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<br />1997 -2002
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<br />Wolfl!anl! Puck Worldwide. Beverlv Hills California
<br />Corporate Executive Chef, Partner
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<br />Responsible for kitchen operations throughout the company, including menu
<br />development, new product development, recipes, kitchen design, purchasing, and
<br />training. Operated and partnered in the largest and highest sales of any Wolfgang Puck
<br />Restaurant in Disneyworld, while overseeing the existing restaurants in the company.
<br />The Disney Restaurant contained five kitchens and five concepts all within one building.
<br />The restaurant was very high volume, with high quality as focus, and offered over 210
<br />menu items, serving an average of 1900 meals daily. During this period, ten new
<br />restaurants were opened, and four separate concepts - Avalon Cove, Expresses, Cafes, and
<br />Obachine. Catering continued with parties for over 2500 for Fox Superbowl, Mills
<br />Corporation for over 10,000, continued support for Govemors Ball, Emmy's, Grammy's
<br />and many other high profile events. Expansion of the Company was controlled through
<br />strong operations, and systems executed by highly trained hand selected Chefs and
<br />Managers. Quality and creativity were the theme, while constantly striving to improve
<br />operations, execution, and profitability. In 1997, began doing live cooking shows with
<br />Wolfgang and the Home Shopping Network, by selling his cookware for over 5 years, to
<br />over 45 million viewers, while helping Wolfgang to develop new ideas for his product
<br />line. Made cooking shows with Wolfgang on the Food Network, in the first shows he
<br />did. Cooking classes were held regularly in the Disneyworld Restaurant, every other
<br />week, with an average of 75-100 guests. These and wine promoting dinners and studies
<br />were implemented throughout the company.
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<br />1994-1997
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<br />Wolfl!anl! Puck Food Company. Santa Monica. California
<br />Corporate Executive Chef, Partner
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<br />Beginning with the first Wolfgang Puck Cafe in Universal Citywalk, California, the focus
<br />of Quality food in high volume settings was spawned. The idea of giving access to
<br />Wolfgang's creative and quality driven food to the casual and quick service segments was
<br />driving two concepts, Wolfgang Puck Cafes, and Wolfgang Puck Expresses.
<br />Responsible for menu development, kitchen design, budgets, hiring and training of
<br />Chefs, line cooks, and service standards. Overseeing the opening of fifteen Cafes, and
<br />over 12 expresses with hands on approach, and creating a solid foundation for the growth
<br />of the Food Company. Opened ObaChine, in Beverly Hills, and organized to open two
<br />additional units to open in the next year. Also became involved with revitalization of the
<br />frozen pizza program in supermarkets, developing 'frozen dinners,' dressings, sauces, and
<br />vinaigrettes with Con Agra. Oversaw and continued with organization and support for
<br />Governors Ball, Grammy's, Emmy's, and other high profile events for 2 to 2000 people.
<br />Began the concept with Wolfgang to consolidate purchasing between all his fine dining
<br />restaurants, casual restaurants, catering, and food service partnerships, to benefit from
<br />collective volumes. This was done without restricting the creativity of the chefs, but to
<br />govern the vendors with contracts, price programs, and volume pricing incentives.
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<br />1991-1994
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<br />Wolfl!anl! Puck Fine Dininl!. Spal!o/Granita. Vel!as/Malibu.
<br />So us Chef, Butcher, Kitchen Manager, Line Cook
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<br />Opened Spago in the Forum Shoppe's at Caesars, as a Butcher/KM/Line Cook, from the
<br />opening. This was the first fine dining restaurant in Las Vegas with Celebrity status, and
<br />continues to this day to be the top restaurant in Las Vegas, a testament to the opening
<br />team. Responsible for day to day prep, butchering, and specials for restaurant and Cafe, as
<br />well as working on the line for both concepts. Worked heavily in purchasing and
<br />receiving, and helped to organize and establish systems to keep quality and increase
<br />profitability. Opened Granita in Malibu as fish monger/prep/butcher/line cook, and
<br />quickly took over as kitchen manager after 5 months from opening, creating organization
<br />and systems for day-to-day operations. This unmatched fine dining seafood restaurant
<br />offered the finest seafood in the world. Oversaw prep day-to-day, purchasing, receiving,
<br />specials, and cooked on the line.
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<br />1985-1991
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<br />United States Marine Corps
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