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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
YACHT EXPERIENCE Delivery crew SY Seljm (112’ schooner) September 2008
*Delivery from Victoria, BC to San Francisco, CA *Spent ten days before our delivery helping prep boat, varnishing, provisioning, & cleaning. *Participated in a short regatta during the classic wooden boat show while in Victoria. *During delivery did two watches per day, helped with lines, sails, and galley duties.
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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