RESUME

World class restaurant and facility management consultant with experience in the United States and Europe. Extensive knowledge in zero kilometer/bio-intensive farming and cooking, FOH and BOH, business management and marketing strategy. 

EXPERIENCE

Chef and Strategist – The Willows Inn (Lummi Island, WA), 2016 & 2017

  • Chef of AM and Midday programs for two-times James Beard Award winning Executive Chef Blaine Wetzel, included creation and execution of Lunch service, all prepping and cooking, leading both BOH and FOH teams
  • Created SOPs for and managed inventory, ordering, menu development and seasonal changes, daily execution and cooking on the line, training and hiring for BOH, and additional business projects with Chef Wetzel
  • Led the company through a re-branding, set up interdepartmental processes for brand consistency and guest experience
  • Managed academic and international culinary intern program
  • Guest education, daily farm tours and weekly management of crop planning, harvesting and ordering with farm team

https://www.willows-inn.com/


Restaurant Trinquete (Tudela de Navarra, Spain), September - December 2015

  • Learned 3 generations of techniques and recipes local to the region of Navarra
  • Worked in both the kitchen and the vegetable farms daily to plant, harvest, process and cook
  • Compared and researched traditional Spanish techniques of north central Spain with the progressive techniques of the current generation of chefs in the region.
  • Rebuilt website, translated to English for international and bilingual clientele, re-shot all photography on farm and in restaurant.

http://trinquete.squarespace.com/

Stage – Pizzeria del Kassaro (Palencia, Spain), August 2015

  • Studied traditional fire building and use techniques of Sicilian wood fire oven
  • Comparative studies of Sicilian dough versus American dough for wood fire ovens

Stage – Mesón La Cantina (Palencia, Spain), August 2015

  • Learned traditional, regional pintxos and tapas
  • Practiced local techniques and preparations of classic ingredients focusing on shellfish and seafood

Cook – Tom Douglas Restaurant Group, 2015 [three times James Beard Award winner]

http://tomdouglas.com/


Hitchcock Restaurant Group, 2015 [James Beard Finalist, Food & Wine People’s Best New Chef] 

  • Apprenticed under Chef Brendan McGill across his group of restaurant, delis, catering and private events.
  • Prep cook proficiencies, technique development, sourcing and ingredient methodologies, and understanding menu development.

http://hitchcockrestaurant.com/hitchcock/contact.html


Project Manager – Extra Mile Marketing, Inc., 2006 – 2015

  • Managed investments and relationships with client groups across Fortune 100 Technology corporations
  • Developed, executed and manages timelines, content creation, copy writing, graphic design, and layout
  • Designed and executed pilot programs for multi-media marketing campaigns
  • Led multi-company alliances for joint go-to-market product strategy
  • Oversaw internal human resources and office administration team
  • Led brainstorm sessions and strategic campaign development
  • Tracked, measured, and analyzed ongoing return on investment for client projects and campaigns in market

http://emminc.com 


Freelance Food Writer – Seattle Weekly Voracious, 2010 – 2012

  • Writer and photographer of  4 weekly columns:
  • The Eatside: restaurant reviews
  • Three Way: one unique ingredient featured in 3 recipes
  • Top 5: local list of seasonal ingredients, venues, dishes
  • The Shit List: reviewing Seattle area establishments
 

AWARDS, CONTRIBUTIONS

PANELS AND JUDGING

  • The Taste Awards – Academy of Media Tastemakers, Judge   (2011 – 2016)
  • Seattle Luxury Chocolate Salon – Chocolate Tasting Judges Panel   (2011 – 2014)
  • Backyard Barter – Urban Food Fair Pie Competition Judge   (2012)

EVENTS

  • Outstanding In The Field
  • 11th Annual Talk of the Town for Town Hall
  • One Night Only Project
  • Seattle Arboretum Foundation Holiday Party
  • Gnocchi Bar IndieGogo Launch Party
  • Incredible Feast

COMPETITIONS

  • 1st Place – Girl Scouts of Western Washington Cookie Recipe Contest   (2014)
  • 1st Place – The Bite Cooks at Home People’s Choice Award, Groupon’s Bite of Seattle   (2013)
  • 3rd Place – Kitchen Circus Season One Episode 1   (2012/13)
  • 3rd Place – Girl Scouts of Western Washington Cookie Recipe Contest   (2012)

TELEVISION AND RADIO SEGMENTS

LOCAL SEATTLE BROADCASTS

  • King 5 (NBC) New Day Northwest
  • KOMO News 4 (ABC) 
  • KCPQ Q13 (FOX) Morning News
  • KIRO Radio 97.3 Seattle Kitchen with Tom Douglas and Thierry Rautureau

VIDEOS

EDUCATION

Bachelors of Arts in Political Science – Reed College
Concentration: Constitutional Law

 

REFERENCES AVALABLE UPON REQUEST