1. WILLIAM N. MOONEY
5 Golden Ave  Hopewell, NJ 08525
Phone 609-915-4984  Email: chefwill@brothersmoon.com
brothersmoon.com
CHEF
Award winning Chef experienced in restaurant and corporate luxury atmosphere.
Able to apply knowledge of fine restaurant and business operations to foster efficient, profitable culture
and superior guest/client/employee/student relations.
CORE COMPETENCIES
• Culinary Educator
• Excellent Cook
• Client Consultation
• Hiring & Managing Personnel
• Inventory and Purchasing
• Vendor Negotiation
• Proficient Computer Skills
• Bookkeeping/QuickBooks
• Scheduling
• Menu, recipe writing and costing
• ServSafe certified 2011
• Word/Excel Knowledgeable
• Logistical Analysis
• Website Maintenance
PROFESSIONAL EXPERIENCE
CO-OWNER/CHEF OCTOBER 2000 - PRESENT
THE BROTHERS MOON
Established this $1M restaurant featuring critically-acclaimed, elegant New American cuisine.
• Maintains profitable upscale restaurant, take-out/deli, bakery and catering operations.
• Directs restaurant, bakery, take-out/deli and catering divisions.
• Customer relations with catering and restaurant; consultation involving personalized menu
customization, scheduling and logistics.
• Website maintenance; brothersmoon.com.
• Maintains strict seasonal menus, working closely with farms and their available product.
• Monitors inventories of food and drink for restaurant, deli, bakery and catering needs.
• Coordinates employee’s culinary and service education for 25+ restaurant personnel.
• Manages financial records, including P&L statements, expenditures, AP and AR, etc.
• Serves as HR; hiring, firing, tracking and payroll.
• Responsible as Chef, line cook, pastry chef and at all other duties, including maintenance.
• Public relations, constant and consistent coordination with food writers and editors in trade journals,
public blogs, articles, newspapers and magazines, etc.
• Placed 2 of 3 years in Great American Seafood Cook-off
• Acknowledgement and chapter “Locavore Adventures”-One Chef’s Slow Food Journey - book 2012
CULINARY EDUCATOR 1996 -
PRESENT
SELF-EMPLOYED
Teaching classes – Numerous Venues: MCCC/NJJJC, private homes, restaurant kitchen/dining room, YMCA, Rogue River.
• Consultant/Chef Educator MCCC/NJJJC
• Consultation with clients for preferred type of class: educational, entertainment, fun, team building.
• Maintained scheduling and logistics, set up and breakdown.
• Created all menus and recipes for client education.
• Coordinated site, products, personnel and equipment.
EXECUTIVE CHEF/CATERING DIRECTOR 1998 - 2000
BON APPETIT
Maintained, managed retail food service and catering for high end European gourmet shop.
• Directed catering, take-out and bakery divisions, including personalized menu customization,
scheduling and logistics for catered events.
• Maintained strict seasonal menus.
• Monitored inventories of food and drink for take-out, bakery and catering needs.
• Coordinates employee culinary and service education.

2. • Consultation with clients for special needs.
CHEF/FOODSERVICE MANAGER/CATERING DIRECTOR 1997 - 1998
WILD OATS MARKET
Opening chef and buyer for busy health food store at the cutting edge of the Natural Foods industry.
• Profitably directed four departments; deli/take out, bakery, cheese and coffee/juice bar.
• Personalized menu customization, scheduling and logistics for catered events.
• Maintained strict use of recipes and seasonal menus.
• Monitored inventories of food and drink for deli, bakery, cheese and café departments.
• Coordinated employee’s culinary and service education.
• Consultation with client.
• Managed financial records, including P&L statements, expenditures, AP and AR.
• Served as HR; interviewing, hiring, firing, tracking and payroll.
• Responsible as Chef, line cook, pastry chef and at all other duties, including maintenance.
EXECUTIVE CHEF 1995 - 1997
STOCKTON INN
Profitably directed high volume restaurant, tavern and inn.
• Personalized menu customization, scheduling and logistics.
• Maintained strict seasonal menus, working closely with farms and their available products.
• Monitored inventories, sales and costs to re-establish restaurants profitability.
• Coordinated employee’s culinary, wine and service education.
• Managed financial records, including P&L statements, expenditures, AP and AR.
• Served as HR; interviewing, hiring, firing, tracking and payroll.
• Responsible Chef, line cook, pastry chef and manager.
• Public relations, constant and consistent coordination with food writers and editors.
SOUS CHEF/SOMMELIER/EXECUTIVE CHEF 1993 - 1995
PEACOCK INN
Directed high volume fine dining restaurant, bar and inn as three different positions over two and a half years.
• Directed restaurant in all aspects of food and wine.
• Maintained strict seasonal menus, working closely with farmers and their available products.
• Monitored inventories, sales and costs to re-establish restaurants profitability.
• Coordinated my own and employee’s culinary, wine and service education.
• Personalized menu customization, scheduling and logistics for catered events.
• Managed financial records, including P&L statements, expenditures, AP and AR.
• Served as HR; interviewing, hiring, firing, tracking and payroll.
• Responsible Chef, line cook, pastry chef and sommelier.
• Public relations, constant and consistent coordination with food writers and editors.
LINE COOK/CATERING CHEF FALL 1993
PATINA – LOS ANGELES
Served as a cook and private catering chef in/for a high volume fine dining restaurant.
• Maintained strict use of recipes and seasonal menus.
• Responsible as Entrementier position in high profile, high volume restaurant.
• Managed line station of a daily basis. Assisted in pastry and numerous high profile catering events.
• “Thank you” mention in Patina Cookbook.
EDUCATION EXPERIENCE
CULINARY INSTITUTE OF AMERICA FALL 1989
• Graduate AOS
• Extern – The Boulderado Hotel – Assistant banquet chef
• Class at CIA Greystone campus on “Food and Wine Analysis” Summer 2001
Guinness World Record Participant - Paddle at the Point June
2010
PROFESSIONAL AFFILIATIONS
Chaîne des Rôtisseurs – L’Academie Brillat-Savarin Medal of Honor - 2013
Suppers Programs – Board Member 2012 – Member 2006
Hopewell Valley Arts Council – Steering Committee Member 2013 -
New Jersey Restaurant Association – Member since 2000
NOFA, Slow Food-NJ, FoHVOS – Donor, D&R Greenway Association – Donor

3. REFERENCES AVAILABLE UPON REQUEST
WILLIAM N. MOONEY 609-915-4984 (CONTINUED)