Charlieh01@yahoo.com;
chef@dcchefsnetwork.com
A career dedicated to study,
preparation and innovation in haute cuisine. Studied in one of the
world’s most demanding programs. Worked at various 5-star
establishments with celebrated chefs in the
The Northview Hotel Group,
Hawk’s Cay Resort, Duck Key, FL – Executive Chef/Consultant 5/2007
to present
Hired to transition and
re-develop the Hawk’s Cay Resort’s six F&B operations into one of the
finest four-star dining experiences along the East Coast. Establish new
relationships with food, beverage and equipment suppliers. Oversee and re-design all kitchen-related
outfits. Implement menus for all outlets, including a three-meal-a-day
restaurant, pool bar, high-end steak house, room service, catering, and special
menus for villas and villa owners. Implement all aspects of the F&B
department, including setting new standards, ordering all products, inventory,
scheduling, forecasting, planning of new operation plans, sanitation &
HACCP compliance, hiring, training, discipline and recognition of staff.
Introduce purveyors & vendors to local chefs within the
The Jefferson Hotel,
Collaborate
with new management of a 100-room boutique hotel to establish a new total food
and beverage concept. Directed front and back of the house personnel to achieve
consistent customer quality and service and maintain a high staff retention
rate. As a member of the Executive Committee, collaborated with management to
increase the banquet revenue by 30%, within a ten-month period and involved
with the General Manager and Architect Team to develop the redesign format for
the Front and Back of House operations. Oversee all aspects of food and
beverage operations, including management of staff, vendors and service providers.
Optimized the hotel’s relationship with food and equipment suppliers, and
implemented consistent service-level agreements.
Temporary Assignments - 2/2004 to 8/2005
Willard Intercontinental
Hotel,
Hired as temporary staff for the 2005 Presidential Inauguration. Coordinated
with management to create new fine-dining concept.
LeftBank Restaurant and Lounge,
Served
as a contract consultant to open a breakfast, lunch, and dinner restaurant and
lounge. Provided menu implementation, standards and running of this operation
to the owner’s specification; hired all key personnel for front and back of the
house.
The
Engaged by new hotel management group to
reposition and reopen the restaurant operations of this hotel and restore it to
a 5-star rating. Re-opened The Federalist, an 88-seat,
3-meal a day restaurant, based on Virginia and mid-Atlantic cuisine, and Palette, just under 200 seats, serving lunch and dinner daily, a
signature restaurant based on a celebration of food and art, focusing on “The Americas.”
· Supervised a staff of 35 from both restaurants
including all line cooks, banquet staff, 24-hour room service, stewarding department and pastry personnel
· Created all menus, ranging from the haute
cuisine served in Palette, to regional
specialties offered in The Federalist, the bar menu, snack menus, banquet and special
events menus, liaising with catering and sales. Also produced menus and
planning for outside catering functions
· Member of Executive Committee
FOUR SEASONS HOTEL CORPORATION - 6/1989 to 10/2002
Four
Reported directly to Chef McNeil at Seasons, a Mobil AAA 5-star restaurant. Served as Chef de
Cuisine for all restaurant operations, including staffing, food preparation, menu
planning, purchasing, catering, banquets and other special events in the
absence of the Executive Chef. Seasons serves a highly successful and demanding clientele,
including world political and corporate leaders, as well as entertainment and
sports celebrities.
· Supervised a staff of 36. Management duties included hiring,
motivating staff, and performance evaluation. Served an average of 1,000 meals
of haute cuisine quality
every day. Ensured high-profile guests received service exceeding even the
highest standards of performance and quality
· Guests include Bill Clinton, former Secretary of State Colin Powell, the late King
Hussein of Jordan, the Duchess of York, former Senator Robert Dole, former
First Lady Barbara Bush, Paul McCartney, Elton John, John Travolta, Robin
Williams, among many others.
· Prepared all dinners for wine tastings
held by Robert Parker, publisher of The Wine Advocate.
· Planned and designed menus to offer a range of constantly
evolving choices, including innovative “fusions” of French, Italian, Indian,
Chinese and other grand cooking traditions.
· Transformed existing vegetarian offerings to new levels of
quality and nutrition, with a focus on dishes derived from
· Rated by the Zagat Survey: “Seasons is as close to perfect as can be.”
Four Seasons Hotel,
Held
responsibility for managing the kitchen and personally directing all food
preparation stations, including Poissonier, Bouchier, Saucier and Garde Manager.
· Retrained staff, up-graded operation through new menu
planning, enhanced food preparation, presentation and customer-service.
· Achieved “best in
· Achieved third-best rating statewide from local and state
critics.
· Increased billing revenues by nearly a third.
Four Seasons Hotel,
Managed and coordinated the re-opening of
Truffles,
Took a short
sabbatical from the Four Seasons to further enhance knowledge and capabilities
in pastry preparation while serving Stagiare Cuisine at these two restaurants located in
Four Seasons Inn on the Park,
Raised critic’s rating from average to
third best in
· Won numerous Salon
Culinaire competitions, including 3 gold medals and
1 silver.
· Held numerous food
preparation demonstrations in seminar formats and at large trade shows.
· Led training team for
the new Four Seasons Resort restaurant opening on the West Indies Island of
Nevis
· Trained local
personnel from staff to management.
Hotel Novotel,
The Inn and Tennis Club at Manitou,
The
Park Plaza Hotel, Toronto,
The Regent
Won overall Gold Medal at Salon
Culinaire, also won silver and bronze awards.
JOURNEYMAN POSITIONS
Toad Hall Restaurant and Stage One Restaurant,
APPRENTICESHIPS
Rogues Restaurant and Angus Steak House Restaurant, Auckland,
New Zealand 1977
to 1981
City and Guilds of London
Institute, Hotel Restaurant, Auckland, New Zealand, 1980-83.