Jamie Hertz

Team Development, Mene development, Ordering, Hiring, general day to day operations for the first Grizzly Bear sighting seeing lodge in BC Canada

Executive Chef - Knights Inlet Lodge - Campbell River, BC

Team Development, Mene development, Ordering, Hiring, general day to day operations for the first Grizzly Bear sighting seeing lodge in BC Canada

Head Chef - CMH Heli-Skiing, Galena Lodge - Trout Lake, BC

(2022-12)

• Create unique and memorable dishes with creative use of ingredients to provide a culinary experience that supports the high-end hospitality experience CMH guests expect.

Chef / Medic - Elements Camp Services & Rugged Edge - Remote locations

(2021-03 - 2022-10)

• Remote geo research camps cooking for 6 to 75 crew members.
• Onsite medic and first responder.

Chef / Owner - The Silver Root Taproom - Nelson BC

(2019-02 - 2020-03)

I opened my second restaurant, which was closed due to Covid-19.

Executive Chef - Finley's Bar & Grill & Sage Tapas - Nelson BC

(2015-10 - 2017-09)

• Ran operations as a chef in both a sports bar & high-end Tapas Restaurant, increased their total food sales by 72% and changed the image of the restaurant from a low-end establishment to two respectable restaurants.

Food & Beverage Manager / Executive Chef - Silver Star Mountain Resort - Vernon BC

Managed 7 food outlets and 85 staff both front & back house for the entire ski resort.

Executive Chef - Bellstar Hotels & Resorts - Osoyoos BC

(2012-01 - 2014-09)

• Ran daily resort kitchen operations, managed 45 kitchen staff through 3 locations, and mentored other chefs within the 7 resorts managed by Bellstar Resorts & Hotels.

Executive Chef / Owner - Fusion 301 Tapas Lounge - Nelson BC

(2005-03 - 2012-10)

• Built my first restaurant from the ground up. Designed the interior, did the renovations myself, and set up and ran the restaurant for 7 successful years.
• Designed all menus, catered special events, trained, and mentored staff, changed the dining scene in Nelson BC, and worked with local schools to inspire new and young cooks.

Chef De Partie Butcher - C Restaurant - Vancouver BC

(2002-08 - 2004-09)

• Worked under chef Robert Clark in one of Vancouver's best seafood restaurants, mastered various seafood skills, cleaned, and prepared salmon, halibut, sardines, anchovies, Queen Charlotte scallops, lobster, crab, dry-aged beef, octopus, as well as many other ingredients.
• Chef Robert gave me a solid foundation and taught me the respect of all ingredients, especially seafood.

Chef De Partie Garde Manger - Bacchus at the Wedgewood Hotel - Vancouver BC

(2000-01 - 2002-08)

Worked under Chef Frank Dodd at the Wedgewood Hotel. This was my introduction to contemporary cuisine. Learning how to apply French training skills learned.

Culinary, Baking, Pastry, & Hotel Management - Dubrulle Culinary School (2000-09 - 2002-09) Vancouver BC