1. Kristi Emery . . . COMBINING CULINARY EXCELLENCEWITHEXCEPTIONAL MANAGEMENT SKILLS
316 East Centre Avenue, Newtown, PA 18940 • 215-500-3559 • kristiaemery@yahoo.com
Accomplished Dining Services Manager/Chef with Demonstrated Success in the food service arena. Expertise in
culinary science, nutrition, sales and marketing. Respected team leader with 14 years of management experience in
multicultural environments. Inspiring community leader recognized for increasing public awareness of nutrition.
Consummate professional with highest customer service standards who earns respect of her clients, teams and peers.
Passionate about the Local Food Movement. Published author who has earned numerous academic and professional
awards. Select accomplishments:
Menu Innovation - Designed innovative menus featuring local ingredients for the Hospital of the University of
Pennsylvania. These menus were featured in Philadelphia Magazine and noted as innovative and fresh.
Food Service Management – Managed corporate dining facilities for 500 employees and executives, inspiring first ever
local food choices while reducing expenses.
Executive Chef with Demanding Clients – Provided food styling services for Chef Art Smith, who gained recognition with
Oprah Winfrey. Worked as Executive Chef for local celebrity clients including John LeClair, Lisa Thomas-Laury, and
Raymond Teller (of Penn and Teller fame).
“It has been an honor and a privilege to work with Kristi Emery for the last ten years. Her food programs are innovative,
informative and fun for children and adults alike. She has brought vibrancy to the Fox Chase Library and the communities
we serve. We are forever grateful.” - Rodica Diacondseu, Children’s Librarian, Philadelphia Public Library –
TRACK RECORD OF INNOVATIVE, NUTRITIOUS, AND COST EFFECTIVE CULINARY MANAGEMENT
The Tubby Olive, Newtown, PA, Part-time 2016 - present
Northampton Free Library, Bucks County, Part-time 2015 - present
CULINARY CLASSES AND DEMONSTRATIONS – RESIDENT CHEF FOR THE LIBRARY
Providing non-accredited Culinary Classes for Bucks County residents. Set-up includes prep, recipe packets for
participants, and sample tastings of prepared food. Discussion of culinary references, and clean-up.
 Culinary Chef Instructor developing classes with the Public Relations Director of the Library
 Recipe packets including: calories, fat grams and fiber content for “Healthy Eating” series
 Attractively designed table sets and prepped food
 Samples of food from recipe packets to taste and discuss
 Question and Answer period after each class
The Manor at Yorktown, Jamison, Pennsylvania 2014 - 2015
DINING SERVICES MANAGER/FOOD AND BEVERAGE/FOH
Currently manage a staff of 23 part time employees and one supervisor for a Brightview/Shelter Group retirement
community in Bucks County. Provide two meals daily and produce catered events for residents as well as marketing
events for the marketing department.
 Hire and develop wait staff and provide the tools for them to become successful servers and caterers
 Provide leadership and training to staff, as well as reviews and performance evaluations
 Plan Holiday and special events to include a timeline of service, pictograms of events, as well as a list of any decorative touches
necessary to the success of the event

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 Work with the BOH staff to insure proper service and prompt delivery of food to residents
Mrs. Elizabeth Allison – Pennswood Village, Newtown, Pennsylvania
Mrs. Hazel Griffith – Private Client, Newtown, Pennsylvania 2007 – 2014
PERSONAL/PRIVATE CHEF
Provide delicious and nutritious meals to private clients with special health and dietary needs. Plan, shop, prepare and
deliver meals that meet all dietary requirements and afford elderly clients flexibility and variety in their daily cuisine.
 Selected as personal chef for private clients year over year as preferred provider with growing clientele
 Stabilized diet-related health conditions for elderly private clients while providing essential nutrition
 Provided medication and personal care reminders for a client in the early stages of Alzheimer’s Disease
Pennswood Village, Newtown, Pennsylvania 2007 – 2011
DINING SERVICES MANAGER
Managed a large staff of employees for a large Dining Room and Café in a CCRC facility. Provided three meals daily
plus multiple special catered events as they occurred.
 Hired and developed full staff including two Supervisors and two Coordinators. Provided continuing education and certification
opportunities
 Co-developed 6-week cycle menu as a member of the Dining Services Menu selection team, working within a fixed budget
 Developed and delivered innovative training program to wait staff, modeled after Ritz Carlton’s legendary program
 Responsible for ordering linen, flowers, dishes and silver – maintain inventory and remain within my budget
Compass Group USA, Philadelphia, Pennsylvania 2005 – 2007
CATERING MANAGER AND EXECUTIVE PAVILION CHEF
Oversaw entire catering operations for all catered events held throughout this world-renowned teaching hospital,
including the Medical School, Nursing Education and Executive Offices. Responsible for event planning, selecting and
costing menu items, pricing, managing personnel and vendors, and ensuring the highest levels of client service for
visiting dignitaries, physicians, and staff. Managed budget to exceed profitability targets. Applied innovative team-
building techniques full wait staff and culinary team.
 Hired and developed full staff, including an Executive Chef for the new VIP-wing Pavilion serving elite clientele
 Co-created and executed Pavilion menu which received accolades and was featured in Philadelphia Magazine
 Developed and delivered innovative training program to wait staff, modeled after Ritz Carlton’s legendary program
Aramark at the University of Pennsylvania, Philadelphia, Pennsylvania 2004
CHEF MANAGER – CATERING DEPARTMENT
Chef Manager in charge of catering for Perelman Quadrangle, outside of campus dining. Managed a team of culinary
professionals within a diverse work environment. Responsibilities included cost control, safety and sanitation regulation
implementation, recipe development, and culinary training of associates.
 Created menus and planned special events hosted by Dr. Amy Gutmann, University President
 Planned and executed convocation event for 2,500 medical students within strict budgetary parameters
 Ordering of food needed to execute events for the University

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Various Private Clients, Greater Philadelphia Area, Pennsylvania 2001 - 2004
PERSONAL AND PRIVATE CHEF
Provided nutritious and delicious meals to clients with special health and dietary needs such as heart disease, type II
diabetes, and elevated cholesterol levels.
 High profile clients included John LeClair, Lisa Thomas-Laury, and Raymond Teller (of Penn and Teller fame)
 Stabilized diet-related health conditions for clients while providing delicious and nutritious meals
Ritz Carlton Hotel, Philadelphia, PA 2002-2003
GARDE MANGER/COLD KITCHEN CHEF
Responsible for appetizers, hors d’oeuvres, salad preparation. Garde Manger Chef and Sunday Brunch Salad/Sauté
Chef. Responsible for menu planning, recipe testing, banquet experience. Enrolled in Ritz Carlton’s award -winning
customer service training certificate program for excellence in Point of Service customer service.
 Garde Manger chef and Sunday Brunch salad and sauté chef
 Waited upon ladies and gentlemen dining in “The Vault” and “The Grill” hotel restaurants
Art Smith, on location at WCAU-TV Philadelphia, Pennsylvania 2001
FOOD STYLIST
Worked with noted Philadelphia photographer as well as New York ad agency providing food styling for still
photography and television sets. Prepared food, created set and designed mise en place (prep) for celebrity Chef Art
Smith.
 My prepared food was featured in The Philadelphia Inquirer and on WCAU-TV in Philadelphia
 Worked as an assistant to Mr. Smith, prepping him for camera shots and still photography shots
Education
A.S. Degree, Culinary Science – Art Institute of Philadelphia
Dean’s List, Best of Quarter, and 2nd
Place Winner Black Angus Beef Competition - Appetizers
Certified Culinarian – American Chef’s Federation, St. Augustine, Florida
Awards
Awarded Scholarship for Winning First Place in Poetry Contest
First Place Winner – Entrée – National Dairy Association
Volunteer Experience
Friends of Fox Chase Library – fundraising and culinary classes for the Free Library of Philadelphia patrons and community

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MANNA, an AIDS/HIV/Cancer outreach and meals program serving greater Philadelphia
Excellent Personal and Professional References Available Upon Request