1. Chef Mike Walchak
Aurora, CO
303-731-9423
mfwalchak@gmail.com
www.linkedin.com/in/mikewalchak
Portfolio Sampler:
Fat Tire Beercheese Burger
Piggy S'more
Chimichurri Shrimp Scampi
Vietnamese Pork Tacos
Imperatives
I will work with commitment and inspiration. I will execute our menus with attention to detail and respect
for the craft. I am a professional chef. For you and for our patrons, I will cook from the heart.
Experience Highlights
Bent Fork American Grill, Executive Chef
8/2012-08/2015. Aurora, Colorado
 Classic "working chef" position: daily line cooking and expediting, menu development and
engineering, cost control and inventory management, scheduling, hiring, firing, snaking out drains
and repairing equipment.
 Worked closely with FOH manager to create an atmosphere of teamwork and exceptional
hospitality in turning this restaurant around into a Top 5 Aurora location while overseeing double-
digit growth each period.
 Doubled annual revenue over 3 years while maintaining target food and labor costs within or under
budget.
 Created and managed web/social media presence and advertising campaign.
Valley Country Club, Executive Sous Chef
8/2007 – 8/2012. Aurora, Colorado
 Duties included production, inventory management, ordering, and guest relations through multiple
food outlets (fine dining restaurant, poolside grill, banquet hall, action and on-course stations).
 Specializations included vegetarian/vegan dishes, molecular cooking, handmade candies and
chocolates, and charcuterie.
 Effectively trained employees across a variety of language barriers and skill proficiencies.
Amano Bistro, Assistant Chef
7/2006 - 8/2007. Phoenix, Arizona
 Saucier and Assistant Kitchen Manager at a busy family-owned Italian restaurant.
 Created daily special entrees revolving around the fresh fish of the day. Shared responsibility for
menu development, inventory management, scheduling and purchasing.
 Voted 3rd
best pizza in Phoenix
Westin: Kierland Villas, Lead Cook
4/2005 - 7/2006. Scottsdale, Arizona
 Started at Cook III and left as a Lead at the cafe and poolside grill in a 4 diamond resort.
 Duties included short order breakfast, lunch and dinner production, cafeteria menu planning, wine
tasting menu planning and execution, bread/pastry baking and sandwich production.
The George & Dragon Tavern, Line Cook
10/2004 - 3/2005. Phoenix, Arizona
 Line cook in a busy British tavern with a very small kitchen that taught me how to work cleanly
and efficiently.
 Became very familiar with cod.
Education:
● Associate's of Culinary Arts, Diplome le Cordon Bleu - Scottsdale Culinary Institute 2005
Skills & Certificates
Knife and Line Skills. Butchery. Baking. Vegetarian Cooking. Costing & Menu Development.
Social Media Management. POS systems. NRA Purchasing Certificate. ServSafe Certificate.
References Available On Request