Pete Ghione is an experienced Executive Chef currently working at Cancer Cuisine, where he focuses on creating organic, anti-cancer cuisine for cancer patients and survivors. He has 20 years of experience working in high-volume casino kitchens in Las Vegas, most recently as the opening Executive Chef of the Horseshoe Casino Cincinnati. Ghione is passionate about using nutritious, organic ingredients known to fight cancer and encouraging a healthy lifestyle in others.
Pete Ghione is an experienced executive chef currently seeking a position with a large company. He has over 15 years of experience as an executive chef at various casinos and restaurants in Iowa, Ohio, and Nevada. His experience includes opening new restaurants and kitchens, managing large staffs, and focusing on quality food and customer experience. He has received several awards and recognition for his work.
8 Trends of New Restaurants - New Orleans 2016HEROfarm
New Orleans is known the world over for its incredible food. But what about being a trendsetter? Here, you'll discover 8 trends that show how diversified, unique new restaurants are entering the New Orleans market. From food trucks to family, these eateries are sure to add even more flavor to the Crescent City.
Justin Picard is an experienced executive chef with over 25 years of experience in catering and restaurant management. He is currently the executive chef of Trumpet Vine Catering in Paso Robles, California, where he focuses on custom menus emphasizing seasonal ingredients and unique presentations. Previously, he was the executive chef of two upscale restaurants in Paso Robles and Arroyo Grande that he helped open and became top ranked locally. He has also owned his own catering business and held executive chef positions at restaurants and hotels across the United States and Guam.
Thomas Haluska has over 27 years of experience as a private chef, working for high-profile clients such as professional athletes, CEOs, and actors. He has extensive experience creating customized menus, managing logistics for off-site locations, and maintaining discretion and privacy for clients. The document provides details on Haluska's work history and qualifications as a private chef.
Albert Chitwood is an executive chef with over 30 years of experience in all aspects of restaurant operations. He has a proven track record of success, having won several cooking competitions and receiving positive reviews. Chitwood has extensive experience in menu development, daily operations, inventory management, staff training, and catering events of up to 600 people. He is skilled in Italian, French, American, and other culinary styles and has expertise in areas like wood-fired cooking, butchery, and baking. Chitwood is looking for a long-term position as an executive chef where he can continue demonstrating his leadership, culinary skills, and commitment to excellence.
The document provides details about a proposed 25-acre property called Acre in San Jose del Cabo, Mexico. It will include a restaurant and cocktail bar, 12-18 villas, 6-8 treehouses, and a swimming pool. The first phase will include the restaurant and bar, while the second phase will include guest accommodations. The property aims to provide a unique vacation experience through farm-to-table dining and other activities like yoga and fitness programs. Construction of the initial buildings is currently underway.
Robert Mario DeLaura II has over 25 years of experience in the culinary industry. He has worked as an executive chef, head chef, sous chef, and garde manger at various restaurants. Currently, he works as an independent culinary consultant, assisting businesses with new menu development, branding, and staff training. He has consulted for over 20 restaurants in Oregon, Washington, Wyoming, and Michigan. DeLaura has received several awards for his cooking and has been featured in local food publications.
Gregory G. John is an award-winning executive chef with over 30 years of experience in private clubs seeking a new position. He has a proven track record of elevating culinary standards, developing staff, and balancing member satisfaction with business objectives. His experience includes positions as Executive Chef at prestigious clubs and resorts where he managed large budgets and kitchen teams, developed menus, and planned special events.
Pete Ghione is an experienced executive chef currently seeking a position with a large company. He has over 15 years of experience as an executive chef at various casinos and restaurants in Iowa, Ohio, and Nevada. His experience includes opening new restaurants and kitchens, managing large staffs, and focusing on quality food and customer experience. He has received several awards and recognition for his work.
8 Trends of New Restaurants - New Orleans 2016HEROfarm
New Orleans is known the world over for its incredible food. But what about being a trendsetter? Here, you'll discover 8 trends that show how diversified, unique new restaurants are entering the New Orleans market. From food trucks to family, these eateries are sure to add even more flavor to the Crescent City.
Justin Picard is an experienced executive chef with over 25 years of experience in catering and restaurant management. He is currently the executive chef of Trumpet Vine Catering in Paso Robles, California, where he focuses on custom menus emphasizing seasonal ingredients and unique presentations. Previously, he was the executive chef of two upscale restaurants in Paso Robles and Arroyo Grande that he helped open and became top ranked locally. He has also owned his own catering business and held executive chef positions at restaurants and hotels across the United States and Guam.
Thomas Haluska has over 27 years of experience as a private chef, working for high-profile clients such as professional athletes, CEOs, and actors. He has extensive experience creating customized menus, managing logistics for off-site locations, and maintaining discretion and privacy for clients. The document provides details on Haluska's work history and qualifications as a private chef.
Albert Chitwood is an executive chef with over 30 years of experience in all aspects of restaurant operations. He has a proven track record of success, having won several cooking competitions and receiving positive reviews. Chitwood has extensive experience in menu development, daily operations, inventory management, staff training, and catering events of up to 600 people. He is skilled in Italian, French, American, and other culinary styles and has expertise in areas like wood-fired cooking, butchery, and baking. Chitwood is looking for a long-term position as an executive chef where he can continue demonstrating his leadership, culinary skills, and commitment to excellence.
The document provides details about a proposed 25-acre property called Acre in San Jose del Cabo, Mexico. It will include a restaurant and cocktail bar, 12-18 villas, 6-8 treehouses, and a swimming pool. The first phase will include the restaurant and bar, while the second phase will include guest accommodations. The property aims to provide a unique vacation experience through farm-to-table dining and other activities like yoga and fitness programs. Construction of the initial buildings is currently underway.
Robert Mario DeLaura II has over 25 years of experience in the culinary industry. He has worked as an executive chef, head chef, sous chef, and garde manger at various restaurants. Currently, he works as an independent culinary consultant, assisting businesses with new menu development, branding, and staff training. He has consulted for over 20 restaurants in Oregon, Washington, Wyoming, and Michigan. DeLaura has received several awards for his cooking and has been featured in local food publications.
Gregory G. John is an award-winning executive chef with over 30 years of experience in private clubs seeking a new position. He has a proven track record of elevating culinary standards, developing staff, and balancing member satisfaction with business objectives. His experience includes positions as Executive Chef at prestigious clubs and resorts where he managed large budgets and kitchen teams, developed menus, and planned special events.
Christopher Olmstead has over 30 years of experience as a chef, including managing restaurants and serving as a private chef for celebrities. He has extensive experience in menu planning, kitchen management, and catering events of all sizes. His resume highlights his roles overseeing the kitchen and restaurant operations at establishments in Idaho, California, and elsewhere.
The document describes 18 restaurants located across various beaches in Goa, India. It provides the name and location of each restaurant along with a brief description of the cuisine(s) served and some featuring live music or entertainment. The restaurants offer a variety of Indian, Chinese, continental, and local Goan cuisine. The author provides accommodation booking services in Goa.
Shane Mackey is an experienced chef and kitchen manager seeking a new culinary position. He has over 15 years of experience in various kitchen roles, including line cook, sous chef, and short order cooking. He has strong skills in recipe creation, kitchen management, and ensuring high quality customer satisfaction. Mackey has a culinary arts certificate from Le Cordon Bleu and is currently located in Phoenix, Arizona.
Jeff Brehmer has over 20 years of experience in sales, administration, management, and culinary arts. He most recently served as Chef and Director of Nutrition at Cache Creek Lodge, where he planned menus, supervised staff, and led nutrition education events. Prior to that, he held several sales roles in various industries including environmental services, construction equipment, petroleum equipment, and wine. He has additional culinary experience as a sous chef, cooking instructor, and consultant. He holds a Professional Culinary Arts Certificate and seeks a sales or marketing role applying his combined skills.
This report compares two popular seafood restaurants in Malaysia - Unique Seafood Restaurant in Petaling Jaya and Bagan Seafood Restaurant in Kuala Selangor. Unique Seafood Restaurant has seven branches, higher customer numbers, and is more commercially successful. Both restaurants specialize in fresh seafood and have a similar monopolistic competitive market. While Unique Seafood has expanded, Bagan Seafood Restaurant has remained small with no expansion plans. The report analyzes their strategies, competitors and differences to understand their operations.
Shawn Gavin has over 15 years of experience in culinary roles, currently serving as Chef de Cuisine at St. Regis Princeville in Hawaii. Prior to this, he was Executive Chef of Memoirs Hawaii and Acting Chef de Cuisine at the Omni Scottsdale Resort & Spa Montelucia. He has a strong background in kitchen management, menu development, financial goals, and team leadership. Gavin holds an Associate's Degree in Culinary Arts from Scottsdale Culinary Institute and an Associate's in General Studies and Business Administration from Mount Marty College.
This document provides information on 20 Chicago restaurants, including their names, cuisines, addresses, phone numbers, and brief descriptions. The restaurants range from steakhouses and Italian spots to seafood, Asian fusion and molecular gastronomy concepts. Several are headed by renowned local chefs like Paul Kahan and Homaro Cantu.
The document provides descriptions of 14 nice restaurants located across beaches in Goa, India. It summarizes the cuisine types served, amenities like live music or views, and locations for each restaurant. The restaurants include A Varanda in Arpora serving Indian, Continental, and Goan dishes with live music, Café Baga in Baga beach serving all-day multi-cuisine options, and Clove in Calangute beach overlooking a pool and serving seafood and Goan dishes. The author expresses gratitude to hotel websites for information and arranges accommodations in Goa.
The document is a resume for Clark R. Sarchet seeking a managerial position in the hospitality industry. It summarizes his qualifications and extensive experience as an executive chef, restaurant manager, and food and beverage director for various hotels, resorts, and restaurants over the past 30 years. It also lists his certifications, awards, and education.
This document provides details on vacation packages to Jamaica, specifically Ocho Rios. It outlines amenities included in package pricing and describes the landscape and culture of Jamaica. It then focuses on accommodation options at the Sandals Grande Riviera Beach & Villa Golf Resort in Ocho Rios, highlighting the extensive amenities, services and dining options available to guests. A sample package for a 4-night stay in a Butler Village Honeymoon Poolside Villa is provided.
Peter J. McGarrity is an experienced executive chef seeking a new opportunity. He has over 20 years of experience in positions of increasing responsibility, including as executive chef at Itasca Country Club where he pioneered successful wine tasting events. He has a proven track record of cost control, budgeting, and mentoring staff. His career highlights include planning the grand opening for a 160-seat restaurant and coordinating large, high-profile events.
This document provides a summary of Robert N. Corey's professional experience and qualifications. It outlines his experience as an instructor at Johnson & Wales University from 2010 to 2016, as well as various culinary stage experiences from 2009 to 2013 at renowned restaurants around the world. It also lists his roles as Executive Chef for Richard Sandoval Restaurants from 2009 to 2010, where he oversaw several new restaurant openings.
Memoire restaurant in Ridgewood, NJ offers fine dining in a casual atmosphere at affordable prices. The interior has an elegant yet cozy atmosphere with exposed brick, hardwood floors, and soft jazz music. There are four distinct dining sections that can accommodate parties of various sizes. The menu features seasonal American eclectic cuisine made from fresh, local ingredients and is changed quarterly. Diners are assisted by culinary guides who help curate unique tasting experiences.
Keith Baylen is an experienced executive chef and sous chef with over 30 years of experience in fine dining restaurants and catering. He has a proven track record of raising food sales and managing all aspects of kitchen operations, including menu planning, staff management, food costs, and special events. Baylen's resume highlights executive chef roles at Mattabesett Canoe Club, Vinotecca, Michael Gennarro's Steak House, Burning Tree, and 122 Bistro, as well as previous sous chef and chef de cuisine positions. He has a culinary arts degree and is certified in food safety.
The Sandals Grande Riviera Beach & Villa Golf Resort in Jamaica is a 5-star, adults-only, all-inclusive resort ideal for couples. It features luxurious accommodations, including beachfront rooms and private villa suites, multiple pools and beaches, and numerous dining options. Guests can enjoy activities like golf, scuba diving, and spa treatments. Butler suite guests receive personalized butler service including arranging meals, activities, and amenities for maximum comfort.
This document provides information about Bahia de Caraquez, Ecuador. It discusses the history, food, and tourism of the small coastal city. Bahia de Caraquez was founded at the mouth of the Rio Chone river and features beautiful natural scenery along with architectural attractions. The local cuisine includes seafood dishes like crab viche and ceviche, as well as plantain and beef dishes. Tourism is a major part of the economy, with visitors able to enjoy the beaches, sunsets, and water sports along the coastline.
Andrew Chappell is an experienced personal and yacht chef with over 25 years of experience working in private homes, yachts, and fine dining restaurants around the world. He has a degree in culinary arts and has worked as a personal chef for luxury yachts, estates, and households. Chappell has extensive experience provisioning, overseeing kitchens, and catering for large events. He is skilled in classical French and international cuisines and able to accommodate all diets.
Resume with intimate dining august 2014 2Tony Baran
Tony Baran is an award-winning executive chef with over 24 years of experience leading culinary operations around the world, including in the United States, Indonesia, Russia, and Hong Kong. He has extensive experience as an executive chef at top hotels, restaurants, and private clubs, developing menus, managing staff, and increasing profits. Baran has received many prestigious awards and has prepared meals for high-profile clients around the world.
The document describes the menu and food production for an event hosted by Drexel Campus Dining called Drexel Loves Local. The event highlighted local, sustainable sourcing and featured ten minority entrepreneurs. Each entrepreneur was given a station to showcase their culinary specialty. The menu included dishes from each entrepreneur like samosas, jerk chicken, potato salad, salmon, and more. Drexel's culinary team worked with the entrepreneurs to scale up their recipes and support large-scale production for the 1500 guests.
La transformada de Fourier transforma señales entre el dominio del tiempo y el dominio de la frecuencia. Es una aplicación que hace corresponder una función f de valores complejos definida en la recta con otra función g que representa los componentes de frecuencia de la señal original.
This short document promotes creating presentations using Haiku Deck, a tool for making slideshows. It encourages the reader to get started making their own Haiku Deck presentation and sharing it on SlideShare. In just one sentence, it pitches the idea of using Haiku Deck to easily create engaging slideshows.
This document provides resources for audio editor resumes, cover letters, and interview preparation. It lists resume samples for different resume formats (chronological, functional, curriculum vitae, etc.) and provides links to additional resume templates, cover letter samples, and guides on topics like common interview questions, thank you letters, dress codes, and salary negotiation. The resources are intended to help audio editors develop professional application materials and prepare for job interviews.
Christopher Olmstead has over 30 years of experience as a chef, including managing restaurants and serving as a private chef for celebrities. He has extensive experience in menu planning, kitchen management, and catering events of all sizes. His resume highlights his roles overseeing the kitchen and restaurant operations at establishments in Idaho, California, and elsewhere.
The document describes 18 restaurants located across various beaches in Goa, India. It provides the name and location of each restaurant along with a brief description of the cuisine(s) served and some featuring live music or entertainment. The restaurants offer a variety of Indian, Chinese, continental, and local Goan cuisine. The author provides accommodation booking services in Goa.
Shane Mackey is an experienced chef and kitchen manager seeking a new culinary position. He has over 15 years of experience in various kitchen roles, including line cook, sous chef, and short order cooking. He has strong skills in recipe creation, kitchen management, and ensuring high quality customer satisfaction. Mackey has a culinary arts certificate from Le Cordon Bleu and is currently located in Phoenix, Arizona.
Jeff Brehmer has over 20 years of experience in sales, administration, management, and culinary arts. He most recently served as Chef and Director of Nutrition at Cache Creek Lodge, where he planned menus, supervised staff, and led nutrition education events. Prior to that, he held several sales roles in various industries including environmental services, construction equipment, petroleum equipment, and wine. He has additional culinary experience as a sous chef, cooking instructor, and consultant. He holds a Professional Culinary Arts Certificate and seeks a sales or marketing role applying his combined skills.
This report compares two popular seafood restaurants in Malaysia - Unique Seafood Restaurant in Petaling Jaya and Bagan Seafood Restaurant in Kuala Selangor. Unique Seafood Restaurant has seven branches, higher customer numbers, and is more commercially successful. Both restaurants specialize in fresh seafood and have a similar monopolistic competitive market. While Unique Seafood has expanded, Bagan Seafood Restaurant has remained small with no expansion plans. The report analyzes their strategies, competitors and differences to understand their operations.
Shawn Gavin has over 15 years of experience in culinary roles, currently serving as Chef de Cuisine at St. Regis Princeville in Hawaii. Prior to this, he was Executive Chef of Memoirs Hawaii and Acting Chef de Cuisine at the Omni Scottsdale Resort & Spa Montelucia. He has a strong background in kitchen management, menu development, financial goals, and team leadership. Gavin holds an Associate's Degree in Culinary Arts from Scottsdale Culinary Institute and an Associate's in General Studies and Business Administration from Mount Marty College.
This document provides information on 20 Chicago restaurants, including their names, cuisines, addresses, phone numbers, and brief descriptions. The restaurants range from steakhouses and Italian spots to seafood, Asian fusion and molecular gastronomy concepts. Several are headed by renowned local chefs like Paul Kahan and Homaro Cantu.
The document provides descriptions of 14 nice restaurants located across beaches in Goa, India. It summarizes the cuisine types served, amenities like live music or views, and locations for each restaurant. The restaurants include A Varanda in Arpora serving Indian, Continental, and Goan dishes with live music, Café Baga in Baga beach serving all-day multi-cuisine options, and Clove in Calangute beach overlooking a pool and serving seafood and Goan dishes. The author expresses gratitude to hotel websites for information and arranges accommodations in Goa.
The document is a resume for Clark R. Sarchet seeking a managerial position in the hospitality industry. It summarizes his qualifications and extensive experience as an executive chef, restaurant manager, and food and beverage director for various hotels, resorts, and restaurants over the past 30 years. It also lists his certifications, awards, and education.
This document provides details on vacation packages to Jamaica, specifically Ocho Rios. It outlines amenities included in package pricing and describes the landscape and culture of Jamaica. It then focuses on accommodation options at the Sandals Grande Riviera Beach & Villa Golf Resort in Ocho Rios, highlighting the extensive amenities, services and dining options available to guests. A sample package for a 4-night stay in a Butler Village Honeymoon Poolside Villa is provided.
Peter J. McGarrity is an experienced executive chef seeking a new opportunity. He has over 20 years of experience in positions of increasing responsibility, including as executive chef at Itasca Country Club where he pioneered successful wine tasting events. He has a proven track record of cost control, budgeting, and mentoring staff. His career highlights include planning the grand opening for a 160-seat restaurant and coordinating large, high-profile events.
This document provides a summary of Robert N. Corey's professional experience and qualifications. It outlines his experience as an instructor at Johnson & Wales University from 2010 to 2016, as well as various culinary stage experiences from 2009 to 2013 at renowned restaurants around the world. It also lists his roles as Executive Chef for Richard Sandoval Restaurants from 2009 to 2010, where he oversaw several new restaurant openings.
Memoire restaurant in Ridgewood, NJ offers fine dining in a casual atmosphere at affordable prices. The interior has an elegant yet cozy atmosphere with exposed brick, hardwood floors, and soft jazz music. There are four distinct dining sections that can accommodate parties of various sizes. The menu features seasonal American eclectic cuisine made from fresh, local ingredients and is changed quarterly. Diners are assisted by culinary guides who help curate unique tasting experiences.
Keith Baylen is an experienced executive chef and sous chef with over 30 years of experience in fine dining restaurants and catering. He has a proven track record of raising food sales and managing all aspects of kitchen operations, including menu planning, staff management, food costs, and special events. Baylen's resume highlights executive chef roles at Mattabesett Canoe Club, Vinotecca, Michael Gennarro's Steak House, Burning Tree, and 122 Bistro, as well as previous sous chef and chef de cuisine positions. He has a culinary arts degree and is certified in food safety.
The Sandals Grande Riviera Beach & Villa Golf Resort in Jamaica is a 5-star, adults-only, all-inclusive resort ideal for couples. It features luxurious accommodations, including beachfront rooms and private villa suites, multiple pools and beaches, and numerous dining options. Guests can enjoy activities like golf, scuba diving, and spa treatments. Butler suite guests receive personalized butler service including arranging meals, activities, and amenities for maximum comfort.
This document provides information about Bahia de Caraquez, Ecuador. It discusses the history, food, and tourism of the small coastal city. Bahia de Caraquez was founded at the mouth of the Rio Chone river and features beautiful natural scenery along with architectural attractions. The local cuisine includes seafood dishes like crab viche and ceviche, as well as plantain and beef dishes. Tourism is a major part of the economy, with visitors able to enjoy the beaches, sunsets, and water sports along the coastline.
Andrew Chappell is an experienced personal and yacht chef with over 25 years of experience working in private homes, yachts, and fine dining restaurants around the world. He has a degree in culinary arts and has worked as a personal chef for luxury yachts, estates, and households. Chappell has extensive experience provisioning, overseeing kitchens, and catering for large events. He is skilled in classical French and international cuisines and able to accommodate all diets.
Resume with intimate dining august 2014 2Tony Baran
Tony Baran is an award-winning executive chef with over 24 years of experience leading culinary operations around the world, including in the United States, Indonesia, Russia, and Hong Kong. He has extensive experience as an executive chef at top hotels, restaurants, and private clubs, developing menus, managing staff, and increasing profits. Baran has received many prestigious awards and has prepared meals for high-profile clients around the world.
The document describes the menu and food production for an event hosted by Drexel Campus Dining called Drexel Loves Local. The event highlighted local, sustainable sourcing and featured ten minority entrepreneurs. Each entrepreneur was given a station to showcase their culinary specialty. The menu included dishes from each entrepreneur like samosas, jerk chicken, potato salad, salmon, and more. Drexel's culinary team worked with the entrepreneurs to scale up their recipes and support large-scale production for the 1500 guests.
La transformada de Fourier transforma señales entre el dominio del tiempo y el dominio de la frecuencia. Es una aplicación que hace corresponder una función f de valores complejos definida en la recta con otra función g que representa los componentes de frecuencia de la señal original.
This short document promotes creating presentations using Haiku Deck, a tool for making slideshows. It encourages the reader to get started making their own Haiku Deck presentation and sharing it on SlideShare. In just one sentence, it pitches the idea of using Haiku Deck to easily create engaging slideshows.
This document provides resources for audio editor resumes, cover letters, and interview preparation. It lists resume samples for different resume formats (chronological, functional, curriculum vitae, etc.) and provides links to additional resume templates, cover letter samples, and guides on topics like common interview questions, thank you letters, dress codes, and salary negotiation. The resources are intended to help audio editors develop professional application materials and prepare for job interviews.
The document provides information about resume samples, cover letters, interview questions, and other career resources for a style editor position. It lists top resume types including chronological, functional, curriculum vitae, combination, targeted, professional, new graduate, and executive resumes. It also provides links to additional style editor interview preparation materials and resume samples on the resume123.org website.
Udelhoven Companies - Brochure 2015 - Final (1)Chris Reyes
Udelhoven Companies provides industrial, commercial, and technical services including construction, maintenance, instrumentation, inspection, and project management. They have over 45 years of experience working in various global locations. The document outlines their mission and history, locations, safety practices, and capabilities. Their goal is complete customer satisfaction through quality, safety, and profit.
El documento describe los principales componentes de una computadora. Estos incluyen la tarjeta madre que contiene el CPU, memoria y puertos de expansión; la memoria RAM, ROM y caché; la tarjeta de video; la tarjeta de red; la fuente de poder; el disco duro; y el BIOS.
This document presents new ideas in loop quantum gravity, including:
1. Deriving a relationship between time and vorticity using wavefunction continuity.
2. Introducing a new "Eikonal constraint" and showing how it removes acausality by gauging time to light cones.
3. Proposing a new form of the Hamiltonian constraint in the style of the Dirac equation, which reduces state fuzziness in line with Penrose's ideas.
1) The document proposes a theory of statistical geometrodynamics derived from novel statistical postulates about fundamental constituents of spacetime called "geomets".
2) Key results include deriving the Einstein field equations as a first law of geometrodynamics, and relating the Ricci curvature tensor to the entropy of a holographic surface bounding spacetime via a second law.
3) A third law and zeroeth law of geometrodynamics are also proposed, relating the mean curvature of the holographic surface to bit saturation in the bulk and on the surface.
This short document promotes creating presentations using Haiku Deck, a tool for making slideshows. It encourages the reader to get started making their own Haiku Deck presentation and sharing it on SlideShare. In just one sentence, it pitches the idea of using Haiku Deck to easily create engaging slideshows.
La transformada de Fourier transforma señales entre el dominio del tiempo y el dominio de la frecuencia. Es una aplicación que hace corresponder una función f de valores complejos definida en la recta con otra función g que representa los componentes de frecuencia de la señal original.
The document provides information about resume samples, cover letters, interview questions, and other career resources for transport drivers. It lists top resume types including chronological, functional, curriculum vitae, combination, targeted, professional, new graduate, and executive resumes. It also provides links to additional resume samples, cover letter samples, interview questions, thank you letters, job searching tips, and other career resources on the resume123.org website.
This short document promotes creating presentations using Haiku Deck, a tool for making slideshows. It encourages the reader to get started making their own Haiku Deck presentation and sharing it on SlideShare. In a single sentence, it pitches presentation creation software.
This short document promotes creating presentations using Haiku Deck, a tool for making slideshows. It encourages the reader to get started making their own Haiku Deck presentation and sharing it on SlideShare. In a single sentence, it pitches the idea of using Haiku Deck to easily create and share slideshow presentations online.
This short document promotes creating presentations using Haiku Deck, a tool for making slideshows. It encourages the reader to get started making their own Haiku Deck presentation and sharing it on SlideShare. In a single sentence, it pitches presentation creation software.
This short document promotes the creation of Haiku Deck presentations on SlideShare by stating it provides inspiration. It encourages the reader to get started making their own Haiku Deck presentation by clicking a button labeled "GET STARTED".
Resume with intimate dining august 2014 2Tony Baran
Please see my resume or CV above.
I am an American Chef with international experience as an Executive Chef from California to Texas to Florida to Moscow to SE Asia.
Please see my LinkedIn Profile listed on my resume.
I have recently published a culinary art history book: A Brief Culinary Art History of The Western Chef Avante-Guarde Through The Late 20th Century by Tony Baran.
The book is available on all internet publishers.
I have an MA in The History of Western Cuisine from the University of Houston. I began my career at 13 as a dishwasher and rose through the ranks of the kitchen under European, Creole/Cajun, Hispanic and later, Asian culinarians.
James P. Healy has over 15 years of experience as an executive chef and sous chef at various restaurants and clubs. He is currently the executive sous chef at Timberline Lodge in Oregon, where he oversees administrative duties and all culinary outlets. Previously, he was the executive chef of Grolla restaurant in Portland, where he sourced ingredients locally and won awards for his gluten-free cuisine. He also has experience as a chef in Alaska and Minnesota. He holds a degree in culinary arts from Western Culinary Institute.
Grizzelda's Mexican Restaurant opened in November 2016 as the second project of the Jacoby Restaurant Group. It serves interior and coastal Mexican cuisine as well as Tex-Mex. Known for its happy hour and new Sunday brunch buffet, prices range from $11-30. While the atmosphere and creative marketing attract customers, some reviews criticize the small portions and quality of the food for the high prices. The owners should improve food quality through training and ensure value matches price to address negative reviews that could hurt business. Emphasizing the popular bar atmosphere in marketing can also help differentiate Grizzelda's from competitors in the area.
Mike Walchak is an experienced chef seeking a new position. He has over 15 years of experience as an executive chef and sous chef at various restaurants in Colorado and Arizona. Some of his specializations include vegetarian/vegan dishes, molecular cooking, handmade candies and charcuterie. He is committed to his work and cooking from the heart for patrons.
Garrett Pittler is an executive chef and managing partner based in Hermitage, TN. He has over 15 years of experience as an executive chef at various restaurants in Nashville, including his current role at City Winery. Prior to that, he was the executive chef at Chelsea Bistro and Loews Vanderbilt Hotel. He has received several awards and appeared on local television shows. Pittler's responsibilities in his roles have included developing menus, overseeing kitchen operations, training staff, and ensuring food and operational standards are met.
Brasilia Steakhouse aims to open a Brazilian steakhouse restaurant in Edwards, Colorado. The founders analyzed the market and see opportunity to serve both locals in Edwards, who have high incomes, as well as tourists visiting nearby Vail. A Brazilian steakhouse, with servers bringing various cuts of meat to tables, will provide a unique dining experience not currently available in the area. The founders have created financial projections estimating $2.1 million in revenue and $132,000 profit in the first year of operation. They are seeking $325,000 in funding from investors to open in January 2015.
Matthew Bloch has over 20 years of experience in the food and insurance industries. He has held several roles such as executive chef, sous chef, and chef de cuisine. Bloch is ServSafe Manager certified and focuses on cost control, portion control, and high volume food production.
Brian Annapolen is an experienced executive chef seeking a new position. He has over 20 years of experience leading culinary teams at prestigious hotels and restaurants. Some of his accomplishments include receiving the highest ratings for food quality and service from Marriott. He is skilled at all aspects of culinary operations including management, training, budgeting, and marketing.
Hooga Kitchen is a proposed Norwegian-themed restaurant in Carlsbad, CA that will offer a variety of classic dishes like fried pickle chips and grilled romaine. The owners, Guenevere and Christophe Cevasco, have decades of hospitality experience. The restaurant aims to differentiate itself by providing locally-sourced, high quality ingredients in a relaxed yet elegant environment. While competition is strong in the area, the business intends to leverage its location and promote its focus on local flavors to attract customers.
Best New Restaurants In Brooklyn To Visit In 2023.pptxDavid Dzneladze
The taste of the food you eat might also be impacted by other factors. This does not imply that the meal should be sour by nature. I advise you to find a new restaurant if the one you're at doesn't provide nice meals. The good news is that we'll be presenting a list of some of Brooklyn's top eateries serving meals that your taste buds will like.
Matthew Alexander is an experienced executive chef and sous chef seeking a new opportunity. He has over 10 years of experience in culinary roles of increasing responsibility at restaurants, catering companies, and as a personal chef. His experience includes overseeing food production, managing staff and costs, developing menus, and executing events for hundreds of guests. He holds a certificate in professional cooking from the Culinary Academy of Long Island.
The document is a magazine published by Compass Group North America called "Elements" that highlights the culinary excellence and community involvement of Compass Group chefs. It introduces several celebrity chef partners and their favorite recipes. It also provides updates on local events and innovative solutions from different Compass Group brands like Wolfgang Puck Catering, Restaurant Associates, and FLIK International. The cover article profiles the motivations and inspirations of the celebrity chefs who have partnered with Compass Group.
Todd Johnson has over 12 years of experience managing and directing restaurants and resorts. He is currently seeking a position as an Assistant Director of Food and Beverage. His most recent role was Assistant Director of Food and Beverage at Snowbird Resort from 2015-2016 where he oversaw 16 outlets and maintained guest satisfaction while controlling business models. Prior to that he was General Manager of The Aerie Restaurant and Lounge at Snowbird Resort from 2013-2015 where he increased sales, revenue, and service standards.
Santa Barbara News Press - Chef InterviewScot Masters
The document profiles Chef Scot Masters, the new executive chef of the Radisson Hotel Santa Barbara's banquet services and Bistro Eleven Eleven restaurant. It discusses Chef Masters' diverse culinary background, drawing from Louisiana, California, and French influences. It describes some of Chef Masters' new menu items at the Bistro Eleven Eleven that showcase local seafood and ingredients. The document also announces that Chef Masters will begin monthly cooking classes at the restaurant to teach guests how to recreate dishes and explore the cultural aspects of food.
Growler USA is a franchise concept for craft beer, cider, and wine pubs that offers a scalable, low labor business model enabled by advanced technology. The pubs serve over 100 craft beverages from their Cicerone-certified staff alongside chef-driven menus. As the craft beverage industry in America grows at a double-digit annual rate, Growler USA looks to expand its pubs in prime locations across dynamic cities while advocating for craft beverages and producers.
Brian Annapolen is an experienced executive chef with over 25 years of experience. He comes from a family with a long history in the culinary arts. Annapolen has worked in many acclaimed restaurants and is now the executive chef at The Original Fish Market Restaurant, where he changes the menu daily based on the freshest available seafood and seasonal ingredients. Under his leadership, the restaurant has received positive reviews for its high quality seafood dishes and emphasis on local and sustainable ingredients.
The document provides a summary of Paul Keith's career experience as a chef. It details that he was raised cooking in his Sicilian grandmother's kitchen and has over 15 years of experience working as an executive chef for high-end restaurants, hotels, and catering companies in Los Angeles. It also mentions that he has experience as a private chef for celebrities. His dream is to one day open a small seafood restaurant serving only locally caught fish.
Stefan Larsson is an experienced executive chef and food and beverage manager with over 25 years of experience leading culinary operations for cruise lines, hotels, and resorts around the world. He has extensive experience managing large kitchen staffs and multi-million dollar budgets. Some of his most recent roles include executive chef for Royal Caribbean International, Yellowstone National Park lodges, and a hotel in Norway. He is skilled in menu development, budgeting, purchasing, and training kitchen staff. Larsson holds master chef certification and various food safety certifications.
This document discusses trends in buffets and brunch concepts. It notes that food trends typically originate in the US and take 4-5 years to reach Asia. Buffets, especially breakfast and lunch buffets, are increasingly popular in the US and Europe as hotels try to satisfy the 60% of guests who eat from buffets. International standards for breakfast buffets require offerings like juices, teas, breads, cheeses, and ethnic dishes. Champagne brunches, like the popular one at the Four Seasons in New York generating $15-20k in revenue over 3 hours, feature interactive cooking stations, juices, and seafood dishes. Popular restaurant concepts discussed include Japanese-inspired Nobu and Asia de Cuba fusing
1. PETE GHIONEPETE GHIONEEXECUTIVE CHEF
CHEFGHIONE@CANCERCUISINE.COM
WWW.CANCERCUISINE.COM
2337 RUE ROYALE STREET, HENDERSON, NV 89044
CELL 702 757 5517
2. PETE GHIONEPETE GHIONEEXECUTIVE CHEF
OBJECTIVE
EXPERIENCE
I’m currently looking to grow with my current company. I am looking to expand my role to help encourage our guests to live a healthy
lifestyle and to use my experience with nutritious foods to continue to change lives.
JUMER’S CASINO AND HOTEL
NOVEMBER 2013-AUGUST 2015
EXECUTIVE CHEF
Jumer’s Casino is a Delaware North Company property with five various outlets including a Fine Dining Steakhouse, Buffet, Café, Quick
Service Deli and Banquets. DNC is committed to continuing education for Chef’s and offers many certification opportunities to assist in
advancing not only your education, but your career as well. With eight other properties just within the Gaming and Entertainment division,
there is a lot of cross property collaboration as well. This project is a rebuilding one for me, establishing new recipes, menus, procedure and
lots of time spent hands on with the staff teaching them cooking techniques to improve the quality of the food and the customer’s experience
to further standout from the competition.
HORSESHOE CASINO CINCINNATI
OCTOBER 2012- AUGUST 2013
EXECUTIVE CHEF
As the opening Chef of the Horseshoe, I hired and trained 120 employees to staff 9 kitchens that I managed. This operation includes
Banquet room with events up to 2,200, a buffet with 400 seats feeding up to 2,300 people and a fine dining steakhouse serving 350 people.
Other outlets include QSR Pizza, Players Lounge and several production kitchens and an employee dining room feeding the 1,750 Horseshoe
employees. I strived to give the customers a unique experience in all my outlets with a bottom line that impressed the investors.
Grand Opening March 4, 2013 • Wine Dinner for Bo Barrett, Chateau Montalena • Cancer Fighting Foods Demo at Cincinnati State
Multiple News Appearances, WCPO, WKRP, Lincoln Ware Show, Bill Cunningham Radio • Esquire Magazine, September 2013 Issue, Two page article
GHIONE’S GO FRESH ORGANIC KITCHEN
JULY 2009 – DECEMBER 2009
CHEF OWNER
This organic restaurant catered to locals to provide healthy food to battle commonly unhealthy diets in Las Vegas. For more information visit
www.ghiones.com where Chef Live cooking videos and photos are available as well as the details why nutrition is so important.
DRAGONRIDGE COUNTRY CLUB AT MACDONALD RANCH
AUGUST 2008 – AUGUST 2009
EXECUTIVE CHEF
DragonRidge Country Club is a private club with three restaurants and a fourth under construction. In addition to the private restaurants,
the club has a public banquet facility.
CANYON RANCH SPA CLUB AT THE VENETIAN AND PALAZZO LAS VEGAS
AUGUST 2015 TO PRESENT
EXECUTIVE CHEF
Currently in charge of both front and back of house operations. I operate two organic restaurants that focus heavily on nutritious foods for
our guests. I develop menus, recipes and oversee the bar as well.
WWW.CANCERCUISINE.COM
NOVEMBER 2009-PRESENT
OWNER/PRIVATE CHEF
As a private Chef for cancer survivors and patients, I specialize in an Organic Anti-Cancer Cuisine. I focus my dishes on the Family’s preference and
create menus that utilize high amounts of ingredients known to fight, reduce and prevent cancer growth in the body. This style of cooking utilizes low
glycemic and anti-inflammatory organic ingredients. This year alone 1.5 million people will be diagnosed with cancer and 500,000 will die.
3. EXPERIENCE CONT...
CAESARS PALACE
JULY 2007-DECEMBER 2007
ASSISTANT EXECUTIVE CHEF
Caesars Palace operates 18 restaurants including Restaurant Guy Savoy, Bradley Ogden’s, Rao’s of New York, Payard Patisserie and Mesa Grill.
There are over 55 salaried Chefs employed and 550 culinary employees. This position was offered during a transition period from Caesars
Entertainment to Harrah’s Entertainment, which is the largest gaming company in the world and also owned the Rio.
RIO ALL SUITE HOTEL & CASINO, HARRAH’S ENTERTAINMENT
NOVEMBER 2001-JULY 2007
EXECUTIVE CHEF
The Rio owns 14 Restaurants and operates many production kitchens as well. This 2568 room generates $150 Million annually and serves
4.3 Million customers a year with a 27% Food Cost in 2006. In my various positions that follow, I have supervised an operation that employs
425 Line Level Employees and 44 Salaried Chefs including 2 Assistant Executives, Pastry Chef, Chef de Cuisine, Food Artist and an Executive
Banquet Chef. I have also employed a Food Analyst to thoroughly assess Food, Recipes, Labor and Supply costs compared to revenue to
maximize Operating Income. Major projects included Carnival World Buffet re-opening post $10MM remodel, All American Bar and Grille
$6MM Remodel, new concept of the Sports Kitchen and addition of Mah Jong Chinese Kitchen.
RIO POSITIONS HELD:
• 12/05-7/07 Executive Chef
• 5/05-12/05 Assistant Executive Chef
• 3/04-5/05 Chef de Cuisine, Responsible for all Food Service Outlets and employees
• 7/02-3/04 Specialty Room Chef, Antonio’s Restaurant and Butcher Production
• 11/01-7/02 Relief Chef Tournament
• Harrah’s Contract Approval Team, one of 8 committee members responsible for Strategic Sourcing for Harrah’s 46
properties related to assessing quality, consistency and pricing all contracted items and contracted vendors
• 2005-2007 Member of Rio’s Risk Control Committee
• 2006 Member of Rio’s Safety Committee
LA CHANDELLE/CAFÉ MONTE LAGO, REFLECTION BAY AND SOUTH SHORE C.C. AT LAKE LAS VEGAS
MARCH 2000-NOVEMBER 2001
SOUS CHEF
La Chandelle was a very disciplined kitchen serving the Golfers and residents of the Lake Las Vegas Private community. This operation was
only a year old and was continually attracting new customers through special promotions put together by the Culinary Team. This Fine
Dining Room served Lunch, Dinner and a very high class Champaign Brunch. I supervised 15 employees at La Chandelle and 6 employees
at South Shore Golf Course on the Private side of the lake.
AUREOLE RESTAURANT, MANDALAY BAY
SEPTEMBER 1999 TO MARCH 2000
BROILER COOK
Charlie Palmers first restaurant in Las Vegas. This Fine Dining Restaurant served over 500 covers nightly with a customer’s choice of an
Ala Carte menu or the Swan Court tasting. This Restaurant on the first floor of Mandalay Bay showcases a multi million dollar wine collection
in a two story wine tower located in the middle of the dining room. Over 65% of the menu was grilled items in which I was responsible for
preparing with entrementier as an additional responsibility. The outlet refined my fine dining skills with extensive repetition.
CULINARY SCHOOL EXTERNSHIP SITES
THE CLIFF HOUSE, ONGUNQUIT, ME
CHRISTOPHER’S BOATHOUSE, BOOTHBAY HARBOR, ME
THE BRIX, NAPA VALLEY, CA
ALMAZA HOOKAH LOUNGE AND RESTAURANT
APRIL 1, 2008 TO JULY 2008
EXECUTIVE CHEF CONSULTANT
Almaza Restaurant is a trendy Lebanese and Mediterranean restaurant with a local nightlife unmatched to any other restaurant in Las Vegas.
4. COLLEGE
NEW ENGLAND CULINARY INSTITUTE ESSEX, VT 1997-1999-AOS DEGREE
HIGH SCHOOL
GRADUATE OF SHELTON HIGH SCHOOL, SHELTON, CT 1997
HAACP CERTIFIED
PROFICIENT IN WORD, EXCEL, POWER POINT, STRATTON WARREN, AVERO,
HARRAH’S EXCELLENCE IN SUPERVISION COURSE
HARRAH’S EXCELLENCE IN MANAGEMENT COURSE
EDUCATION
PERSONAL REFERENCES
PROFESSIONAL REFERENCES
AWARDS & COMMUNITY SERVICE
SILVER MEDALIST- International Culinary Olympics
MEMBER OF TEAM LAS VEGAS, ERFURT GERMANY 2004
MARCH OF DIMES CHARITY-Featured Star Chef/Host
RIO HOTEL & CASINO –2001, 2002, 2003
WINNER OF REGIONAL POKE COMPETITION
SPONSORED BY Aloha Shoyu 2003
BUZIO’S-Best Seafood Restaurant Review Journals Choice 2006, 2007
CARNIVAL WORLD BUFFET-Best Buffet, Review Journal Readers Choice 2004, 2005, 2006
HOST CHEF FOR “CHEF FOR KIDS”, ANNUAL CHARITY AUCTION 2006 AND 2007
HOST PROPERTY FOR NATIONAL AND WORLD PASTRY COMPETITION, 2002, 2003, 2004
VEGAS MAGAZINE, DESERT PATROL FEATURE, SEPTEMBER 2006 ISSUE
LA VOCE, ITALIAN PUBLICATION CHEF OF THE MONTH
944 MAGAZINE, VOODOO CAFÉ FEATURE, DECEMBER 2006
FOOD NETWORK “SECRET LIFE OF…VEGAS” with George Duran
PERSONAL INTERVIEW ON CARNIVAL WORLD BUFFET, MARCH 2007
HOST CHEF FOR 3121 JAZZ CUISINE
PRINCE’S RESTAURANT OCTOBER 2006 TO APRIL 2007
AOL CITY GUIDE LOCALS FAVORITE RESTAURANTS, BAMBOLEO’S AND FIORE’S 2007
EPICUREAN PARTICIPANT 2002-2007
HOST CHEF FOR WORLD SERIES OF POKER 2005, 2006, 2007
TASTE OF THE NATION 2005
SEGMENT ON CHANNEL 3 NEWS FEATURING AN INTERVIEW ON 3121 JAZZ CUISINE
JOSEPH HAMEL: (702) 203-2996
JOSEPH CISNEROS: (702) 371-5560
MICHAEL MENISH: (702) 296-5322
J. JEFFREY FREDERICK: Vice President Food and Beverage, Paris, Ballys and Planet Hollywood Casino, Las Vegas, NV. (702) 400-9544
ANDREA KLEINROCK: Director of Food and Beverage. (412) 728-4418
WILLIAM BARUM: Former Harrah's Entertainment Corporate Executive Chef. (702) 524-1218
DARON ZENO: Director of Marketing, Horseshoe Cincinnati. (513) 713-3043
MICHELLE CLARK: Environmental Health Specialist, S.N. Health District. (702) 249-0032