Stuart Maxwell is an accomplished Scottish chef with over 20 years of professional experience working in 2 and 3 AA rosette restaurants and hotels. He has a wide range of skills and knowledge from working with world-class chefs and events. His most recent role was as Head Chef of the Ship Tavern Restaurant in Denver, Colorado, where he was responsible for menu development, health and safety training, and food cost control. Maxwell is disciplined, dependable, and brings the highest levels of professionalism and dedication to each position.

1. STUART MAXWELL
2914 Hooker Street, Denver, Colorado, 80211
email: stuartmaxwell87@gmail.com Phone: 720 505 1123
Summary
Accomplished Scottish chef with over 20 years professional experience in 2 and 3 AA
Rosette restaurants and hotels. Disciplined and dependable with a wide range of knowledge
and skills. A valuable background with world-class events, establishments and chefs such as: The G8
Summit, the PGA Tour, The Johnny Walker Championships, Gleneagles Hotel and Michelin Star
Chef Gary Rhodes. Along with a passion for cooking bring the highest level of
professionalism and dedication to every position.
Professional Experience
2013-2015
Head Chef- Ship Tavern Restaurant, Brown Palace Hotel and Spa, Denver,
Colorado.
Responsible for all menu development, health and safety training and food cost control in this
busy upmarket restaurant in the heart of the financial district. A la carte lunch and dinner
menus serving the freshest possible ingredients locally grown. Serving 150 to 250 cover
respectivly.
2011-2013
• Executive Sous Chef in charge of Private Dining – Denver Country Club,
Denver, Colorado.
Managed planning, preparation and execution of all banquet functions serving 10 to 250
club members /guests. Developed menus in a cost efficient and creative manner.
Supervised all junior staff throughout the main kitchen; monitored health and safety
practices; coached in cooking techniques and presentation. Scheduling all staff
accordingly.
2008-2011
• Head Chef - The Loch Tummel Inn,Loch Tummel, Perthshire,Scotland.
Headed all culinary and operational responsibilities of boutique hotel restaurant. Included
menu development and preparation, food cost control, health and safety and

2. training/management of kitchen team. Also supervised catering for private functions,
weddings and business meetings. Ensured best quality local produce was available and
presented to guests. Established respected reputation for fresh and innovative food.
2008-2009
• Sous Chef - The Balcary Bay Country House Hotel, Dumfries and Galloway,
Scotland
Executed all areas of daily kitchen operations as determined by Head Chef in busy 2 AA
Rosette restaurant. Oversaw correct recipe production of all dishes and contributed
greatly to new menu development. Assured highest level of attention to detail, cooking
techniques and presentation. Also responsible for training junior staff, keeping all
sections in check and health and safety.
2006-2007
• Sous Chef - P&O Cruises, MV Oriana, England
In charge of set-up and training for new 90 cover Gary Rhodes restaurant onboard
P&O’s cruise ship m.v Oriana. Main accomplishments included organization of the
kitchen and team members into an efficient unit and the assurance of the highest quality
production and delivery of the eight menus put forth by Mr. Rhodes. Also taught staff
the understanding of the development of flavours, textures and presentation. Kept in
strict adherence to the not only the company’s own health and safety policies but also to
the UK and US Port of Health programs.
2002-2007
• Sous Chef - Gleneagles Hotel, Auchterarder, Perthshire, Scotland
Promoted to Sous Chef after a year and a half as Chef de Partie at this 5 Star luxury
hotel. Gained a wealth of knowledge about many types of food, styles of cooking and
service at the highest level. Worked in the private dining area in addition to catering
small affairs to major events. Part of an intimate team that hosted world leaders and
dignitaries at the catering of the G8 Summit in 2005.
2001-2002
• Sous Chef - Fairfield House Hotel, Ayr, Scotland

3. Lead the busy Bar and Grille outlet of 2AA rosette seaside hotel. Duties included the
challenge of generating revenue through implementation of new menu ideas in an
achievable and cost-effective manner. Developed operational cost of the bar kitchen into
a manageable and organized system.
• 1987-2001
Education
• Associates Degree in Culinary Arts, 2000
The Art Institute of Atlanta, Georgia
• Level 3 Degree, 2003
Scottish Vocational Qualification
• Certified in First Aid (UK)
• Health and Safety Course certified (UK and USA)
• East High School, Denver, CO
References furnished upon request