Carolee Gotts

Executive Chef with more than 25 years of culinary experience in fine dining, healthcare, behavioral health, catering, and high-volume food service. Graduate of Le Cordon Bleu Culinary School with Culinary Management education from Edmonds Community College. Expertise in menu development, food cost management, purchasing, inventory control, therapeutic nutrition, staff development, and kitchen leadership.

Currently expanding my culinary expertise through the study and preparation of traditional and contemporary Peruvian cuisine.

Chef at Embark Behavioral Health (2024-01 – Present)

• Directed culinary operations serving approximately 15 adolescent residential clients.
• Developed rotating menus, managed inventory, purchasing, and food safety.
• Collaborated with the clinical team to provide specialized therapeutic meals.

Chef at Sunrise Residential Treatment Center (2016-01 – 2024-01)

• Managed kitchen operations serving approximately 65 residents daily.
• Oversaw menu development, purchasing, vendor relationships, inventory, and food cost control.
• Prepared therapeutic diets, catered events, and mentored kitchen staff.

Sous Chef at King's Landing Bistro (2015-01 – 2016-01)

• Supported the executive chef in a high-volume fine dining kitchen.

Sous Chef / Lead Line Cook at Cassis French Bistro (2014-01 – 2015-01)

• Prepared French-inspired cuisine and led line operations.

Chef at The Ruins (2006-01 – 2014-01)

• Prepared fine dining cuisine, catered private events, and assisted with menu planning and purchasing.

Cook at Pride of Hawaii Cruise Ship (2005-01 – 2005-12)

• Prepared high-volume meals aboard a cruise ship while maintaining strict food safety standards.

Graduate in Culinary Arts – Le Cordon Bleu Culinary School (2006-01)

Culinary Management – Edmonds Community College (2004-01)