Doug

Talented, innovative chef seeking professional position with the ability to create/use my skill set to produce exceptional farm/sea-to-table/sustainable cuisine. Expertise in planning menus, standardizing recipes, preparing multi-cultural dishes, maximizing inventory and managing purchasing. Committed to controlling costs by reducing and eliminating waste. Exceptional leader, skilled at training and supervising kitchen staff. Outstanding communicator; fluent in English, moderate Spanish.

Executive Chef - Chesapeake & Maine / Boston Beer Company - Rehoboth Beach, DE

(2026-01)

• Utilize local, fresh food products to support local economies and showcase community support.
• Lead menu development and create daily features using fresh, locally sourced ingredients.
• Transitioned the menu to virtually gluten-free offerings, helping expand the restaurant's clientele.
• Hire, train, and manage a culinary team of up to 15 employees.
• Manage purchasing and inventory while controlling food and labor costs.
• Oversee daily kitchen operations while maintaining food safety and company standards.

Executive Chef - Foxy's Harbor Grille - Saint Michaels, MD

(2022-01 - 2024-12)

• Implement comprehensive needs assessment mechanisms to identify demand for products and services
• Recommend, plan and roll out effective promotional strategies to increase revenue
• Manage up to 20 team members regarding adherence to budgets, standards and regulations
• Lead hiring and training of new department managers to spearhead organizational improvements
• Oversee all aspects of day to day kitchen operations, including responsibility to stay within projection budgets

Sous Chef - Pines Public House and Eatery - Berlin, MD

(2020-01 - 2022-12)

• Manage staff hiring and training to acquire and develop talent that leads to improved customer satisfaction
• Create menus in support of the chef to increase profitability
• Develop recipes and manuals for continued staff development

Consulting Chef - Live to Eat Hospitality Group - Bethany Beach, DE

(2017-01 - 2020-12)

• Ensure proper kitchen design, layout cohesiveness and flow to enhance efficiency and present a welcoming atmosphere.
• Conduct property evaluations to align with objectives and maximize profitability
• Implement comprehensive needs assessment mechanisms to identify demand for products and services
• Recommend, plan and roll out effective promotional strategies to increase revenue
• Manage up to 25 team members regarding adherence to budgets, standards and regulations
• Lead hiring and training of new department managers to spearhead organizational improvements
• Oversee all aspects of project execution, including progress of each phase, quality of workmanship and team performance to drive on-time completion of deliverables

Corporate Chef de Cuisine - Cambridge Eateries LLC - Cambridge, MD

(2015-01 - 2017-12)

• Directed seasonal and specialty menus for all properties with Chef/Owner.
• Completed nightly, weekly and monthly inventories to optimize product allocation for a consistently excellent customer experience
• Headed new property launches by planning and executing full project through completion
• Increased culinary and service standards to ensure superior service that resulted in strong customer retention

Executive Chef - Redfish LLC - Port Orford, OR

(2014-01 - 2014-12)

• Utilized local, fresh food products to support local economies and showcase community support.
• Oversaw costing and bidding for all local contractors to provide sustainable services and operations
• Conceptualized and directed a full kitchen remodel, including the acquisition of all major and minor equipment, resulting in an improved layout and strengthened revenue
• Reorganized entire wine cellar and menu to customize offerings that met customer demand and interests
• Incorporated various high-level techniques while creating recipes to build flavor and unique visual appeal

Consulting Chef - Barefoot Cay Marina and Dive Resort - Roatan, Honduras

(2012-01 - 2013-12)

• Developed menu for existing restaurant and outlet by identifying local trends and aligning with demand.
• Assessed gaps in kitchen performance and purchased proper kitchen equipment to increase potential
• Produced bilingual recipe books and ordering charts to foster an environment of inclusiveness
• Managed staff hiring and training to acquire and develop talent that led to improved customer satisfaction

Consulting Chef - Maya Beach Hotel & Bistro - Placencia, Belize

(2011-01 - 2012-12)

• Played a key role in maintaining efficient day-to-day kitchen operations.
• Initiated and sustained the growth of the F&B department, significantly enhancing business development
• Generated and facilitated staff training and development
• Introduced new menu items and recipes

Executive Chef - Flavor - Cabo San Lucas, Mexico

(2009-01 - 2011-12)

• Completed full kitchen design – ground up/build out.
• Created innovative custom drink menu and wine list to attract new business
• Specked kitchen/bar equipment, small wares, BOH and FOH
• Utilized local farms and imported items to Southern Baja by assessing various vendors and available resources
• Enhanced brand impact in collaboration with the owner that positively affected future projects

Executive Chef - Fifty 5 Degrees Wine Bar - Tulsa, OK

(2007-01 - 2008-12)

• Executed wine dinners in conjunction with wine purveyors.
• Evaluated areas for improvement and led a strategic staff reorganization to maximize efficiency and potential
• Delivered effectual menu development that included the use of local farms to cultivate community advocacy
• Marketed restaurant to desired clientele via cooking demonstrations, charity events and in-home caterings
• Reduced food cost from 51% to an actual working food cost of 28%

Stage Culinary Apprentice - Varnoms (John Varnom)