Shawn Gavin has over 15 years of experience in culinary roles, currently serving as Chef de Cuisine at St. Regis Princeville in Hawaii. Prior to this, he was Executive Chef of Memoirs Hawaii and Acting Chef de Cuisine at the Omni Scottsdale Resort & Spa Montelucia. He has a strong background in kitchen management, menu development, financial goals, and team leadership. Gavin holds an Associate's Degree in Culinary Arts from Scottsdale Culinary Institute and an Associate's in General Studies and Business Administration from Mount Marty College.

1. Shawn Gavin
1745 Lime Street #3
Honolulu, Hawaii 98626
(480)248-5611
Shawngavin@yahoo.com
WORK EXPERIENCE
Chef de Cuisine March 2015-Present
St. Regis Princeville | Princeville, Hawaii
Oversee and operate Makana Terrace restaurant over looking Hanali bay, in-room dining
services, and St. Regis bar. Annual food and beverage revenue in all three outlets of plus
10 million dollars. 35 plus back of the house employees including cooks and supervisors
of all levels in a union environment. Successful achievement of financial and productivity
goals for food and beverage department. Implementation of new Spring menus for all
three outlets and co-develop a summer service plan for Napli Cafe to increase revenue
and guest offerings. Coaching of staff, monthly culinary meetings, and particapation in
numerous charitable events i.e. Oceans Vodka celebrity chef challenge, Kauai Hospice,
Concert in the Park and Kauai Jazz Festival. Behavioral interview certified, and Manager
servsafe certified.
Executive Chef July 2014 – March 2015
Memoirs Hawaii Llc | Honolulu, Hawaii
Directly responsible for kitchen staffing, training, event execution. Improved
orginazational function through recipe development, menu creation, costing, client
tastings,vender relations, product procurement, and overall kitchen standards. My
personal goal was to help the company grow by streamlining vendors, controlling cost,
building teams, and bring new and creative ideas to the table while still contributing to
the bottom line. Notable mentions include the opening dinner and ceromony for the
Hawaiin International film festival and a plated function for 650 guests at the Pacific
Avaition museum, that helped raise over 1.2 million dollars for the museum

2. Acting Chef de Cuisine December 2012 – July 2014
Onmi Scottsdale Resort & Spa Montelucia | Scottsdale, Arizona
Acting Chef de Cuisine through property transistion of ownership from KSL RESORTS
to OMNI hotels and resorts. Responsible for overall BOH processes of ordering,
scheduling, coaching, training, menu development, menu implementation, specials,
holiday menus, setting up and execution of service. Proficent in both Adaco and
Birchstreet ordering systems. Respsible for implementing and maintaining recipe books,
ordering guides, quality standards and special functions of multi funtioning outlet of a
AAA Four Diamond three meal period restaurant, Mbar and in room dining services.
Area specific skills: improved menu development, cost analysis, Unifocus scoring,
Maedallia improvement and team building. Recieved department of the quarter, best
Maedaillia scores in the company, and notable mention as best restaurant in the
Southwest –Esquire magazine, as well as serverd on task force at historic OMNI Mount
Washington in New Hampshire.
Sous Chef January 2012 - December 2012
Destination Hotels and Resorts Royal Palms and Woodmark Hotel and Yacht Club |
Phoenix, AZ and Kirkland, WA
Took a position as saucier after returning from a long season on the vineyard,. Managed
Tcooks and banquets need of all stocks, sauces and soups. Improved product quality,
department organization, time management and overall efficency with in house
production. In first 90 days was promoted and offered a Task force position at another
hotel property and ended up staying 8 months running busy three meal period restaurant
on lake Washington before returning back to Phoenix. Area specific skills: opening of
restaurant, implementing prep list and par levels, butchering of fish and protiens, soups,
stocks, and sauces
Sous Chef March 2011 - November 2011
Atlantic Fish and Chop House | Marthas Vineyard, Massachusetts

3. Managed various stations within high volume, high price point restaurant. Eight million
plus in sales, seasonally operated March through November on the island of Martha's
Vineyard off the coast of Massachusetts. Improved quality and efficency of line function
through simplifIcation of recipes, improved restaurant set up functions, monitioring of
pars and adjusting to meet business needs, managing staff for productivty. Area specific
skills:high volume, organizational impact and success, fish and chops, al la carte dining
Sous Chef September 2008 - March 2011
Fox Restaurant Concepts |Scottsdale, Arizona & Phoenix, Arizona
Kitchen management and successful operation of various concepts (North Modern
Italian and True Food Kitchen). Duties included all responsibilties of running a
successful shift and restaurant by recieving orders, placing orders, monitoring food
quality coming in and going out, coaching staff, expidiating lunch and dinner service,
invoicing of COG's, P&L reviews, communcation between all management and staff
members. Area specific skills: Italian, global health influcenced, food cost and quality
control, assest management, vendor relationship development, staff development
Chef De Partie October 2006 - September 2008
AAA Five diamond Fairmont Scottsdale Princess| Scottsdale, Arizona
Successfully worked a steady rotation between outlets in a AAA four diamond Mexican
restaurant, La Hacienda, and a three meal high volume outlet, LV Bistro as well as
participated in banquet functions at 648 room resort. Area specific skills: writing prep
list, delegation, organizational diagrams, setup and execution, high end Mexican and
bistro dining
Cook I August 2005 - December 2007
Troon Golf | Scottsdale, Arizona
Preformed and exceeded all general cooking duties at Troon Golf, Troon North in
Scottsdale, Arizona. During the summer assisted through task force in the opening of a
new Jack Nicholos course in South Port, North Carolina and other outlet support duties.
Area specific skills: Cooking, tastings, weddings, coroporate functions.

4. EDUCATION
Associates Degree, Culinary Arts - August 2005 - February 2007
Scottsdale Culinary Institute | Scottsdale, Arizona
Culinary degree focused on proper cooking techniques and procedures; also strong
emphasis on kitchen management and overall hospitality
Associate Degree, General studies and Business adminstration, June 2004 - January 2005
Mount Marty College | Yankton, South Dakota
Areas of study included business law, accounting, marketing, psychology, English
literature and history.
CERTIFICATION
Apprentiship in landscape development - October 2005
Department of Agriculture | Yankton, South Dakota