|
EDUCATION
|
Culinary Institute of America, Hyde Park, New York
Associate Degree in Occupational Studies
Culinary Arts, December 1990
|
WORK
EXPERIENCE
|
Parkway Grill / Smith Brother's Catering
Pasadena, California
|
|
05/00 - 09/04
|
Executive Chef
- Rated Top-10 restaurant by Zagat and Wine Spectator in 2000, 2001, 2002, and 2003
- Hosted top-rated guest chefs from select restaurants within the United States and Europe.
- Executive Chef for all Smith Brother's Catering (14 units)
- Menu development for the Smith Brother's Restaurant Corporation
|
|
02/98 - 04/00
|
Regent Beverly Wilshire, A Four Seasons Hotel (4 Mobil Star Hotel),
Beverly Hills, California
Executive Dining Room Chef
- Rated "Top 20 Restaurants in Los Angeles," Gourmet Magazine, October 1998
- American/Continental cuisine
- Responsible for development of (a) menu for breakfast, lunch and dinner services and special catering.
- Hosted guest chefs from other Four Seasons Hotels worldwide
References: Peter O'Colemain / Harry Gorestyne
|
|
07/96 - 09/97
|
Eclipse Cuisine of the Sun,
Beverly Hills, California
Executive Chef
- Cost control
- Menu Development
- Kitchen staffing-20 employees
- Catering-exclusive Emmy and Academy Awards parties
- Catering contract with the Museum of Radio and Television, Beverly Hills
Reference: E.J. Celmer & Bernard Epericum
|
|
10/92 - 01/96
|
Renaissance Stouffer Stanford Court Hotel (5 Mobile Stars),
San Francisco, California
Chef Tournant
Reference: Executive Chef Ercolino Crugnale
|
|
4/92 - 10/92
|
Victorian Restaurant (2 Michelin Stars),
Dusseldorf, Germany
Apprenticeship Training
- North German/Mediterranean Cuisine
Reference: Executive Chef Gunther Sherrer
|
|
1/91 - 4/92
|
Trumps,
Beverly Hills, California
Executive Sous Chef
- California/American Cuisine
- Development of daily specials
- Organize special charity events
- Food purchasing
- Responsible for management for six-man line for evening service and food testing for "What's For Dinner?", The Cook Book
Reference: Executive Chef Michael Roberts
|
|
12/89 - 6/90
|
Grand Hyatt Hotel,
New York, New York
Culinary Institute of America Externship
Responsible for mastering all elements of kitchen management including product receiving.
Reference: Executive Chef Anthony Wall
|
|
5/87 - 11/88
|
Chaya Diner,
Los Angeles, California
Line Cook
- Japanese/American Cuisine
- Part of opening team working with Wok and Sauté
Reference: Executive Chef Shigefumi Tachebe
|
|
5/87 - 11/88
|
Special Events Catering
Reference: Executive Chef Shigefumi Tachebe
|
