Crafted meals in clients' home kitchens in accordance with food health and safety regulations.
- Stored and organized food items in pantry and fridge.
- Served meals to clients, providing ingredients and plating information.
Executive Chef
Les Halles Restaurant
NYC , NY
2004.01 - 2007.01
- Responsible for all kitchen operations at this classic French steak house and bistro. Worked closely with Chef Anthony Bourdain on events hosted in cooperation with Park Ave location.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Utilized local, fresh food products to support local economies and showcase community support.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Supervised BOH staff members and delivered mentorship to strengthen kitchen skills.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Chef De Cuisine
Orsay Restaurant
NYC , NY
2001.01 - 2003.01
- Opening chef de cuisine for 160 seat, east side brasserie.
La Goulue
Madison , NYC
1997.01 - 2000.01
- Sous Chef for iconic UES French bistro
Education
Ecole Escoffier
Trinity College
Skills
- 30 years experience in both professional and private kitchens.
- A love of both the highest and simplest cuisines.
- A love of collaboration, with families and their staff.
- The desire to bring joy everyday.
- Knowledge of many different cuisines and constantly learning.
- A true love of ingredients and the preparations that brings out their best.
- A very positive attitude. Always calm under pressure.
- Knowledge of many cultures, extensive travel experience, including to Europe, Africa and SE Asia.
- Ability to create small occasions to large events at the highest level.
- Meticulous Kitchen maintenance
- Stricktest attention to food allergies and restrictions
- Strong Work Ethic
References
References & Supporting Documentation Furnished Upon Request
Timeline
Private Chef
UHNW FAMILY
2022.01 - Current
Personal Chef
HNW Family
2019.02 - 2021.12
Executive Chef
The Sea Fire Grill
2012.01 - 2018.01
Personal Chef
Roepers Family
2004.01 - 2011.01
Executive Chef
Les Halles Restaurant
2004.01 - 2007.01
Chef De Cuisine
Orsay Restaurant
2001.01 - 2003.01
La Goulue
1997.01 - 2000.01
Ecole Escoffier
Trinity College
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