Edward Neiman

Contract Interim Executive Chef positions during high season for food revenue ranging from 1.5 mil to 3.2 mil

Contract Interim Executive Chef at DZA Associates, LLC. (An Exclusive Partner of David Meyers Associates, Ltd.) (2023-05 – Present)

Contract Interim Executive Chef positions during high season for food revenue ranging from 1.5 mil to 3.2 mil

• Management of culinary departments; purchasing; standardizing recipes and new menu development
• Hiring, training and overhauling the culinary program
• Culinary consultant
• Notable properties: Cherry Valley Club, Garden City, New York
• Notable properties: Fort Wayne CC, Fort Wayne, Indiana
• Notable properties: Private Club, Cashiers, North Carolina
• Notable properties: Waynesborough CC, Paoli, Pennsylvania
• Notable properties: Dataw Island Club, St. Helena Island, South Carolina
• Notable properties: Birchwood Country Club, Westport, Connecticut

Interim Executive Chef at Brooklawn Country Club (2022-08 – 2022-11)

Executive Chef at Country Club of Fairfield (2020-11 – 2022-06)

• Joined prior GM from The Country Club of Buffalo to manage all culinary operations and opening new $20 mil clubhouse
• Implemented all systems including menus, staffing, new casual dining restaurant concept, banquets, golf outings and all club social events

Executive Chef at Fishers Island Club (2017-04 – 2020-11)

Premium Golf, Tennis, Beach, and Dining Club * rated #8 Platinum Club

• Opened new clubhouse with enhanced dining program featuring a very successful casual dining restaurant offering club contemporary cuisine
• Oversee 30 staff members with 5 dining outlets (daily covers)
• Casual dining grill room (80-180 covers)
• Beach club snack bar, salad bar (300-500 covers)
• Formal dining (60-100 covers)
• Halfway house and all club events (formal & casual)
• 1.3 mil food sales; 30% revenue increase within a very compact summer season
• Off season staff recruiting responsibilities
• Manage 1300 staff meals per week
• All financial responsibilities for culinary department
• All product ordering for culinary and multiple departments

Executive Chef at The Country Club of Buffalo (2011-05 – 2017-04)

125-year-old club, rated #33 Platinum Club. Hired to elevate food service operations and delivered on goals, both to member satisfaction and financials

• Implementation of new culinary programs: Farming project on property encompassing ½ acre of kitchen-maintained vegetable gardens for member dining offerings
• Purchased infra-red broiler with Plancha top and Prime Steak program to successfully uplift the progressive plan proposed to the board and house committee
• Staffing and training a la carte culinary team to current food trends to offer the membership a primary dining option vs. the competitive local dining scene
• Brought a la carte numbers to a record high and satisfaction levels continue to grow
• Exceed budgeted sales consistently, currently operating at 1.6 mil food sales
• Utilizing local farms, direct seafood delivery from Boston, menu changes every month and very seasonally addressed

Executive Chef at ENCANTERRA GOLF CLUB / SHEA HOMES (2009-09 – 2011-05)

Encanterra is the flagship company of our 23 properties

• Opened a 68,000 square foot club house with 5 food outlets
• Developed all menus, recipes, operational procedures, purchased all equipment, developed banquet and events menus, wedding packages, golf packages and staffing
• Oversee and implement operational procedures, menu development and kitchen design for multiple properties of Shea Homes
• Senior management position with fiscal responsibilities of all food service-related expenses, budgets, and control

Owner/Executive Chef at SAGE CREEK FOODS AND CATERING (2006-05 – 2009-01)

Catering company/Upscale prepared food service

• Created, launched, and managed the business operations
• Business plan development, financing, design and build out
• Complete administrative and managerial duties
• Organization and implementation of menu and event planning, including coordination of independent contractors for off-premises catering activities
• Hired, trained, and motivated employees
• Achieved a reputation for accommodating a demanding professional clientele with culinary excellence and service

Executive Chef at GREEN GABLES COUNTRY CLUB (2005-01 – 2006-03)

Executive Chef at THE MAIDSTONE CLUB (1993-03 – 2004-12)

A prestigious platinum level, top 40 rated golf, tennis, and beach club

• Full responsibility for all dining and banquet activities
• Duties included handling all operations for 4 kitchens, 8 food outlets and 25 kitchen staff
• Managed culinary service for over 550 family memberships and executed between 300-1200 meals daily in season
• Implemented new dining options to capture very seasonal club operations
• Provided direct supervision for: Fine dining a la carte restaurant; all beach/ golf /tennis area dining facilities; grand buffets; weddings; multiple banquet operations
• Handled financial responsibilities for: food costing; budget, all food service equipment; china purchases; staffing; housing; all departmental expenses
• Designed and oversaw three major renovations of kitchens and food service areas
• Instrumental in increase of food service from $500K to 1.3 mil while delivering below budget

Executive Chef at HILLBROOK COUNTRY CLUB (1991-08 – 1993-03)

Executive Chef at LORAIN RENAISSANCE INN (1989-08 – 1991-08)

Chef Instructor at JOHNSON & WALES UNIVERSITY (1987-11 – 1989-05)

Visiting Chef Instructor at RHODE ISLAND SCHOOL OF DESIGN

A.O.S. in Culinary Arts – Johnson & Wales University

British Literature Studies – Ohio University

Continuing education – CIA Greystone

Culinary training – Paris and Lyon, France