Thomas Patterson has over 15 years of experience as an executive chef, currently serving as the Area Executive Chef at Sodexo at Fordham University. He oversees culinary operations including production, training, menu development, and cost controls. Previously, he worked as an Executive Chef at Sodexo for AXA Equitable and Sullivan & Cromwell, managing cafes, executive dining rooms, and catering events. Patterson has a BA in Art with a depth in Culinary Arts and certifications in culinary nutrition, safety, and supervision.

1. Thomas M. Patterson,CEC
568 Ervey Road | Andover, NJ 07821 | 973.580.1810 | thomas.patterson@sodexo.com
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EDUCATION
Thomas Edison State College, Trenton, New Jersey - BA: Art with a depth in Culinary (target completion 18’)
Ecole de Gastronomie Francais, Ritz-Escoffier, Paris, France - Diploma Ritz-Escoffier: Culinary Arts
Rhode Island School of Design, Providence, Rhode Island - Certificate: Culinary Arts
EXPERIENCE
SODEXO, Fordham University NY, NY
Area Executive Chef October 2015-Present /Executive Chef | June 2013 –Oct.2015
 Oversee Lead Culinary Operations including production, implementing and training HACCP,Safety and
Sanitation, Menu development, Food and Labor cost controls using SDX procedures,systems and policies
 Train, Coach and Menton; Culinary staff ,2 Executive Chefs, 10 Supervisors and 100+ Union workers
 Menu development using Seasonal, Sustainable and Local products (Certified PLEDGE LOCAL) following
current food trends with an emphasis on health and wellness with 44% Mindful options
 Culinary influence for Resident dining programs; New station renovations and Concepts, such as Simple
Servings, Mindful, Oodles, and our Home grown “Vegan” Sushi and Southern Rotisserie Platforms
 Manage Food production (FMS,SMG, SEW,HALO); Food/Labor costs ,daily/ weekly sales tracking with a food
cost reduction variance of 2.1% yr to yr
 Menu Compliance and LTO’s for Retail Operations Sodexo Branded satellites: Zime, The Grille,Sub
Connection, and National Branded units: Cosi, Starbucks, Jamba Juice, Auntie Anne’s
 Direct and Manage Catering events including Presidential affairs,Board of Trustees,Graduation, Alumni events,
dedications, Open Houses private affairs up to 2,500 guests and Catering volume of 2.5million
 Engage with Student Culinary Counsel, Student Government, Fordham Faculty and other student groups to
proactively improve upon the programs and develop relationships
 Lean Path Food waste tracking System(Aug 2014) to control and track food waste and lower food cost
 Support City Harvest’s Feeding Our Future summer meal program providing 18,000 meals for inner city youth.
 FRN(Food Recovery Network (Nov15) Donating 2000+ meals to POTS(Part of the Solution)Local food pantry
 Rose Hill Marketplace daily volume of 2,700 students /Lincoln Center daily volume of 400 students
 Overall sales Volume of all operations: 24 million
 Satisfaction improvement of 60% over last 3 years
SODEXO, Corporate Service Solutions | AXA Equitable New York, NY
Executive Chef | October 2007- May 2013
 Responsible for overseeing all aspects of Culinary Operations including production, implementing and training
HACCP,safety and sanitation, Menu development, food and labor cost controls. Culinary staff of 25
 Menu engineering and development using Seasonal, Sustainable and Local products
 Culinary influence in the Retail programs, new station renovations and Concepts, such as Gluten-Free
alternatives, Mindful, and Retail Excellence. With an emphasis on Sustainable Solutions
 Responsible for all a la Cart Executive Dining service with an emphasis on “clean” healthful offerings.
 Executed Board of Directors quarterly Dinners, meetings and all Executive Committee functions
 Catering events include the Conference Center,Cocktail receptions, and Holiday parties up to 1200 guests
 Professionally executed off premise specialty catering functions for up to 500+ guests
 Overall sales volume of 3million for Café,conference catering and executive dining

2. Thomas M. Patterson,CEC
568 Ervey Road | Andover, NJ 07821 | 973.580.1810 | thomas.patterson@sodexo.com
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SODEXO, Corporate Service Solutions | Sullivan & Cromwell LLC New York, NY
Executive Chef | October 2006 - September 2007
 Responsible for all aspects of Culinary Operations including production, implementing and training HACCP
safety and sanitation, menu development, food and labor cost controls
 Hire and train culinary staff of 30+
 Responsible for High volume Conference center and on-site catering functions; 37 conference rooms
 Responsible for the Executive Dining Room including elegant lunch and dinner buffets for 80-150
 Café daily volume of 750 guests
 Overall sales Volume of 4.5 million
RELATIVE CULINARY EXPERIENCES
 THE WESTIN Governor Morris Hotel Morristown, NJ
 Rodolfo Restaurant,Gladstone, NJ Fine Italian Cuisine
 OME Caterer/ Celebrated Foods,Whippany, NJ
 Café Rudolfo, Morristown, NJ Eclectic Cuisine
 Sonoma Grill, East Rutherford, NJ California Cuisine - cutting edge
 Les Halles Restaurant,New York, NY
 Home of the renowned author of Kitchen Confidential: Anthony Bourdain
 Hotel Ritz, Paris, France
 Worked directly with the Pastry Sous Chef for the Hotel’s Two Michelin Star restaurant,
L’Espadon, The Ritz Club
CERTIFICATIONS
 Certified Executive Chef Recertification Date 07/20/21
 2015 Client Segment Silver Winner, Spirit of Progress,Education Division
 American Heart Association First Aid CPR AED Certification January 2015
 AllerTrain U Certified Allergen & Gluten-Free training June 2014
 The Gluten Free Alternative Certification 2011
 American Culinary Federation Culinary Nutrition Certification 2011.
 American Culinary Federation Safety and Sanitation Certification 2011
 American Culinary Federation Hospitality Supervision Certification 2011
ACTIVITIES
 SEED member (Sustainable Engagement Expert Development), Sodexo’s Better Tomorrow Plan
 Foodshed Alliance member: Promoting Locally grown Food and Farming
 Member of the International Chefs Association-Big Apple ACF chapter
 Volunteer Chef Services for Charity dinners various NJ Churches, The Market Street Mission, Morristown NJ and
participated in Relay for Life for the American Cancer Society.
 Work with School Career Development Students including hearing impaired students