My blog

Professional Resume



Owner and Executive Chef

Event planning & coordinating, Marketing & Contract negotiation, Inventory control & Management; Teaching Cooking Classes at: Williams Sonoma, Sur La Table & Private lessons.



Chef Instructor

Advanced Culinary Principals. Chilling & Grilling. Substituted: Baking & Pastry, Ice Carving


6/98           PBS TELEVISION Vancouver, Canada & Seattle, WA

7/99           Kitchen Supervisor

“Home Cooking with Amy Coleman”. Supervise staff of three. Filmed 45 episodes in 30 days at the Canadian Broadcasting Corporation.


2/98-5/98    FIVE FEET RESTAURANT Laguna Beach, CA

Sous Chef

Prepare all mise-en-place (M.E.P.) and serve an average of 160-200 covers nightly.


1/97-11/97   CAFE AM BEETHOVENPLATZ Munich, Germany

Executive Chef:

Create menus; work the line and prep the sauces & soups for the day; make schedule for the week; inventory control; shopping & manage storeroom. Improve kitchen efficiency. Reduced food cost by 7% with limited resources.


4/96-12/96    HUNSINGERS PACIFIC Munich, Germany

Consultant / Sous Chef

Develop standard operating procedures for opening a new restaurant. Create menu with proprietor & design plate presentation. Supervise restaurant opening (serving Pacific Rim cuisine). Manage garde manger; saucier and prepare terrines, marinades, soups, dressings, vegetables & support pastry station.


12/95-6/96     KEMPINSKI HOTEL FOUR SEASONS Munich, Germany

Commis De Cuisine

Prepare all M.E.P. for garde manger & fish station. Manage inventory. Prepare terrines, galantines, dressings & vinaigrettes. Command kitchen for breakfast shift.


10/95-12/95   REIDENZ HEINZ WINKLERS Ashchau Bavaria, Germany

Commis De Cuisine Garde manger and butcher (Three Michelin Stars)

Prepare M.E.P. for garde manger & saucier. Clean game birds, ducks and venison. Make dressing, parfaits of foie gras. Assisted: entremetier and patisserie. Plate courses and garnish.


1994               KONA VILLAGE RESORT, Kona Kailua, HI

Roundsman: Broilers, garde manger, sauté

(Externship from the Culinary Institute of America)

Establish new quality standards for high-end engagements. Plan and prepare Manager’s Cocktail Party.


1993-89           M&M Mars, Inc., Los Angeles, CA

Universal Technician

38 job classifications including Team Leader. Assistant supervisor of 16 employees.


1985-82            MONARCH BAY RESTAURANTS, INC., Orange County, CA

Line Cook and Oyster Bar Chef:

Command Broiler; fry & sauté stations at: Ivy House, Crown House and Crown Point. Set
up Oyster Bar; prepare entire menu & serve customers. Set up kitchen for Sunday Brunch.



1999 •             Los Angeles Hot food Competition; Bronze Medal -Orange County School of Culinary Arts.

1998- 2010 •    Memphis in May BBQ Competitions -The River City Rooters. “Willingham’s”

1994- 95 •       Various Medals for Ice Carving Competitions, Student Council & Toys for Tots.

1994 •             Winterfest 3rd place Syracuse New York, 1995 Hudson Valley Toys for Tots.

1993- 95 •       Student Council President-The Culinary Institute of America.



California State University Long Beach

2/99 Teaching Credential.

Subjects: Food & Beverage Services; Food & Beverage Production & Preparation.


1993 -95 The Culinary Institute of America, Hyde Park, NY

Associate Degree in Culinary Arts. Graduated in top 10% of class.


1995 The Culinary Institute of America, Hyde Park, NY Post Graduate Work.

Sous Chef Improved quality of student education by demonstrating skills to students during instructor’s absence.


1995 Post Graduate Work in 12 varied specialties:


•Food Styling              •Bread Alone Workshop     •Plated Desserts

•Wedding Cakes         •Vegetarian Cuisine            •Far Eastern Cuisine

•Olympic Ice Carving   •Chocolate & Candies        •Pastry Buffet

•Nutritional Cuisine      •A.C.F. Hot food Competition


1984-87 College Mission Viejo, CA

General Education