1. Daniel J. Culhane - P.O. Box 555, Yonkers, NY 10704  914-522-6697  BBQDBRAIN2@YAHOO.com
Accomplished Executive Chef with strong combination of culinary experience, management skills and a
proven ability to effectively lead multi-outlet, high volume operation. Diverse 16-year work history spanning
stand alone restaurants, major hotel and corporate dining venues. Culinary innovator known for producing
top-quality, creative products contributing to revenue growth while simultaneously reducing food and labor
cost. Thorough familiarity with a wide assortment of culinary trends and cuisines.
Superior leadership, coaching and team building ability. Highly organized multi-tasker who thrives in fast-
paced, high-pressure environments. A passion for food and flawless service.
 Run multi-outlet / high volume operation  Price structuring and cost containment
 Budgeting / P&L control  Staff training and development
 Menu/recipe creation  Special events planning and execution
 Vendor negotiations and management  Quality assurance
 Inventory / purchasing  Safety and sanitation
EXPERIENCE
BLACKBOARDEXPRESS, Westchester County, NY
Owner/Operator – September 2014 to Present
Created concept of adaptable gourmet pastry and coffee mobile food service.
Designed functional kitchen, menu items and created marketing plan.
OTG MANAGEMENT, New York City, NY
Prime Tavern, a Michael LoMonaco steakhouse featuring dry aged prime steak and continental seafood
dishes and Minnow, an Andrew Carmellini sushi/seafood bar.
Executive Chef – March 2013 to March 2014
Manage two 11 member union staffed restaurants at LaGuardia Airport with total average sales of
$12,000.00 per day. Increased the quality standard of both high-end outlets by personally dry aging and
butchering all steaks for Prime Tavern, sourcing the freshest seafood for Minnow and hand picking local,
organic produce for twice weekly farmers market specials. Key Accomplishments:
 Achieved A rating from NY Dept. of Health Inspectors
 Slashed food cost from 36% to an average of 28% by: reducing wastage, eliminating the purchase of
pre-packaged and pre-cut product, negotiated lower prices from vendors.
BECKETTS RESTAURANT/ THE DUBLINER BAR & GRILL, New York City, NY
Two high-volume destination sports bar/restaurants with over $6.2 million gross annual sales, 375 combined
seating, serving an average of 700 covers daily.
Working Chef- March 2008 to March 2014
Lead all BOH operations including recruiting and training of 14-member team. Create daily specials and test
new recipes, ensure recipe adherence, quality and portion control. Maintain a sound and timely flow of food
production to ensure consistency, control inventory and labor costs. Establish controls to minimize food and
supply waste and theft. Key Accomplishments:
 Tapped to open The Dubliner after turning Becketts, a 250 seat $3mm a year establishment, into a
smoothly running operation and increasing food revenue by 15%
 Contained food cost to below industry standard at a consistent 27% and labor cost at 14%
 Cultivated strong mutually beneficial relationship with vendors resulting in better service and prices
 Expand establishment’s visibility and general community good will by successfully catering multiple formal
and informal affairs for Wall St. executives as well as organizing public outdoor special events for key
holidays.

2. Daniel J. Culhane- P.O. Box 555, Yonkers, NY 10704  914-522-6697  bbqdbrain2@yahoo.com
EXPERIENCE cont’d
CARNE RESTAURANT, New York City, NY
American Steakhouse, offering full-service lunch, dinner and Sunday brunch.
Executive Chef- February 2007 to February 2008
Responsible for all kitchen operations and staff. Successfully created new restaurant menu and established
menu prices.
Key Accomplishments: Returned this struggling uptown restaurant to profitability by;
 Designing a new cost-effective menu that better suited taste and character of neighborhood
 Improving food quality and presentation
 Concentrating on improving kitchen staff’s skills on output consistency
 Redesigning kitchen layout to improve workflow, efficiency and speed of production resulting in the ability
to reduce head count from 8 to 6 members
 Effectively expedited dinner service resulting in faster table turnaround time
 Taking the initiative to increase the number of private parties booked through networking activities
BISTRO CHARTREUSE, Yonkers, NY
French bistro-style New York Times rated 3 ½ star restaurant catering to gentrifying Yonkers neighborhood
and blooming night life.
Executive Chef- December 2005 to January 2007
Promoted to Chef after 8 months on the job as sous chef. Instrumental in increasing sales and reducing food
cost. Key Accomplishment:
 Implemented strategy coordinating communication between front and back of house, resulting in
faster and more efficient service and allowing greater table turnover
 Created low cost, original specials through the imaginative use of seasonably available ingredients
WESTCHESTER RENAISSANCE, White Plains, NY
Full-amenities 350 room hotel and conference facility with multi-outlet food operations including fine-dining,
café/a la carte/room service, banquets and theme buffets.
Sous Chef- November 2003 to December 2005
Responsibilities included managing food cost, creating daily specials as well as training of junior staff
members. KeyAccomplishments:
 Reduced food spoilage by consistently monitoring food temperature, rotating and storing food properly.
EDUCATION/LICENSES
French Culinary Institute, New York City, NY August 1998
Certified Food Handler New York State June 2007
LANGUAGES
Conversant in Spanish