Anthony Vincent Meder

Accomplished culinary and hospitality leader with 20+ years of progressive experience in high-volume restaurant operations, executive chef leadership, menu development, team training, catering, inventory control, cost management, and new restaurant openings. Proven ability to advance from entry-level kitchen positions to executive leadership and Certified National Trainer. Experienced in opening and supporting multiple restaurant locations, building high-performing culinary teams, implementing operating procedures, developing menus and specials, and maintaining consistent food quality and operational standards.

Recognized for leadership, training expertise, culinary creativity, and successful community-facing food competitions.

Roofing Sales Representative / Senior Estimator - MEDER DEVELOPMENT, LLC - Carmel, IN

(2023-01 - 2025-01)

• Performed roofing sales and senior estimating responsibilities as a subcontractor supporting insurance-related claims.
• Evaluated roofing projects and prepared estimates based on project scope and observed property conditions.
• Managed customer communication throughout the sales and estimating process.
• Applied strong organizational, analytical, communication, and relationship-building skills to support customers and project stakeholders.

Kitchen Manager - THE PORCH - Winter Park, FL

(2022-01 - 2023-01)

• Directed daily kitchen operations while maintaining standards for food quality, consistency, sanitation, and service execution.
• Created menu specials and implemented new Standard Operating Procedures to improve kitchen organization and operational consistency.
• Managed inventory, food costs, and cost-control initiatives.
• Led training and development of kitchen team members.
• Supported marketing initiatives and implemented catering operations.
• Contributed to the successful opening and launch of the South Orange location.

Culinary Operations & Opening Team - HAWKERS ASIAN STREET FARE - Windermere, FL / Charlotte, NC

(2021-01 - 2022-01)

• Played a key role in opening the Windermere, Florida location.
• Supported the successful launch and establishment of a new restaurant location through hands-on culinary and operational leadership.
• Spent approximately two months at the Charlotte, North Carolina location following its opening, supporting post-opening restaurant operations.
• Assisted with kitchen systems, team development, operational consistency, and maintaining brand standards during opening and post-opening phases.

Executive Chef - KONA GRILL - Winter Park, FL

(2017-01 - 2020-12)

Led all kitchen operations, managing Kitchen Managers, Chefs, and the Head Sushi Chef while maintaining high standards for food quality, execution, sanitation, and team performance. Promoted from Sous Chef to Executive Chef after demonstrating strong leadership and training expertise as a Certified National Trainer. Oversaw the Certified Training Location in Tampa, facilitating training and development for restaurant managers and chefs.

• Led culinary operations at the Winter Park location, driving operational excellence and maintaining consistent execution through late 2020.
• Developed and mentored culinary leadership teams while supporting consistent operational standards across the organization.

Certified National Trainer - New Restaurant Openings (NRO) - KONA GRILL - Minnetonka, MN / Waikiki, HI / Winter Park, FL

(2017-01 - 2020-12)

Supported the opening of three new Kona Grill locations: Minnetonka, MN | Waikiki, HI | Winter Park, FL. Provided hands-on pre-opening support, culinary training, operational preparation, and team development to help establish new locations for successful launch. Served as a Certified National Trainer, helping prepare restaurant managers and culinary teams for operational readiness.

Chef de Cuisine - CASK SOCIAL KITCHEN - Tampa, FL

(2016-01 - 2017-01)

• Led kitchen operations, including team training and development, inventory management, menu development, quality control, and daily execution.
• Developed and executed catering and event programs to expand the restaurant's brand presence and guest engagement.
• Created and promoted new menu items and culinary offerings.
• Represented Cask Social Kitchen in Tampa-area food competitions and earned both Judges' Choice and People's Choice recognition for Sweet Tea BBQ Sliders.
• Combined creative menu development with strong operational discipline to deliver consistent food quality and guest satisfaction.

Sous Chef - DATZ RESTAURANT GROUP - Tampa, FL

(2014-05 - 2015-02)

• Assisted in leading daily kitchen operations for the ROUX concept.
• Created innovative specials that contributed to menu variety and customer satisfaction.
• Managed inventory responsibilities and supported food-cost control.
• Assisted with human resources and team-management responsibilities.
• Supported consistent execution, quality standards, and efficient kitchen operations.

Team Lead / Line Cook - P.F. CHANG'S - Orlando / Tampa, FL

(2004-08 - 2014-07)

• Progressed from Dishwasher to Team Lead by mastering multiple kitchen stations and advancing through increasingly responsible culinary roles.
• Developed expertise across Prep, Drahma, Pantry, and Wok stations.
• Served as a Team Lead in Tampa, overseeing kitchen staff and maintaining quality and operational standards.
• Supported the opening of multiple Pei Wei locations through culinary and operational expertise.
• Built a strong foundation in high-volume restaurant operations, station management, food preparation, team leadership, and kitchen execution.

High School Diploma - WINTER PARK HIGH SCHOOL (2004-01) Winter Park, FL