Michael Achille

I am a highly motivated and enthusiastic Executive Chef. I have more than twenty years of professional cooking and kitchen management experience. I exemplify leadership qualities backed by consistently high reviews.

I specialize in Italian, French, and continental fine-dining cuisine. I am self-motivated, results-orientated, and versatile. I have experience with executive and Sous-Chef in upscale establishments. I have a goal to maximize kitchen productivity and staff performance.

Authorized to work in the US for any employer.

Executive chef - Bar and board bistro - Newport, RI

(2022-10)

Took over kitchen as executive chef in October 2022, changed menu, improved food cost from 44% to 35%, when g.m. was let go in March was given the position as g.m. as well.

Chef du cuisine - MADISON BEACH CLUB - Madison, CT

(2013-06 - 2022-10)

Hands on chef working on several different concepts inside the club, ala carte, formal dinner parties, catering, cook outs, weddings, Menu planning, food cost.

Executive Chef - La Roue Elayne - Weston, CT

(2012-06 - 2013-06)

• Created menus for restaurant, holidays, and catering.
• Supervised 5 cooks/chefs and back house operations

Executive Chef/Owner - Pizzamia - Old Saybrook, CT

(2008 - 2009)

• Designed, outfitted, and created the menu and concept for a 50-seat Italian restaurant

Executive Chef - Pazzo - Westbrook, CT

(2005 - 2007)

• Supervised 3 cooks/chefs and back house operations
• Created menu and complementary wine list, including reserve wines

Executive Chef - Gabrielle's - Centerbrook, CT

(2003 - 2005)

• Designed and outfitted new kitchen
• Created menu for restaurant and on and off premise catering
• Managed back house operations including food cost

Executive Chef - Anne's Bistro - Old Lyme, CT

(2001 - 2003)

• Developed menu for conversion to a family style Italian Restaurant
• Oversee three line cooks and managed back house operations

Chef De Cusine - Café Allegre - Madison, CT

(1998 - 2000)

• Responsible for ordering all food and related items
• Prepped and cooked seafood and pasta stations for dinner menu

Chef/Owner - Campagna - Madison, CT

(1994 - 1997)

• Developed menu for conversion to a family style Italian Restaurant
• Oversee three line cooks and managed back house operations

Head chef - Rosso vino ristorante - Branford, CT

Opened and designed kitchen, wrote lunch and dinner menus, received best new restaurant award in new haven county.

Original Sous-Chef - Max on Main - Hartford, CT

Sous-Chef - Restaurant Du Village - Connecticut

Sous-Chef at Restaurant Du Village for original owners.

Bachelor's degree - Culinary Arts - Rhode Island School of Design