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RECENT EXPERIENCE
WORLD PALETTE Seattle, WA. & International August 2006 – Present
• Executive Chef / owner of Private chef & catering company
LOWELL HUNT CATERING Seattle, WA. May 2004 - Oct. 2005
July 2002 - Dec. 2003
Chef (up-scale Northwest catering company)
• Responsible with running day to day operations in back of the house ( staff of 8 – 20 chefs )
• Hired as Sous chef in 2002 & promoted to Chef in May 2004
• Assisted Executive Chef with menu conception, planning ,training, & execution
• Working private parties ranging from multi-course sit down dinners, dinner buffets, cocktail receptions, & weddings from 10 –400 guests.
• Food style ranges from sushi bar setups, to seasonal Contemporary French
WASABI BISTRO Seattle, WA. March 2001- April 2002
Executive Chef ( 100 seat bistro restaurant featuring Japanese fusion food & sushi bar)
• Hired on as Chef of the kitchen in March and promoted to Executive in July 2001
• Responsible for all back of house operations {menus, ordering, inventory, training, & management }
• Changing menu on a three-month seasonal rotation as well as daily specials
• Improved food cost from 39% to 34% by revising merchandising of secondary product,
portion and butchering procedures, and control of product ordering and inventory
• Expediting of lunch and dinner service
CASCADIA RESTAURANT Seattle, WA. June 1999 – March 2001
Executive Sous-Chef ( 130 seat fine dining restaurant featuring Pacific Northwest regional cuisine )
• Opened restaurant June 1999 and was promoted to sous-chef in July 2000
• Responsible for ordering, receiving product, & training, managing kitchen staff
• Involved with menu creation and daily amuse bouche
• Expediting of dinner service and off sight catering
• 4 stars Seattle Times, 4 star AAA rating, Wine Spectator award of excellence
OTHER RESTAURANTS I started working in restaurants right out of high school and the majority have been in the greater Seattle area. Tulios, Crow, Ettas Seafood, The Cyclops Cafe, Assagio, The Wild Hare, The Poor Italian, & Kayak Bar and Grill
CONSULTANT WORK
BLUE C SUSHI Seattle, WA. 2005
• Menu development and food testing for Seattle kaiten sushi bar
THIRD PLACE INC. Lake Forest Park, WA. 2000
• Kitchen design, contractor supervision, menu development, creating operating systems, training and management of staff for diner concept
• Menu development for Pan-Asian concept at same venue
EDUCATION & INTERESTS
Wilson High School Tacoma, WA. Graduated 1991
Art Institute of Seattle Seattle, WA. Attended 1992-1993
Apprentice Plumber Gig Harbor, WA. Franich Plumbing 1990 – 1993
*No formal kitchen training, I started as a dish washer at 17 and worked my way up though the ranks.
*Interested in all arts; sculpture, painting, and drawing. Learning to play guitar
*I have traveled all over Europe (Spain, France, Germany, Italy, Czech Republic, Portugal, Morocco, & UK)
*Most time gaps in my resume have been spent traveling.
Contact me for references
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