1. Thomas C Stutzman
6814 Lazy River Way • San Jose, CA 95120
(408) 896-5307
TomStutzman@gmail.com
Objective: To further develop culinary abilities, expand my knowledge, skills and reputation and contribute to the
tradition of excellence in leading a top notch kitchen
Education
NEW ENGLAND CULINARY INSTITUTE,MONTPELIER,VT, 2006 – 2007, AOS IN CULINARY ARTS
CAL STATESACRAMENTO,SACRAMENTO,CA,2003-2004, BUSINESS MANAGEMENT
Experience
Los Altos Golf and Country Club, Los Altos, CA, 4-2016- CURRENT
SR. SOUS CHEF
Sur La Table, Los Gatos, CA, 2-2015 – 4-2016
CHEF INSTRUCTOR
AQUATERRA CULINARY MANAGEMENT,PACIFIC GROVE,CA, 9-2011 –12-2014
Executive Chef, Point Pinos Grill (9-2011-8-2013)
BANQUET CHEF,AQUATERRA EVENTS(8-2013-12-2014)
BIG WATER GRILLE,Incline Village, NV, 4-2010 – 11-2010
LEAD LINE COOK
BAXTER’S BISTRO AND LOUNGE,Northstar at Tahoe, Truckee, CA, 12-2009 –4-2010
LINE COOK
West Shore Inn and Cafe,Homewood, CA, 4-2008 – 10-2009
SOUS CHEF
Chateau Du Sureau, Oakhurst, CA, 11-2007 – 4-2008
Line Cook /Externship
Skills and Qualifications
Full Serve Safe Certification
Proficient in all forms of butchery including seafood and charcutrie
Expertise in modern cooking techniques including sous vide
Over a decade worth kitchen experience at all levels
Catering and banquet management experience
Menu writing, planning and development skills
Proven experience managing inventory and HACCP guidelines
Extensive Beer and wine pairing knowledge as well as organizing special pairing menu dinners
Proficiency with Windows based Word & Excel Programs
References
Mark Estee, Owner/Head Chef Campo Restaurant, Reno, NV
(775) 737-9555
Geoffrey Hargrave, Chef Owner West End Tap and Kitchen, Santa Cruz, CA
(720) 317-7609
Raina Overman, General Manager Baur’s Restaurant, Denver, CO
(831) 648-5774
Diane Klindiest, Previous Operations ManagerAquaTerra Culinary, Pacific Grove, Ca
(831) 402-1557