I bring to the table over 30 years of culinary experience in a wide variety of food service environments. I have overseen operations in institutional facilities, maritime shipping, fine dining, country club, small pub and tavern venues; all which developed my food handling, presentation and management skills. My service in the U.S. Navy and 10 years with the merchant fleet provided me with valuable organizational and management skills. Knowledge of catering, cafeteria, gourmet and private club dining and service are all within my sphere of experience. I would bring all these skills with me into your organization and use them to enhance and facilitate any task presented to me.
1990-2000 Chief Steward
Lamont-Doherty Earth Observatory
R. V. Maurice E. Ewing
Department Chief for all galley and berthing operations onboard a 250 ft research vessel that operated primarily overseas.
Designed, built, implemented, maintained and utilized an inventory database of several thousand items using Excel.
Maintained all vendor contacts. This included many overseas shipping agents and chandlers as well as coordinating with ship's captain and the office at Lamont-Doherty.
Supervised nutritional needs of 50 personnel from diverse backgrounds. Served vegan, vegetarian, lactose-free, sugar-free, and specially requested meals and menus.
Provided service for special functions onboard the vessel and coordinated catered in-port events.
Ordered provisions, maintained stowage, cleanliness, and safety of all department stores and spaces.
2000-2002
Executive Chef
Daisy Bakers Restaurant
Troy, New York
Created al a-carte, continental style cuisine for a 120 seat fine dining restaurant.
Served a mainly Northern Italian style cuisine with special items from many different styles including Pacific-rim, Cajun, Tex-Mex, French-Indonesian, Thai, and many others.
Managed all personnel, including front of the house staff, kitchen staff and janitorial staff.
Selected fresh produce at local farmers market, dealt with area butchers and farmers to get specialty cuts and items and scoured area for ingredients including fresh buffalo mozzarella, morel mushrooms, ginseng, quail eggs and other specialty items. Served many different game meats, venison, rabbit, ostrich, rattlesnake and caribou.
1973 to 1990
Country Club Experience
Executive Chef, Mohawk Club, Schenectady NY.....A private social club serving the city and General Electric
Executive Chef, West port C C, West port NY.....Award winning golf course on Lake Champlain
Executive Chef, PineHaven C C, Duanesburg NY.....Golf course open to public and catered events
Apprentice, Troy C C, Troy NY.....Private club, Apprenticed under Chef George Helms
Fine Dining Experience
Executive Chef, Daisy Baker's Restaurant, Troy NY.....Earned 5 of 5 stars in local papers and magazines
Owner/Executive Chef, Lido Restaurant, Queensbury NY.....Garnered outstanding reviews with local publications.
Executive Chef, Shipyard Restaurant, Latham NY.....Earned 4 of 4 stars American Travel Guide as well as top ratings locally
Executive Chef, Squires Restaurant, Bennington VT
Souse Chef, Fiddleheads Restaurant, Glens Falls NY
Saute/ Line Chef, Shoreline Restaurant, Lake George NY
Saute/ Line Chef, River Street Cafe, Troy, NY
Garde Mange/ Line Chef, Ogden's Restaurant, Albany NY
Grill/ Line Chef, Century Banquet House, Latham NY
Line Chef, Ale House Tavern, Troy NY
Catering Experience
Private Chef, Sculptor George Rickey's home, New Lebanon NY ; This was for all his catered affairs.
Unique Catering Chef, Latham NY
Special Functions Chef, Rennselear Polytechnic Institute, Troy NY
Institutional Experience
Chief Steward, Research Vessel Maurice E. Ewing, Lamont-Doherty Earth Observatory, Palisades NY
Special Function and Faculty/Staff Dining, R.P.I., Troy NY
Chief Cook, BSA Camp Wokpomani, Fort Ann NY (1996,97,99,02)
Other Experience
Attended fire training schools, cold-water survival schools, CPR training, First Aid training, and safety training schools.
Owned a fine dining restaurant in Glens Falls NY. The Lido restaurant was a Northern Italian Restaurant which I operated with a family member for 2-years.
My contract on the RV Ewing was 4 months on and 4 months off. This allowed me to work in many positions during my vacations. Among these were masonry, fire suppression systems installations, and fencing.
Published a short story in Hudson Valley Community College Magazine, Threads.
Military
GMT2 ESWS U.S.Navy 1981-1986 Honorable Discharge
Interests
Collecting cookbooks, restoring my 1969 Norton 750cc Commando Fastback and raising my 7-year old son
Executive Chef