Executive Chef Culinary Director
Resume:
EMPLOYMENT HISTORY
JUN **** - PRESENT
Culinary Director + Executive Chef, THE MERCHANT'S EXCHANGE, San Francisco, CA Oversee two historic San Francisco venue spaces - Julia Morgan Ballroom and Merchant's Exchange Club, and Credo Restaurant
Host to world-class events for public interest organizations such as ACLU, WildAid, the American Red Cross, SF Food Bank with business luminaries and political dignitaries in attendance Curate innovative menu for a diverse events - weddings, corporate conferences, and fundraisers and galas Foster relationships with purveyors and farmers to source ethical ingredients Lead the strategic expansion of culinary offerings to incorporate innovative culinary experiences to drive revenue growth MAY 2019 - JUN 2022
Executive Chef & Partner, LUNA AMERICAN BRASSERIE, San Francisco, CA Implement cost-effective strategies to optimize kitchen operations and maximize profitability, ensuring financial success and sustainability in the competitive restaurant market Collaborate with stakeholders to develop restaurant concept and design that aligns with the community's diverse customer base in a vibrant dining market
Develop and cultivate relationships with local farmers and suppliers to source the freshest and highest quality ingredients, ensuring a unique and exceptional culinary experience for customers while supporting local businesses and sustainability efforts in the market
Collaborate with the marketing team to create innovative and effective promotional campaigns that showcase the unique culinary offerings, driving customer engagement and loyalty in the competitive restaurant market. Create and lead a training program for kitchen staff that focuses on culinary skills, menu knowledge, ensuring a high standard of performance and consistent quality in food preparation and service to enhance customer satisfaction and loyalty.
JUL 2016 - JUN 2022
Executive Chef, WAYFARE TAVERN, San Francisco, CA
Implement cost-effective culinary techniques and strategies to optimize food cost and labor management, increasing overall profitability
Collaborate with the restaurant management team to plan promotions that drive customer engagement and enhance brand visibility during global pandemic
Develop and implement staff training programs to ensure consistent quality in food preparation and presentation Utilize data analytics to analyze customer preferences and trends, informing menu development and pricing strategies to maximize revenue and set the restaurant apart as a top dining destination in the competitive Bay Area market Recognized in 2018 Bay Area Top 100 Restaurants, SF Chronicle OCT 2012 - APR 2016
Executive Chef, MERITAGE at the CLAREMONT, Berkeley, CA Collaborate with the marketing team to develop and implement creative and innovative strategies to promote the culinary offerings and events at the hotel, enhancing the overall guest experience and driving increased revenue Hyper-focus on local California ingredients and purveyors Cultivate relationships with local farmers, wineries, and artisanal producers to source high-quality, sustainable ingredients for the menu, showcasing the best of California's diverse culinary landscape during annual Berkeley Wine Festival Implement a mentorship program for junior chefs to foster skill development, teamwork, and a strong culinary culture within the kitchen, ensuring a consistent standard of excellence 4289 Oakwood Court, Concord, 94521
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SCOTT QUINN
EXECUTIVE CHEF
PROFESSIONAL SUMMARY
Dedicated and creative Executive Chef with 15 years of experience in leading culinary teams and delivering exceptional dining experiences; adept at menu development, kitchen management and driving revenue. Seeking an opportunity to contribute culinary expertise in a dynamic and upscale culinary environment. EMPLOYMENT HISTORY
SEP 2011 - OCT 2012
Executive Chef, BISTRO BAGATELLE, West Hollywood, CA Launched the brand to be the first California establishment and implemented a talent development program Lead the development of a comprehensive training program for kitchen staff, focusing on both classical French cooking techniques and cutting-edge culinary trends
Introduce a chef's table experience at Bistro Bagatelle, offering a personalized and exclusive dining experience where the Executive Chef interacts with guests, showcases culinary skills, and creates bespoke dishes tailored to their preferences Consistently seek out new culinary trends and techniques to enhance the menu offerings and stay ahead of competitors in the ever-evolving culinary market
MAR 2006 - SEP 2011
Executive Sous Chef, CHEF THOMAS KELLER'S BOUCHON BISTRO, Las Vegas, NV Lead and mentor junior chefs and kitchen staff to uphold the culinary standards set by Chef Thomas Keller, fostering a culture of excellence and teamwork at Bouchon Bistro Collaborate with Chef Keller and the culinary team to develop innovative dishes that reflect the Bouchon Bistro brand and elevate the dining experience for guests
Collaborate with Chef Keller and the culinary team to plan and execute off-site events, ensuring seamless coordination and exceptional guest experiences that align with Bouchon Bistro's reputation for culinary excellence and hospitality Sous Chef - responsible for menu conception and execution for private dining and off-site dining events as well as daily specials and food costing
Chef de Partie - responsible for daily ordering and prep schedules as well as CDP hourly schedules and TKRG standards training
Commis - worked various stations starting from prep kitchen to lead line cook SKILLS
Culinary Creativity Streamlining Kitchen Processes Negotiating Pricing Supplier Relations
Food Cost Control Labor Management
Training and Development Inventory Management
Critical thinking Expediting Service
Union policies Off-Site Event Planning
REFERENCES
Available upon request
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