Norman Petzelt

Born and raised outside Atlanta Georgia, southern hospitality was instilled within myself from a young age. My parents owned an oyster/ fried seafood bar in Decatur, GA; naturally I became infatuated with food from an early age. My grandmother passed down her love for cooking; she was always pickling, canning, preserving, baking. I honor her memory with my constant evolution, taking influences from new cuisines and consistently growing my repertoire of culinary delights.

Sous Chef - Addison Reserve Country Club

(2025-10)

Operate Two Dinning Outlets/ Oversee Banquet Operations. Club Is # 4 In America (Platinum Clubs) & # 23 in the World

• Sushi/Tapas- Fresh sushi, and small plates menu in our wine bar/ lounge that fits 150
• Italian Steakhouse- Manage dry age program in house (NY Strip, Ribeye, Tuna) Butchery of Beef Primals, Fish Butchery, Fresh Pasta Program, Local Mushrooms, Truffles, Caviar
• Manage entirely international staff, training and developing
• Banquet preparation and execution
• Ordering, Inventory, Hitting Target Costs, Menu Development, Daily Specials

Chef De Cuisine - The Club At Ibis

(2024-10 - 2025-10)

Operated Panache (Fine Dining Outlet) and Amici (Italian Outlet). Maintained 97 percent approval rating (club survey) highest in the club. Club is # 43 in America (Platinum Clubs) & #118 in the World

• Menu Development, Ordering, Inventory, Daily Specials
• Butchery of Beef Primals (all cuts) Fish Butchery, Game Meats, Whole Poultry Butchery
• Executed Chef's Table simultaneously with dinner service; 7 course menu/ wine pairings, exotic items-caviar, truffles, uni, wild mushrooms, bottarga
• Supervised Banquets and Special Holiday Events/ Take Out Caterings

Executive Sous Chef - Prime Catch

(2021-09 - 2024-10)

High Volume $17 million per annum in 2023, high quality execution of food

• Ordering, Inventory, Scheduling, Daily Specials, Menu Development
• Butchery of Beef Primals, Fish Butchery, Whole Poultry
• Hands on Training of Staff, Proficient in all Area of Kitchen

Chef De Cuisine - Big City Bread

(2017-09 - 2020-05)

Breakfast, Lunch, Dinner, in house production bakery with retail outlet. Farm to table/ seasonal focus.

• Ordering, Inventory, Scheduling, Daily Specials, Menu Development
• Managed CSA program with local farms/ingredients (produce, eggs, dairy, proteins)
• Butchery of Beef Primals, Fish Butchery, Pork Butchery

Chef de Partie - The Shed At Glenwood

(2016-06 - 2017-08)

Managed CSA Program, farm to table/seasonal focus, constant menu changes

• Ordering, Inventory, Production, Daily Specials, Menu Development, Staff Development
• Butchery of Beef Primals, Fish Butchery, Basic Charcuterie, Pate Production

Sous Chef - Concentrics Restaurants

(2014-05 - 2016-05)

Restaurant Group- multiple properties

• Ordering, Scheduling, Inventory, Menu Development, Daily Specials
• Training and developing cooks

Head Chef/ KM - Yellowfin Restaurant Group

(2011-09 - 2014-04)

• Ordering, Inventory, Scheduling, Daily Specials, Menu Development
• Training/ development of cooks
• Butchery of Beef Primals, Fish Butchery, Production

Political Science - Georgia College and State University (2007 - 2011)

Blessed Trinity Catholic High School (2003 - 2007)