Resume
PROFESSIONAL EXPERIENCE:
Personal Chef to Mrs. Betty Ford 4/08-7/11
Indian Ridge Country Club, Palm Desert CA 9/04 to 11/06 Executive Chef
-Plan and develop all menus for dining, golf outings, banquets, member functions and catering for this 850 membership, 36 hole golf resort facility
-Responsible for all aspects of this multi-faceted food operation
Redlands Country Club, Redlands CA 9/01 to 9/04 Executive Chef
-Plan and develop all menus for dining, golf outings, banquets, member functions and catering
-Responsible for all food and equipment purchases with adherence to cost controls and budget restraints
-Responsible for all kitchen employees training, scheduling and labor cost controls
-Supervise and maintain satellite kitchen
-Formulate yearly budget projections for food and labor costs
Grace Hospitality, Palm Springs CA 1/01 to 10/01 Executive Chef Europa restaurant at Villa Royale Resort
- Responsible for all aspects of food and beverage operation at this 32-room hotel/resort
- Recently featured in Sunset magazine as one of the best small inns in Southern California
Kemper Sports Management Company 6/95 to 11/00 Desert Willow Golf Resort, Palm Desert CA
- Transferred by Kemper from Illinois as openingdirector of food and beverage for this Kemper Sports managed property
-36 hole golf facility with ala Carte seating for 150 plus three banquet areas, patio and lounge
-Recruited, trained all management and service staff for entire F&B department
-Researched and purchased all small wares, china, glass and silver and POS system
-Composed all menus and wine list
Executive Chef Royal Melbourne Country Club, Long Grove Ill
-Flagship property of Kemper Sports Service organization
-Traveled to newly acquired properties to assist with initial opening of food and beverage operations
-Assist in kitchen and menu design for other properties held by Kemper Sports
-350 member 18-hole golf facility with tennis, pool and banquet facility
-Three full dining areas along with veranda and men’s grill
-Responsible for all kitchen employees training, scheduling and labor cost controls
Elgin Community College, Elgin Illinois 1/98 to 6/99
Chef Instructor: employed concurrently with Kemper Sports
-Taught food production 102 which includes:
Mother sauces and derivatives
All basic styles of soups and stocks
Basic kitchen education: knife handling, equipment safety and sanitation, menu cost
Turnberry Country Club, Lakewood Illinois 7/90 to 6/95 Executive Chef
-Responsible for all aspects of food operation
Winer Industries, Patterson New Jersey 1/89 to 5/90 Executive Chef
-Employed by private firm to create meals on private 102-foot luxury sailing yacht in
West Indies, Bahamas, Virgin Islands and eastern seaboard
-Produced gourmet meals for chartered guests and private parties
-Provisioned for items on various islands and created up scale meals with materials
available
EDUCATION:
-Certified as an Executive Chef from the American Culinary Federation (ID # 059928)
- La Maison Grenouille Culinary School, Pacific Grove, California
Graduated with outstanding achievement award in 1987
- University of Wisconsin, Whitewater
RELATED EXPERIENCE:
- Completed courses at CIA Greystone:
- Advanced Seafood Cookery, January 2003
- Mediterranean Cuisine, February 2002
- Budgets and Balance Sheets, July 2000
- Asian Influences conference, October 1998
- Traveled to Semmering, Austria with ECC culinary team, March 1999
-On judging panel for ACF regional conference Knowledge Bowl 1998
-Founding board member of the Northwest chapter of the ACF, serving as treasurer
-Served three consecutive years on the board of directors of the Club Chefs of America
-Member of American Culinary Federation
-Member of advisory committee for Elgin Community College Hospitality program
-Guest chef for Elgin Culinary Programs’ Distinguished guest chef series in Oct. 1992
-On judging panel for 1992 Lake County Food Show. Invited to return in ’93 and ’94
