1. Wayne M. Allen
6642 Creek Road
Homer, NY 13077
nape9573@aol.com
Home (607) 749-2752
Cell (607) 749-0380
Education
Alumni Culinary Institute of America 1994 A.O.S. Culinary Arts Degree
Certifications
Santi Serve August 1994
Serve Safe 01/05/2012
Work History
Salted Chef Sept. 2015-Currently
Work as a sub - contractor doing Gourmet Dinners, Business meetings, Special occasions in People’s
Homes
Gill Grilling
Executive Chef August 2013 – September 21, 2015
Work as Private Chef for Sororities and Fraternities
Babcock Hovey Boy Scout Camp Food Service Director and Hands on Chef
July-August 2015
Sodexo Ithaca College
August 2011 - November 2013
1101 Terrace Dinning Hall
Ithaca, NY 14850
Lead Chef
Hands on Chef, Trained all kitchen staff and Student workers < Saute' Broiler, Knife Skills, Sanitation, >
General Manager Dave Innerst (607) 274-3907
Starr Bistro
January 2003 - June 2011
117 Main Street
Cortland, NY 13045
Chef / Owner
Started this fine dining restaurant, owned and managed for 8 years.

2. White table Cloth and featured a show Kitchen.
Hired all staff, in charge of purchasing, Inventory, Sanitation, Weddings, Banquet planning and special
multi course wine dinners.
Phoebes Garden Street Cafe'
January 2001 - January 2003
900 East Genesee Street
Syracuse, NY 13210
Executive Chef / Kitchen Manager
In Charge of all back of the House Staff, Set up and catered large Events at the On Center, Worked all
areas of the line which serviced a 500 seat restaurant. Wrote menus, food cost controls and ordered all
products for banquets and restaurant functions.
Owner William Eberhardt (315) 475-5154
Dante's Cucina
September 2000 - January 2001
215 Walton Street
Syracuse, NY 13204
Executive Chef
Hands on Chef worked all positions on the line, Trained back of the house staff, Wrote menus,
implemented food cost and portion controls, corrected sanitation issues, Quality and consistency
problems.
Owner / General Manager Hanz (315) 479-9383
Brewster Inn
January 1995 - September 2000
6 Ledyard Avenue
Cazenovia,NY 13035
Executive Chef / Kitchen Manager
Developed seasonal menus, Planned multi course wine dinners, Planned and executed large weddings,
banquet functions, Trained back of the house staff, Hired Chefs, Dish staff, Prep and line cooks, Worked
all ares of the line and prepared daily Specials with and emphasis on local foods for 500 seat fine dining
Restaurant, 250 seat upscle bar area including 75 seat patio area.
General Manager / Owner Richard Hubbard (315) 655-9232
Sherwood Inn
September 1994 - January 1995
Executive Sous Chef / Kitchen Manager
Oversaw entire Kitchen, deveoped quality standards, Food Cost controls, Trained Staff, Implemented
sanitation standards and Plate Presentations.
Owner William Eberhardt (315) 685-3405