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77 New Light Lane Phone: 631 7670496
Watermill, NY 11976 Email: firstname.lastname@example.org
A top-performing, highly accomplished, self-directed professional with diverse culinary operations, marketing, and
service experience, seeks to bring talent and vision to an organization that values innovation, drive, energy, and
dedication to achieve results. Excel in leading cost efficient product and food operations through budget management,
inventory controls, key culinary and research skills, and keen ability to develop creative concepts and presentations
that effectively impact customer palates. Strong expertise with nutritional research, recipe development, and
integration of healthy ingredients while not detracting from taste, texture, smell, or presentment. Accomplished in
planning and organizing high-level events and hosting special client requests. Possess strong culinary development
and management skills that enhance productivity, optimize price controls, and contribute to long-term sustainable
Areas of Expertise
Marketing & Advertising
New Business Development
Planning, Hosting & Events/Private chef
Organic & Nutritional Ingredients
Culinary Concepts & Recipe Research
Benchmarking & Product Development
Training & Coaching
Contracts & Proposals
Healthy Choice Products
CONSUMING PASSION CATERING & EVENT PLANNING, LLC, NEW YORK, NY 1996 – Present
CULINARY DIRECTOR & EXECUTIVE CHEF
Acting as Director and Executive Chef with catering and event planning business, inclusive of menu development,
recruiting and training, customer service, inventory, and research.
Developed specialized menus and performed food research and development to grow sales and customer base.
Planned, coordinated, and directed events with customized catering to meet client needs.
RIVER RUN FOODS, INC., NORTHUMBERLAND, PA 2013 – Present
CULINOLOGIST & CONSULTANT
Serving as consultant for Jar and Pouch lines with multiple clients, inclusive of Premier Foods UK with jarred cooking
sauces, Ortega with pouched cooking sauces, Dave’s Gourmet with nut butters, Cucina Atinna with jarred pasta sauces,
and Sharone Hackman with Hak pac pouches and sauces, and Trader Joes with preserves and nut butter jars.
Collaborate with management to develop healthy recipes and packaged goods for market launch.
Review and analyze current food products and recipes to identify effective cost reformulation.
Provide direction and onsite support from benchmarking to commercialization.
Support tradeshow development and planning.
POSH PIES, LLC, NEW YORK, NY 2012 – 2014
CO-OWNER & EXECUTIVE CHEF
Managed sales, service, and production of specialized organic pies for sale and distribution in retail outlets, inclusive
of profit/loss, inventory controls, and marketing.
Developed organic, natural, gluten and preservative free, hand-made fruit and savory filled pies with 100% clean
label for sale to various retail customers.
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Ensured all ingredients were GMO, ABF, natural, no added hormones and clean labels.
HAIN CELESTIAL GROUP, NEW HYDE PARK, NY 2003 – 2013
CULINARY DIRECTOR & EXECUTIVE CHEF, CULINARY DEVELOPMENT
Managed over Culinary Division with oversight of Imagine, Health Valley, Rosseto, Rosetto Steam & Eat, Gluten Free
Café, Ethnic Gourmet, Spectrum, Arrowhead Mills, Sun Spire, Terra, Garden of Eatin, Free Bird, Plainview All Natural,
Yves, Trader Joes, Whole Foods, King Kullen, Schwans, Marks & Spencers, Martha Stewart, Sandra Lee, Korger, and
Linda McCartney product lines. Fortune Fivehundred Company.
Developed and designed products for Whole Foods with Candle Café vegan frozen meals, Joy Bauer with low
calorie, high fiber frozen entrée’s, and Tania Zuckerbrot low calorie, high fiber frozen entrée’s.
Performed competitive benchmarking with popular global items and products to develop new lines with
improved taste, ingredients, and flavors, while coordinating taste tests with internal and external customers.
Collaborated and actively participated in aggressive and creative campaigns with Hain marketing group
promoting multi-channel distribution through acquisitions, new product and recipe development, and
reformulations, leading to 15-20% sales gains across array of offerings.
Slashed costs across product lines by researching, developing, and implementing alternative and natural
ingredients and resourcing new suppliers.
Requested by Starbucks to act as head of R&D for co-creation partnership to produce unique products with Hain
Created and completed 300+ organic recipes for Hain organic kitchen cookbook in 2007 and 2012.
Implemented new lines of health and wellness food products across 60+ brands.
Engaged in tradeshow setup, presentation, and management.
CULINARY CONSULTING & DEVELOPMENT, NEW YORK, NY 2005 – 2012
DEVELOPMENT CHEF – FREE LANCE
Provided specialized services for clientele with culinary menu development, inventory analysis, prototype food
research and creation to satisfy needs, scheduling, and arrangement of deliveries.
Consulted with clientele to review and analyze inventory control systems with a strong focus on perishables to
reduce losses and improve efficiencies.
Developed personalized menus for clientele with special dietary needs and performed deliveries.
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Additional Positions: Executive Chef/Proprietor at The Hogarth Club Spa Restaurant in London, UK; Sous Chef at The
Burnt Chair in Surrey, UK; Proprietor/Director of Howsen & Robins Exclusive Blends; Banquet, Hospitality, and Events
Manager at Café Fish with Gerard Group, and David Lloyd Racquet Clubs in London, UK; Senior Banquet and Pastry Chef
at Loaves & Fishes Catering in Sagaponack, NY; Dietary/Spa Menu Planner at Savories Gourmet Personal Meals in
Hamptons/Manhattan, NY; and Personal Chef at Galaxy Solutions, Inc. and as Free Lance for private groups, and
families with scheduled meals parties, events, and entertainment in Hamptons, NY, Florida, and Caymans.
Education & TRAINING
Diploma, Culinary Studies, Prue Leith Cooking School, UK
Master of Arts, English, Richmond Community College, UK
Bachelor of Arts, Business, Sales & Marketing, Vanier College, Canada
Internship, Raymond Blanc French Cooking, UK
Internship, Roux Bothers French Cooking, UK
Awards & Distinctions
Research Chefs Association, Member
Institute of Food Technicians, Member
Institute of Integrative Nutrition, Member
Master Cooking Classes, Instructor – 6 Week Courses; 6 Student Cl;asses
Culinary Institute of America, Product Line Development Collaboration, Hain Celestial Group
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Charities: Nourish America, Slow Foods, Heart Beat Café, Montel Williams Living Well,
BBQ & Beyond, GLAD, Cee Tree, Who Care Wins, Fisher House, Amnesty Int’l
The Tower of Hope, BOD Member