Objective
Executive Chef, Food Beverage Manager, Purchasing
Experience
O B J E C T I V E
A management position as Executive Chef or Food and Beverage Manager using my vast knowledge of the Hospitality industry.
Q U A L I F I C A T I O N S
• 14 year's street sales food products, chemicals, equipment, supply, soup bases and spice
• 30 years Foodservice Experience
• 20 plus years as Executive Chef
• Healthcare, B&I, National Accounts, School Foodservice Sales
W O R K H I S T O R Y
Snoqualmie Casino Executive Chef
Washington’s newest tribal casino. Five restaurants to include 450 seat buffet, Boxcar Deli, Sushi and Japanese Noodle Bar, Fine Dinning, and Employee Dinning Room.
In the last year, I have been responsible for planning and implementation of restaurant concepts, vision, menus, staffing and opening operations.
Bate’s College- P/T Culinary Arts Substitute Instructor October 2007
Tacoma’s Landmark Convention Center
Tacoma Washington, 98402 January 2004 to October 2007
Executive Chef / Food and Beverage Director
Tacoma’s landmark is large volume catering, featuring twelve banquet rooms generating 5 million a year in catering sales . My duties include hiring, training, menus, standards of preparation, as well as one to one sales with catering customers.
US FOODSERVICE / ALLIANT AQUISITION 01/01/02
Alliant Foodservice Northwest May 1995- January 2004
Territory manager
Street sales of various products and services related to broadline distribution to the healthcare , and hospitality industry.
STEVEN EASON DISTRIBUTING 1997- still carving!
DBA / “ICE WORKS”
My skill at Ice Sculpture, hobby turned successful business.
EXECUTIVE CHEF / Owner, 1994-1995
LAKEWOOD CAFE, LAKEWOOD WASHINGTON
I designed a concept restaurant to be chosen number #8 of the ten best restaurants of 1994. Fine dining, white tablecloth establishment, with tableside menu.
EXECUTIVE CHEF, MCCHORD OFFICERS CLUB MAY 1992- 1994
Officers club dining room with banquet facilities for 500 people.
EXECUTIVE CHEF, WEYERHAEUSER CORPORATION
MARRIOTT CORPORATION, FEDERAL WAY WASHINGTON
OCTOBER 1986- April 1992
Executive dining room, banquets for 1000, 5 multi-site kitchens, with 105 employees.
EXECUTIVE CHEF
FIFE EXECUTIVE INN, FIFE WASHINGTON 1982- 1986
Hotel dining room, banquet capacity 600 people
EXCUTIVE CHEF, VAIL ASSOCIATES, VAIL COLORADO 1976- 1982
Chef for North America’s largest ski area. Multi-site food service operation. Foodservice sales in excess of 15 million
E D U C A T I O N
WASHINGTON STATE UNIVERSITY- HOTEL AND BUSINESS ADMINISTRATION
CULINARY INSTITUTE OF AMERICA, Hyde Park, NEW YORK
L I C E N S E S & C E R T I F I C A T E S
• ACF CERTIFIED EXECUTIVE CHEF.
• NATIONAL RESTAURANT ASSOC, APPLIED FOODSERVICE AND SANITATION
? Washington State Class III Gaming license
A W A R D S R E C E I V E D
• ACF CULINARY SALON CHAIRMAN, 1991
• ACF WASHINGTON STATE CHEFS ASSOCIATION, BOARD OF DIRECTORS
• WASHINGTON STATE CHEFS ASSOCIATION VENDOR OF THE YEAR 1998 AND 2000
• WASHINGTON STATE CHEFS ASSOCIATION ACADEMY OF CHEFS AWARD
• US FOODSERVICE- TOP MARGIN GROWTH AWARD 2001
• US FOODSERVICE - CIRCLE OF BUSINESS EXCELLENCE 2001
• ALLIANT FOODSERVICE “ RISING STAR AWARD “ 2000
• BATES COLLEGE ADVISORY BOARD 1991 to Present
Recreational
• NATIONAL ASSOCIATION OF ICE CARVERS, BRONZE MEDAL, LAKE LOUISE ALBERTA 1998
• TEAM “ ICE WORKS “ 10TH PLACE ( WORLD ICE ART CHAMPIONSHIPS )
• FAIRBANKS ALASKA 2000
References :
Roger Knapp
Chef Instructor Culinary Arts
Bates College
253-680-7447 / 253-564-7556
Bruce Lewis / Former District Manager US Foodservice
206-730-1675
Len Kosenski
Food & Beverage Manager
Fircrest Golf and Country Club
253-564-7556
Scott Getchell
US Foodservice Fife Washington 98498
253-405-5482
Kevin Phelps-Past Owner
Landmark Convention Center
253-988-4254
Chris Corrnaiccio
Morton & Associates Kent, Washington.
206-356-9549
Education
Certification
Skils