Meredith Hefner has over 10 years of culinary experience working in restaurants and catering across the United States. She is currently the Sous Chef at Empire Eats Catering in Raleigh, NC, where she helps execute offsite events, develops their catering menu, and manages their new food truck program. Previously, she worked at The Greenbrier Sporting Club in West Virginia, holding positions including Sous Chef, PM Rounds Chef, PM Grill Chef, and PM Garde Manger and Pastry Chef. She has a Bachelor's degree in History from Southern Methodist University and an Associate's degree in Culinary Arts from Johnson & Wales University.

1. Culinary experience
Empire Eats Catering Raleigh, NC
Sous Chef March 2015 -Current
- Prepare for and execute offsite events across the Raleigh Durham area
- Establish food truck relationships and bookings with area businesses
- Develop and manage social media accounts for food truck
- Work with Executive Chef to develop the catering menu
- Coproduce marketing plan with event coordinators targeting local event planners and venues
The Greenbrier Sporting Club — Lodge Restaurant White Sulphur Springs, WV
Sous Chef March 2014 - December 2015
- Managed daily service in two venues while supervising and training a staff of 5
- Cultivated relationships with local farmers including creating weekly delivery program
- Created, designed, and implemented seasonal menus for lunch, buffets, and private events
- Composed seasonal newsletter articles containing promotional information and recipes
- Responsible for ordering, invoicing, payroll, and inventory
- Re-launched twice weekly happy hour program attracting up to 100 guests
Everglades Golf and Tennis Club Palm Beach, FL
Banquet Chef January 2014 - March 2014
- Delivered to the exacted standards of CMC Peter Timmins
- Managed preparation and execution of plated banquets of up to 30 guests
- Completed prep work for parties up to 700 guests
- Coordinated logistics and timing of between Banquet Kitchen, GM Kitchen, and stewards
The Greenbrier Sporting Club — Summit Restaurant White Sulphur Springs, WV
PM Rounds Chef 2013
- Ensured successful service by working with grill and salute chefs while grilling and sautéing
proteins, vegetables, and plating
- Aided in development of menu items and daily specials
- Demonstrated knowledge of preparation and plating of all menu items
- Managed station mis en place, butchered meats, prepped vegetables, created sauces and soups
- Assisted in setup and running of special events
PM Grill Chef May 2012 - December 2012
- Executed production for up to 130 guests per night and special events for 350 guests
- Butchered proteins including whole fish, large proteins, and shellfish
- Maintained mis en place of station, ensuring proper par levels and inventory
- Created menu items and daily specials
PM Garde Manger and Pastry Chef March 2012 - December 2012
Education
Johnson & Wales University
Associate of Culinary Arts 2011
Honors: Dean’s List
Southern Methodist University
Bachelor of Arts in History 2007
Community Involvement
- Currently a pen pal through Save The Children with a young boy in rural West Virginia
- Volunteered with Cooking Matters to educate children about healthy eating in Chicago
- Served as an intern with a not-for-profit educational program for under-privileged children
- Executive Team for SMU Relay for Life event with record fund-raising results
Born in Texas and raised in North Carolina,
I’ve been surrounded by amazing barbecue
my entire life. A two-year stay in Paris as a
young girl helped birth a personal
appreciation of classic preparation and
technique.
After graduating from Southern Methodist
University, I worked as an event planner
until deciding to follow my culinary passion
and attend Johnson & Wales University.
Before heading into the kitchen, I departed
on a year-long adventure, traveling through
Southeast Asia and Europe, avidly seeking
out local food, flavors, and spices, taking
cooking lessons in Istanbul, Italy,
Indonesia and several other locales.
I was fortunate to join the culinary team the
The Greenbrier Sporting Club, associated
with the storied Greenbrier Hotel, in two
different venues. I worked the line at the
upscale Summit Restaurant and was
promoted to Sous Chef at The Lodge, the
large main venue, honing both culinary
technique and management skills.
After a decade away the mountains,
beaches, clear air and people of North
Carolina drew me back home. I am
currently working as sous chef at Empire
Eats Catering. As well as my catering
duties, I have been devoting my time
establishing a new food truck program by
securing locations, developing and
managing social media accounts, and
creating menus.
I believe that great food begins with the
smallest building block of each component:
the raw uncooked ingredient. With fresh,
quality ingredients as a foundation,
techniques both simple and sophisticated
can be highlighted. Raleigh’s abundance of
local farms and proximity to the ocean
create a culinary scene perfect for fresh,
local, and delicious food.
Contact
Meredith.Hefner@Gmail.com
312-401-5870
MEREDITH HEFNER