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Click here or scroll down to respond to this candidate Candidate's Name
Street Address 11th Ave NW
Shoreline, WA Street Address
PHONE NUMBER AVAILABLE
EMAIL AVAILABLE
OBJECTIVE:
To work with a world class organization where I can utilize my skills and expertise to achieve the goals of the
company and while continue to grow as a professional into advanced positions.
Overview:
A certified nutrition and wellness consultant and skilled culinary professional, recognized for a comprehensive
knowledge of international cuisine and an innovative approach to setting the stage for a customized dining
experience. Over 20 years of progressive experience managing the provision of fine dining for exclusive private
club and International 5 star hotels, refining the art of cooking; developing impressive menus; and preparing
culinary dishes influenced by culturally diverse regions around the globe.
CERTIFED NUTRITION AND WELLNESS CONSULTANT
INTERNATIONAL AWARD WINNING CHEF
KEY AREAS OF EXPERTISE
Servsafe Certified Catering / Banquets / Events Customer Service / Guest
Relations
Menu Design / Development Conferences / Special
Kitchen Design / Layout
Occasions
Staffing / Training /
Supervision (Front / Back of Budgeting / Cost Reduction
Instructing
House)
Dining Room / Kitchen Consultant Specialist
Operations
EDUCATION:
Certified Nutrition and Wellness Consultant 2010 from The American Fitness Professionals and
Associates
Over 20 years of practical hands-on training in hospitality
ACF Certified Executive Chef 2004
Club Corporation of America training programs: Star Chef Certification, Hiring Selection Process, Chef
Personnel Management and Problem Solving, Coach and Counseling, 1994-2005
Toastmasters International, Hong Kong 2008-2010
CIA Greystone, Napa Valley California, Global Cuisine, 1997
Quality Selection Process (QSP) and Train the Trainer, Ritz-Carlton, 1997
Catering Principles RYDE TAFE, Sydney Australia, Culinary Arts, 1993
ACF Certified Cook, Portland, Oregon, 1989
Culinary Arts, Portland Community College, 1988
PROFESSIONAL CAREER:
Chef Ken s Catering (CKC) 2012-present
CKC provides personal and private chef service, customized cooking classes and exclusive catering.
Bon Appetit Management Company 2012-Present
SAS Compass, RTP North Carolina -Chef Tournant-contributions to all stations including but not limited to Global
cuisine, Classics, Grande Manager and Pastries. Customer Service / Guest Relations
The American Club Hong Kong
March 2006- November 2010 Promoted to Country Club Operations Manager March 2010
Role:
Oversee the daily operations of all aspects of a premier country club.
Greet members and guests daily and learning their preferences.
Maintain Club facility with a daily inspection, checklists and follow up action.
Uphold and implement house rules and policies.
Responsible for handling and filing reports on member complaints and facility incidents.
Check all F&B outlets, including poolside and ballroom for member and guest satisfaction.
Ensure security of all Club assets.
Create and establish new trends and interesting events.
American Club Hong Kong
March 2006- November 2010 Director of Food and Beverage Service
Role:
In charge of all services for 10 F&B outlets, including an exclusive town club and country club.
On-site duty Manager with responsibilities at both properties to help facilitate members needs and requests.
Certified personnel in diverse training activities including Star Spangle Service, Safety and Hygiene, wine
education and up-selling techniques.
Prepared budgets, assisting in multi-million dollar renovations, which included total refurbishment of a town
club consisting of three restaurants and two bars, and a country club consisting of a new ballroom and a dining
outlet.
Mission Hills Country Club (Club Corp), Rancho Mirage, California Executive Chef,
December 2005 January 2006
Role:
Responsible for improvement of kitchen operations and raising the standard of cuisine.
Create and implement menus for special events.
Build relationship with members-having a dining room presence
Introduce new dining events
Improving sanitation and hygiene standards
Team leader for all events
Host Chef for major golf tournaments
____________________________________________________________________________________________
Columbia Tower Club (Club Corp), Seattle, Washington Executive Chef May 1997-September 2004
Executive Sous Chef, September 1994-January 1996
Role:
Responsible for all kitchen operations
Creation and implementing all menus
Training of staff, scheduling, and teaching cooking classes.
Supervising off-site catering for special functions.
Floor Warden, served as Chairman of Safety Committee (CTC occupies floors 75 & 76 of the Bank of American
Tower).
Ritz-Carlton, Sydney, Australia
Executive Sous Chef, April 1996- April 1997
Role:
Accountable for daily functions and operations of acclaimed kitchen, labor and food cost.
Accountable for creation and execution of new seasonal menus.
Training of kitchen staff, active role in pastries.
QSP Interviewer.
Hotel Inter-Continental, Sydney, Australia
Chef de Partie, September 1993-July 1994
Role:
Leads grill Chef, responsible for fabrication and portioning of meats, saucier, grade manger, buffet, and pastries.
Royal Sydney Golf Club, Sydney, Australia
Chef de Partie, 1991-1993
Role:
Saucier, grade manger, banquet and pastry cook.
Southern Cross Hotel, Sydney, Australia
Demi Chef, 1990-1991
Role:
Entremettier, pantry, room service and banquet cook
Portland Golf Club, Portland, OR
Demi Chef, 1988-1990
Role:
Saucier, broiler, pantry, banquet and pastry cook.
Promoted four times in two years.
____________________________________________________________________________________________
DISTINGUISHED HONORS, AWARDS AND HIGHLIGHT
Washington State Chef of the Year, 2004
Western Regional COY 2004
One of four Chef to compete for the prestigious ACF USA COY 2004
Oregon Seafood Champion cook-off, 1998
Invited as Guest Chef twice at the American Club, Singapore 1998 and 1999
Guest chef at the American Club Hong Kong 2000
Host Chef for the Nabisco LPGA Golf Tournament, Mission Hills, Rancho Mirage, California 2005
Competed in the California Date cook-off. La Quinta, California, 2005
Organized and participated in a team hot-food competition and took 2 nd place over all in 1996 while at the Ritz-
Carton, Sydney Australia
Chosen as part of Chef Tony Billson s personal kitchen brigade at the Treasurer restaurant, Hotel Inter-
Continental Sydney, Australia
Chef de Partie for Royal Sydney Golf Club s 100 year anniversary with a party of 3,000.
Lead to two Private Club Team Championships while at the Royal Sydney Gold Club 1992 and 1993
Organized international Internship with cooking school from the USA while at the RSGC
Multi-awarding wining chef competing in numerous culinary competitions in United States and Australia
Awarded Scholarship to 1988 Culinary Olympics Frankfurt Germany as part of the Oregon Culinary Team.
Member of the Tour of Guest Chefs, Club Corp
Prepared meals for many dignitaries and celebrities including Bill Gates, Hilary Clinton, George W. Bush, Al
Gore, Ted Kennedy and many more.
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