Connie Bearden

I create and execute menus that delight and satisfy customers with diverse tastes and preferences. I have over 20 years of experience in the culinary industry, working in various settings and roles, from executive chef at a country club to catering chef at a market as well as front of house management.

My core competencies include banquet operations, analytical skills, and written communication. I enjoy leading and teaching a team. I am passionate about ensuring quality, safety, and efficiency in every event. I also use data and feedback to improve and innovate my recipes and processes. I am about making people happy through food, and I am always eager to learn new skills and techniques.