Pat Glatz

All of my work experience has been in the food and beverage industry. My resume shows world-traveled training under some of the finest chefs in the world as I completed the professional program at the Culinary School of the Rockies in Boulder, Colorado. I am dedicated to providing the best made “from scratch” food possible. My motto is “You only live once, why not dine well?”

Private chef / restaurant consulting - Glatz Culinary Creations, LLC - St. Thomas, St. John USVI, and Maui, Hawaii

(2019-12)

• menu planning
• concept planning
• local sourcing
• restaurant systems establishment
• kitchen design
• scheduling

Executive Chef of 61 Prime - Hawks Cay Resort - Duck Key, Florida

(2018-06 - 2019-12)

2400 room resort with six restaurant outlets.

• Oversaw all restaurants with concentration on 61 Prime fine dining.
• Worked alongside Corporate executive chef, William Ryan and created specials.

Executive Banquet Chef - Marriott BeachSide Hotel - Key West, Florida

(2016-03 - 2018-06)

• In charge of daily events and special governmental events, menu writing and development, labor and food costing, and coordination with multiple banquet coordinators

Head Chef/Kitchen Manager - Duke’s - Seven Mile Beach, Grand Cayman Island

(2015-10 - 2016-03)

• Brought to Island with the idea of great possibility, organized and revamped kitchen, responsible for ordering, improved cooking techniques, and developed new recipes.

Head chef/kitchen manager - Waterfront Brewery - Key West, Florida

(2014-09 - 2015-09)

• Second largest grossing restaurant in Key West, ordering, scheduling, creating new menu ideas, training staff on correct culinary procedures, and day to day operations.

Executive Chef - Kiki’s Sandbar - Little Torch Key, Florida

• Responsible for ordering, supervision of kitchen staff, recipe book overhaul, inventory, staffing, menu transformation, food costing.

Executive Chef - The waves on Cane Bay - St. Croix, USVI

(2013-05 - 2014)

• Responsible for ordering, menu transformation, prep, daily nightly service, supervision of kitchen staff

Executive Chef - The Local Chicago, Chicago Cut Steak House, Magnificent Mile Chicago, IL - Chicago, IL

(2011-09 - 2012-11)

• Responsible for day to day operations of high grossing kitchen, inventory, scheduling of 40 employees, and costing.

Executive Chef - Gallery Bar - Chicago, Illinois

(2010-06 - 2011-09)

• Created original menu of worldly-inspired, farm to table, boutique street food for newly opened bar and restaurant.
• Responsible for ordering and supervision of kitchen staff.
• Directly works with purveyors and oversees all operations.

Executive Chef/Catering Manager - Echo Valley Meats and Catering - Bartonville, Illinois

(2008-05 - 2010-06)

• Prepared food and oversaw many large events as well as intimate dinner parties and home-based events.
• Created menu and recipe book.
• Ordered for all events, both large and small.
• Conducted cooking classes.
• Designed kitchen and kitchen policies for entire business.

Sous Chef - Havana Blue - St. Thomas, Virgin Islands

(2006-01 - 2008-02)

• Worked under Omar Sanchez in up-scale gourmet kitchen.
• Trained on concept of Asian-Latin fusion.

Executive Chef - The Hard Rock Café - St. Thomas, Virgin Islands

(2004-10 - 2005-11)

• Responsible for inventory and ordering.
• Responsible for management of staff.
• Created specials

Owner and CEO - Rhythms Music House and Grill - Fort Collins, Colorado

(1999-10 - 2004-03)

• Oversaw the investment, construction, and day to day operations of the organization and construction phase of a 10,000 square foot restaurant.
• In charge of all menu, kitchen, and management design.
• Trained under Henry Covillo, former president of Nobel Sysco, on ordering, management, and point of sales system.

Culinary School of the Rockies (2004 - 2004)

Business Major - Illinois Central College (1998 - 1998)