Career Path With Cheese

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a career narrative covering significant professional learning opportunities

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Career Path With Cheese

  1. 1. My
particular
skill
set
is
the
product
of
the
sum
total
of
 experiences
and
training
absorbed
throughout
my
working
 life.
There
are
more
skills
to
be
learned
within
the
culinary
 profession
than
there
are
holes
in
a
big
wheel
of
Swiss;
and
 my
career
path
has
taken
me
through
a
bigger
wedge
than
 most.
Highlights
of
my
nearly
30
years
“in
the
cheese”
 follows.

  2. 2.   I
started
in
the
food
industry
at
15
in
Westport
   Several
managers
left
the
Vie
D’
France
Group
 Ct,
and
working
at
a
popular
local
Tex
Mex
 and
I
followed
them,

working
with
an
 Restaurant‐Viva
Zapata’s,
as
bus
boy
and
prep
 expanding
restaurant
group
developed
by
a
 cook.
I
worked
there
weekends
and

summers
all
 large
family
owned
processed
meats
company
in
 through
high
school
and
college.

I
also
worked
 the
Baltimore‐DC
Metropolitan
corridor,
 for
Restaurateur
David
DeRosa
at
DeRosa’s
 Murray’s
Meats.
The
restaurant
division
was
 Trattoria‐fine
Italian,
and
Master
Chef
George
 named
‘New
York,
New
York
Restaurants’.
The
 Lorens‐classic
French,
in
Saugatuck,
Ct.
And
for
 first
property
opened
on
K
Street
between
19th
 a
few
summers
I
trained
into
New
York
City
and
 and
20th.
I
opened
this
high
volume
high‐casual
 worked
in
a
couple
of
cafes
on
and
around
 restaurant
the
first
year,
the
second
property
on
 Houston
Street.
 Rockville
Pike
in
Maryland
the
next
year,
and
   After
college
I
returned
to
DC
and
began
to
 the
third
unit
in
Rosslyn,
VA
the
year
following.

 work
as
a
line
cook
for
the
Vie
D’
France
 I
loved
it
all.
Multi
unit
consistencies,
 Corporation.
After
a
year
as
kitchen
manager,
I
 demographic
menu
tuning
 was
fortunate
to
work
closely
with
the
corporate
 chef
Rice
Russell
and
Corporate
Comptroller
 Gene
Hunt
while
they
were
focusing
on
an
 aggressive
expansion
plan
to
open
six
new
 restaurants
in
the
DC
area
in
a
brief
two
year
 window.
I
was
the
preopening
KM
for
several
 properties.
Pre‐Opening
Experience,
 Corporate
Controls

  3. 3.   At
five
years
or
so
working
full
time
and
 trained
Chef
Dinah
Nargil
I
applied
myself
 enjoying
it
I
reached
my
first
career
path
 passionately
to
learning
all
I
could
in
this
small,
 decision.
I
was
a
kitchen
manager
but
not
a
 exciting
kitchen.
It
was
scratch
cooking,
strictly
 chef‐and
I
saw
no
way
to
become
one
in
my
 French
technique
and
cuisine,
with
a
reliance
on
 working
trajectory.
Although
I
was
studying
 the
highest
quality
and
freshness
of
the
product.

 everything
I
could
get
my
hands
on,
the
only
   These
key
principles
have
been
my
framework
 culinary
I’d
learned
was
from
co‐workers:
line
 as
a
chef
since.

Premium
quality
products,
 cooks,
prep
cooks,
dishwashers,
and
my
first
 French
technique,
French
classics,
Union
 kitchen
managers;
none
of
which
had
any
 relations

 formal
training.

   I
possessed
strong
pre‐opening
and
kitchen
 operations
training,
but
had
experienced
only
 very
basic
culinary
to
date.
As
I
saw
it
my
 options
were
to
move
into
senior
management
 with
corporate
multi‐unit
restaurant
chains
or
 go
where
I
could
learn
to
cook
and
pursue
a
 higher
culinary
path.

I
had
wanted
to
be
a
chef
 from
the
age
of
five,
so
this
is
the
decision
I
 made.

   I
took
a
position
as
Executive
Chef
at
The
State
 Plaza
Hotel,
a
boutique
property
in
Foggy
 Bottom,
DC.

There
I
worked
for
and
under
the
 tutelage
of
the
F&B
Director,
Cordon
Bleu

  4. 4.   With
two
years
at
The
State
Plaza
I
left
to
work
 began
my
training
in
pastry
and
dessert
work.
 as
Roundsman
Sous
for
Chef
Robert
Neroni.
 While
at
Pippins
I
met
the
GM
of
the
Siwanoy
 Chef
Neroni
came
to
DC
to
open
a
new
concept
 Country
Club
in
Bronxville,
NY.;
shortly
after
 restaurant‐Bradshaw’s‐based
on
California
 that
I
became
the
Executive
Chef
there.
 influenced
‘new
american’
cuisine.
Chef
Neroni
   
At
Siwanoy
CC
I
benefitted
from
training
with
 worked
as
Corporate
Chef
for
Marriott,
and
 Master
Chef
Conrad
Renkin,
who
was
a
lifetime
 among
a
weight
of
impressive
accolades,
he
was
 friend
of
the
Club
Manager
and
was
brought
in
 the
first
American
chef
to
win
a
gold
medal
in
 to
teach
me
the
country
club
side
of
the
 the
International
Culinary
Olympics.
Style,
 business.
The
highlight
of
Chef
Renkin’s
stay
 cuisine
trending,
regional
American
 with
me
at
Siwanoy
was
our
hosting
the
PGA’s
   I
have
always
felt
Chef
Neroni
‘discovered’
me.
 75
Anniversary
Golf
Tournament
Member
Guest
 His
interest
and
opinion
of
my
cooking
inspired
 Event,
a
5
day
nationally
televised
affair.
 me
to
take
a
more
serious
look
at
my
potential.
 Country
Club
&
Golf
Club
Experience,
 Our
common
ground
was
the
regional
American
 Cuisine
of
New
England
 cuisine
then
taking
off
nationally,
and
Chef
 Neroni
advised
travel
to
get
more
exposure
and
 experience
with
the
best
of
the
best.
He
pointed
 out
particular
chefs
and
cities.
I
followed
his
 advice.

   I
moved
to
NYC
and
worked
with
Chef
Sophie
 Boudreau
of
Pippins’
Restaurant
in
7
Corners,
 Scarsdale.
Chef
Boudreau
was
a
certified
master
 pastry
chef,
Paris
Cordon
Bleu
trained;
here
I

  5. 5.   From
Siwanoy
CC
I
moved
to
New
Orleans
to
   The
most
renowned
chef
in
Houston
during
 work
for
Alex
Patout‐then
named
a
top
ten
chef
 these
years
was
Robert
McGrath
of
the
Four
 in
America
by
Bon
Appetite
Magazine.
I
trained
 Seasons
Hotel.
Chef
McGrath
was
a
Certified
 under
Patout’s
Executive
Chef
Rusty.
Chef
Rusty
 Master
Chef
and
James
Beard
Award
winner.
He
 was
a
true
Louisiana
water
basin
tug
boat
 was
among
the
vanguard
of
the
most
exciting
 captain’s
son
and
first‐mate.
The
classic
 cuisine
of
the
time‐Southwest
American
cuisine,
 Louisianna
Acadian
Creole
and
Cajun
cuisines
 along
with
Chefs
Robert
Del
Grande
at
Café
 were
elevated
to
high
style
in
these
dining
 Annie
and
Dean
Fearing
in
Dallas,
and
Mark
 rooms,
served
on
real
china
by
tuxedo
wearing
 Miller
in
New
Mexico.
It
was
big
news
when
 waiters.

 Chef
McGrath
announced
he
was
leaving
the
   For
my
training
I
started
by
making
the
roux,
 Four
Seasons
to
open
his
own
place.
I
sought
 then

picking
crabmeat‐saving
the
crab
fat
for
 and
received
the
exec
sous/chef
de
cuisine
post
 gumbos;
next
I
moved
to
smoking
whole
pigs
 at
the
Sierra
Grill.
The
Sierra
Grill
was
named
 and
spiced
tasso
in
the
rooftop
smoker/slow
 top
ten
new
restaurants
of
America
that
year
by
 cooker,
and
finished
with
stuffing
boudin
 Food
Critic
John
Mariani
of
Esquire
Magazine.
 sausage.
On
vivid
memory
from
this
period
is
a
 Innovative,
modern,
Southwest
Cuisine,
high
 weekend
spent
on
the
bayou
gigging
fresh
frogs
 profile,
high‐volume
ala
carte

 from
a
Johnboat,
then
shooting
and
roasting
 local
ducks.
Later
I
moved
to
Houston
and
 opened
Patout’s
restaurant
in
Houston,
working
 there
two
years
as
Executive
Chef.
Cuisine
of
 New
Orleans‐Acadian
Creole
Cookery.

  6. 6.   After
Chef
McGrath
left
the
Sierra
Grill
to
open
 anchored
by
the
prestigious
Tremont
Hotel,
a
4
 The
Roaring
Fork‐in
Scottsdale,
Arizona,
I
took
 star
boutique
property
and
Mr.
Mitchell’s
 the
exec
chef
position
of
a
new
restaurant‐ gemstone.
While
in
Galveston
I
opened
a
jazz
 LaGriglia‐by
nationally
recognized
restaurateur
 café
and
also
an
old
fashioned
ice
cream
parlor
 Tony
Vallone.
Mr
Vallone
is
owner/operator
of
 called
Sassparillas
for
Mitchell
Properties.
That
 Tony’s
and
several
other
high
cuisine
 year
I
developed
a
trademarked
line
of
 restaurants
in
the
exclusive
River
Oaks
section
 flavorings,
spice
rubs
and
sauces
named
“G‐ of
Houston,
Texas.
Tony’s
is
Italian/continental‐ Spice,
Flavors
of
the
Gulf
Coast’.
Multi
outlet
 long
recognized
as
one
of
the
outstanding
 management,
Intellectual
property
&
 restaurants
in
the
United
States.
Again,
Esquire
 trademarks,
Boutique
hotels,
Union
 named
LaGriglia
top
ten
new
restaurants
of
 relations
 America.
High
profile,
high
volume
Modern
 Italian/Tuscan
cuisine

   I
spent
a
year
as
Executive
Chef
for
Mr.
George
 Mitchell
of
Galveston,
Texas.
Mr.
Mitchell
is
one
 of
the
most
prominent
and
wealthiest
of
Texas
 businessmen.
I
handled
his
five
food
&
Beverage
 properties
on
The
Strand,
which
is
comprised
of
 a
luxurious
few
blocks
near
the
fishing
wharves
 and
working
harbor
in
Galveston.
The
Strand
is

  7. 7.   At
this
point
I
felt
ready
to
open
my
own
   Most
personally
rewarding,
I
opened
Mick’s
Gulf
 restaurant
and
began
to
look
for
‘sweat
equity’
 Coast
Grill
for
restaurateur
Mickey
Wooten
with
 partners.
This
meant
lots
of
openings
and
risk
 a
New
Orleans
bayou
&
wild
game
themed
 taking,
but
I
was
on
the
path
to
my
own
spot.
 menu
and
was
greatly
applauded
for
it.
In
fact
 First
I
studied
how
to
write
and
prepare
a
proper
 that
year
the
Houston
Chronicle
named
me
 Business
Plan.
Then
how
to
work
with
 Houston’s
Chef
of
the
Year
for
my
work
at
 contractors
and
the
city
to
get
plans
approved.
I
 Mick’s.

 began
speaking
with
restaurant
brokers
and
   Next
I
renovated
and
operated
an
upscale
Bed
 looking
at
properties.
I
learned
how
to
rate
a
 and
Breakfast
in
Simonton
Texas
called
the
 location,
how
to
do
a
competitive
analysis,
and
 Simonton
Inn,
for
gourmands
and
an
absentee
 the
myriad
of
little
details
that
go
into
the
 owner.
While
the
GM/Chef
at
the
Simonton
Inn
 opening
of
a
restaurant.
And
I
looked
for
both
 I
competed
in
the
Texas
Open
Wild
Game
Cook
 owner/operators
and
investors.

 Off,
winning
all
categories.


   I
managed
to
open
several
small
independently
 owned
“Mom
&
Pops”;
a
small
cafe‐Saint’s
&
 Sinners,
for
the
socialite
Papadakis
family,
 SKILLS:

Pre‐Openings,
Multi‐Unit
Corporate
 owners
of
James
Coney
Island‐Texas
franchise.
I
 Chef,
USDA
inspected
High
Volume
 even
assisted
with
the
expantion
of
an
 Commissary
Kitchen,
Retail
Sales
&
 independently
owned
restaurant
group‐Berryhill
 Distributions,
Bed
&
Breakfast
GM/Chef

 Hot
Tamales‐from
one
to
three
units
while
also
 installing
a
USDA
inspected
commissary
kitchen
 to
develop
and
support
planned
retail
sales
 nationally.
Later
I
opened
a
casual
family
style
 Italian
bistro‐Vincent’s
of
Bellaire.


  8. 8.   And
finally
I
opened
my
own
restaurant,
 dropped
out,
explaining
the
owner
of
his
current
 Gregory’s.
By
any
culinary
measure
Gregory’s
 position
had
offered
him
a
percentage
of
the
 was
a
critical
success,
serving
haute
cuisine
 restaurant
rather
than
lose
him.
This
was
 prepared
with
ingredients
native
to
the
 nothing
short
of
an
operational
disaster,
for
 Louisianna/Texas
basin
in
a
beautiful
60
seat
 both
the
dining
room
services
and
the
business
 dining
room
and
cigar
bar.
The
public
loved
the
 management
side.

And
with
the
opening
less
 place
and
the
press
was
uniformly
positive
as
far
 than
a
week
later
the
early
reviews
reflected
the
 as
the
food
was
concerned.
We
were
a
strictly
 loss.
Business
Plans,
Corporate
Structuring,
 ‘Scratch
Kitchen’,
preparing
our
own
breads,
 Lease
Negotiations,
Sweat
Equity,
 pastas,
and
desserts.
We
even
made
our
own
 Partnerships
and
Investor
Relations
 ketchup,
mayo
and
mustard.
After
dreaming
of
   Unfortunately,
each
of
these
start
up
operations‐ my
own
place
for
the
whole
of
my
career
to
that
 including
my
own,
while
critically
acclaimed,
 point,
the
tight
focus,
the
inspiration
and
the
 proved
short‐lived
owing
to
the
typical
financial
 thrill
of
it
was
evident
on
the
plate.

 shortfall
of
undercapitalization.
Concept
Start‐   The
service,
however,
was
found
lacking
and
 ups,
Gulf
Coast
Cuisine,
Restaurant
 inconsistent‐and
no
wonder.
The
front
of
the
 ownership,
Business
Accounting
 house
operations
had
been
wholly
conceived
 and
planned
with
a
colleague
of
mine‐himself
a
 brilliant
restaurant
manager
and
locally
famous
 maitre
d’.
He
and
I
had
agreed
to
open
our
own
 place
and
worked
out
the
concept
for
Gregory’s
 a
full
two
years
prior
to
the
actual
opening
date.

   However
just
days
from
pre‐opening
services
he

  9. 9.   Here
my
career
took
a
dramatic
turn.
I
moved
to
 kitchen.
Lot’s
of
prime
rib,
roast
chicken,
and
filet
 NYC
to
be
Executive
Sous/View
Complex
Chef
at
 mignon.
Simple
items
on
the
View’s
menu
came
 the
Marriott
Marquis
in
Times
Square.
My
tenure
at
 from
the
banquet
staff‐even
whipped
potatoes.
 this
spectacular
hotel
changed
my
career.
Here
after
 With
Chef
McNeill
I
worked
to
develop
an
 twenty
years
in
the
business
I
learned
to
be
a
 atmosphere
of
change.
We
began
a
series
of
menu
 professional
chef,
and
fine
tuned
every
facet
of
my
 and
service
upgrades
every
two
to
three
months.
 training.
I
reached
this
career
milestone
by
working
 Under
Chef
McNeill’s
direction
and
continuous
 for
the
Marquis’
Executive
Chef
George
McNeill.
I
 support,
and
General
Manager
Mike
Stengal’s
as
 learned
more
in
those
two
years
than
during
the
 well,
I
was
able
to
create
a
more
receptive
team
 previous
decade.
 spirit
and
The
View
was
greatly
improved
prior
to
   The
View
Complex
was
a
very
large
high
revenue
 it’s
total
renovation
the
following
year.
 facility;
in
fact
it
is
still
Marriott’s
single
highest
   I
consider
Chef
McNeill
my
mentor
and
an
example
 revenue
outlet
in
the
world,
grossing
well
over
21
 of
how
high
a
chef
can
raise
the
bar.
Chef
McNeill
 million
dollars
annually
at
the
time
of
my
hiring.
 instilled
a
reemphasized
professional
formality,
a
 But
the
food
wasn’t
what
it
should
have
been
and
 “World
Class,
New
York
City
Culinary
Edge”,
and
 Chef
McNeill
wanted
to
change
that.
He
planned
a
 multiple
layers
of
refinement
into
my
culinary
style.
 total
renovation
for
the
facility
and
wanted
to
 He
demonstrated
how
to
administrate
a
high
 improve
the
product
served
before
committing
to
 volume,
complex
culinary
department
absolutely
 the
expense
of
temporarily
closing
a
very
popular
 committed
to
the
highest
standards
in
the
industry.
 venue
for
the
physical
renovation.
 Most
impressively,
Chef
McNeill
did
this
while
   From
day
one
Chef
McNeill
challenged
me
to
treat
 holding
up
a
never
forgotten
respect
for
others
in
 the
View
as
an
independent
restaurant
with
only
 the
workplace.

 limited
support
from
the
main
kitchen
fifty
floors
 SKILLS:
Culinary
Professionalism,
High
Cuisine
at
 below.
This
was
a
difficult
task
due
to
the
 High
Volume,
World
Class
Standards
and
New
 implacable
staff
of
veteran
cooks
and
waiters
who
 York
City
Style.
 treated
the
complex
as
their
own
fiefdom.
The
View
 had
served
the
same
menu
nine
years
running,
 featuring
foods
cooked
principally
by
the
banquet

  10. 10.   9/11.
The
Marriott
Marquis
experienced
a
90%
   The
W
Hotel,
our
restaurant
Solea,
and
I
 drop
in
business
with
the
rooftop
glass
enclosed
 personally
received
much
critical
acclaim‐ View
Complex.
I
was
layed
off,
yet
good
efforts
 among
the
many
articles
a
spread
in
Mexico’s
 bring
positive
results.
I
applied
for
and
earned
 “People
Magazine”
as
a
top
chef
of
Mexico;
a
 the
position
of
Executive
Chef
for
the
soon
to
be
 profile
in
the
Latin
American
edition
of
Playboy;
 finished
W
Hotel
Mexico
City.

 and
a
recurring
feature
on
Mexico’s
Fashion
   At
the
W
Hotel
Mexico
City
I
applied
lessons
 Network.
Actually
there
were
as
many
as
thirty
 learned
at
the
Marquis
and
drew
from
my
 press
articles
due
to
the
cutting
edge
style
of
the
 experience
with
pre
openings.
This
was
a
new
 restaurant,
the
cuisine
and
culinary
service
style
 world
class
Starwood
hotel
with
cutting
edge
 we
were
executing.
We
served
the
President
of
 architecture.
I
arrived
on
property
during
pre
 Mexico’s
family
numerous
times,
hosted
 opening
construction.
I
interviewed
and
 dignitaries
and
socialites,
politicians
and
 eventually
hired
a
culinary
brigade
of
sixty,
and
 celebrities.
It
was
a
great
place
to
work,
with
a
 proceeded
to
prepare
all
training
materials
in

 disciplined,
highly
motivated
kitchen
presenting
 Spanish
and
converting
my
recipes
to
the
metric
 world
class
culinary.
 system.

   Unfortunately
that
same
year
my
brother
was
   Things
went
very
well.
Style
points
at
The
W
 diagnosed
with
terminal
cancer.
I
could
not
stay
 Hotel
included
a
glass
encased
private
dining
 in
Mexico
while
he
and
my
family
faced
this
 room,
a
tapas
&
sushi
bar,
an
after
dinner
 crisis.

 drinks/dessert
lounge
and
rolling
carts
   I
left
surely
my
favorite
and
most
successful
 preparing
Ceviche
and
Guacamole
tableside.
A
 executive
chef
position
to
date
and
returned
to
 single,
modern,
well
equipped
but
moderately
 the
States
and
endured
a
very
difficult
personal
 sized
kitchen
prepared
food
services
for
the
 time
for
the
next
two
plus
years.

 signature
restaurant
Solea,
food
services
for
the
 SKILLS:
Interior
Mexican
cuisine,
and
coastal
 very
popular
Midnight
Oil
Bar/Lobby
Bar,
 favorites
from
both
the
Gulf
and
the
Pacific.
 banquets,
24
hour
room
service,
meeting
rooms,
 High
profile
international
experience,
Union
 breakouts,
off‐site
catering,
and
the
three
meal
a
 relations
 day
cafeteria.


  11. 11.   Returning
to
the
USA,
I
found
a
position
as
   While
at
The
Radisson
I
met
and
subsequently
 Executive
Chef
for
the
renovation
of
the
 married
my
wife,
and
shortly
after
that
was
 Martinique
Hotel
in
Herald
Square,
working
 recruited
for
and
took
the
Executive
Chef
 with
a
partnering
restaurateur
who
specializes
 position
for
a
reopening/renovation
effort
at
a
 in
Greek/Mediterranean
Cuisine.
The
 new
Casino
operation
in
Yonkers;
The
Empire
 Martinique
hotel
needed
to
upgrade
all
food
 City
Casino
&
Raceway.

 services
to
qualify
for
a
planned
reflagging
as
a
 Radisson
Hotel.
I
implemented
these
upgrades.
I
 also
assisted
on
the
pre
opening
of
an
 independent
operation,
the
Kellary
Taverna
on
 44th
street,
NYC.

Reflagging
experience,
 Mediterranean/Greek
cuisine,
Concept
and
 pre
opening,
Union
relations
   During
these
years
I
initiated
Chef
Gregory’s
 Culinary,
offering
basically
a
‘chef
for
hire’
type
 of
catering
and
professional
culinary
service.
 Under
this
moniker
I
served
as
celebrity
chef/ spokesman
during
the
NYC
Fancy
Foods
Show
 at
the
Jacob
Javits
Center
and
also
personally
 cooked/catered
high‐end
dinner
parties
for
 private
residences.
Catering,
Personal
 Culinary
Services.

  12. 12.   Empire
City
Casino
&
Raceway
is
a
massive
   One
noteworthy
highlight
of
my
time
at
Empire
 facility
with
just
under
300
full
time
union
 City
was
a
recruitment
trip
to
Seoul,
Korea,
 associates
then
working
in
the
Food
services
 where
I
tested,
interviewed
and
hired
thirty
 division
under
my
direct
supervision.
I
joined
as
 culinary
school
graduates
as
International
J‐9
 the
property
was
about
to
open
and
assisted
in
 externs
for
the
Casino.

Premium
Concessions,
 the
final
designs
for
and
proceeded
to
direct/ high
volume
semi‐service
food
court
 supervise
as
Executive
Chef
the
following
 experience,
high
concept
steak
house,
off
 culinary
outlets;
a
seven
island
food
court
 property
catering
of
stadium
concessions,
 serving
5000
people
daily
in
a
continuous
flow
 union
relations,
Casino
food
services
 from
9am
through
10
pm;
a
three
meal
a
day
675
 seat
ala
carte
and
buffet
restaurant
open
from
11
 am
through
11
pm;
the
main
ala
carte
550
seat
 dining
room
overlooking
the
horse
track
serving
 two
dinner
seatings;
plus
a
fine
dining
80
seat
 steak
house;
multiple
concession
outlets,
and
 the
3
meal
services
a
day
staff
cafeteria
serving
 more
than
1500
union
and
management
 employees.
We
catered
the
Columbia
University
 Football
Home
Games,
and
also
both
the
Men’s
 and
Women’s
Soccer
teams’
home
games.


  13. 13.   Hoping
to
secure
a
more
family
friendly
 unit
consistencies;
cost
analysis
and
recipe
 schedule
I
became
the
Executive
Chef
at
the
 development,
and
also
act
as
culinary
marketing
 Wyndham
Princeton
Forrestal‐again,
a
 spokesman.
There
I
developed
Fire
&
Oak
 reflagging
effort
from
a
privately
owned
 Restaurants
as
a
second
branch
of
the
South
 property
to
the
current
Wyndham
ownership.
 City
Group.
Three
properties
opened
within
a
90
 This
was
a
good,
secure
position
with
generally
 day
window;
each
doing
extremely
well.
Fire
&
 good
hours
but
offering
a
much
lower
total
 Oak
restaurants
are
modern
‘American
 compensation
package
than
I
had
earned
to
 Brasseries’,
featuring
scratch
culinary,
and
 date.
I
readily
accepted
this
trade‐lower
pay
but
 includes
high
touches
such
as
modern
Sushi
and
 much
better
hours,
because
my
wife
was
 Raw
Bars.
 working
full
time
and
we
were
financially
   The
South
City
Group
was
expanding
at
exactly
 secure.
However
once
we
were
blessed
with
a
 the
wrong
time,
having
committed
to
opening
 baby
to
be,
Heather
was
unfortunately
unable
to
 three
properties
at
the
worst
point
of
the
 continue
her
career,
and
I
needed
to
find
a
 economic
downturn
in
late
2008.
I
was
asked
to
 position
to
fully
support
my
growing
family.

 accept
but
ultimately
declined
a
significant
cut
 Hotel,
Conference
and
Business
Center
food
 in
salary
and
overall
compensation,
and
left
 services
experience,
Union
relations
 under
the
best
of
terms.
Concept
and
Product
   A
consultant
colleague
of
mine
recommended
 development,
Pre‐Opening
experience,
Multi
 me
for
a
Corporate
Chef
position,
and
after
a
 unit
Corporate
chef
experience.
 few
meetings
I
become
the
Corporate
Executive
 Chef
for
the
South
City
Restaurant
Group.
South
 City
operates
respected
high
casual,
high
quality
 seafood
houses,
and
had
an
interest
in
 expanding.
My
job
included
consolidating
 culinary
management
tools
and
ensure
multi

  14. 14.   The
Lakewood
Country
Club
needed
an
 experienced
Executive
Chef
to
execute
the
 clubhouse
reopening
after
an
extensive
 renovation,
which
included
a
new
140
seat
Grill,
 a
fine
dining
room,
a
complete
updating
of
the
 catering
and
banquet
packages,
and
additional
 F&B
operations
not
before
offered.
I
have
by
all
 accounts
completed
these
objectives
and
now
 seek
my
future.

   I
am
using
my
free
time‐what
little
there
is
of
it,
 to
complete
a
long
put
off
cookbook,
upgrade
 my
culinary
certifications
and
teach
my
son
how
 to
wash
dishes.

  15. 15. Gregory G. Webb 331 Market Street East, No.152, Gaithersburg, MD 20878, (240) 912-9759-home, (203) 216-5992-cell, gregorywebb@hotmail.com, www.linkedin.com/in/gregorygwebb I pursue excellence, using scratch cooking for exceptional results within a diversity of structures; independent restaurants, casinos, multi unit groups, country clubs, muliple outlet hotels and business conference centers, and food services from premium concessions to fine dining. I manage both union houses and independents. My goal is to present exciting, high-quality cuisine that exceeds expectations. This way I provide a comfortable life for my family and continue to improve my professional capabilities. Core Competencies Scratch Culinary; Public Relations; Menu Engineering; Recipe Development and Platter Costs, Culinary Budgeting and Management; HACCP Programs; Purchasing; Pre-Opening; Integration of Culinary Core Practices and Procedures; Competitive Analysis; Bilingual Affiliations ACF Big Apple Chapter, James Beard Foundation, Marriott Associates, Chef’s Network Work History Executive Chef Lakewood Country Club, MD 07/2009 to 01/2010 Corporate Chef South City Restaurant Group, NY/NJ 7/2008 to 03/2009 Executive Chef Wyndham Hotel & Conference Center, NJ 3/2007 to 7/2008 Executive Chef Empire City Casino, NY 2/2006 to 2/2007 Executive Chef The Radisson Martinique Hotel, NYNY 1/2005 to 1/ 2006 Chef/Operator Chef Gregory’s Culinary, NY/CT/NJ 1/2005 to present Executive Chef W Hotel, Solea, Mexico City 3/2002 thru 11/2004 Complex Chef Marriott Marquis Hotel- Times Square, NYNY 1/2000 to 3/2002 Chef/Owner Gregory’s, Houston 1998 to 2000 Press & Notable Reviews International Publications Mexico City ‘Best Brunch Manhattan 2002’-Where Magazine ‘Top Chefs of Mexico City’-DF Magazine ‘Best Food: Manhattan Hotels ‘02’-New York ‘Top Chefs Mexico’ -Donde Magazine Magazine ‘Best Mexico City hotel restaurant’ -Quatro Magazine ‘View Restaurant – Green Light ‘02, NYC’-Forbes ‘Three stars’ -Reforma Newspaper Awards and Accolades Houston Publications ‘Featured Chef and Restaurant’-Playboy ‘Chef of the Year’ Houston Chronicle ’97 ‘Top 100 Hotel Destinations’ -Conde Nast ‘Year End Review – Crème of the Crop’ ‘97 Awards and Accolades, New York Tri State Area ‘Outstanding Restaurants 1995’- Mick’s Grill, Publications Houston, Houston Chronicle “Best Brunch Bergen County” Bergen Record, ‘08 Winner – Texas Open Wild Game Cook-Off ‘96 “Top Seafood Restaurant Jersey City” Zagat’s ‘08 Cooking Light Magazine, Spirit of Texas Cookbook, “Best Steakhouse 2008” Bergen Record Inside Houston Magazine, and Good Morning “Best Steakhouse Yonkers 07” Yonkers Gazette Houston: ’94 thru ’96 Training & Certifications NYC Food Handler’s CPR and Basic First Aid ChefTec, Master Chef ServSafe Microsoft Office PeopleSoft, Jonas, Micros Education Southern Connecticut State University, George Washington University, University of Connecticut-Storrs Personal Details Born December 31, 1961, Texas, US Citizen, Married with one child, Excellent health, fluency in Spanish
  16. 16. Abbreviated
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