1.
CHRISTOPHER
OLMSTEAD
CHEF
Career
Summary
With
over
30
years
in
the
hospitality
and
culinary
industry
in
private
residences,
restaurants
and
hotel
I
bring
an
insightful,
personal
and
multi-­‐cultural
view
to
the
kitchen.
Creative
thinking,
understanding
a
sense
of
urgency,
and
maintaining
a
calm
work
environment
while
ensuring
an
end
product
that
properly
reflects
the
establishment
and
myself.
Maintaining
a
positive,
clean
and
cohesive
work
environment
while
encouraging
the
suggestions
and
abilities
of
my
staff
to
create
their
own
identity
and
growth
through
cooking.
Key
skills
Work
Experience
General
Manager/Chef
2012-­‐2014
MULESHOE
TAVERN
AND
STEAKHOUSE
Hailey,
ID
Manager
of
a
70-­‐seat
restaurant,
serving
cocktails,
pub
fare
and
dinners
seven
nights
a
week.
Create
nightly
specials,
order
and
receive
food
and
beverage
for
both
the
kitchen
and
restaurant
bar,
hire
and
train
staff
to
the
specifics
of
the
operation,
build
schedule
for
the
restaurant
and
kitchen.
Also
create
and
refine
the
wine
and
beer
list
and
ensure
a
positive
experience
for
the
guests.
Private
Chef
2009-­‐2012
VARIOUS
CLIENTS
Los
Angeles
Area
In-­‐Home
private
chef
for
clients
in
Bel
Air,
Malibu
and
Brentwood,
California.
Created
regular
family
dinners
and
special
events
such
as
parties
and
holiday
meals.
Estate
Manager
and
Private
Chef
2007-­‐2009
BRANDI
AND
KEVIN
GARNETT
Malibu,
CA
Estate
manager
and
chef
on
an
eight-­‐acre
estate.
Supervised
household
staff,
scheduled
and
managed
subcontractors,
and
shopped
and
prepared
meals.
Coordinated
shipping
and
receiving
of
deliveries,
travelled
to
other
residents,
and
performed
household
maintenance.
Private
Chef
2005-­‐2006
MICHAEL
MEYERS
Sun
Valley,
ID
Full-­‐time,
live-­‐in
private
chef.
Shopped,
prepared
and
served
clients,
and
purchased
wine,
organized
staff
for
large
parties,
and
traveled
ahead
to
properties
in
Tucson
and
Mexico
to
prepare
for
clients’
arrival.
PROFESSIONAL
SKILLS
Personal
Chef
Services
Seasoned
experience
in
professional
cooking
and
baking
for
casual,
family-­‐style,
and
fine
dining
functions.
Experience
in
catering
and
coordinating
small,
intimate
gatherings
to
full-­‐scale
events.
Designed
and
planned
specialized
(e.g.
vegetarian,
special
dietary
needs)
menus,
shopped,
prepared
meals,
set
up,
and
served.
Restaurant
Management
Manage
day-­‐to-­‐day
responsibilities;
hired
and
trained
staff;
built
menu,
beer,
and
wine
list;
oversaw
guest
experience;
and
ensured
a
smooth-­‐
running
operation
for
both
guests
and
team.
Menu
Development
Created
daily,
weekly
and
seasonal
menus
utilizing
fresh
local
in
season
ingredients
to
reflect
the
clients
tastes
and
customers
wishes.
Food
Cost
and
Budgeting
Working
within
the
budget
set
forth
by
the
client
or
establishment
to
ensure
profitability.
Vendor
Relationships
Established
good
working
relations
with
vendors
in
all
aspects
of
goods.
Fish
mongers,
butchers,
cheese
mongers
and
wine
and
beverage
purveyors
to
insure
quality
ingredients
at
a
proper
cost
to
the
client
or
establishment.
Banquet
Services
Experienced
in
all
aspects
of
banquet
service
from
set-­‐up,
serving
and
bar
tending,
captain
and
cooking
for
parties
from
10
to
1000
guests.
CONTACT
DETAILS
Christopher
Olmstead
Tel:
(310)
465-­‐9753
cdolmstead@mac.com
AREAS
OF
EXPERTISE
• American
&
International
Cuisine
• Food
Preparation
&
Presentation
• Leadership
&
Supervision
• Inventory
&
Cost
Control
• Wine
&
Food
Pairing
• Menu
Planning
&
Development
• Fine
Dining
&
Service

2.
Education
and
Professional
Training
Chaing
Mia
Thai
Cookery
School
Chaing
Mia,
Thailand
2006
Italian
Culinary
Institute
for
Foreign
Professionals
Costigliole
d’Asti,
Italy
2004–2005
Hotel
and
Restaurant
Management
School
City
College
of
San
Francisco,
CA
1987-­‐1989
CONTACT
DETAILS
Christopher
Olmstead
Tel:
(310)
465-­‐9753
cdolmstead@mac.com
REFERENCES
Available
on
request.
Work
Experience
(Continued)
Chef
2005
LA
CREDENZA
RISTORANTE
Turino,
Italy
Apprenticed
in
one
of
the
region’s
leading
restaurants
as
part
of
enrollment
in
Italian
Culinary
Institute
for
Foreign
Professionals
(ICIF).
Perfected
pasta
dishes,
regional
specialties,
and
created
new
menu
items.
Private
Chef
and
Estate
Manager
2000-­‐2007
MATS
AND
SONYA
WILANDER
Sun
Valley,
ID
Oversaw
completion
on
clients’
80-­‐acre
property,
including
the
11,000
square
foot
main
house,
1500
square
foot
guesthouse,
pool,
private
ski
areas,
pond/ice
skating
rink,
and
landscaping.
Supervised
staff
and
subcontractors
and
cooked
daily
meals
as
a
full-­‐time
employee
and
for
special
events
as
private
contractor.
Estate
Manager
and
Private
Chef
1994-­‐2007
ROBERT
AND
JEAN
SMITH
Sun
Valley,
ID
Provided
all
aspects
of
estate
management
for
7-­‐acre
property
including
4,000
square
foot
main
house,
second
estate
management
for
2-­‐acre
property,
and
personal
chef
services.
Also
coordinated
Caribbean
sailing
vacation
including
involvement
in
boat
and
skipper
selection,
managed
all
trip
planning
and
logistics,
and
prepared
meals.
Travelled
to
properties
in
Palm
Springs
and
Sand
Point,
Idaho
to
supervise
subcontractors
and
ensure
homes
were
ready
for
client
arrival.
Since
1998,
work
on
a
contract
basis.
Personal
Chef,
Special
Events
1999-­‐Present
KARIN
MCDERMOTT
Manhattan
Beach,
CA
CULINARY
SKILLS
• Knowledge
of
the
latest
cooking
trends
and
ingredients.
• Able
to
cook
for
large
numbers
of
diners.
• Always
arriving
at
work
at
the
correct
time
and
in
immaculate
uniform.
• Able
to
manage
and
control
a
retail
food
outlet.
• Accurately
preparing
ingredients
for
cooking.
• Able
to
work
with
all
kinds
of
fresh
food.
• Can
accurately
measure
portion
sizes
and
dish
ingredients.
• Preserving
food
quality.
• Knowledge
of
working
in
five
star
hotels,
restaurants,
cafes
and
school
canteens.
• Advising
customers
on
the
menu
and
also
recommending
specific
dishes
to
them.
• Able
to
work
to
tight
budgets.
• Closely
monitoring
the
food
that
is
being
prepared
in
a
kitchen.
• Storing
food
in
the
right
manner.
• Superb
food
presentation
skills.
PERSONAL
SKILLS
• Making
decisions
and
solving
problems.
• Ability
to
quickly
engage
with
others.
• Trouble-­‐shooting
any
problems
that
may
arise.
• Mentally
tough
enough
to
be
able
to
work
long
hours
in
a
stressful
environment.
• Food
resourcing,
preparation
and
presentation.
• Food
and
beverage
management.
• Taking
responsibility
for
personal
development.
• Ethnic
and
vegetarian
cuisine
• Willing
to
take
responsibility
for
what
happens
in
the
kitchen.