1. Stephen Hanyzewski
6041 Village Bend Drive, Dallas, Texas 75206
(219) 718-4467/ stephen.hanyzewski@gmail.com
OBJECTIVE: To obtain a position in the Research and Product Development Industry
EDUCATION:
Johnson & Wales University Providence, RI
Bachelor of Science: Culinary Nutrition Degree, 2015
 Concentration: Culinary Food Science
Associate in Science: Culinary Arts Degree,2013
Hammond Area Career Center Hammond, IN
 Culinary Arts Graduate, 2011
PROFESSIONAL HISTORY:
Chalak Mitra Group
Research and Development Chef Dallas, TX
Dec 2015-Present
 Managed culinary innovation over 6 different restaurants and handled multiple projects
simultaneously
 Worked with suppliers to ensure quality product distribution throughout restaurants and managed
product control
 Developed and styled food for photo shoots while working closely with marketing and operations
teams
 Managed the development of training materials and costing for menu items
 Ensured operational standards, procedures, cleanliness and recipes are followed as corporate
Executive Chef
 Innovated cocktails and drinks for multiple markets
 Led/assisted in restaurant openings and training for domestic and international markets
Brinker International Dallas, TX
Associate Research and Development Chef Sep 2015-Dec 2015
 Developed concepts and worked them through sensory, to manufacturing and scale up
 Assisted and communicated closely with engineering, QA and operations to ensure accurate
optimization/feasibility of products occurs
Research and Product Development Intern March -September 2015
 Developed new menu items for Global Innovation platforms and helped improve existing
products through commercialization
 Worked closely with quality assurance,marketing, and purchasing in a team environment to
develop and launch products for “Lighter Choices” and “Fresh Mex” platforms at Chili’s®
 Managed projects and developed solutions to formulas, scale up and optimization for side dishes
on the “Fresh Tex” platform
Three Floyd’s Brewing Munster, IN
Line Cook May-August 2013
 Demonstrated proficient technique and skill cooking for an average of 100+ guests per day
 Worked as a member of an 8 person team to organize the menu, and the creation and execution of
daily specials

2. The Capital Grille Providence, RI
Line Cook Sep-March 2012-2013
 Executed fine dining plate presentation abilities when working in a fast-paced environment that
produced over 350 meals nightly
 Managed inventory control throughout the week,as well as food cost controls
 Catered special events alongside the Executive Chef
Butterfingers Bakery Highland, IN
Prep Cook Dec-Dec 2010-2012
 Prioritized tasks for maximum efficiency in preparing food products
 Maintained HACCP sanitation standards, recognized trouble areas,and responded accordingly
HONORS and ACCOMPLISHMENTS:
 J&W Dean’s List 2012-2015
 J&W Food Science Competition Team 2014-2015
 Ocean Spray Student Product Development Competition Runner-Up 2015
 James Beard Foundation Summer Food Photo Award 2015
CLUBS AND ORGANIZATIONS:
 Research Chefs Association, Northeast Section of the Institute of Food Technologists, Johnson &
Wales Brew Club, Johnson & Wales Food Science Club, St. Patrick’s Soup Kitchen (volunteer)
HIGHLIGHTS OF QUALIFICATIONS:
 Certifications: ServSafe , ServSafe Alcohol
 Excellent culinary, time management and leadership skills
References Available Upon Request