Barbara Pritchett has over 25 years of experience as a private chef, restaurant owner, and manager. She has extensive skills in menu planning, food preparation, cooking for special diets, and seamless household management. Pritchett has worked as a private chef for high-profile clients, including managing all cooking, cleaning, and household responsibilities. She is skilled in catering events of all sizes, from small dinner parties to large galas. Pritchett has experience owning and operating her own restaurants, as well as working as a chef in various establishments.

1. Barbara Pritchett
Skills
o Able to flawlessly organize events, fundraisers, weddings planning and
execution
o Extremely proficient in healthy cooking including vegan and vegetarian
cooking
o Proficient in accommodating special diets including gluten free, diabetic and
spa cuisine
o Menu planning, food costing, household inventory control, food sanitation
o Competent in handling large and small volumes of food preparation
o Hands-on team player with positive attitude and client-first mind-set
o Mindful of hygiene, food quality, food portioning and food presentation
o Intuitive understanding of eating habits, preferred dishes and health
precautions
o Formal Service and French Tray Service
o Seamless management of the household
o High stress tolerance, responding quickly and confidently to varied situations.
o Diplomatic and discreet.
o A self-starter, self-contained person that works well under pressure.
o Skilled in time management, decision-making, and problem solving.
Work History
Summers of 2011 and 2012 Confidential Employer NYC/Martha’s Vineyard
March 2013 - present
Chef / Estate Manager
Page 2 – Barbara Pritchett

2. o Cook breakfast, lunch, and dinner with emphasis on organic foods and clean
eating
o Plan menus for all meals from poolside parties to business and political events
o Responsible for all shopping, purchasing, prep, service and cleanup
o Formal and casual service
o Organized and moved family into new estate on Martha’s Vineyard - 2011
o Oversaw completion of the estate before the move in, including scheduling,
supervising, and managing relationships with contractors, tradesmen, and other
vendors
o Complete oversight of housekeeping, including all cleaning and organizing of the
home
o Management of laundry, ironing and clothing for personal wardrobe and guests
o Schedule appointments and meetings on the Vineyard for the principal
o Oversee maintenance and care for the landscape and hardscape of the property,
which includes an outdoor pool and gym
o 24/7 availability as a live-in for emergencies, including system malfunctions and
security to the home
o Driving and errands as necessary, including transportation of family, members of
the family, or guests when required
Reason for leaving: N/A
2009 – 2013 Desmond Child and family NYC/Nashville/Miami
Private Chef
o Designing both simple and elaborate menus for 2 to 16 people including
influential high profile clients
o Parties for 75 people
o Meal Planning, prepping and cooking
o Shopping, ordering food and essential staple items for multiple households
o Wine pairing and purchasing
o Tea service
o Cuban coffee service
o Plating and service
o Kitchen clean-up, maintenance and replacement of silverware, glasses and
all kitchen equipment
o Employee management
o Flower purchasing and arrangement
o Baking and cooking for school events and fund raisers
o Entertained friends and family members as required
Reason for leaving: Offered full-time position with current family.
1998 – 2009 Various clients MT/CA/AZ/Mexico
Chef (Freelance work – concurrent with Rumors and Big River Lodge)
Specific events for the following: Generous Helpings; Second Harvest Food Bank; Sony Music;
BMI; Country Music Awards; Proctor and Gamble; Imani Winds; PepsiCO; Proctor & Gamble,
Nike, Time Inc.; Rutherford Ranch; Sports Illustrated, Robert Plant, Alison Krauss, Ricky Martin,
Scarlett Johansson, Kristin Chenoweth
Longer assignments:
2002 – 2009 Lenore Stanfield and family
o Lived with this couple on their yacht in Mexico for 8 months as well as in their
homes in Phoenix and San Diego

3. Page 3 – Barbara Pritchett
o Designed both simple and elaborate menus for 2 to 8 people
o Meal Planning, ordered, shopped, cooked, prepped, cleaned and prepped
fresh caught fish
o Setting and serving table; plate service
o Kitchen clean-up, maintained equipment
o Employee management
o Errands as required and concierge services
Reason for leaving: Left to take position with Desmond Child.
1998– 2008 Bill LaWarre
o Hired for Fishing and Hunting Expeditions
o Designed both simple and elaborate menus for 15 to 25 people
o Meal planning, prepped and cooked
o Ordered and shopped
o Served breakfast and dinner
o Made To-Go lunches for expeditions
o Flower arrangement
o Employee management
o Errands as required – chauffeured, escort into town
Reason for leaving: Left to take position with Desmond Child.
2000 – 2009 Mike Okermann, Director of Nike Korea
o Designed elaborate wine-paired dinner parties for 12 people
o Planned meals, ordered, shopped, prepped and cooked
o Purchase of candles, flowers and decorations
o Plating service
o Kitchen clean-up
Reason for leaving: Left to take position with Desmond Child.
2004 – 2008 Mac Greco
o Hired for long-term hunting expeditions
o Designed both simple and elaborate menus for 15 to 25 people
o Ordered, shopped, prepped and cooked
o Served breakfast and dinner
o Made to-go lunches for expeditions
o Employee management
o Concierge
Reason for leaving: Left to take position with Desmond Child.
2004 – 2007 Big River Lodge Gallatin Gateway, MT
Private Chef
o Designed all menus for dinners and parties
o Ordered, shopped, cooked, prepped, maintained equipment
o Employee management
o Concierge
o Chef for Corporate VIPs and Celebrity clients
Reason for leaving: Big River Lodge was closed and was subsequently sold.
1998 – 2005 Rumours Livingston, MT
Owner / Operator / Private Chef
o Successfully owned and operated two popular restaurants

4. Page 4 – Barbara Pritchett
o Twenty-five years experience - learned from owning and managing
restaurants, and worked diligently to succeed
o Produced a la carte meals for fishermen/hunters
o Managed front and back of house employees
o Designed menus, coordinated special events, maintained sanitation
Reason for leaving: She sold the restaurant.
1995 – 2998 Chatham’s Bar and Grill Livingston, MT
Chef
Reason for leaving: Left to open her own restaurant
1991 – 1995 Baxter Hotel Bozenman, MT
Pastry Chef
Reason for leaving: No longer wanted to be a full-time pastry chef.