Brian Lewis has over 25 years of experience in the food service industry, including as the owner and operator of three successful catering companies. He has expertise in all aspects of food service operations from menu planning and staff management to accounting and customer satisfaction. Currently, Brian works as the Executive Chef and Front of House Director at Phoenix Hospitality at Quail Creek Village in Naples, Florida, overseeing the daily operations of their dining room and pool deck bar, including large events of up to 160 guests.

1. BRIAN LEWIS
1411 SW 52nd Lane│ Cape Coral, Florida 33914
239-234-0528 │ btltoast@gmail.com
CHEF/CATERER
Highly-skilled and accomplished Food Service Professional with 25+ years of experience in a wide range of hospitality
venues and customer service. I have exhibited a proven history of directing daily functions in both FOH and BOH; going
above and beyond to deliver the highest quality products and services available. From opening restaurants, operating
kitchens as the Head Chef, producing food on a line, expediting and formal dining room experience. Owner/Operator of 3
very successful catering companies. Food and Beverage subcontractor for a small Golf Club community. I possess a win-
win attitude through upholding a strategic focus and viewing problematic subjects as a challenge rather than an obstacle;
an expert in organization, analysis, writing and communication.
AR E A S O F E XP E R TI S E
 Payroll & Human Resources
 Scheduling
 Ordering Food, Liquor , linens,
Party Rentals
 Menu writing/planning
 Employee & Customer Relations
 Corporate Catering Services
 Accounts Receivable/Payable
 Off-site Coordinator
 Excellent Communicator
 Proficiency in training
 Customer Satisfaction
 Team Building
P R O F E S S I O N A L E XP E R I E N C E
Phoenix Hospitality at Quail Creek Village Naples, Florida 2013 – Present
Executive Chef and FOH Director
 Directly involved in the Management of day to day operations for a clubhouse dining room and outside pool deck
bar. Many large events with up to 160 guests, lunch seven days in season with various evening dinners and
functions
Fishmongers Restaurant and Ft. Myers Country Club 2011 – 2013
Executive Chef
 Daily operations of two successful businesses
Race Trac Corporation – Multiple locations Naples, Ft. Myers, Florida 2009 – 2011
Shift Manager
 Established relationships with employees and customers; efficiently ran daily shifts in high volume retail outlets
Derek Bennett Custom Catering, Catering by the Budget Gourmet and A Fare Extraordinaire! 1998– 2008
Full Service Caterer, as Chef, Operator and Owner
 Menu and event planning, ordering and procurement of all products, Staffing and services requiredto successfully execute all
aspects of each event
E D U C A TI O N
High School and Career Center Graduate
2 U.S. Navy Cooking Schools
Trained under 2 Italian, one French and one German Chef
Dale Carnegie Management Training Course
Various Catering Seminars
Food Manager Certified