1. JAMES P. HEALY
CELL: 503 314 4643 EMAIL: chefhealy@hotmail.com
EMPLOYMENT:
Executive Sous Chef – Timberline Lodge, Mt Hood, Oregon – 2007 – Present
 Handle 90% of the administrative duties for the department including: Scheduling, cost control,
labor forecasting, menu writing and costing and training
 Oversee all V.I.P functions and all off-site catering events.
 Handled all internal Holiday events such as Christmas Eve, Christmas Dinner, Easter and Mother’s
Day.
 Developed and implemented the Farmer’s Market Brunch Series. (One the department’s most
successful programs to date.)
 Day to day involvement in all five culinary outlets.
 Encouraged and supported several young and aspiring Chefs to be the best they can be.
 Developed and improved my personal management, leadership and motivational skills.
 Lead the wellness committee
Executive Chef – Grolla, Portland, Oregon – 2005 to 2007
Grolla was a small gem on the Alberta Art Walk which had been an old produce market in the past. The
walls of this cozy restaurant would open in warm weather for al fresco dining. We were famous for our
chef’s daily tasting menu, done differently than anywhere else. Each person at the table got a different tasting
menu based on a personal interview for preferences and dietary restrictions. Our 10,000 sq ft privately
operated organic garden was a great way to give locally grown organic produce, as fresh as possible, to our
patrons. Along with the garden, I sourced food directly from local growers as well as farmer’s markets and
brought that straight to the table. Grolla was a gluten free restaurant, which added a different challenge. I
was awarded “Gluten Free Chef of the Year” by a celiac publication. Word spread and the business grew.
Interest from the outside also grew. I did the cover of the Hertz travel guide showing the best foods the NW
had to offer. Television was not far behind as I was asked to do a Rachel Ray’s Tasty Travels – a great boost
in the arm for the restaurant. As an added bonus our loyal clientele grew to include Nike, Adidas, INTEL
and many more. I developed Grolla’s catering program which added a whole new profit center to our
bottom line.
Chef – Sandy River Lodge, Alaska – Summer 2007
Sandy River Lodge is an exclusive, fly-in, Sportsman’s Lodge on the Bering Sea side of the Alaskan Peninsula.
The clientele booked years in advance for the unique experience of having the only Guide permit on the
Sandy River – Alaska’s greatest wild river. The Lodge’s creator Mel Gillis started building the camp over
thirty years ago and it now draws elite fisherman from all around the globe. My part was to provide world
class cuisine with very limited storage, availability and frequency of delivery of provisions from the camp
plane. All the while dodging brown bears – Big Brown Bears.
Executive Chef – Indian Hills Golf Club, Stillwater, Minnesota – 2002 to 2005
I was responsible for all daily operation of a busy private golf club kitchen. I managed and trained a seasonal
staff of 10-15 employees. I did menu planning and development, including daily soups and specials and
maintained food quality and presentation, banquets, catering, special events and tournaments. I ensured
kitchen safety and sanitation. I brought the overall food operation up to new standards of profitability and
quality.
EDUCATION:

2. Western Culinary Institute, Portland, Oregon – 1997 Degree in Culinary Arts