1. Thomas E. Haluska
2606 N.44th St. Apt 211
Phoenix, Arizona 85008
Cell: 480-828-1058
chefthaluska.007@gmail.com
BackgroundSummary
Dynamic culinary professional with demonstrated expertise in creative cuisine and kitchen logistics,
broad fields of management and extensive remote location experience.
 27 years ‘of professional kitchen and catering experience, 6 years as Private Chef and Chief of
Staff for a private family with multiple homes in widespread locations and 12 years as a sought
after private chef and owner of Eclectic Private Chefs LLC
 Professional member of the International Association of Culinary Professionals
 Member of American Federation of Private Chefs
 Strong leadership, teamwork, training and communication skills
 Focused on continually sharpening my culinary skills gaining ongoing industry knowledge and
connecting with other professionals in the field
ProfessionalWork Experience
2001 – July 2016 Eclectic Private Chefs LLC
Phoenix, Arizona
Private Chef de Cuisine / Principle Operations Director
Through successful marketing, Eclectic Private Chefs went from a struggling dinner party and small
client supper solution to a full service provider to professional athletes, CEO’s and private citizens
providing private chef services.
 Los Angeles Dodgers; proudly a myriad daily organic meals emphasizing grass fed, wild, free
range, cage free, and nitrate free proteins. Focusing on sustainable, locally grown vegetables and
grains, nourishing both mind and body to win games. “The Los Angeles Dodgers are the
healthiest team in baseball.”

2. Page 2 – Haluska
~Eclectic Private Chefs LLC, continued
 NBA, Phoenix Suns, Tyson Chandler and family (2015-2016 NBA season). Created a myriad of
homemade- gluten free, and Paleo diet entrees for special dietary needs while serving Mr.
Chandler a diversified high protein diet throughout the day leading into game time.
 Super Bowl XLIX, February 1st, 2015; masterfully executed in-suite concierge and private chef
services for visiting VIPs focusing on local farm raised beef and pork BBQ, handcrafted beers,
and cocktails.
 Provided production chef and private chef services for the Phoenix Open and Barrett-Jackson
40th anniversary car show
 Provided catering and private chef services for the Cleveland Cavaliers / Élan catering at Bridges
restaurant in the Quicken Loans Arena in Cleveland, OH
 Culinary expertise for the new Whole Foods Market in the Biltmore District participating in the
gastro pub “21 Highland”, a first in Arizona
 Created daily meal and event menus for a myriad of cuisine types, clients, friends and expedited
catering teams which included equipment and service staff
 Provided remote logistics and support at off premise locations including seasonal homes, yachts
and aircraft
 In 2012 participated in an episode of Restaurant Impossible
Reason for leaving: Transition back into private service as a private chef working for one family
and enhancing their culinary experiences.
2010 -2013 Confidential client
Cave Creek, AZ / Yreka, CA
Private Chef de Cuisine
Cooked for and traveled extensively with actor Steven Seagal, his family and entourage. Creating a
myriad of eclectic cuisine catered to many different personalities, tastes, and dietary needs depending
on our location. Also precision management of family, household and entourage purchasing costs
personal and professional.
 Created sumptuous daily meals for breakfast, lunch and dinner. Always authentic cuisines
focused on organic, seasonal and sustainable ingredients. Preferably locally grown produce, farm
raised local meats, fresh fish and seafood from Hawaii, Alaska, and Japan. Locally produced raw
whole dairy and honey products. Strict dietary needs, portion control and continual menu and
recipe development insured absolute client satisfaction and most importantly, well balanced
health and well-being.
 Provided remote logistics and support at off premises locations including Mr. Seagal’s ranch in
Yreka, CA, home in Memphis, TN, and multiple on- location movie sets.
 Maintained confidentiality and discretion of privacy for all family members, personal assistants,
and members of his entourage.
 Maintained thorough knowledge of Mr. Seagal’s personal preferences, tastes and desires
shopping accordingly and maintaining the household budget and high standards.
 Planned, created and executed with precision a multitude of family vacations, holiday
celebrations, studio events and catered parties.

3. Page 3 – Haluska
2004 – 2010 Confidential Client
Scottsdale and Rio Verde, AZ / Naples, FL / Gates Mills, OH
Private Chef de Cuisine
Cooked for and traveled with a dynamic entrepreneur and his family to their multiple properties
creating a myriad of eclectic authentic cuisines focused on organic, seasonal and sustainable
ingredients. Preferably locally grown produce, farm raised local meats, fresh fish and seafood from the
west coast, Hawaii, Gulf of Mexico and artisanal cheeses, dairy and honey products. Compliance with
strict dietary needs, portion control and continual menu and recipe development insured absolute client
satisfaction and most importantly, well balanced health and well-being.
Maintainedconfidentialityanddiscretionof privacyforall principals,theirguests andprivate property.
 Planned and managed all aspects of travel and shipment of personal property including overseas
safari.
 Maintained thorough knowledge of clients’ personal preferences, tastes, and shopped
accordingly.
 Anticipated & ensured that appropriate wants and needs of clients were met with discretion.
 Hired and directed sub-contractors, electricians, plumbers etc.
 Planned and catered parties and celebrations of all types.
 Procured and prepared a myriad of creative healthy cuisine and diets.
 Expertly paired fine wine with cuisine, also hosted many wine dinners and single malt scotch
cigar dinners.
 Bartended for the principal and family and maintained the family wine cellar.
Reason for leaving: Family dynamics changed.
1994 - 2001 Molinari’s Food and Wine
Mentor, Ohio
Chef de Cuisine
Assisted Executive Chef / Owner with creating and executing seasonal menus drawing from Italian,
French and Californian origins using local sustainable and organic ingredients
 Directed and supervised daily kitchen operations also managed and illustrated all team training.
 Partnered with Executive Chef to successfully open a second restaurant specializing in Italian
Panini and Spanish Tapas.
 Cut purchasing costs 24% through improved vendor management and accrual programs.
 Executed strategic plan to sell restaurant and realized a significant return on investment.
Reason for leaving: Relocated to Phoenix for start-up of Eclectic Private Chefs LLC.
Professional Associations and Education
International Association of Culinary Professionals – member since 2009
The United States Personal Chef Association, USA – member since 2003
American Culinary Federation, USA – member since 1990
Benedictine High School in Cleveland, OH – graduated in 1985