1. Garrett Pittler
Executive Chef and Managing Partner
Hermitage,TN 37076
mrpittler@gmail.com - (615) 579-8080
WORK EXPERIENCE
Executive Chef
City Winery - Nashville,TN - April 2016 to present
*Responsibilities include develop and lead a well-prepared kitchen through the execution of our wine inspired,
regionally influenced & locally sourced core menu items.Provide a professional and creative work environment
for BOH employees to excel in and oversee the execution and consistencyofall menus items related to concerts,
dining events,lunch, dinner,and brunch. Nurture the relationship with various BOH vendors and negotiating best
pricing for our kitchen needs related to food and equipment,all the while maintaining and raising the profitmargins on
all food menus to meetcompanystandards. Making sure all team members feel connected to the brand and lead a
healthy work environment
Daily Operations and responsibilities:
 Maintain companystandard offood and labor costs
 Maintain an up to date kitchen manual.
 Oversee training and managementofkitchen personnel as well as supervise/coordinate all related culinary
activities.
 Maintain BOH staff training “Bible” of detailed recipes and a photo book for all current menu items.
 Establish presentation technique guideline and qualitystandards for dailyoperations.
 Oversee productordering through up to date order guides,prep sheets and estimated food consumption.
 Produce seasonal updates to events menus when applicable.
 Ensure proper equipmentoperation/maintenance;and ensure proper safetyand sanitation in the kitchen.
 Oversee the maintenance ofall kitchen equipmentensuring it’s in good working order.
 Work with GM to establish maintenance contracts on gas equipment/refrigeration with approved repair
company
 Facilitate a monthly physical countof inventories with a complete inventory and summaryto accounting
 Manage adjustments and pricing on products /menu items to maintain healthymargins.
 Consistentlyenforce CW kitchen “bestpractice” standards
 All kitchen staff should be cross trained between stations where applicable
 Holds kitchen meetings when needed to discuss issues,policychange,new menus etc.
 Oversee / Create daily production listfor all positions
 Provides payroll oversightthrough forecasting,scheduling,and proper cuts to maintain a healthy payroll
margin
Chef Tournant
Omni Hotel - Nashville,TN - November 2014 to April 2016
*Responsibilities include interviewing,hiring,and training employees;planning,assigning,and directing
Work; appraising performance;rewarding and disciplining employees;addressing complaints and resolving
Problems.
* Responsible for overseeing equipmentmaintenance and safetyin all food service areas.
* Assistin all matters relating to the kitchen area and ensure a high standard ofcleanliness and hygienic
Practice throughoutthe kitchen.
* Training and education of staff from the basics ofcooking,organization,cleaning and food safety to advanced
Cooking techniques and culinaryknowledge.
* Monitors kitchen policy of uniforms,attendance,and appearance on culinaryand stewarding employees.
* Responsible for cleanliness and organization ofall walk-in coolers and freezers,to include pastry, all reach
in coolers,dry storage and public use areas ofkitchen. This is a daily task that mustbe completed.
* Control food safety and sanitation with in the entire kitchen, educate and train in needed areas.Check dates
and quality of all areas of food service.
* Communicate with food and beverage managers and Director ofFood & Beverage on all issues and activity.
* Oversees all food production in Banquetdepartmentand all outletrestaurants in the hotel.
* Completes dailyproduction listfor line staff and delegates assigned duties,follow purchasing and ordering
Established guidelines.
* Responsible for all sauce,stock, dressings and butcheryproduction according to kitchen standards and
Specifications.
* Write and assistin writing all menus for Banquets and outlet restaurants.
* Currentwith food industry,broad, advanced culinary knowledge and cooking skills,able to teach.
* To provide technical and administrative assistance to Executive Chef and ensure efficient, effective operation
of the kitchen and food production
* Oversee all responsibilities ofChefde Cuisine,BanquetChef,and all Sous Chefs

2. Executive Chef and Managing Partner
Chelsea Bistro - April 2013 to October 2014
Chelsea Bistro is a traditional French
bistro,specializing in casual French fare.We grows about75% of the produce used atthe bistro in the garden
on the property. Sourcing local meats,produce,composting all vegetables and plantmaterial,and working
toward the idea of a sustainable restaurant.Appeared on local television programs,been highlighted in regional
and national magazines and competed in manyculinarycompetitions.
Executive Restaurant Chef
Loews VanderbiltHotel - December 2004 to January 2013
Premiere luxury property, a 340-room hotel with 6 million in food and beverage sales annually.Food outlets
Include:banquetcapacity of up to 1,200, "drink"our bar serving appetizers and lightfood in the evenings,
and "eat" a contemporarybistro serving three meals dailywith 24 hour room service. Loews Vanderbilthosts
Virtually every major social eventin the city and is constantly involved in supportofcharitable and fund raising
Events that are aligned with our corporate philosophy.Appeared on local television programs,been highlighted
in regional and national magazines and competed in manyculinarycompetitions,all in an effort to use available
resources to promote and develop the reputation of the Loews hotel within our community.
Freelance
Leave it to Us Catering - May 2003 to July 2005
catering consulting business personallydeveloped after being approached in 2001 by two other local chefs
to consulton and cater events across the country. Created complete and original catering concepts readyfor
implementation bythe client.Upscale Bistro style food with southern twis t
Culinary Support Chef
Romano's Macaroni Grill - December 2002 to December 2004
at Cool Springs location.Transferred in 2003 to open the Nashville location,managing a 2 million dollar food
and beverage operation and a staff of twenty five, as head Sous Chef. The restaurantfeatured modern Italian
Cuisine lunch and dinner service.Responsibilities included ordering,managing the line during both services,
and all daily specials.
Restaurant Supervisor
Hard Rock Café - Nashville,TN - May 1999 to October 2002
and Baltimore,MA. In addition to duties on the property level, I was Opening Trainer for Hard Rock
International,an operational task force sentinto newly acquired properties to establish standards operating
procedures,as well as new and innovative cuisine based on regional tastes.U.S Properties included:Phoenix,
AZ, Austin, TX, Pittsburg,PA, Gatlinburg,TN, Orlando,FL, and Minneapolis,MN.
Sous Chef
McCormick and Schmidt - Baltimore,MD - August 1999 to January 2000
at this unique down town inner harbor establishment.Responsible for dailyseafood order,featured specials,
and supervising the front line during lunch and dinner service.Work exclusively with Executive Chef to create
a cohesive environmentfor the cooks and waitstaff. Successful in running a highlyprofitable kitchen while
gaining considerable amountofexperience.

3. EDUCATION
Baltimore International College - Baltimore,MD
January 2000
Awards, Competition and Press
Reel Eats-2016 Ratatouille
Today in Nashville Channel 4 WSMV -2016 Sweet Potato Salad
Today in Nashville Channel 4 WSMV -2016 Pasta making
James Beard Foundatoins-2016 Blended Burger Project
James Beard Foundatoins-2015 Better Burger Project
WKRN Midday Show- Better Burger Project
Talk of the Town-2015 Better Burger Project
Chopped Food Network – 2014 Frankly Frantic!
Nashville Lifestyles Magazine-2014 Top Chefs in Nashville
2014 Second Place – Tasted of Elegance Pork
2014 Ciopped Champion
2013 Supreme ChefAward - Taste of Elegance Pork Competition
2011 Our Kid’s 16th Annual Soup Sunday - Bronze Metal Featured
Channel 4 WSMV - Beer Cheese Soup
Supreme ChefAward - Taste of Elegance Pork Competition
2009 Featured in Tennessean “Loews
Hotel’s Garrett Pittler concocts cool ice creams form beets and corn.”
First Place - HospitalityOlympics– 2008,2009,2010, 2011 Iron ChefNashville
Third Place - Taste of Elegance Pork Competition 2007
First Place- National Chili Cook-off
2004 First Place Taste of Elegance Pork Competition 2005
Work with nationallyknown chefs Charlie Trotter, Dean Fearing,Scott Conant,HubertKeller, Norman Van Aiken,
Daniel Boulud,and Mario Batali
CERTIFICATION, MEMBERSHIP AND EDUCATION
American CulinaryFederation – Active Member
Covey Certification – July 2007
Love’em or Lose’em Training – October 2008
Serve Safe Certification - Current
Train the Trainer Program Hard Rock Café – Six month working program 2001
Baltimore International College – Baltimore,Maryland Certification in CulinaryArts
and Hotel RestaurantManagementJanuary2000