ARAMARK Company
Industry: Company
DescriptionAramark Corporation, known commonly as Aramark, is an American food service, facilities, and uniform services provider to clients in fields including education, healthcare, business, corrections, and leisure. Headquarters: Philadelphia, Pennsylvania, United States CEO: Eric J. Foss (May 8, 2012–) Revenue: 14.6 billion USD (2017) Subsidiaries: ARAMARK Food & Support Services Group, Inc.,
ARAMARK List of Employees There's an exhaustive list of past and present employees! Get comprehensive information on the number of employees at ARAMARK. You can filter them based on skills, years of employment, job, education, department, and prior employment.
ARAMARK Salaries. You can even request information on how much does ARAMARK pay if you want to. Learn about salaries, pros and cons of working for ARAMARK directly from the past employees.
Find People by Employers You can rekindle an old relationship, reconnect with a long-lost friend, former boss, business acquaintance who might be useful in your new line of work. With our employee database, the possibilities are endless. All you have to do is type in a couple of keywords and we'll bring you the exact information you wanted!
16,241 ARAMARK employees in database. Find out everything there's to know about ARAMARK employees. We offer you a great deal of unbiased information from the internal database, personal records, and many other details that might be of interest to you.
ARAMARK Employees
Employee
Years
Job
Industry
Christopher Harlow Christopher Harlow's ARAMARK Experience March 1998 - October 2002
Job Multi Unit Purchasing Manager at Penn National Gaming
Industry Gambling & Casinos
Experience
Penn National Gaming August 2014 - Present
Penn National Gaming April 2012 - August 2014
OLSHAN PROPERTIES February 2004 - April 2012
Adam's Mark Hotel October 2002 - February 2004
Aramark March 1998 - October 2002
55 Restaurants Inc. February 1995 - March 1998
Skills
New Business Development, Team Building, Account Management, Casino, Budgets, Hospitality, Event Management, Inventory Management, Food & Beverage, Strategic Sourcing, Purchasing, Resorts, Hotels, Forecasting, Marketing Strategy, Hospitality Management, Food, Catering
Education
The Culinary Institute of America 1988 — 1990
Associate's degree, Culinary Arts/Chef Training
Penn National Gaming August 2014 - Present
Penn National Gaming April 2012 - August 2014
OLSHAN PROPERTIES February 2004 - April 2012
Adam's Mark Hotel October 2002 - February 2004
Aramark March 1998 - October 2002
55 Restaurants Inc. February 1995 - March 1998
Skills
New Business Development, Team Building, Account Management, Casino, Budgets, Hospitality, Event Management, Inventory Management, Food & Beverage, Strategic Sourcing, Purchasing, Resorts, Hotels, Forecasting, Marketing Strategy, Hospitality Management, Food, Catering
Education
The Culinary Institute of America 1988 — 1990
Associate's degree, Culinary Arts/Chef Training
David Pomponio David Pomponio's ARAMARK Experience January 2012 - March 2014
Job Non commercial Specialist Advantage Waypoint
Industry Food & Beverages
Experience
Advantage Waypoint March 2014 - Present
ARAMARK January 2012 - March 2014
Sodexo Food Service May 1975 - August 2011
Sodexo January 1994 - January 2000
Exxon Corporate Headquarters November 1991 - November 1994
Marriott January 1980 - January 1994
Frito Lay Corporate Headquarters April 1987 - November 1991
Marriott Corporate Services January 1980 - April 1987
Marriott International May 1975 - October 1980
Carousel January 1975 - January 1980
Skills
Culinary Skills, Recipes, Food Service, Menu Development, Catering, Food Quality, Customer Satisfaction, Fine Dining, Banquets, Leadership, Food Safety, Restaurants, HACCP, Food, Chef, Food Industry, Profit, Marketing, Income Statement, Management, Cuisine, Customer Service, Training
Education
The Culinary Institute of America 1973 — 1975
Associates, Culinary Arts
Bishop Dennis J. O'Connell High School
High School Diploma
Collin County Community College for culinary
Advantage Waypoint March 2014 - Present
ARAMARK January 2012 - March 2014
Sodexo Food Service May 1975 - August 2011
Sodexo January 1994 - January 2000
Exxon Corporate Headquarters November 1991 - November 1994
Marriott January 1980 - January 1994
Frito Lay Corporate Headquarters April 1987 - November 1991
Marriott Corporate Services January 1980 - April 1987
Marriott International May 1975 - October 1980
Carousel January 1975 - January 1980
Skills
Culinary Skills, Recipes, Food Service, Menu Development, Catering, Food Quality, Customer Satisfaction, Fine Dining, Banquets, Leadership, Food Safety, Restaurants, HACCP, Food, Chef, Food Industry, Profit, Marketing, Income Statement, Management, Cuisine, Customer Service, Training
Education
The Culinary Institute of America 1973 — 1975
Associates, Culinary Arts
Bishop Dennis J. O'Connell High School
High School Diploma
Collin County Community College for culinary
Laura Colletti Laura Colletti's ARAMARK Experience 2003 - 2014
Job Executive Chef at Sodexo
Industry Food & Beverages
Experience
Sodexo March 2014 - Present
Mercer County Community College August 2013 - Present
Aramark 2003 - 2014
Compass Group North America 2003 - 2014
Johnson & Johnson 2003 - 2014
Skills
Culinary Skills, Food Service, Menu Development, Catering, Fine Dining, Resorts, Ingredients, Culinary Management, Hotel Management, Food Safety, Restaurant Management, Recipes, Menu Costing, Chef, Income Statement, Cooking, Recipe Testing, Cuisine, HACCP, Food & Beverage, Food Industry, Food Quality, Wine, Gourmet, Hospitality Management, Purchasing, Menu Engineering, Pre-opening, Food Preparation, Hospitality, Seafood, ServSafe, Pastry, Baking, Restaurants, Banquets, Sauces, Italian cuisine, Hotels, Food, Cost Control, Hospitality Industry, Sanitation, Inventory Management
Education
The Culinary Institute of America 1992 — 1994
Associate's degree, Culinary Arts/Chef Training
Sodexo March 2014 - Present
Mercer County Community College August 2013 - Present
Aramark 2003 - 2014
Compass Group North America 2003 - 2014
Johnson & Johnson 2003 - 2014
Skills
Culinary Skills, Food Service, Menu Development, Catering, Fine Dining, Resorts, Ingredients, Culinary Management, Hotel Management, Food Safety, Restaurant Management, Recipes, Menu Costing, Chef, Income Statement, Cooking, Recipe Testing, Cuisine, HACCP, Food & Beverage, Food Industry, Food Quality, Wine, Gourmet, Hospitality Management, Purchasing, Menu Engineering, Pre-opening, Food Preparation, Hospitality, Seafood, ServSafe, Pastry, Baking, Restaurants, Banquets, Sauces, Italian cuisine, Hotels, Food, Cost Control, Hospitality Industry, Sanitation, Inventory Management
Education
The Culinary Institute of America 1992 — 1994
Associate's degree, Culinary Arts/Chef Training
Christopher Rumley Christopher Rumley's ARAMARK Experience January 2014 - August 2014
Job Food Safety Educator/Restaurant Auditor
Industry Hospitality
Experience
Hospitality Education Services August 2014 - Present
Southern Hospitality September 2011 - Present
Aramark January 2014 - August 2014
The Biltmore Company August 2013 - January 2014
The Biltmore Company March 2013 - August 2013
Skills
Event Planning, Microsoft Word, Hospitality, Food & Beverage, Time Management, Hospitality Management, Event Management, Hospitality Industry, Cooking, Food, ServSafe, Food Safety, Sanitation, Recipes, Menu Development, Culinary Skills, Serve Safe Certified, Personal Chef Services
Education
Culinary Institute of America 2009 — 2013
Bachelor of Professional Studies, Culinary Arts Management
Hospitality Education Services August 2014 - Present
Southern Hospitality September 2011 - Present
Aramark January 2014 - August 2014
The Biltmore Company August 2013 - January 2014
The Biltmore Company March 2013 - August 2013
Skills
Event Planning, Microsoft Word, Hospitality, Food & Beverage, Time Management, Hospitality Management, Event Management, Hospitality Industry, Cooking, Food, ServSafe, Food Safety, Sanitation, Recipes, Menu Development, Culinary Skills, Serve Safe Certified, Personal Chef Services
Education
Culinary Institute of America 2009 — 2013
Bachelor of Professional Studies, Culinary Arts Management
Chris Hylton Chris Hylton's ARAMARK Experience October 2013 - Present
Job Director of Strategic Development ARAMARK
Industry Food & Beverages
Experience
ARAMARK October 2013 - Present
ARAMARK February 2007 - Present
Red Rock Resort Casino and Spa February 2006 - February 2007
Bellagio Resort and Hotel June 2005 - January 2006
The Poughkeepsie Grand Hotel May 2003 - May 2005
SPRINT PCS August 2000 - April 2002
Hal-Tec Corporation September 1998 - March 2000
Skills
Marketing Strategy, Product Development, Customer Relations, Catering, Culinary, Food & Beverage, Hotels, Multi-unit, Daily Operations, Food Service, Menu Development, Food, Restaurants, Budgeting, Inventory Management, Event Management, Forecasting, Cost, Banquets, Scheduling, Retail, Purchasing, Promotions, Contract Negotiation, Sanitation, Food Cost, Fine Dining, Facilities Management, Food Industry, Concessions, Hospitality, Hospitality Management, Merchandising, Special Events, Cuisine, Cooking, Visual Merchandising, Resorts, Dinners, Customer Service, Wine, Food Service Management, Guest Satisfaction, Hiring, Store Design, Loss Prevention, Culinary Management, Culinary Skills, Budgets, Customer Satisfaction
Education
The Culinary Institute of America 2002 — 2005
Bachelors, Culinary Arts and Managment, 3.67
Culinary Institute of 2002 — 2003
Associates, Culinary Arts
Mission CollegeGeneral Studies
N/A
ARAMARK October 2013 - Present
ARAMARK February 2007 - Present
Red Rock Resort Casino and Spa February 2006 - February 2007
Bellagio Resort and Hotel June 2005 - January 2006
The Poughkeepsie Grand Hotel May 2003 - May 2005
SPRINT PCS August 2000 - April 2002
Hal-Tec Corporation September 1998 - March 2000
Skills
Marketing Strategy, Product Development, Customer Relations, Catering, Culinary, Food & Beverage, Hotels, Multi-unit, Daily Operations, Food Service, Menu Development, Food, Restaurants, Budgeting, Inventory Management, Event Management, Forecasting, Cost, Banquets, Scheduling, Retail, Purchasing, Promotions, Contract Negotiation, Sanitation, Food Cost, Fine Dining, Facilities Management, Food Industry, Concessions, Hospitality, Hospitality Management, Merchandising, Special Events, Cuisine, Cooking, Visual Merchandising, Resorts, Dinners, Customer Service, Wine, Food Service Management, Guest Satisfaction, Hiring, Store Design, Loss Prevention, Culinary Management, Culinary Skills, Budgets, Customer Satisfaction
Education
The Culinary Institute of America 2002 — 2005
Bachelors, Culinary Arts and Managment, 3.67
Culinary Institute of 2002 — 2003
Associates, Culinary Arts
Mission CollegeGeneral Studies
N/A
Katz Robert's ARAMARK Experience April 2011 - January 2013
Job Executive Chef at Sodexo
Industry Food Production
Experience
Sodexo March 2014 - Present
McNeily Center for Children March 2013 - March 2014
ARAMARK April 2011 - January 2013
Steak n Shake December 2009 - January 2011
BR Guest Hospitality July 2009 - January 2010
The wood company 1992 - 1995
Skills
Culinary Skills, Menu Development, Banquets, Cooking, Food, Food Preparation, Culinary Management, Chef, Training, Leadership, Management, Budgets, Team Building, Team Leadership, Customer Service, Process Improvement, Procurement, Food Service, Sanitation, Food Safety
Education
U.S. Army 1983 — 1992
Foods, Nutrition, and Related Services
Culinary Institute of America
Associate's degree
Sodexo March 2014 - Present
McNeily Center for Children March 2013 - March 2014
ARAMARK April 2011 - January 2013
Steak n Shake December 2009 - January 2011
BR Guest Hospitality July 2009 - January 2010
The wood company 1992 - 1995
Skills
Culinary Skills, Menu Development, Banquets, Cooking, Food, Food Preparation, Culinary Management, Chef, Training, Leadership, Management, Budgets, Team Building, Team Leadership, Customer Service, Process Improvement, Procurement, Food Service, Sanitation, Food Safety
Education
U.S. Army 1983 — 1992
Foods, Nutrition, and Related Services
Culinary Institute of America
Associate's degree
Marty Burton's ARAMARK Experience March 2015 - Present
Job UK Executive Performance Premium Services Chef
Industry Food & Beverages
Experience
Aramark March 2015 - Present
Compass Group North America July 2009 - Present
Compass Group North America November 2013 - March 2015
Compass Group January 2012 - November 2013
Skills
Culinary Management, Culinary Skills, Food & Beverage, Food, Cuisine, Food Service, Food Safety, Customer Service, Hospitality, Restaurants, Cooking, Menu Development, Fine Dining, Hospitality Management, Restaurant Management, Recipes, Catering, Banquets, Team Building, Sanitation, Recipe Testing, Menu Costing, Gourmet
Education
Culinary Institute of America 2005 — 2008
Bachelors Degree, Culinary Arts and Related Services
United States Marine Corps 1998 — 2001
Aramark March 2015 - Present
Compass Group North America July 2009 - Present
Compass Group North America November 2013 - March 2015
Compass Group January 2012 - November 2013
Skills
Culinary Management, Culinary Skills, Food & Beverage, Food, Cuisine, Food Service, Food Safety, Customer Service, Hospitality, Restaurants, Cooking, Menu Development, Fine Dining, Hospitality Management, Restaurant Management, Recipes, Catering, Banquets, Team Building, Sanitation, Recipe Testing, Menu Costing, Gourmet
Education
Culinary Institute of America 2005 — 2008
Bachelors Degree, Culinary Arts and Related Services
United States Marine Corps 1998 — 2001
Ernie Watkins Ernie Watkins's ARAMARK Experience 2013 - Present
Job District Manager with Aramark
Industry Food & Beverages
Experience
Aramark 2013 - Present
Skills
Microsoft Office, Menu Development, Catering, Food Safety, Food & Beverage, Food Service, Leadership, Food, Culinary Skills, Team Building, Multi-unit, Multi-Unit, Training, Inventory Management
Education
The Culinary Institute of America 2000 — 2003
Bachelor of Arts (B.A.), Culinary Arts/Chef Training
Aramark 2013 - Present
Skills
Microsoft Office, Menu Development, Catering, Food Safety, Food & Beverage, Food Service, Leadership, Food, Culinary Skills, Team Building, Multi-unit, Multi-Unit, Training, Inventory Management
Education
The Culinary Institute of America 2000 — 2003
Bachelor of Arts (B.A.), Culinary Arts/Chef Training
Richard Grab's ARAMARK Experience September 2015 - Present
Job Executive Chef at Aramark
Industry Restaurants
Experience
Aramark September 2015 - Present
Aramark 2013 - August 2015
ARAMARK August 2010 - 2013
STARR RESTAURANTS 2008 - 2010
Valenca 2008 - 2008
Skills
Menu Development, Food Service, Restaurant Management, Catering, Fine Dining, Sanitation, Restaurants, Recipes, Chef, Menu Costing, Cuisine, Culinary Management, Gourmet, Food Preparation, Culinary Skills, Banquets, Recipe Testing, ServSafe, Pastry
Education
Culinary Institute of America 2001 — 2003
AOS in Culinary Arts
Le Cordon Bleu College of Culinary Arts-Scottsdale 2013 — 2015
Bachelor of Arts (B.A.) Culinary Management
Aramark September 2015 - Present
Aramark 2013 - August 2015
ARAMARK August 2010 - 2013
STARR RESTAURANTS 2008 - 2010
Valenca 2008 - 2008
Skills
Menu Development, Food Service, Restaurant Management, Catering, Fine Dining, Sanitation, Restaurants, Recipes, Chef, Menu Costing, Cuisine, Culinary Management, Gourmet, Food Preparation, Culinary Skills, Banquets, Recipe Testing, ServSafe, Pastry
Education
Culinary Institute of America 2001 — 2003
AOS in Culinary Arts
Le Cordon Bleu College of Culinary Arts-Scottsdale 2013 — 2015
Bachelor of Arts (B.A.) Culinary Management
Don Arehart Don Arehart's ARAMARK Experience April 2000 - March 2004
Job Executive Chef Milford Regional Hospital Sodexo
Industry Hospital & Health Care
Experience
Milford Regional Medical Center November 2014 - Present
Interfaith Medical Center IMC - Sodexo April 2005 - October 2014
ARAMARK April 2000 - March 2004
ARAMARK Healthcare March 1999 - April 2000
ARAMARK Healthcare April 1998 - March 1999
Skills
Service History: US..., Food, Sanitation, Menu Development, Catering, HACCP, Chef, Purchasing, Food Safety, Marketing, Inventory Management
Education
Culinary Institute of America 1994 — 1996
A.O.S Culinary Arts,1996, Culinary Arts
University of Maryland Baltimore
B.S. Management Studies,1997
Milford Regional Medical Center November 2014 - Present
Interfaith Medical Center IMC - Sodexo April 2005 - October 2014
ARAMARK April 2000 - March 2004
ARAMARK Healthcare March 1999 - April 2000
ARAMARK Healthcare April 1998 - March 1999
Skills
Service History: US..., Food, Sanitation, Menu Development, Catering, HACCP, Chef, Purchasing, Food Safety, Marketing, Inventory Management
Education
Culinary Institute of America 1994 — 1996
A.O.S Culinary Arts,1996, Culinary Arts
University of Maryland Baltimore
B.S. Management Studies,1997
Victoria Vega Victoria Vega's ARAMARK Experience 1988 - 1997
Job Division Vice President, Corporate Culinary Group Operations & Sales at Unidine
Industry Food & Beverages
Experience
Unidine March 2014 - Present
Unidine January 2013 - March 2014
CulinArt Managed Dining Services November 2010 - December 2012
Compass Group North America January 2010 - February 2010
Restaurant Associates 2005 - 2010
Society for Hospitality & Foodservice Management 2005 - 2010
Restaurant Associates 1998 - 2005
ARAMARK 1988 - 1997
Skills
Food Service, Food, Leadership, Team Building, Hospitality, Management, Customer Satisfaction, Catering, Food & Beverage, Culinary Skills, Menu Development, New Business Development, Restaurants, Marketing, Sales, Restaurant Management, Operations Management, Hospitality Management, Income Statement, Food Safety, Budgets, Contract Negotiation, Event Management, Banquets, Retail, Customer Service, P&L Management, Culinary Management, Forecasting, Direct Marketing, Menu Costing, Public Speaking, Building Relationships, Sales Presentations, Financial Analysis, Multi-unit, Contract Management, Proposal Writing, Motivational Speaking, Creative Strategy, Helping Clients Succeed, Long-term Customer..., Retention Strategies, Result Oriented, Program Implementation, Collaborative Problem..., Creative Writer, Employee Engagement, Mentoring, P&L
Education
University of Massachusetts, Amherst 1984 — 1988
BS, Hotel, Restaurant and Travel Administration
Hotel Consult
Stage Abroad, International Foodservice
The Culinary Institute of America
Continuing Education Program
Unidine March 2014 - Present
Unidine January 2013 - March 2014
CulinArt Managed Dining Services November 2010 - December 2012
Compass Group North America January 2010 - February 2010
Restaurant Associates 2005 - 2010
Society for Hospitality & Foodservice Management 2005 - 2010
Restaurant Associates 1998 - 2005
ARAMARK 1988 - 1997
Skills
Food Service, Food, Leadership, Team Building, Hospitality, Management, Customer Satisfaction, Catering, Food & Beverage, Culinary Skills, Menu Development, New Business Development, Restaurants, Marketing, Sales, Restaurant Management, Operations Management, Hospitality Management, Income Statement, Food Safety, Budgets, Contract Negotiation, Event Management, Banquets, Retail, Customer Service, P&L Management, Culinary Management, Forecasting, Direct Marketing, Menu Costing, Public Speaking, Building Relationships, Sales Presentations, Financial Analysis, Multi-unit, Contract Management, Proposal Writing, Motivational Speaking, Creative Strategy, Helping Clients Succeed, Long-term Customer..., Retention Strategies, Result Oriented, Program Implementation, Collaborative Problem..., Creative Writer, Employee Engagement, Mentoring, P&L
Education
University of Massachusetts, Amherst 1984 — 1988
BS, Hotel, Restaurant and Travel Administration
Hotel Consult
Stage Abroad, International Foodservice
The Culinary Institute of America
Continuing Education Program
Thomas J Moore CDM, CFPP,CDS Thomas J Moore CDM, CFPP,CDS's ARAMARK Experience January 1990 - April 1998
Job Nutritional Consultant
Industry Health, Wellness and Fitness
Experience
Oakbrook Health & Rehab April 2008 - Present
Lake Marion Nursing Home November 2004 - March 2008
ARAMARK January 1990 - April 1998
Skills
Cooking, Nutrition Education, Nutritional Counseling, Healthcare, Menu Development, Dietetics, Food Service, Recipes, Food, Nutrition, Medical Nutrition..., Clinical Nutrition, Culinary Skills
Education
Culinary Institute of America 1998 — 2000
Culinary Arts
Oakbrook Health & Rehab April 2008 - Present
Lake Marion Nursing Home November 2004 - March 2008
ARAMARK January 1990 - April 1998
Skills
Cooking, Nutrition Education, Nutritional Counseling, Healthcare, Menu Development, Dietetics, Food Service, Recipes, Food, Nutrition, Medical Nutrition..., Clinical Nutrition, Culinary Skills
Education
Culinary Institute of America 1998 — 2000
Culinary Arts
John Weekly John Weekly's ARAMARK Experience November 2006 - October 2013
Job Associate Director, Cafe Development at Gateway Church
Industry Retail
Experience
Gateway Church July 2015 - Present
Gateway Church March 2014 - Present
American Dining Creations October 2013 - February 2014
ARAMARK November 2006 - October 2013
Levy Restaurants March 2002 - October 2006
Levy Restaurants March 2002 - February 2005
Piliots Hanger May 2001 - March 2002
Finish Line Events March 1998 - May 2001
Runaway Bay Golf and Country Club January 1995 - May 1998
Skills
Food Service, Culinary Skills, Menu Development, Sanitation, Catering, Food Safety, Food Preparation, ServSafe, Recipes, Food & Beverage, Multi-unit, Food, Inventory Management, Restaurant Management, Income Statement, Restaurants, Banquets, Labor Management, Hiring, Chef, Purchasing, Process Scheduler, Fine Dining, Menu Costing, New Restaurant Openings, Labor Control, Hospitality, Hospitality Management, Customer Service, P&L, Event Planning
Education
Culinary Institute of America
TCJC
Business Management
Gateway Church July 2015 - Present
Gateway Church March 2014 - Present
American Dining Creations October 2013 - February 2014
ARAMARK November 2006 - October 2013
Levy Restaurants March 2002 - October 2006
Levy Restaurants March 2002 - February 2005
Piliots Hanger May 2001 - March 2002
Finish Line Events March 1998 - May 2001
Runaway Bay Golf and Country Club January 1995 - May 1998
Skills
Food Service, Culinary Skills, Menu Development, Sanitation, Catering, Food Safety, Food Preparation, ServSafe, Recipes, Food & Beverage, Multi-unit, Food, Inventory Management, Restaurant Management, Income Statement, Restaurants, Banquets, Labor Management, Hiring, Chef, Purchasing, Process Scheduler, Fine Dining, Menu Costing, New Restaurant Openings, Labor Control, Hospitality, Hospitality Management, Customer Service, P&L, Event Planning
Education
Culinary Institute of America
TCJC
Business Management
Amber Toler's ARAMARK Experience April 2013 - June 2014
Job Teacher's Assistant at Esd 113 Head Start Eceap
Industry Individual & Family Services
Experience
Esd 113 Head Start Eceap September 2014 - Present
Child Protective Services January 2014 - June 2014
Aramark April 2013 - June 2014
Skills
Work Ethic, Determination to Succeed, Enthusiasm to learn, Efficiency, Energetic team player, Managerial Skills, Organization &..., Psychology, Team Building, Individual Work, Customer Service, Microsoft Excel, Event Planning, Editing, Typing, Microsoft Word, PowerPoint, Outlook, Project Management, Research, Training, Writing, Youth Development, Cashiering, Data Entry, Microsoft Office, Teamwork, Time Management
Education
The Evergreen State College 2010 — 2014
Bachelor of Arts (B.A.), Psychology
Lake Roosevelt High School 2006 — 2010
High School Diploma
Esd 113 Head Start Eceap September 2014 - Present
Child Protective Services January 2014 - June 2014
Aramark April 2013 - June 2014
Skills
Work Ethic, Determination to Succeed, Enthusiasm to learn, Efficiency, Energetic team player, Managerial Skills, Organization &..., Psychology, Team Building, Individual Work, Customer Service, Microsoft Excel, Event Planning, Editing, Typing, Microsoft Word, PowerPoint, Outlook, Project Management, Research, Training, Writing, Youth Development, Cashiering, Data Entry, Microsoft Office, Teamwork, Time Management
Education
The Evergreen State College 2010 — 2014
Bachelor of Arts (B.A.), Psychology
Lake Roosevelt High School 2006 — 2010
High School Diploma
Tom Trawitzke Tom Trawitzke's ARAMARK Experience January 2006 - September 2014
Job Director of Service Excellence at Aramark Refreshment Services
Industry Food & Beverages
Experience
ARAMARK Refreshment Services October 2014 - Present
Aramark January 2006 - September 2014
ARAMARK Refreshment Services January 2002 - January 2006
ARAMARK Refreshment Services July 1994 - January 2002
Aramark September 1993 - July 1994
Aramark January 1986 - September 1993
Skills
Operational Support, Operations Management, Hands-on Training, Staff Development, Customer Retention, CRM, P&L Management, Catering, Process Implementation, Menu Development, Balance Sheet, Budgets, Training, Project Planning, Business Planning, Food & Beverage, Customer Satisfaction, Employee Training, Restaurant Management, Culinary Skills, Forecasting, Food
Education
University of Wisconsin-Stout 1982 — 1985
BS, Hotel
University of Nebraska at Omaha 1990 — 1990
Adult and Continuing Education and Teaching
Culinary Institute of America 1994 — 1994
Adult and Continuing Education and Teaching
ARAMARK Refreshment Services October 2014 - Present
Aramark January 2006 - September 2014
ARAMARK Refreshment Services January 2002 - January 2006
ARAMARK Refreshment Services July 1994 - January 2002
Aramark September 1993 - July 1994
Aramark January 1986 - September 1993
Skills
Operational Support, Operations Management, Hands-on Training, Staff Development, Customer Retention, CRM, P&L Management, Catering, Process Implementation, Menu Development, Balance Sheet, Budgets, Training, Project Planning, Business Planning, Food & Beverage, Customer Satisfaction, Employee Training, Restaurant Management, Culinary Skills, Forecasting, Food
Education
University of Wisconsin-Stout 1982 — 1985
BS, Hotel
University of Nebraska at Omaha 1990 — 1990
Adult and Continuing Education and Teaching
Culinary Institute of America 1994 — 1994
Adult and Continuing Education and Teaching
Richard Hoelzel's ARAMARK Experience January 1996 - February 1999
Job Corporate Executive Chef at Morrison
Industry Food & Beverages
Experience
Morrison February 2004 - Present
Compass Group, North American Division 1999 - Present
ARAMARK January 1996 - February 1999
Skills
Culinary Skills, Catering, Marketing, Food, Menu Development, Employee Training, Recipes, Management, Food Service, Hospitality Management, P, Serve Safe Certified, Time Management, Pre-opening, Customer Satisfaction, Food Cost Management, Event Planning, Food, Menu Costing, Chef, Sanitation, Restaurants, Food Safety, Pastry, Food Quality, Culinary Management, Food Industry, ServSafe, Recipe Testing, HACCP, Baking, Multi-unit, Hiring, Hospitality Industry, Event Management, Budgets, Team Building, New Restaurant Openings, Training, Menu Engineering, Cost Control, Nutrition, Leadership Development, Pre-opening experience, Profit, Culinary Education, Hygiene, Bakery, Dietetics, Forecasting
Education
The University of North Dakota 2010 — 2010
Certificate Of Education, Dietary Managers Course
The Culinary Institute of America 1983 — 1985
AOS, Culinary Arts
The Culinary Institute of America 1983 — 1985
AOS, Culinary Arts
Morrison February 2004 - Present
Compass Group, North American Division 1999 - Present
ARAMARK January 1996 - February 1999
Skills
Culinary Skills, Catering, Marketing, Food, Menu Development, Employee Training, Recipes, Management, Food Service, Hospitality Management, P, Serve Safe Certified, Time Management, Pre-opening, Customer Satisfaction, Food Cost Management, Event Planning, Food, Menu Costing, Chef, Sanitation, Restaurants, Food Safety, Pastry, Food Quality, Culinary Management, Food Industry, ServSafe, Recipe Testing, HACCP, Baking, Multi-unit, Hiring, Hospitality Industry, Event Management, Budgets, Team Building, New Restaurant Openings, Training, Menu Engineering, Cost Control, Nutrition, Leadership Development, Pre-opening experience, Profit, Culinary Education, Hygiene, Bakery, Dietetics, Forecasting
Education
The University of North Dakota 2010 — 2010
Certificate Of Education, Dietary Managers Course
The Culinary Institute of America 1983 — 1985
AOS, Culinary Arts
The Culinary Institute of America 1983 — 1985
AOS, Culinary Arts
Christopher Sachs's ARAMARK Experience 2013 - Present
Job Cook with Aramark Food Service
Industry Food & Beverages
Experience
ARAMARK 2013 - Present
Virgin Spa at Natirar April 2012 - February 2014
Skills
Food Preparation, Culinary Skills, Food Service, Food Safety, Menu Development, Restaurant Management, Computer Proficiency, Chemistry, Food Science
Education
The Culinary Institute of America 2011 — 2013
Associate's degree, Culinary Arts and Related Services
ARAMARK 2013 - Present
Virgin Spa at Natirar April 2012 - February 2014
Skills
Food Preparation, Culinary Skills, Food Service, Food Safety, Menu Development, Restaurant Management, Computer Proficiency, Chemistry, Food Science
Education
The Culinary Institute of America 2011 — 2013
Associate's degree, Culinary Arts and Related Services
Randi Rose Randi Rose's ARAMARK Experience June 2012 - Present
Job Line Cook at ARAMARK
Industry Retail
Experience
ARAMARK June 2012 - Present
Walmart August 2011 - November 2011
Skills
Culinary Skills
Education
Culinary Institute of America 2011 — 2013
AOS, Culinary Arts/Chef Training
Baystate
ARAMARK June 2012 - Present
Walmart August 2011 - November 2011
Skills
Culinary Skills
Education
Culinary Institute of America 2011 — 2013
AOS, Culinary Arts/Chef Training
Baystate
Daniel Parker Banks Daniel Parker Banks's ARAMARK Experience January 2010 - January 2011
Job Student at Culinary Institute of America
Industry Food Production
Experience
The Culinary Institute of America May 2012 - Present
ARAMARK January 2010 - January 2011
Bellagio Ristorante / Westin Hotel and Resort January 2008 - January 2010
1789 Restaurant June 2006 - February 2007
Skills
Contemporary and..., Italian Cuisine, Latin-American Cuisine, Molecular Gastronomy, Microsoft Office, Microsoft Excel, Microsoft Word, PowerPoint, Customer Service, Teamwork, English, Research, Food, Food Safety, Social Media, Team Leadership, Photoshop, Windows, Public Speaking
Education
Culinary Institute of America 2012 — 2015
Bachelor's degree, Culianry Arts
Connecticut Culinary Institute 2005 — 2007
Certificate of Attendance, Advanced Culinary Arts
Hampden Academy 2001 — 2005
Highschool Diploma, General Education
The Culinary Institute of America May 2012 - Present
ARAMARK January 2010 - January 2011
Bellagio Ristorante / Westin Hotel and Resort January 2008 - January 2010
1789 Restaurant June 2006 - February 2007
Skills
Contemporary and..., Italian Cuisine, Latin-American Cuisine, Molecular Gastronomy, Microsoft Office, Microsoft Excel, Microsoft Word, PowerPoint, Customer Service, Teamwork, English, Research, Food, Food Safety, Social Media, Team Leadership, Photoshop, Windows, Public Speaking
Education
Culinary Institute of America 2012 — 2015
Bachelor's degree, Culianry Arts
Connecticut Culinary Institute 2005 — 2007
Certificate of Attendance, Advanced Culinary Arts
Hampden Academy 2001 — 2005
Highschool Diploma, General Education
Fred Schembri Fred Schembri's ARAMARK Experience January 2015 - Present
Job District Manager at Aramark
Industry Hospitality
Experience
Aramark January 2015 - Present
ARAMARK January 2013 - December 2014
Aramark May 2011 - December 2012
ARAMARK June 2007 - May 2011
ARAMARK December 2004 - June 2007
Skills
Food Service, Menu Development, Culinary Skills, Catering, Restaurant Management, Food & Beverage, Leadership, Strategic Partnerships, Restaurants, Fine Dining, Banquets, Food, Food Safety, Sanitation, Cooking, Hospitality Management, Recipes, ServSafe, Food Preparation, Multi-unit, Menu Costing, Inventory Management, Serve Safe Certified, Food Industry, Micros, Culinary Management, HACCP, POS, Revenue Analysis, Event Planning, Labor Control, Food Quality, P, Chef, Hotel Management, Pre-opening, Wine, Hospitality, Menu Engineering, Cross Functional Team..., Income Statement, Cost Control, New Restaurant Openings, Cuisine, Pastry, Seafood, Gourmet, Food Service Operations, Labor Management, Hospitality Industry
Education
Culinary Institute of America 1997 — 1999
AOS, Culinary Arts
Lawrence High School
Aramark January 2015 - Present
ARAMARK January 2013 - December 2014
Aramark May 2011 - December 2012
ARAMARK June 2007 - May 2011
ARAMARK December 2004 - June 2007
Skills
Food Service, Menu Development, Culinary Skills, Catering, Restaurant Management, Food & Beverage, Leadership, Strategic Partnerships, Restaurants, Fine Dining, Banquets, Food, Food Safety, Sanitation, Cooking, Hospitality Management, Recipes, ServSafe, Food Preparation, Multi-unit, Menu Costing, Inventory Management, Serve Safe Certified, Food Industry, Micros, Culinary Management, HACCP, POS, Revenue Analysis, Event Planning, Labor Control, Food Quality, P, Chef, Hotel Management, Pre-opening, Wine, Hospitality, Menu Engineering, Cross Functional Team..., Income Statement, Cost Control, New Restaurant Openings, Cuisine, Pastry, Seafood, Gourmet, Food Service Operations, Labor Management, Hospitality Industry
Education
Culinary Institute of America 1997 — 1999
AOS, Culinary Arts
Lawrence High School
Stephanie Marks Martell Stephanie Marks Martell's ARAMARK Experience 1998 - 1999
Job Photographer & Writer
Industry Photography
Experience
Marks Martell Design 2011 - Present
Wolf Camera 2002 - 2011
The Culinary Institute of America 1999 - 2001
Sonoma California Bistro and Wine Bar April 2000 - October 2000
ARAMARK 1998 - 1999
The Fort Mill Times 1997 - 1998
Skills
Food Photography, Weddings, Food, Photography, Editorial, Blogging, Digital Photography, Food Styling, Event Planning, Social Media, Magazines, Editing, Sports Photography, Portrait Photography, Journalism, Photos, Recipes, Photoshop, Studio Photography
Education
Winthrop University 2002 — 2004
Bachelor of Arts (B.A.), English Language and Literature/Letters
Culinary Institute of America 1999 — 2001
Associate's degree, Culinary Arts
Marks Martell Design 2011 - Present
Wolf Camera 2002 - 2011
The Culinary Institute of America 1999 - 2001
Sonoma California Bistro and Wine Bar April 2000 - October 2000
ARAMARK 1998 - 1999
The Fort Mill Times 1997 - 1998
Skills
Food Photography, Weddings, Food, Photography, Editorial, Blogging, Digital Photography, Food Styling, Event Planning, Social Media, Magazines, Editing, Sports Photography, Portrait Photography, Journalism, Photos, Recipes, Photoshop, Studio Photography
Education
Winthrop University 2002 — 2004
Bachelor of Arts (B.A.), English Language and Literature/Letters
Culinary Institute of America 1999 — 2001
Associate's degree, Culinary Arts
Jim Lenhardt's ARAMARK Experience March 2010 - February 2015
Job Regional Dining Service Director
Industry Food & Beverages
Experience
Brookdale February 2015 - Present
ARAMARK March 2010 - February 2015
Philadelphia Protestant Home July 2008 - November 2009
Fitz, Vogt & Associates July 2007 - July 2008
Harrahs Chester Casino and Racetrack October 2006 - July 2007
Skills
Menu Development, Food Service, Culinary Skills, Catering, Food & Beverage, Food, Restaurants, Food Safety, Inventory Management, Cooking, Restaurant Management, Banquets, Fine Dining, Hospitality, Income Statement, Recipes, Cuisine, Food Preparation, Food Quality, Culinary Management, Pastry, Seafood, Recipe Testing, Labor Control, Pre-opening, New Restaurant Openings, Baking, HACCP, Hiring, Menu Costing, Gourmet, Chef, Sanitation, Team Building, Budgets, Customer Service, Food Industry, Purchasing, ServSafe, Hospitality Industry
Education
Culinary Institute of America 1978 — 1980
Associate's degree, Culinary Arts/Chef Training, 3.8
Brookdale February 2015 - Present
ARAMARK March 2010 - February 2015
Philadelphia Protestant Home July 2008 - November 2009
Fitz, Vogt & Associates July 2007 - July 2008
Harrahs Chester Casino and Racetrack October 2006 - July 2007
Skills
Menu Development, Food Service, Culinary Skills, Catering, Food & Beverage, Food, Restaurants, Food Safety, Inventory Management, Cooking, Restaurant Management, Banquets, Fine Dining, Hospitality, Income Statement, Recipes, Cuisine, Food Preparation, Food Quality, Culinary Management, Pastry, Seafood, Recipe Testing, Labor Control, Pre-opening, New Restaurant Openings, Baking, HACCP, Hiring, Menu Costing, Gourmet, Chef, Sanitation, Team Building, Budgets, Customer Service, Food Industry, Purchasing, ServSafe, Hospitality Industry
Education
Culinary Institute of America 1978 — 1980
Associate's degree, Culinary Arts/Chef Training, 3.8
Craig McAlister's ARAMARK Experience February 2014 - Present
Job Executive Chef at Aramark
Industry Hospitality
Experience
Aramark February 2014 - Present
ARAMARK July 2011 - February 2014
ARAMARK February 2011 - July 2011
Brookdale Senior Living April 2009 - January 2011
Sea Island Company February 2005 - February 2009
Fairmont Scottsdale Princess December 2003 - March 2004
ASTI February 2000 - February 2002
Skills
Menu Development, Banquets, Catering, Restaurants, Cooking, Resorts, Fine Dining, Food Service, Culinary Skills, Hospitality
Education
Culinary Institute of America 2002 — 2004
Accociate in Occupational Studies, Culinary Arts
The University of Texas at Austin 1997 — 2001
N/A, Liberal Arts
The Woodlands High School 1993 — 1997
Aramark February 2014 - Present
ARAMARK July 2011 - February 2014
ARAMARK February 2011 - July 2011
Brookdale Senior Living April 2009 - January 2011
Sea Island Company February 2005 - February 2009
Fairmont Scottsdale Princess December 2003 - March 2004
ASTI February 2000 - February 2002
Skills
Menu Development, Banquets, Catering, Restaurants, Cooking, Resorts, Fine Dining, Food Service, Culinary Skills, Hospitality
Education
Culinary Institute of America 2002 — 2004
Accociate in Occupational Studies, Culinary Arts
The University of Texas at Austin 1997 — 2001
N/A, Liberal Arts
The Woodlands High School 1993 — 1997
John Durna John Durna's ARAMARK Experience February 2012 - June 2012
Job Executive Chef/coowner at Destination Dogs
Industry Food & Beverages
Experience
Destination Dogs June 2012 - Present
The Simple Chef Catering March 2008 - Present
ARAMARK February 2012 - June 2012
Clydz January 2000 - February 2012
Park Avenue Club January 1999 - December 2000
Front Porch Grill June 1997 - December 1999
Skills
Menu Development, Culinary Skills, Restaurants, Catering, Cuisine, Budgets, Fine Dining, Food Service, Chef, Food, Gourmet, Recipes, Sanitation, Training, Management, Purchasing, Cooking, Restaurant Management
Education
Culinary Institute of America 1995 — 1997
Associates degree, Culinary Arts program
Destination Dogs June 2012 - Present
The Simple Chef Catering March 2008 - Present
ARAMARK February 2012 - June 2012
Clydz January 2000 - February 2012
Park Avenue Club January 1999 - December 2000
Front Porch Grill June 1997 - December 1999
Skills
Menu Development, Culinary Skills, Restaurants, Catering, Cuisine, Budgets, Fine Dining, Food Service, Chef, Food, Gourmet, Recipes, Sanitation, Training, Management, Purchasing, Cooking, Restaurant Management
Education
Culinary Institute of America 1995 — 1997
Associates degree, Culinary Arts program
Joseph Rizzuto Joseph Rizzuto's ARAMARK Experience August 2008 - Present
Job General Manager at Aramark
Industry Food & Beverages
Experience
Aramark August 2008 - Present
Citigroup, inc. February 2000 - Present
Education
Culinary Institute of America 1987 — 1989
Associates, Culinary Arts/Hotel Restaurant Management
Aramark August 2008 - Present
Citigroup, inc. February 2000 - Present
Education
Culinary Institute of America 1987 — 1989
Associates, Culinary Arts/Hotel Restaurant Management
Louis Catignani III Louis Catignani III's ARAMARK Experience August 2008 - May 2010
Job Food Service Director with Chartwells (Higher Education Division)
Industry Food & Beverages
Experience
Chartwells (Higher Education Division) June 2010 - Present
ARAMARK August 2008 - May 2010
Sodexo August 1993 - July 2008
Skills
Food Service, Catering, Menu Development, Culinary, Food & Beverage, Food Safety, Inventory Management, Inventory Control, Food, Culinary Skills, Cuisine, Event Planning, Supervisory Skills, Process Scheduler, Forecasting, Retail, Chef, Team Building, HACCP, Customer Satisfaction, Time Management, Budgets, Training, Culinary Management, Menu Costing, Sanitation, Recipe Testing, Serve Safe Certified, Food Service Operations, ServSafe, Food Preparation, Recipes, Food Cost Management, Food Service Sanitation, Gourmet, Menu Engineering, Food Quality, Labor Control, Seafood, Pastry, Sauces, New Restaurant Openings, Labor Management, Italian cuisine, Culinary Education, Restaurant Management, Fine Dining, Baking, Food Cost Analysis, Banquet Operations
Education
Culinary Institute of America 1995 — 1996
Marriott Executive Chef Program, Culinary Arts/Chef Training
Father Ryan High School 1969 — 1973
General Studies
Chartwells (Higher Education Division) June 2010 - Present
ARAMARK August 2008 - May 2010
Sodexo August 1993 - July 2008
Skills
Food Service, Catering, Menu Development, Culinary, Food & Beverage, Food Safety, Inventory Management, Inventory Control, Food, Culinary Skills, Cuisine, Event Planning, Supervisory Skills, Process Scheduler, Forecasting, Retail, Chef, Team Building, HACCP, Customer Satisfaction, Time Management, Budgets, Training, Culinary Management, Menu Costing, Sanitation, Recipe Testing, Serve Safe Certified, Food Service Operations, ServSafe, Food Preparation, Recipes, Food Cost Management, Food Service Sanitation, Gourmet, Menu Engineering, Food Quality, Labor Control, Seafood, Pastry, Sauces, New Restaurant Openings, Labor Management, Italian cuisine, Culinary Education, Restaurant Management, Fine Dining, Baking, Food Cost Analysis, Banquet Operations
Education
Culinary Institute of America 1995 — 1996
Marriott Executive Chef Program, Culinary Arts/Chef Training
Father Ryan High School 1969 — 1973
General Studies
Justin Figueroa Justin Figueroa's ARAMARK Experience January 2006 - January 2008
Job Executive Chef
Industry Restaurants
Experience
Levy Restaurants at The Verizon Center March 2015 - Present
Frisco Taphouse March 2012 - Present
International Monetary Fund January 2008 - January 2012
Aramark January 2006 - January 2008
90 Grand Grille January 2005 - January 2006
Authurs Landing January 2003 - January 2006
Starwood Hotels & Resorts Worldwide, Inc. January 1999 - January 2003
Skills
Food, Restaurants, Hospitality, Customer Service, Event Planning, Event Management, Hospitality Management, Negotiation, Leadership, Hotels, Strategic Planning, Food Service, Research, Public Speaking, Coaching, PowerPoint, Microsoft Word, Marketing, Employee Relations, Public Relations, Fine Dining, Banquets, Recipes, Food Safety, Culinary Skills, Catering, Cooking, Menu Development, Microsoft Excel, Food Industry, Hiring, Cost Control, Food Quality, Chef, Spanish, Hygiene, Restaurant Management, Team Building, Cuisine, Food & Beverage, Gourmet, Menu Engineering, Wine, Food
Education
The Culinary Institute of America 1992 — 1993
Culinary Arts/Chef Training
Levy Restaurants at The Verizon Center March 2015 - Present
Frisco Taphouse March 2012 - Present
International Monetary Fund January 2008 - January 2012
Aramark January 2006 - January 2008
90 Grand Grille January 2005 - January 2006
Authurs Landing January 2003 - January 2006
Starwood Hotels & Resorts Worldwide, Inc. January 1999 - January 2003
Skills
Food, Restaurants, Hospitality, Customer Service, Event Planning, Event Management, Hospitality Management, Negotiation, Leadership, Hotels, Strategic Planning, Food Service, Research, Public Speaking, Coaching, PowerPoint, Microsoft Word, Marketing, Employee Relations, Public Relations, Fine Dining, Banquets, Recipes, Food Safety, Culinary Skills, Catering, Cooking, Menu Development, Microsoft Excel, Food Industry, Hiring, Cost Control, Food Quality, Chef, Spanish, Hygiene, Restaurant Management, Team Building, Cuisine, Food & Beverage, Gourmet, Menu Engineering, Wine, Food
Education
The Culinary Institute of America 1992 — 1993
Culinary Arts/Chef Training
Doug Martinides Doug Martinides's ARAMARK Experience March 2000 - Present
Job Vice President Culinary Development at ARAMARK
Industry Food & Beverages
Experience
ARAMARK March 2000 - Present
ARAMARK October 1989 - February 2000
General Foods December 1981 - September 1989
Diversified Food Service Experiences February 1970 - January 1978
Skills
Food Service, Culinary, Menu Development, Menu Design, Recipes, Cooking, Food Cost, Food, Culinary Skills, Food & Beverage, P&L Management, Restaurants, Food Safety, Restaurant Management, Food Industry, Hospitality, Income Statement, Banquets, Hotels, P&L, Catering
Education
The University of Texas at Austin 1979 — 1981
BBA, Marketing
The Culinary Institute of America 1973 — 1975
AOS w/Honors, Culinary Arts
ARAMARK March 2000 - Present
ARAMARK October 1989 - February 2000
General Foods December 1981 - September 1989
Diversified Food Service Experiences February 1970 - January 1978
Skills
Food Service, Culinary, Menu Development, Menu Design, Recipes, Cooking, Food Cost, Food, Culinary Skills, Food & Beverage, P&L Management, Restaurants, Food Safety, Restaurant Management, Food Industry, Hospitality, Income Statement, Banquets, Hotels, P&L, Catering
Education
The University of Texas at Austin 1979 — 1981
BBA, Marketing
The Culinary Institute of America 1973 — 1975
AOS w/Honors, Culinary Arts
Lisa Stork Lisa Stork's ARAMARK Experience March 2007 - Present
Job Experienced in retail management, sales, industrial management.
Industry Facilities Services
Experience
ARAMARK March 2007 - Present
Alltel May 1999 - May 2005
Education
The Defiance College 1985 — 1988
Business
ARAMARK March 2007 - Present
Alltel May 1999 - May 2005
Education
The Defiance College 1985 — 1988
Business
Edgar Portillo PC II Edgar Portillo PC II's ARAMARK Experience January 2015 - Present
Job Executive Chef at Aramark
Industry Food & Beverages
Experience
Aramark January 2015 - Present
Cater to You Food Services September 2014 - Present
Aramark November 2013 - February 2014
Aramark January 2007 - August 2013
CulinArt Managed Dining Services 2005 - 2007
Dartcor 2002 - 2005
Restaurant Associates 1999 - 2002
Le Cirque 2000 1997 - 1999
Skills
Culinary Skills, Menu Development, Food Service, Catering, Cuisine, Cooking, Sanitation, Food, Recipes, Restaurants, Food & Beverage, Food Safety, Fine Dining, Food Preparation, Restaurant Management, Banquets, Seafood, Pastry, Labor Control, Gourmet, Food Industry, Chef, Menu Costing, HACCP, P&L, Labor Management, Wine, Culinary Management, Income Statement, Hospitality Industry, ServSafe, Butchery, Hospitality, Food Quality, Dinners, Meat, Sauces, Multi-unit, Food Service Operations, Multi-Unit, Hiring
Education
Culinary Institute of America 1991 — 1995
AOS Culinary Arts, Culinary
Culinary Institute of America
Pro Chef II Certification
Aramark January 2015 - Present
Cater to You Food Services September 2014 - Present
Aramark November 2013 - February 2014
Aramark January 2007 - August 2013
CulinArt Managed Dining Services 2005 - 2007
Dartcor 2002 - 2005
Restaurant Associates 1999 - 2002
Le Cirque 2000 1997 - 1999
Skills
Culinary Skills, Menu Development, Food Service, Catering, Cuisine, Cooking, Sanitation, Food, Recipes, Restaurants, Food & Beverage, Food Safety, Fine Dining, Food Preparation, Restaurant Management, Banquets, Seafood, Pastry, Labor Control, Gourmet, Food Industry, Chef, Menu Costing, HACCP, P&L, Labor Management, Wine, Culinary Management, Income Statement, Hospitality Industry, ServSafe, Butchery, Hospitality, Food Quality, Dinners, Meat, Sauces, Multi-unit, Food Service Operations, Multi-Unit, Hiring
Education
Culinary Institute of America 1991 — 1995
AOS Culinary Arts, Culinary
Culinary Institute of America
Pro Chef II Certification
Delmar Crim Delmar Crim's ARAMARK Experience 2008 - 2009
Job Executive Director / Dining Director CADI
Industry Higher Education
Experience
CADI at SUNY Delhi September 2012 - Present
Chartwells (Higher Education Division) July 2011 - September 2012
St. Joseph Medica Center June 2009 - July 2010
ARAMARK 2008 - 2009
Bon Appetit 2005 - 2008
Cornell University 2002 - 2005
Wegmans Food Markets June 1998 - May 2002
Skills
Culinary Skills, Negotiation, Food, Cooking, Food & Beverage, Management, Menu Development, Food Service, Catering, Restaurant Management, Restaurants, Food Safety, Recipes, Sanitation, Fine Dining, Cuisine, Food Industry, Banquets, HACCP
Education
Culinary Institute of America 1975 — 1977
AOS, Culinary Arts
CADI at SUNY Delhi September 2012 - Present
Chartwells (Higher Education Division) July 2011 - September 2012
St. Joseph Medica Center June 2009 - July 2010
ARAMARK 2008 - 2009
Bon Appetit 2005 - 2008
Cornell University 2002 - 2005
Wegmans Food Markets June 1998 - May 2002
Skills
Culinary Skills, Negotiation, Food, Cooking, Food & Beverage, Management, Menu Development, Food Service, Catering, Restaurant Management, Restaurants, Food Safety, Recipes, Sanitation, Fine Dining, Cuisine, Food Industry, Banquets, HACCP
Education
Culinary Institute of America 1975 — 1977
AOS, Culinary Arts
Garry Griffith's ARAMARK Experience June 2004 - July 2007
Job Director of Dining and College Center at Augustana College
Industry Food & Beverages
Experience
Augustana College September 2007 - Present
ARAMARK June 2004 - July 2007
Bon Appétit Management Company August 1999 - November 2004
Skills
Budgets, Food & Beverage, Management, Leadership, Public Speaking, Project Planning, Time Management, Human Resources, Training, Food, Catering, Sales, Hospitality, Customer Service, Event Management, Event Planning, Team Building, Strategic Planning
Education
Culinary Institute of America 1979 — 1981
Associate's degree, Culinary Arts and Related Services
Augustana College September 2007 - Present
ARAMARK June 2004 - July 2007
Bon Appétit Management Company August 1999 - November 2004
Skills
Budgets, Food & Beverage, Management, Leadership, Public Speaking, Project Planning, Time Management, Human Resources, Training, Food, Catering, Sales, Hospitality, Customer Service, Event Management, Event Planning, Team Building, Strategic Planning
Education
Culinary Institute of America 1979 — 1981
Associate's degree, Culinary Arts and Related Services
Richard Montini C.C.C. Richard Montini C.C.C.'s ARAMARK Experience August 2007 - 2013
Job Chef / Owner at Heirloom Restaurant
Industry Food & Beverages
Experience
Heirloom Restaurant October 2013 - Present
ARAMARK August 2007 - 2013
Buca di Beppo 2002 - 2007
Lock 6 Landing 1999 - 2002
Skills
Food & Beverage, Restaurants, Food, Restaurant Management, Banquets, Cooking, Sanitation, Food Safety, Fine Dining, Hospitality, Recipes, Hospitality Management, Cuisine, Food Preparation, Wine, Menu Development, Menu Costing
Education
Culinary Institute of America 2011 — 2011
Pro Chef Certification Level II, Certified Chef De Cusine
Pennsylvania Institute of Culinary Arts 1996 — 1998
Associate's degree, Culinary and Hotel and Restaurant Management
Heirloom Restaurant October 2013 - Present
ARAMARK August 2007 - 2013
Buca di Beppo 2002 - 2007
Lock 6 Landing 1999 - 2002
Skills
Food & Beverage, Restaurants, Food, Restaurant Management, Banquets, Cooking, Sanitation, Food Safety, Fine Dining, Hospitality, Recipes, Hospitality Management, Cuisine, Food Preparation, Wine, Menu Development, Menu Costing
Education
Culinary Institute of America 2011 — 2011
Pro Chef Certification Level II, Certified Chef De Cusine
Pennsylvania Institute of Culinary Arts 1996 — 1998
Associate's degree, Culinary and Hotel and Restaurant Management
Rosemary Pavinski Rosemary Pavinski's ARAMARK Experience August 2005 - February 2006
Job Currently completing Bachelor of Science Degree in Natural Holistic Health and Nutrition
Industry Food & Beverages
Experience
personal February 2014 - Present
Leading Contract Food Service Company February 2006 - February 2014
ARAMARK August 2005 - February 2006
ARAMARK June 2003 - August 2005
ARAMARK March 2001 - June 2004
Compass Group March 1998 - March 2001
Pier House Resort & Carribean Spa 1997 - 1998
The Buttery Restaurant, Lewes Delaware 1995 - 1997
Pier House Resort & Caribbean Spa January 1992 - July 1994
Celestino's Restaurant 1990 - 1991
Skills
Menu Development, Vendor Management, Culinary Training, Food Service Management, Culinary, Catering, Inventory Controls, Food Cost, Multi-unit, Restaurant Management, Menu Design, Sanitation, Fine Dining, Inventory Management, Food, Cooking, Daily Operations, Food Safety, Purchasing, Customer Service, Staff Training, Culinary Skills, Recipe Testing, Food Preparation, Culinary Management, Menu Costing, Food Quality, New Restaurant Openings, ServSafe, Serve Safe Certified, Pre-opening, Menu Engineering, Food Service, Culinary Education, Restaurants, Chef, Wine, Gourmet, Pastry, Seafood, Recipes, Cuisine, Food & Beverage, Banquets, Baking, Food Industry, HACCP, Multi-Unit, Inventory Control
Education
Culinary Institute of America 1991 — 1995
AOS, Culinary Arts
College of Natural Health Tennessee 2013 — 2014
Bachelor's in Science Holistic Natural Health & Nutrition, Plant Based Diet/Nutrition
Wyoming Seminary College Prep
personal February 2014 - Present
Leading Contract Food Service Company February 2006 - February 2014
ARAMARK August 2005 - February 2006
ARAMARK June 2003 - August 2005
ARAMARK March 2001 - June 2004
Compass Group March 1998 - March 2001
Pier House Resort & Carribean Spa 1997 - 1998
The Buttery Restaurant, Lewes Delaware 1995 - 1997
Pier House Resort & Caribbean Spa January 1992 - July 1994
Celestino's Restaurant 1990 - 1991
Skills
Menu Development, Vendor Management, Culinary Training, Food Service Management, Culinary, Catering, Inventory Controls, Food Cost, Multi-unit, Restaurant Management, Menu Design, Sanitation, Fine Dining, Inventory Management, Food, Cooking, Daily Operations, Food Safety, Purchasing, Customer Service, Staff Training, Culinary Skills, Recipe Testing, Food Preparation, Culinary Management, Menu Costing, Food Quality, New Restaurant Openings, ServSafe, Serve Safe Certified, Pre-opening, Menu Engineering, Food Service, Culinary Education, Restaurants, Chef, Wine, Gourmet, Pastry, Seafood, Recipes, Cuisine, Food & Beverage, Banquets, Baking, Food Industry, HACCP, Multi-Unit, Inventory Control
Education
Culinary Institute of America 1991 — 1995
AOS, Culinary Arts
College of Natural Health Tennessee 2013 — 2014
Bachelor's in Science Holistic Natural Health & Nutrition, Plant Based Diet/Nutrition
Wyoming Seminary College Prep
Charles Schermer CCC PC III Charles Schermer CCC PC III's ARAMARK Experience April 2005 - Present
Job Senior Culinary Development Chef
Industry Hospitality
Experience
Aramark April 2005 - Present
Red Sage Restaurant December 1991 - April 1995
Skills
Menu Development, Cooking, Food & Beverage, Food Service, Culinary Skills, Catering
Education
Culinary Institute of America 1987 — 1989
Associates Degree, Occupational Stidies
Aramark April 2005 - Present
Red Sage Restaurant December 1991 - April 1995
Skills
Menu Development, Cooking, Food & Beverage, Food Service, Culinary Skills, Catering
Education
Culinary Institute of America 1987 — 1989
Associates Degree, Occupational Stidies
KAthleen O'Keefe KAthleen O'Keefe's ARAMARK Experience August 1999 - August 2010
Job Customer Service Sales Representative at Smith Party Rentals
Industry Hospitality
Experience
Smith PartyRentals October 2013 - Present
Kathi's Kitchen July 1999 - Present
ARAMARK August 1999 - August 2010
Sound Shore Medical Center February 1993 - May 1995
Memorial Sloan Kettering Cancer Center September 1993 - February 1995
Skills
Culinary Skills, Food Service, Catering, Employee Training, Menu Development, Cooking, Food, Training, Event Planning, Management, Banquets, Hotels, Food Safety, Restaurants, Food & Beverage, Sanitation, Organizational...
Education
SUNY Empire State College
Bachelors' of Professional Studies, Marketing
Culinary Institute of America
Certificate, Professional Skills Development
Westchester Community College 1975 — 1979
Associate's, Food Service Management
SUNY Westchester Community College
A.A.S, Food Service Management
Roosevelt HIgh School 1972 — 1975
Smith PartyRentals October 2013 - Present
Kathi's Kitchen July 1999 - Present
ARAMARK August 1999 - August 2010
Sound Shore Medical Center February 1993 - May 1995
Memorial Sloan Kettering Cancer Center September 1993 - February 1995
Skills
Culinary Skills, Food Service, Catering, Employee Training, Menu Development, Cooking, Food, Training, Event Planning, Management, Banquets, Hotels, Food Safety, Restaurants, Food & Beverage, Sanitation, Organizational...
Education
SUNY Empire State College
Bachelors' of Professional Studies, Marketing
Culinary Institute of America
Certificate, Professional Skills Development
Westchester Community College 1975 — 1979
Associate's, Food Service Management
SUNY Westchester Community College
A.A.S, Food Service Management
Roosevelt HIgh School 1972 — 1975
Michael Gueiss C.C.C., PC III Michael Gueiss C.C.C., PC III's ARAMARK Experience June 2013 - Present
Job Senior Executive Chef at ARAMARK UNCCH
Industry Higher Education
Experience
ARAMARK June 2013 - Present
Aramark - Eastern Region September 2012 - June 2013
Aramark at the Johns Hopkins University June 2006 - September 2012
Aramark@Fenway Park March 2002 - June 2006
First Union ArenaWilkes January 2005 - January 2006
Skills
Culinary, Food Service, ServSafe Instructor, Culinary Skills, Wine, Sanitation, Restaurants, Menu Development, Food, Food Quality, Catering, Cuisine, Banquets, Seafood, Cooking, Recipes, Food Preparation, Chef, Cost Control, ServSafe, Food & Beverage, Pastry, Restaurant Management, Fine Dining, Culinary Management, Food Safety, Menu Costing, Gourmet, Recipe Testing, Parties, Serve Safe Certified, Baking, Labor Control, Food Industry, Pre-opening, Hospitality Management, P&L, Ingredients, Hospitality, Hospitality Industry, Hiring, Micros, Resorts, Hotels, Sauces, Event Management, HACCP
Education
The Culinary Institute of America 1994 — 1996
AOS
The Culinary Institute of America
Associate, Occupational Studies
ARAMARK June 2013 - Present
Aramark - Eastern Region September 2012 - June 2013
Aramark at the Johns Hopkins University June 2006 - September 2012
Aramark@Fenway Park March 2002 - June 2006
First Union ArenaWilkes January 2005 - January 2006
Skills
Culinary, Food Service, ServSafe Instructor, Culinary Skills, Wine, Sanitation, Restaurants, Menu Development, Food, Food Quality, Catering, Cuisine, Banquets, Seafood, Cooking, Recipes, Food Preparation, Chef, Cost Control, ServSafe, Food & Beverage, Pastry, Restaurant Management, Fine Dining, Culinary Management, Food Safety, Menu Costing, Gourmet, Recipe Testing, Parties, Serve Safe Certified, Baking, Labor Control, Food Industry, Pre-opening, Hospitality Management, P&L, Ingredients, Hospitality, Hospitality Industry, Hiring, Micros, Resorts, Hotels, Sauces, Event Management, HACCP
Education
The Culinary Institute of America 1994 — 1996
AOS
The Culinary Institute of America
Associate, Occupational Studies
Tim Zintz's ARAMARK Experience April 2006 - Present
Job Concept Development Chef at Aramark
Industry Research
Experience
ARAMARK April 2006 - Present
ARAMARK April 2001 - April 2006
ARAMARK November 1985 - April 2001
Brock Hotel Corporation January 1980 - January 1985
Various Restaurants January 1975 - January 1980
Skills
Inventory Management, Customer Service, Purchasing, Training, Public Speaking, Catering, Food, Event Management, Food Safety, Food Service, Culinary Skills, Recipes, Restaurants, Retail, Sanitation, Menu Development, Food & Beverage, Food Preparation, Cuisine, Restaurant Management, Cooking, P&L, Chef
Education
Culinary Institute of America 1976 — 1978
AOS Degree, Culinary Arts/Chef Training
ARAMARK April 2006 - Present
ARAMARK April 2001 - April 2006
ARAMARK November 1985 - April 2001
Brock Hotel Corporation January 1980 - January 1985
Various Restaurants January 1975 - January 1980
Skills
Inventory Management, Customer Service, Purchasing, Training, Public Speaking, Catering, Food, Event Management, Food Safety, Food Service, Culinary Skills, Recipes, Restaurants, Retail, Sanitation, Menu Development, Food & Beverage, Food Preparation, Cuisine, Restaurant Management, Cooking, P&L, Chef
Education
Culinary Institute of America 1976 — 1978
AOS Degree, Culinary Arts/Chef Training
David Eanes David Eanes's ARAMARK Experience August 2012 - November 2013
Job Executive Chef
Industry Hospitality
Experience
Cura Hospitality April 2014 - Present
ARAMARK August 2012 - November 2013
ARAMARK August 2011 - August 2012
Restaurant Associates March 2008 - August 2011
Skills
Food, Catering, Menu Development, Chef, Culinary Skills, Food Service, Recipes, Sanitation, Food Safety, Menu Costing, Fine Dining, Banquets, HACCP, Hospitality Management, ServSafe, ServSafe Instructor
Education
Culinary Institute of America 2004 — 2007
Bachelor's degree, Restaurant, Culinary, and Catering Management/Manager
Culinary Institute of America 2004 — 2007
Bachelor's degree, Culinary Managment
Cura Hospitality April 2014 - Present
ARAMARK August 2012 - November 2013
ARAMARK August 2011 - August 2012
Restaurant Associates March 2008 - August 2011
Skills
Food, Catering, Menu Development, Chef, Culinary Skills, Food Service, Recipes, Sanitation, Food Safety, Menu Costing, Fine Dining, Banquets, HACCP, Hospitality Management, ServSafe, ServSafe Instructor
Education
Culinary Institute of America 2004 — 2007
Bachelor's degree, Restaurant, Culinary, and Catering Management/Manager
Culinary Institute of America 2004 — 2007
Bachelor's degree, Culinary Managment
Larry Gattens Larry Gattens's ARAMARK Experience May 2010 - Present
Job Executive Chef at Aramark
Industry Higher Education
Experience
Aramark May 2010 - Present
AVI Foodsystems June 2004 - May 2010
Hershey Entertainment & Resorts June 1997 - June 2004
Inn at Reading 1992 - 1997
Inn at Reading 1992 - 1997
Inn at Reading 1992 - 1997
Inn at Reading 1992 - 1997
Inn at Reading 1992 - 1997
Skills
Weddings, Catering, Menu Development, Food & Beverage, Culinary Skills, Food Service, Cuisine, Recipes, Chef, Event Management, Customer Satisfaction, Fine Dining, Sanitation, Banquets, Restaurant Management
Education
Culinary Institute of America
Aramark May 2010 - Present
AVI Foodsystems June 2004 - May 2010
Hershey Entertainment & Resorts June 1997 - June 2004
Inn at Reading 1992 - 1997
Inn at Reading 1992 - 1997
Inn at Reading 1992 - 1997
Inn at Reading 1992 - 1997
Inn at Reading 1992 - 1997
Skills
Weddings, Catering, Menu Development, Food & Beverage, Culinary Skills, Food Service, Cuisine, Recipes, Chef, Event Management, Customer Satisfaction, Fine Dining, Sanitation, Banquets, Restaurant Management
Education
Culinary Institute of America
Karrie Adams Johansson Karrie Adams Johansson's ARAMARK Experience 2001 - 2005
Job Culinary Sales Executive
Industry Food & Beverages
Experience
Sysco September 2013 - Present
Sysco November 2012 - September 2013
Sysco January 2007 - December 2012
Guckenheimer 2005 - 2007
ARAMARK 2001 - 2005
Four Seasons Hotels and Resorts 2001 - 2001
Four Seasons Hotels and Resorts 1999 - 2001
Osteria del Circo 1998 - 1999
Skills
Culinary, Catering, Food & Beverage, Food, MS Office Suite, Forecasting, Food Industry, Contract Management, Contract Negotiations, Direct Sales, Tenacious, Integrity, Account Penetration, Driving Results, Key Account Management, Culinary Skills, Sales Operations, P&L Management, Contract Negotiation, Food Service, Budgets, Strategic Planning, Strategy, Sales, Business Strategy, Leadership, Training, Management, Marketing, Restaurants, Chef
Education
Culinary Institute of America 1997 — 1999
AOS, Culinary Arts, 3.5
University of Nebraska-Lincoln 1988 — 1992
BS, Biology
Sysco September 2013 - Present
Sysco November 2012 - September 2013
Sysco January 2007 - December 2012
Guckenheimer 2005 - 2007
ARAMARK 2001 - 2005
Four Seasons Hotels and Resorts 2001 - 2001
Four Seasons Hotels and Resorts 1999 - 2001
Osteria del Circo 1998 - 1999
Skills
Culinary, Catering, Food & Beverage, Food, MS Office Suite, Forecasting, Food Industry, Contract Management, Contract Negotiations, Direct Sales, Tenacious, Integrity, Account Penetration, Driving Results, Key Account Management, Culinary Skills, Sales Operations, P&L Management, Contract Negotiation, Food Service, Budgets, Strategic Planning, Strategy, Sales, Business Strategy, Leadership, Training, Management, Marketing, Restaurants, Chef
Education
Culinary Institute of America 1997 — 1999
AOS, Culinary Arts, 3.5
University of Nebraska-Lincoln 1988 — 1992
BS, Biology
Jack Freedman Jack Freedman's ARAMARK Experience August 2011 - Present
Job Executive Chef at ARAMARK
Industry Food Production
Experience
ARAMARK August 2011 - Present
ARAMARK Higher Education August 2010 - July 2011
ARAMARK 2004 - 2010
ARAMARK June 2008 - October 2008
ARAMARK June 2004 - October 2004
Skills
Culinary, Food Service, Food, Food Safety, Team Building, Microsoft Office, Food & Beverage, Restaurants, Labor Control, Menu Development, Fine Dining, Sanitation, Culinary Skills, Catering, Restaurant Management, Recipes, Gourmet, Food Preparation, Inventory Management, Cuisine, Cooking, Banquets, Retail, Income Statement, Hospitality Management, Leadership, ServSafe, Food Quality, Menu Costing, Pastry, Recipe Testing
Education
The Culinary Institute of America 1974 — 1977
ARAMARK August 2011 - Present
ARAMARK Higher Education August 2010 - July 2011
ARAMARK 2004 - 2010
ARAMARK June 2008 - October 2008
ARAMARK June 2004 - October 2004
Skills
Culinary, Food Service, Food, Food Safety, Team Building, Microsoft Office, Food & Beverage, Restaurants, Labor Control, Menu Development, Fine Dining, Sanitation, Culinary Skills, Catering, Restaurant Management, Recipes, Gourmet, Food Preparation, Inventory Management, Cuisine, Cooking, Banquets, Retail, Income Statement, Hospitality Management, Leadership, ServSafe, Food Quality, Menu Costing, Pastry, Recipe Testing
Education
The Culinary Institute of America 1974 — 1977
Chris Berardi Chris Berardi's ARAMARK Experience October 2010 - May 2012
Job Manager of Culinary Services
Industry Hospitality
Experience
Cancer Treatment Centers of America May 2012 - Present
Aramark October 2010 - May 2012
Four Seasons Hotels and Resorts October 2009 - October 2010
ICEX August 2008 - September 2009
United States Marine Corps October 2001 - October 2008
The Grandview Poughkeepsie May 2007 - July 2008
Loews Hotels January 2006 - June 2006
The General Warren Inn November 2003 - February 2005
Buca Di Beppo October 2002 - November 2003
Education
The Culinary Institute of America 2004 — 2008
Bachelors, Culinary Arts, Culinary Arts Management
Cancer Treatment Centers of America May 2012 - Present
Aramark October 2010 - May 2012
Four Seasons Hotels and Resorts October 2009 - October 2010
ICEX August 2008 - September 2009
United States Marine Corps October 2001 - October 2008
The Grandview Poughkeepsie May 2007 - July 2008
Loews Hotels January 2006 - June 2006
The General Warren Inn November 2003 - February 2005
Buca Di Beppo October 2002 - November 2003
Education
The Culinary Institute of America 2004 — 2008
Bachelors, Culinary Arts, Culinary Arts Management
Ed Lake Ed Lake's ARAMARK Experience September 2007 - Present
Job Northeast Regional Executive Chef Stadiums and Arenas at ARAMARK
Industry Sports
Experience
ARAMARK September 2007 - Present
Aramark Sports and Entertainment 2007 - 2013
Skills
Food Service, Menu Development, Culinary Skills, Banquets, Food, Hospitality, Cooking, Recipes, Cuisine, Menu Costing, Inventory Management, Income Statement, Gourmet, Pastry, Hospitality Industry, Hotels, Seafood, Restaurants, Chef
Education
the french culinary institute 1995 — 1996
diploma, French technique and pastry
Culinary Institute of America
Certified Executive Chef, Pro-Chef III
ARAMARK September 2007 - Present
Aramark Sports and Entertainment 2007 - 2013
Skills
Food Service, Menu Development, Culinary Skills, Banquets, Food, Hospitality, Cooking, Recipes, Cuisine, Menu Costing, Inventory Management, Income Statement, Gourmet, Pastry, Hospitality Industry, Hotels, Seafood, Restaurants, Chef
Education
the french culinary institute 1995 — 1996
diploma, French technique and pastry
Culinary Institute of America
Certified Executive Chef, Pro-Chef III
James Ference's ARAMARK Experience July 2001 - June 2007
Job Vice President Client Dining at J.P. Morgan
Industry Hospitality
Experience
J.P. Morgan November 2014 - Present
KPMG June 2007 - March 2014
ARAMARK July 2001 - June 2007
Four Seasons Hotels and Resorts October 1999 - July 2001
Skills
Food Service, Budgets, Financial Analysis, Auditing, Accounting, Internal Controls, Food & Beverage, Catering, Financial Reporting, Forecasting, Marketing, Hotels, Process Improvement, Event Management, Training, Management, Leadership, Sales, Restaurants, Event Planning, Food, Hospitality, Corporate Events, Menu Development, Banquets, Operations Management, Hospitality Management, Team Building, Project Planning, Hospitality Industry, Purchasing, Strategic Planning, P&L, Microsoft Office, Microsoft Excel, Customer Service, Team Leadership, PowerPoint, Change Management, Microsoft Word, Cooking, Hotel Management, Cost Control, Human Resources, Outlook, Management Consulting, Analysis, New Business Development, Meeting Planning, Business Process...
Education
Culinary Institute of America 1996 — 1997
AOS, Culinary Arts, Cooking and Related Culinary Arts, General
J.P. Morgan November 2014 - Present
KPMG June 2007 - March 2014
ARAMARK July 2001 - June 2007
Four Seasons Hotels and Resorts October 1999 - July 2001
Skills
Food Service, Budgets, Financial Analysis, Auditing, Accounting, Internal Controls, Food & Beverage, Catering, Financial Reporting, Forecasting, Marketing, Hotels, Process Improvement, Event Management, Training, Management, Leadership, Sales, Restaurants, Event Planning, Food, Hospitality, Corporate Events, Menu Development, Banquets, Operations Management, Hospitality Management, Team Building, Project Planning, Hospitality Industry, Purchasing, Strategic Planning, P&L, Microsoft Office, Microsoft Excel, Customer Service, Team Leadership, PowerPoint, Change Management, Microsoft Word, Cooking, Hotel Management, Cost Control, Human Resources, Outlook, Management Consulting, Analysis, New Business Development, Meeting Planning, Business Process...
Education
Culinary Institute of America 1996 — 1997
AOS, Culinary Arts, Cooking and Related Culinary Arts, General
Christopher Amabile CDM's ARAMARK Experience 2010 - 2011
Job Executive Chef for Morrison
Industry Food & Beverages
Experience
Morrison August 2015 - Present
Sodexo August 2011 - July 2015
Aramark 2010 - 2011
Sodexo 2000 - 2008
Skills
Culinary, Recipes, Menu Development, Food Service, Catering, Food Service Management, Food & Beverage, Food Cost, Food, Food Industry, Sanitation, Hospitality Management, Menu Design, Banquets, Gourmet, Restaurant Management, Hospitality, Food Safety, Food Quality, HACCP, Hiring, Purchasing, Food Preparation, Inventory Management, Cost Control, Budgeting, Team Building, Scheduling, Inventory Control, Culinary Skills, Cuisine, Chef, Culinary Management, Menu Costing, Recipe Testing, Menu Engineering, ServSafe, Serve Safe Certified, Labor Control, Food Service Operations, Labor Management, Food Service Sanitation, Hygiene, Customer Satisfaction, Dietetics, Supervisory Skills, Process Scheduler
Education
Culinary Institute of America 1998 — 2001
AOS, Culinary Arts
Culinary Institute of America 1998 — 2000
Culinary, Culinary Arts/Chef Training
Morrison August 2015 - Present
Sodexo August 2011 - July 2015
Aramark 2010 - 2011
Sodexo 2000 - 2008
Skills
Culinary, Recipes, Menu Development, Food Service, Catering, Food Service Management, Food & Beverage, Food Cost, Food, Food Industry, Sanitation, Hospitality Management, Menu Design, Banquets, Gourmet, Restaurant Management, Hospitality, Food Safety, Food Quality, HACCP, Hiring, Purchasing, Food Preparation, Inventory Management, Cost Control, Budgeting, Team Building, Scheduling, Inventory Control, Culinary Skills, Cuisine, Chef, Culinary Management, Menu Costing, Recipe Testing, Menu Engineering, ServSafe, Serve Safe Certified, Labor Control, Food Service Operations, Labor Management, Food Service Sanitation, Hygiene, Customer Satisfaction, Dietetics, Supervisory Skills, Process Scheduler
Education
Culinary Institute of America 1998 — 2001
AOS, Culinary Arts
Culinary Institute of America 1998 — 2000
Culinary, Culinary Arts/Chef Training
Jarred Lee's ARAMARK Experience July 1996 - April 1998
Job Assistant General Manager
Industry Retail
Experience
Wawa, Inc. May 2011 - Present
CVS Health April 1998 - February 2011
Aramark July 1996 - April 1998
Skills
Teaching, Leadership, Public Speaking, Research, PowerPoint, Outlook, Microsoft Word, Microsoft Office, Microsoft Excel, English, Customer Service, Management, Training
Education
The Culinary Institute of America
Associate's degree, Culinary Arts/Chef Training
Wawa, Inc. May 2011 - Present
CVS Health April 1998 - February 2011
Aramark July 1996 - April 1998
Skills
Teaching, Leadership, Public Speaking, Research, PowerPoint, Outlook, Microsoft Word, Microsoft Office, Microsoft Excel, English, Customer Service, Management, Training
Education
The Culinary Institute of America
Associate's degree, Culinary Arts/Chef Training
Paul Walzer Paul Walzer's ARAMARK Experience December 1995 - May 2011
Job Executive Chef at Compass Group
Industry Food & Beverages
Experience
Compass Group February 2002 - Present
Aramark December 1995 - May 2011
Hilton Hotels Worldwide April 1981 - January 1983
Skills
Catering, Hospitality, Restaurant Management, Menu Development
Education
The Culinary Institute of America 1978 — 1980
AOS
Compass Group February 2002 - Present
Aramark December 1995 - May 2011
Hilton Hotels Worldwide April 1981 - January 1983
Skills
Catering, Hospitality, Restaurant Management, Menu Development
Education
The Culinary Institute of America 1978 — 1980
AOS
Stephen Landers, CEC, CCA's ARAMARK Experience May 2006 - April 2009
Job Landers Culinary Inc.
Industry Hospitality
Experience
Landers Culinary Inc. February 2014 - Present
Oklahoma State University June 2014 - July 2015
Saint Francis Health System February 2011 - February 2014
Compass Group April 2009 - December 2010
ARAMARK May 2006 - April 2009
Cherokee Nation Entertainment-Hard Rock Casino June 2004 - May 2006
Copeland's of New Orleans May 2002 - June 2004
Four Seasons Hotels and Resorts January 1998 - December 1998
Skills
Menu Development, Food Service, Culinary Skills, Food Preparation, Catering, Cooking, Food Safety, Food, Nutrition Education, Inventory Management, Inventory Control, Process Scheduler, Purchasing, Staff Management, Temporary Placement, Budgets, Customer Service, Nutrition, Cpr Certified, Cuisine, Chef, Recipes, P, Food, Menu Costing, Food Quality, ServSafe, Serve Safe Certified, Banquets, Food Service Operations, Culinary Management, Food Cost Management, Food Cost Analysis, Recipe Testing, HACCP, Labor Control
Education
Culinary Institute of America 1996 — 1997
AOS, Culinary Arts/Chef Training
University of Arkansas at Fayetteville
Landers Culinary Inc. February 2014 - Present
Oklahoma State University June 2014 - July 2015
Saint Francis Health System February 2011 - February 2014
Compass Group April 2009 - December 2010
ARAMARK May 2006 - April 2009
Cherokee Nation Entertainment-Hard Rock Casino June 2004 - May 2006
Copeland's of New Orleans May 2002 - June 2004
Four Seasons Hotels and Resorts January 1998 - December 1998
Skills
Menu Development, Food Service, Culinary Skills, Food Preparation, Catering, Cooking, Food Safety, Food, Nutrition Education, Inventory Management, Inventory Control, Process Scheduler, Purchasing, Staff Management, Temporary Placement, Budgets, Customer Service, Nutrition, Cpr Certified, Cuisine, Chef, Recipes, P, Food, Menu Costing, Food Quality, ServSafe, Serve Safe Certified, Banquets, Food Service Operations, Culinary Management, Food Cost Management, Food Cost Analysis, Recipe Testing, HACCP, Labor Control
Education
Culinary Institute of America 1996 — 1997
AOS, Culinary Arts/Chef Training
University of Arkansas at Fayetteville
Timothy Thurn's ARAMARK Experience 1998 - 1999
Job Food Service Director/Executive Chef at Sage Dining
Industry Food & Beverages
Experience
Sage Dining 2015 - Present
Compass Group North America July 2003 - 2015
Auguste Escoffier School of Culinary Arts 2011 - 2012
Mira Vista Country Club 1999 - 2003
Aramark 1998 - 1999
Dallas Athletic Country Club 1990 - 1996
Skills
Microsoft Office, Microsoft Excel, Microsoft Word, Customer Service, PowerPoint, English, Windows, Research, Teaching, Fruit and Vegetable..., Leadership, Sales, Food, Catering, Chef, Restaurants, Food & Beverage, Hospitality, Cooking, Culinary Skills, Menu Development, Food Safety
Education
The Culinary Institute of America 2000 — 2002
Culinary Studies, Food Service Management, Advanced Art of Catering, Cakes and Pastries, Advanced Sauces and Technique
aims academy 1990 — 1991
Diploma, Restaurant Management/ Culinary arts
Sage Dining 2015 - Present
Compass Group North America July 2003 - 2015
Auguste Escoffier School of Culinary Arts 2011 - 2012
Mira Vista Country Club 1999 - 2003
Aramark 1998 - 1999
Dallas Athletic Country Club 1990 - 1996
Skills
Microsoft Office, Microsoft Excel, Microsoft Word, Customer Service, PowerPoint, English, Windows, Research, Teaching, Fruit and Vegetable..., Leadership, Sales, Food, Catering, Chef, Restaurants, Food & Beverage, Hospitality, Cooking, Culinary Skills, Menu Development, Food Safety
Education
The Culinary Institute of America 2000 — 2002
Culinary Studies, Food Service Management, Advanced Art of Catering, Cakes and Pastries, Advanced Sauces and Technique
aims academy 1990 — 1991
Diploma, Restaurant Management/ Culinary arts
Josh Henderson's ARAMARK Experience 2001 - 2003
Job founder_partner at huxley wallace collective
Industry Food & Beverages
Experience
huxley wallace collective 2012 - Present
Skillet Street Food May 2007 - 2014
Art Institute of Seattle 2006 - 2007
photographers private chef 2005 - 2007
avalon hotel 2003 - 2004
ARAMARK 2001 - 2003
Skills
Culinary Skills, Cooking, Menu Development, Event Planning, Pastry, Catering, Customer Service, Food Service, Food, Event Management, Recipes, Restaurant Management, Parties, Hospitality, Restaurants, Fine Dining, Food & Beverage, Food Writing
Education
Culinary Institute of America 1996 — 1998
Associate of Arts (AA), Culinary Arts/Chef Training
Western Washington University 1992 — 1996
Bachelor of Arts (B.A.), Music
huxley wallace collective 2012 - Present
Skillet Street Food May 2007 - 2014
Art Institute of Seattle 2006 - 2007
photographers private chef 2005 - 2007
avalon hotel 2003 - 2004
ARAMARK 2001 - 2003
Skills
Culinary Skills, Cooking, Menu Development, Event Planning, Pastry, Catering, Customer Service, Food Service, Food, Event Management, Recipes, Restaurant Management, Parties, Hospitality, Restaurants, Fine Dining, Food & Beverage, Food Writing
Education
Culinary Institute of America 1996 — 1998
Associate of Arts (AA), Culinary Arts/Chef Training
Western Washington University 1992 — 1996
Bachelor of Arts (B.A.), Music
James Cawley James Cawley's ARAMARK Experience August 2008 - Present
Job General Manager/Executive Chef
Industry Restaurants
Experience
Aramark August 2008 - Present
Skills
Menu Development, Restaurant Management, Catering, Food Safety, Food, Culinary Skills, Customer Service, Sanitation, Restaurants, Recipes, Management, Microsoft Office, Hospitality Management
Education
The Culinary Institute of America 1992 — 1994
Associate of Arts (A.A.), Restaurant, Culinary, and Catering Management/Manager
Aramark August 2008 - Present
Skills
Menu Development, Restaurant Management, Catering, Food Safety, Food, Culinary Skills, Customer Service, Sanitation, Restaurants, Recipes, Management, Microsoft Office, Hospitality Management
Education
The Culinary Institute of America 1992 — 1994
Associate of Arts (A.A.), Restaurant, Culinary, and Catering Management/Manager
Joseph Ferrigno's ARAMARK Experience March 2014 - August 2014
Job Student at The Culinary Institute of America
Industry Food Production
Experience
The Culinary Institute of America June 2013 - Present
Aramark March 2014 - August 2014
Stonewall Golf Club April 2012 - October 2012
Skills
Microsoft Office, Microsoft Excel, Microsoft Word, Customer Service, PowerPoint, Windows, Research, Outlook, Negotiation, Editing, Java, Cooking, Social Networking, Catering, Event Planning, Food, Public Speaking
Education
The Culinary Institute of America 2015 — 2016
Bachelor's degree, Restaurant, Culinary, and Catering Management/Manager
Culinary Institute of America 2013 — 2015
Associates of Culinary Arts, Culinary Arts and Related Services
Forest Park High School 2009 — 2013
High School Diploma, Culinary Arts/Chef Training
The Culinary Institute of America June 2013 - Present
Aramark March 2014 - August 2014
Stonewall Golf Club April 2012 - October 2012
Skills
Microsoft Office, Microsoft Excel, Microsoft Word, Customer Service, PowerPoint, Windows, Research, Outlook, Negotiation, Editing, Java, Cooking, Social Networking, Catering, Event Planning, Food, Public Speaking
Education
The Culinary Institute of America 2015 — 2016
Bachelor's degree, Restaurant, Culinary, and Catering Management/Manager
Culinary Institute of America 2013 — 2015
Associates of Culinary Arts, Culinary Arts and Related Services
Forest Park High School 2009 — 2013
High School Diploma, Culinary Arts/Chef Training
Patrick Tipton's ARAMARK Experience February 2013 - May 2015
Job Executive Chef
Industry Hospitality
Experience
Compass Group/for a large financial group May 2015 - Present
ARAMARK February 2013 - May 2015
Cheddar's Casual Cafe December 2007 - February 2013
Ruth's Chris Steak House 2008 - 2010
Skills
Culinary Skills, Restaurant Management, Menu Development, Restaurants, Food Service, Catering, Food, Hospitality, Fine Dining, Cooking, Food Safety, Banquets, Hospitality Management, New Restaurant Openings, Recipes, Sanitation, Food Preparation, Labor Control, ServSafe, Hospitality Industry, Inventory Management, Serve Safe Certified, Food Quality, Hiring, Culinary Management, Customer Service, Food Industry, HACCP, Purchasing, Leadership, Employee Training, Labor Management, Food Cost Management, Menu Costing, Food Cost Analysis, Customer Satisfaction, Pre-opening, Guest Service Management, Culinary Education, Team Building, P, Chef, Cost Control, Open Table, Menu Engineering, Food Styling, Italian cuisine, Micros, Time Management
Education
Schenectady County Community College 2004 — 2006
Culinary arts, Culinary Arts/Chef Training
The Culinary Institute of America 2002 — 2004
Chef training, Restaurant, Culinary, and Catering Management/Manager
Saratoga BOCES 1999 — 2000
Culinary Arts/Chef Training
Compass Group/for a large financial group May 2015 - Present
ARAMARK February 2013 - May 2015
Cheddar's Casual Cafe December 2007 - February 2013
Ruth's Chris Steak House 2008 - 2010
Skills
Culinary Skills, Restaurant Management, Menu Development, Restaurants, Food Service, Catering, Food, Hospitality, Fine Dining, Cooking, Food Safety, Banquets, Hospitality Management, New Restaurant Openings, Recipes, Sanitation, Food Preparation, Labor Control, ServSafe, Hospitality Industry, Inventory Management, Serve Safe Certified, Food Quality, Hiring, Culinary Management, Customer Service, Food Industry, HACCP, Purchasing, Leadership, Employee Training, Labor Management, Food Cost Management, Menu Costing, Food Cost Analysis, Customer Satisfaction, Pre-opening, Guest Service Management, Culinary Education, Team Building, P, Chef, Cost Control, Open Table, Menu Engineering, Food Styling, Italian cuisine, Micros, Time Management
Education
Schenectady County Community College 2004 — 2006
Culinary arts, Culinary Arts/Chef Training
The Culinary Institute of America 2002 — 2004
Chef training, Restaurant, Culinary, and Catering Management/Manager
Saratoga BOCES 1999 — 2000
Culinary Arts/Chef Training
Kristine Raymer Kristine Raymer's ARAMARK Experience April 2000 - December 2013
Job Levy Executive Chef
Industry Restaurants
Experience
Levy Restaurants December 2013 - Present
Aramark April 2000 - December 2013
Skills
Cuisine, Culinary Skills, Food, Hospitality, Inventory Management, Menu Development, Microsoft Office
Education
The Culinary Institute of America 1996 — 1998
Associate's degree, Culinary Arts/Chef Training
Levy Restaurants December 2013 - Present
Aramark April 2000 - December 2013
Skills
Cuisine, Culinary Skills, Food, Hospitality, Inventory Management, Menu Development, Microsoft Office
Education
The Culinary Institute of America 1996 — 1998
Associate's degree, Culinary Arts/Chef Training
Frank Leona Frank Leona's ARAMARK Experience March 2015 - July 2015
Job Chef at Aramark and compass group
Industry Food & Beverages
Experience
Compass Group June 2015 - Present
Aramark March 2015 - July 2015
MaMa Rosa's September 2000 - July 2007
pete lorenzos cafe November 1986 - July 1996
Skills
Culinary Management, Gourmet, Personal Chef Services, Food Styling, Food Service Sanitation, Wine, Food Preparation, Food Industry, Hospitality Management, Restaurant Management, Recipes, Restaurants, Food, Banquets, Hospitality, Chef, Food, Customer Service, Food Quality, Hospitality Industry, Management, Purchasing, Food & Beverage, ServSafe, Serve Safe Certified, Menu Costing, Hiring, Leadership, Inventory Management, Recipe Testing, Menu Development, Cooking, Catering, Food Safety, Sanitation, P, HACCP, Fine Dining, Culinary Skills, Cuisine
Education
The Culinary Institute of America 2005 — 2010
Culinary Arts/Chef Training
Compass Group June 2015 - Present
Aramark March 2015 - July 2015
MaMa Rosa's September 2000 - July 2007
pete lorenzos cafe November 1986 - July 1996
Skills
Culinary Management, Gourmet, Personal Chef Services, Food Styling, Food Service Sanitation, Wine, Food Preparation, Food Industry, Hospitality Management, Restaurant Management, Recipes, Restaurants, Food, Banquets, Hospitality, Chef, Food, Customer Service, Food Quality, Hospitality Industry, Management, Purchasing, Food & Beverage, ServSafe, Serve Safe Certified, Menu Costing, Hiring, Leadership, Inventory Management, Recipe Testing, Menu Development, Cooking, Catering, Food Safety, Sanitation, P, HACCP, Fine Dining, Culinary Skills, Cuisine
Education
The Culinary Institute of America 2005 — 2010
Culinary Arts/Chef Training
Tom Gunn Tom Gunn's ARAMARK Experience August 2013 - Present
Job Executive Chef at Aramark
Industry Hospitality
Experience
Aramark August 2013 - Present
ARAMARK January 2001 - August 2013
Skills
Culinary Skills, Menu Development, Catering, Chef, Food Service, Food & Beverage, Fine Dining, Event Management, Weddings, Restaurants, Food, Restaurant Management, Banquets, Seafood, Cuisine, Food Quality, Recipes, HACCP, Hotel Management, Hospitality, Hospitality Industry, Culinary Management, Menu Engineering, Hospitality Management, Pastry, Multi-unit, Mediterranean, Cooking, Hotels, Micros, Food Preparation, ServSafe, Sanitation, P&L, Wine, Pre-opening, Menu Costing, Cost Control, Gourmet, New Restaurant Openings, Food Safety, Food Industry
Education
Culinary Institute of America 1986 — 1988
AOS
Aramark August 2013 - Present
ARAMARK January 2001 - August 2013
Skills
Culinary Skills, Menu Development, Catering, Chef, Food Service, Food & Beverage, Fine Dining, Event Management, Weddings, Restaurants, Food, Restaurant Management, Banquets, Seafood, Cuisine, Food Quality, Recipes, HACCP, Hotel Management, Hospitality, Hospitality Industry, Culinary Management, Menu Engineering, Hospitality Management, Pastry, Multi-unit, Mediterranean, Cooking, Hotels, Micros, Food Preparation, ServSafe, Sanitation, P&L, Wine, Pre-opening, Menu Costing, Cost Control, Gourmet, New Restaurant Openings, Food Safety, Food Industry
Education
Culinary Institute of America 1986 — 1988
AOS
Ian Frew Ian Frew's ARAMARK Experience August 2003 - January 2010
Job Executive Chef Morrison Foodservice
Industry Food & Beverages
Experience
Morrison December 2013 - Present
Flik International January 2011 - Present
ARAMARK August 2003 - January 2010
Restaurant Associates April 2002 - April 2003
Zachary's restaurant August 2000 - March 2002
Sodexo January 1994 - March 2000
Elegant Events January 1993 - January 1994
Georges Pizza January 1992 - January 1993
Waldorf-Astoria January 1991 - January 1992
Claires corner copia 1984 - 1986
Skills
Food, Menu Development, P, Culinary Skills, Banquets, Catering, Chef, Food Service, Event Management, Sanitation, Restaurant Management, Recipes, Food Safety, Cooking, Food, Management
Education
The Culinary Institute of America 1990 — 1992
AOS, Culinary Arts
Western Connecticut State University 1986 — 1988
None, Business Management Courses
Morrison December 2013 - Present
Flik International January 2011 - Present
ARAMARK August 2003 - January 2010
Restaurant Associates April 2002 - April 2003
Zachary's restaurant August 2000 - March 2002
Sodexo January 1994 - March 2000
Elegant Events January 1993 - January 1994
Georges Pizza January 1992 - January 1993
Waldorf-Astoria January 1991 - January 1992
Claires corner copia 1984 - 1986
Skills
Food, Menu Development, P, Culinary Skills, Banquets, Catering, Chef, Food Service, Event Management, Sanitation, Restaurant Management, Recipes, Food Safety, Cooking, Food, Management
Education
The Culinary Institute of America 1990 — 1992
AOS, Culinary Arts
Western Connecticut State University 1986 — 1988
None, Business Management Courses
Darren Rounds Darren Rounds's ARAMARK Experience January 2013 - August 2013
Job CEC, Chef Instructor at J. Sargeant Reynolds Community College
Industry Food & Beverages
Experience
J. Sargeant Reynolds Community College August 2013 - Present
ARAMARK January 2013 - August 2013
Commonwealth of Virginia May 2012 - September 2012
HHHunt Corporation April 2007 - March 2012
sodexho February 2003 - January 2007
aramark September 2001 - February 2003
Willow Oaks Country Club November 1999 - September 2001
Counrty Club of Virginia June 1999 - November 1999
Shackelfords January 1999 - June 1999
The Bull & Bear Club @ Lewig Ginter Botanical Gardens October 1998 - January 1999
Skills
Food Service, Banquets, Culinary Skills, Menu Development, Cooking, Food, Restaurants, Food Safety, Catering, Income Statement, Inventory Management, Sanitation, Pre-opening, Food Preparation, Gourmet, Labor Control, Pastry, ServSafe, Serve Safe Certified, Menu Costing, Food, Recipes, P, Forecasting, HACCP, Baking, Food Quality, Fine Dining, Restaurant Management, Cuisine, Chef, Cost Control, Budgets, Hospitality Management, Training, Hiring, Hospitality, Hospitality Industry, Food Industry, Culinary Education, Food Service Sanitation, POS, Guest Service Management, Parties, Sales, Food Service Operations, Revenue Analysis, Recipe Testing, Food Cost Management, Menu Engineering
Education
Virginia Commonwealth University - School of Business 1999 — 2014
Business Administration
The Culinary Institute of America 1989 — 1991
AOS Culinary Arts, Culinary Arts
Bergenfield high school 1985 — 1989
high school diploma
J. Sargeant Reynolds Community College August 2013 - Present
ARAMARK January 2013 - August 2013
Commonwealth of Virginia May 2012 - September 2012
HHHunt Corporation April 2007 - March 2012
sodexho February 2003 - January 2007
aramark September 2001 - February 2003
Willow Oaks Country Club November 1999 - September 2001
Counrty Club of Virginia June 1999 - November 1999
Shackelfords January 1999 - June 1999
The Bull & Bear Club @ Lewig Ginter Botanical Gardens October 1998 - January 1999
Skills
Food Service, Banquets, Culinary Skills, Menu Development, Cooking, Food, Restaurants, Food Safety, Catering, Income Statement, Inventory Management, Sanitation, Pre-opening, Food Preparation, Gourmet, Labor Control, Pastry, ServSafe, Serve Safe Certified, Menu Costing, Food, Recipes, P, Forecasting, HACCP, Baking, Food Quality, Fine Dining, Restaurant Management, Cuisine, Chef, Cost Control, Budgets, Hospitality Management, Training, Hiring, Hospitality, Hospitality Industry, Food Industry, Culinary Education, Food Service Sanitation, POS, Guest Service Management, Parties, Sales, Food Service Operations, Revenue Analysis, Recipe Testing, Food Cost Management, Menu Engineering
Education
Virginia Commonwealth University - School of Business 1999 — 2014
Business Administration
The Culinary Institute of America 1989 — 1991
AOS Culinary Arts, Culinary Arts
Bergenfield high school 1985 — 1989
high school diploma
Robert Opdenbrouw's ARAMARK Experience May 2004 - April 2013
Job Director of Operations for Senior Living
Industry Hospitality
Experience
Pedestal Foods October 2015 - Present
Lutheran Senior Services April 2013 - October 2015
ARAMARK May 2004 - April 2013
Patty Long Catering Corporation October 2001 - May 2004
Clipper Cruise Line September 1993 - October 2001
South City Kitchen 1998 - 1999
Skills
Culinary Skills, Food & Beverage, Food Service, Catering, Menu Development, Restaurant Management, Recipes, Food, Food Safety, Cooking, Sanitation, Fine Dining, Food Preparation, Cuisine, Banquets, Restaurants, Menu Costing, Culinary Management, ServSafe, Gourmet, Food Quality, Recipe Testing, Seafood, Event Management
Education
Culinary Institute of America 1991 — 1993
Associate's degree, Culinary Arts/Chef Training
Pedestal Foods October 2015 - Present
Lutheran Senior Services April 2013 - October 2015
ARAMARK May 2004 - April 2013
Patty Long Catering Corporation October 2001 - May 2004
Clipper Cruise Line September 1993 - October 2001
South City Kitchen 1998 - 1999
Skills
Culinary Skills, Food & Beverage, Food Service, Catering, Menu Development, Restaurant Management, Recipes, Food, Food Safety, Cooking, Sanitation, Fine Dining, Food Preparation, Cuisine, Banquets, Restaurants, Menu Costing, Culinary Management, ServSafe, Gourmet, Food Quality, Recipe Testing, Seafood, Event Management
Education
Culinary Institute of America 1991 — 1993
Associate's degree, Culinary Arts/Chef Training
Allison Ramsay Allison Ramsay's ARAMARK Experience July 2014 - July 2015
Job Maintenance Supervisor at General Motors
Industry Automotive
Experience
General Motors July 2015 - Present
Aramark July 2014 - July 2015
Aramark January 2013 - July 2014
G4S January 2012 - December 2012
Securitas Security Services USA, Inc. November 2009 - December 2011
Skills
Continuous Improvement, Automotive, Manufacturing, 5S, Customer Service, Maintenance, Operations Management, Security, Kaizen, Process Improvement, Leadership, Supervisory Skills, Inventory Control, First Aid, Purchasing, Inventory Management, Team Building, Six Sigma
Education
The Defiance College 2005 — 2009
Bachelor of Arts (B.A.), Graphic Design
The Defiance College
Master of Business Administration (MBA), Organizational Leadership
General Motors July 2015 - Present
Aramark July 2014 - July 2015
Aramark January 2013 - July 2014
G4S January 2012 - December 2012
Securitas Security Services USA, Inc. November 2009 - December 2011
Skills
Continuous Improvement, Automotive, Manufacturing, 5S, Customer Service, Maintenance, Operations Management, Security, Kaizen, Process Improvement, Leadership, Supervisory Skills, Inventory Control, First Aid, Purchasing, Inventory Management, Team Building, Six Sigma
Education
The Defiance College 2005 — 2009
Bachelor of Arts (B.A.), Graphic Design
The Defiance College
Master of Business Administration (MBA), Organizational Leadership
Lenny Mastrogiacomo Lenny Mastrogiacomo's ARAMARK Experience January 1998 - August 2004
Job Driver Manager NEHDS
Industry Logistics and Supply Chain
Experience
Argix Direct January 2011 - April 2015
Argix Direct November 2005 - January 2011
ARAMARK January 1998 - August 2004
Skills
LTL, 3PL, Transportation..., Warehousing, Freight, Logistics Management, Air Freight, Trucking, Truckload, Supply Chain Operations, Shipping, Freight Forwarding, Reverse Logistics, Inventory Control, Supply Chain..., Distribution Center..., International Logistics, Transportation, P&L, Reefer, Tape Management, Logistics, Warehouse Management, Operations Management, Supply Chain Management, Supply Chain, Inventory Management
Education
Culinary Institute of America 1997 — 1998
Bachelors, Hotel Restaurant Management
Culinary Institute of America 1995 — 1997
Associates, Culinary Arts
Argix Direct January 2011 - April 2015
Argix Direct November 2005 - January 2011
ARAMARK January 1998 - August 2004
Skills
LTL, 3PL, Transportation..., Warehousing, Freight, Logistics Management, Air Freight, Trucking, Truckload, Supply Chain Operations, Shipping, Freight Forwarding, Reverse Logistics, Inventory Control, Supply Chain..., Distribution Center..., International Logistics, Transportation, P&L, Reefer, Tape Management, Logistics, Warehouse Management, Operations Management, Supply Chain Management, Supply Chain, Inventory Management
Education
Culinary Institute of America 1997 — 1998
Bachelors, Hotel Restaurant Management
Culinary Institute of America 1995 — 1997
Associates, Culinary Arts
Steven Morrow's ARAMARK Experience January 1996 - February 2003
Job
Industry Food & Beverages
Experience
ARAMARK Corp. February 2004 - Present
ARAMARK January 1996 - February 2003
Skills
Retail, Income Statement, Catering, Budgets, Customer Service, CRM, Food Service, Multi-unit, Profit, New Business Development, Management, Restaurants, Strategic Planning, Food & Beverage, Sales, Finance, Inventory Management, Coaching, Customer Retention, Event Planning, Sales Management, Leadership, P&L Management, Team Building, Forecasting, Food Safety, Food, Sales Operations, B2B, Training, Customer Satisfaction, Business Planning, Hiring, Pricing, Cold Calling, Hospitality, Purchasing, Account Management, Operations Management, Contract Negotiation, Recruiting, Strategy, Cross-functional Team..., Employee Training, Restaurant Management, Direct Sales, Culinary Skills, Menu Development, Process Scheduler, Inventory Control
Education
Culinary Institute of America 1993 — 1995
BS, Restaurant, Culinary, and Catering Management/Manager, Class Valedictorian
Culinary Institute of America 1985 — 1987
Associate's Degree, Culinary Arts/Chef Training
ARAMARK Corp. February 2004 - Present
ARAMARK January 1996 - February 2003
Skills
Retail, Income Statement, Catering, Budgets, Customer Service, CRM, Food Service, Multi-unit, Profit, New Business Development, Management, Restaurants, Strategic Planning, Food & Beverage, Sales, Finance, Inventory Management, Coaching, Customer Retention, Event Planning, Sales Management, Leadership, P&L Management, Team Building, Forecasting, Food Safety, Food, Sales Operations, B2B, Training, Customer Satisfaction, Business Planning, Hiring, Pricing, Cold Calling, Hospitality, Purchasing, Account Management, Operations Management, Contract Negotiation, Recruiting, Strategy, Cross-functional Team..., Employee Training, Restaurant Management, Direct Sales, Culinary Skills, Menu Development, Process Scheduler, Inventory Control
Education
Culinary Institute of America 1993 — 1995
BS, Restaurant, Culinary, and Catering Management/Manager, Class Valedictorian
Culinary Institute of America 1985 — 1987
Associate's Degree, Culinary Arts/Chef Training
David LePow's ARAMARK Experience 2000 - 2009
Job Chef at Ralph Wilson Stadium
Industry Food & Beverages
Experience
US Foods 2012 - Present
The Katkin Company 2010 - 2012
ARAMARK 2000 - 2009
Skills
Culinary, Food Cost, Recipes, Menu Development, Gourmet, Menu Design, Fine Dining, Pastry, Cooking, Seafood, Food Service, Sanitation, Restaurant Management, Catering, Banquets, Restaurants, Food & Beverage, Food Industry, Food, Food Safety, Ingredients, HACCP, Hospitality, Cuisine, Weddings, Inventory Management, Sauces, Purchasing, Baking, Wine, Italian, Hospitality Management, Guest Satisfaction, Budgeting, Event Planning, Hotels, Microsoft Office, Parties, Team Building, Customer Service, Product Development, Customer Relations, Culinary Skills, Income Statement, Menu Costing, ServSafe, New Restaurant Openings, P, Customer Satisfaction
Education
The Culinary Institute of America 1994 — 1996
NYSRA ServSafe Class
US Foods 2012 - Present
The Katkin Company 2010 - 2012
ARAMARK 2000 - 2009
Skills
Culinary, Food Cost, Recipes, Menu Development, Gourmet, Menu Design, Fine Dining, Pastry, Cooking, Seafood, Food Service, Sanitation, Restaurant Management, Catering, Banquets, Restaurants, Food & Beverage, Food Industry, Food, Food Safety, Ingredients, HACCP, Hospitality, Cuisine, Weddings, Inventory Management, Sauces, Purchasing, Baking, Wine, Italian, Hospitality Management, Guest Satisfaction, Budgeting, Event Planning, Hotels, Microsoft Office, Parties, Team Building, Customer Service, Product Development, Customer Relations, Culinary Skills, Income Statement, Menu Costing, ServSafe, New Restaurant Openings, P, Customer Satisfaction
Education
The Culinary Institute of America 1994 — 1996
NYSRA ServSafe Class
Joe Mastroianni's ARAMARK Experience March 1992 - Present
Job District Manager at ARAMARK
Industry Hospitality
Experience
ARAMARK March 1992 - Present
ARAMARK April 2000 - April 2004
ARAMARK April 1987 - April 2000
Education
The Culinary Institute of America 1979 — 1981
ARAMARK March 1992 - Present
ARAMARK April 2000 - April 2004
ARAMARK April 1987 - April 2000
Education
The Culinary Institute of America 1979 — 1981
Gregg Hilker's ARAMARK Experience 2000 - 2004
Job General Manager at The R. David Thomas Center
Industry Hospitality
Experience
The R. David Thomas Center at The Fuqua School of Business January 2011 - Present
Rizzo Conference Center 2008 - January 2011
The Carolina Inn July 2005 - December 2008
Duke University Fuqua School of Business 1997 - 2005
ARAMARK 2000 - 2004
R. David Thomas Center 2000 - 2004
Skills
Hospitality, Team Building, Event Planning, Hotels, Event Management, Customer Service, Hospitality Management, Hospitality Industry, Forecasting, Budgets, Inventory Management, Leadership, Strategic Planning, Menu Development, Microsoft Office, Operations Management, Pre-opening, PowerPoint, Hotel Management, Account Management, Food & Beverage
Education
The Culinary Institute of America 1988 — 1990
The R. David Thomas Center at The Fuqua School of Business January 2011 - Present
Rizzo Conference Center 2008 - January 2011
The Carolina Inn July 2005 - December 2008
Duke University Fuqua School of Business 1997 - 2005
ARAMARK 2000 - 2004
R. David Thomas Center 2000 - 2004
Skills
Hospitality, Team Building, Event Planning, Hotels, Event Management, Customer Service, Hospitality Management, Hospitality Industry, Forecasting, Budgets, Inventory Management, Leadership, Strategic Planning, Menu Development, Microsoft Office, Operations Management, Pre-opening, PowerPoint, Hotel Management, Account Management, Food & Beverage
Education
The Culinary Institute of America 1988 — 1990
Paolo Stefani ProChef III, CPCE's ARAMARK Experience September 2002 - September 2007
Job Regional Executive Chef ARAMARK
Industry Hospitality
Experience
ARAMARK - Higher Education October 2007 - Present
ARAMARK September 2002 - September 2007
Sodexho - Higher Education 1997 - 2002
Sodexho August 2000 - October 2000
ARAMARK 1995 - 1997
Ristorante Cibreo , Florence, Italy 1995 - 1995
Skills
Menu Development, Culinary Skills, Fine Dining, Menu Costing, Food Preparation, Sanitation, Recipes, Food & Beverage, Seafood, Banquets, Labor Control, Catering, Cooking, Food Safety, Hospitality, Food, Restaurants, Hospitality Management, Recipe Testing, Pastry, Event Management, Food Service, New Restaurant Openings, Menu Engineering, Hospitality Industry, Budgets, Wine, Inventory Management, Income Statement, Hotel Management, Food Quality, Food Industry, Culinary Management, HACCP, Cuisine, Culinary Education, Cost Control, Restaurant Management, Labor Management, Pre-opening, Food Styling, Chef, Gourmet, Hotels, Food Service Operations, Hygiene, ServSafe, Sauces, Food Cost Management, Mediterranean
Education
The Culinary Institute of America 2009 — 2010
ProChef level 2 & 3, Culinary Certification
Kendall College 1986 — 1990
BA, Culinary & Hospitality
Highland Park High School 1982 — 1986
diploma
ARAMARK - Higher Education October 2007 - Present
ARAMARK September 2002 - September 2007
Sodexho - Higher Education 1997 - 2002
Sodexho August 2000 - October 2000
ARAMARK 1995 - 1997
Ristorante Cibreo , Florence, Italy 1995 - 1995
Skills
Menu Development, Culinary Skills, Fine Dining, Menu Costing, Food Preparation, Sanitation, Recipes, Food & Beverage, Seafood, Banquets, Labor Control, Catering, Cooking, Food Safety, Hospitality, Food, Restaurants, Hospitality Management, Recipe Testing, Pastry, Event Management, Food Service, New Restaurant Openings, Menu Engineering, Hospitality Industry, Budgets, Wine, Inventory Management, Income Statement, Hotel Management, Food Quality, Food Industry, Culinary Management, HACCP, Cuisine, Culinary Education, Cost Control, Restaurant Management, Labor Management, Pre-opening, Food Styling, Chef, Gourmet, Hotels, Food Service Operations, Hygiene, ServSafe, Sauces, Food Cost Management, Mediterranean
Education
The Culinary Institute of America 2009 — 2010
ProChef level 2 & 3, Culinary Certification
Kendall College 1986 — 1990
BA, Culinary & Hospitality
Highland Park High School 1982 — 1986
diploma
Cindy Medeiros C.E.C.'s ARAMARK Experience August 2012 - August 2013
Job Food & Beverage Culinary & Business Analyst at US Navy
Industry Food & Beverages
Experience
US Navy September 2013 - Present
Aramark August 2012 - August 2013
Cura Hospitality November 2010 - August 2012
Sodexo July 2009 - November 2010
Parkhurst Dining April 2008 - July 2009
ARAMARK February 2007 - April 2008
Sodexo 2004 - 2006
Skills
Menu Development, Catering, Food Service, Food, Restaurants, Hiring, P&L, HACCP, Cooking, Culinary Management, Income Statement, Sanitation, Food Safety, Cuisine, Banquets, Fine Dining, Cost Control, Employee Training, Restaurant Management, P&L Management, Menu Costing, Food Preparation, Recipes, Opening New Accounts, CRM, Budgets
Education
Culinary Institute of America 1984 — 1986
Associates, Culinary Arts
The Culinary Institute of America
US Navy September 2013 - Present
Aramark August 2012 - August 2013
Cura Hospitality November 2010 - August 2012
Sodexo July 2009 - November 2010
Parkhurst Dining April 2008 - July 2009
ARAMARK February 2007 - April 2008
Sodexo 2004 - 2006
Skills
Menu Development, Catering, Food Service, Food, Restaurants, Hiring, P&L, HACCP, Cooking, Culinary Management, Income Statement, Sanitation, Food Safety, Cuisine, Banquets, Fine Dining, Cost Control, Employee Training, Restaurant Management, P&L Management, Menu Costing, Food Preparation, Recipes, Opening New Accounts, CRM, Budgets
Education
Culinary Institute of America 1984 — 1986
Associates, Culinary Arts
The Culinary Institute of America
Lesa Holford's ARAMARK Experience August 2008 - December 2012
Job Corporate Executive Chef at The Ohio State University
Industry Restaurants
Experience
The Ohio State University January 2013 - Present
ARAMARK August 2008 - December 2012
University of Akron January 2005 - July 2008
Skills
Food Service, Culinary Skills, Catering, Menu Development, Food Safety, Banquets, Food Quality, Sanitation, Chef, Recipes, Cuisine, Restaurants, Fine Dining, Food, Cooking, Food Preparation, Food & Beverage, Pastry, Purchasing, Gourmet, Wine, Inventory Management, Hospitality, Hospitality Management, Restaurant Management, Culinary Management, Menu Costing, HACCP, Food Industry, Labor Control, Recipe Testing, Baking, ServSafe, Ingredients, New Restaurant Openings, Seafood, Menu Engineering, Serve Safe Certified, Sauces, Butchery, Mediterranean, Hospitality Industry, Hotels, Pre-opening, Culinary Education, P&L, Cost Control, Micros
Education
The Culinary Institute of America 1992 — 1994
The Ohio State University January 2013 - Present
ARAMARK August 2008 - December 2012
University of Akron January 2005 - July 2008
Skills
Food Service, Culinary Skills, Catering, Menu Development, Food Safety, Banquets, Food Quality, Sanitation, Chef, Recipes, Cuisine, Restaurants, Fine Dining, Food, Cooking, Food Preparation, Food & Beverage, Pastry, Purchasing, Gourmet, Wine, Inventory Management, Hospitality, Hospitality Management, Restaurant Management, Culinary Management, Menu Costing, HACCP, Food Industry, Labor Control, Recipe Testing, Baking, ServSafe, Ingredients, New Restaurant Openings, Seafood, Menu Engineering, Serve Safe Certified, Sauces, Butchery, Mediterranean, Hospitality Industry, Hotels, Pre-opening, Culinary Education, P&L, Cost Control, Micros
Education
The Culinary Institute of America 1992 — 1994
Chris Harlow's ARAMARK Experience 1998 - 2002
Job Purchasing Manager at Penn National Gaming
Industry Hospitality
Experience
Penn National Gaming May 2012 - Present
Hilton Columbus @ Easton February 2004 - May 2012
Adams Mark Hotel October 2002 - February 2004
Aramark 1998 - 2002
Skills
Culinary, Purchasing, Budgeting, Food, Pricing, Inventory Management, Hospitality, Forecasting, Food & Beverage, Catering, Strategic Sourcing, Food Service, Procurement, Restaurant Management, Customer Service, Supplier Management, Supervisory Skills, Sourcing, Inventory Control, Vendor Relations, Cost Control, Negotiation, Contract Negotiations, Cost Reduction, Restaurants, Contract Management, Food Safety, Contract Negotiation, Wine
Education
The Culinary Institute of America 1988 — 1990
Associates, Culinary Arts
Penn National Gaming May 2012 - Present
Hilton Columbus @ Easton February 2004 - May 2012
Adams Mark Hotel October 2002 - February 2004
Aramark 1998 - 2002
Skills
Culinary, Purchasing, Budgeting, Food, Pricing, Inventory Management, Hospitality, Forecasting, Food & Beverage, Catering, Strategic Sourcing, Food Service, Procurement, Restaurant Management, Customer Service, Supplier Management, Supervisory Skills, Sourcing, Inventory Control, Vendor Relations, Cost Control, Negotiation, Contract Negotiations, Cost Reduction, Restaurants, Contract Management, Food Safety, Contract Negotiation, Wine
Education
The Culinary Institute of America 1988 — 1990
Associates, Culinary Arts
cary wolfson's ARAMARK Experience February 2000 - August 2011
Job Director of Culinary Operations at North Florida Retirement Village
Industry Food Production
Experience
North Florida Retirement Village November 2012 - Present
Compass group, Lackmann food service September 2011 - September 2012
ARAMARK February 2000 - August 2011
ChefsLine.com 2006 - January 2011
Village Club of Sands Point December 1997 - May 1999
CAFFE ANGELICA, Garden City Park, NY September 1994 - September 1997
RESTAURANT GASCOGNE, New York, NY March 1991 - November 1993
THE HUDSON RIVER CLUB INC., New York, NY October 1989 - January 1991
United Nations Plaza Hotel, Ambassador Grill May 1985 - September 1989
Skills
Menu Development, Culinary, Cuisine, Food, Food & Beverage, Restaurants, Banquets, Food Cost, Food Industry, Catering, Cooking, Food Service, Restaurant Management, Food Safety, Wine, Purchasing, Inventory Management, Fine Dining, Team Building, Event Management, Event Planning, Recipes, Hospitality, Culinary Skills, Chef, Gourmet, Cost Control
Education
The Culinary Institute of America 1984 — 1986
AOS, Culinary
ward melville 1978 — 1981
Regents Diploma
North Florida Retirement Village November 2012 - Present
Compass group, Lackmann food service September 2011 - September 2012
ARAMARK February 2000 - August 2011
ChefsLine.com 2006 - January 2011
Village Club of Sands Point December 1997 - May 1999
CAFFE ANGELICA, Garden City Park, NY September 1994 - September 1997
RESTAURANT GASCOGNE, New York, NY March 1991 - November 1993
THE HUDSON RIVER CLUB INC., New York, NY October 1989 - January 1991
United Nations Plaza Hotel, Ambassador Grill May 1985 - September 1989
Skills
Menu Development, Culinary, Cuisine, Food, Food & Beverage, Restaurants, Banquets, Food Cost, Food Industry, Catering, Cooking, Food Service, Restaurant Management, Food Safety, Wine, Purchasing, Inventory Management, Fine Dining, Team Building, Event Management, Event Planning, Recipes, Hospitality, Culinary Skills, Chef, Gourmet, Cost Control
Education
The Culinary Institute of America 1984 — 1986
AOS, Culinary
ward melville 1978 — 1981
Regents Diploma
Ray Thering's ARAMARK Experience January 1999 - January 2008
Job Chef
Industry Food & Beverages
Experience
Tangelwood music center July 2012 - September 2012
ARAMARK/University of Minnesota November 2005 - August 2008
ARAMARK January 1999 - January 2008
ARAMARK 1999 - 2008
Purdue University January 1994 - January 1999
John Hancock Financial Services May 1985 - December 1994
Skills
Culinary Skills, Menu Development, Food Service, Catering, Cooking, Recipes, Sanitation, Cuisine, Food, Seafood, Restaurant Management, Restaurants, Gourmet, Fine Dining, Food Preparation
Education
The Culinary Institute of America 1971 — 1973
A.O.S.
The Culinary Institute of America 1970 — 1972
A.O.S.
Tangelwood music center July 2012 - September 2012
ARAMARK/University of Minnesota November 2005 - August 2008
ARAMARK January 1999 - January 2008
ARAMARK 1999 - 2008
Purdue University January 1994 - January 1999
John Hancock Financial Services May 1985 - December 1994
Skills
Culinary Skills, Menu Development, Food Service, Catering, Cooking, Recipes, Sanitation, Cuisine, Food, Seafood, Restaurant Management, Restaurants, Gourmet, Fine Dining, Food Preparation
Education
The Culinary Institute of America 1971 — 1973
A.O.S.
The Culinary Institute of America 1970 — 1972
A.O.S.
Lou Bair's ARAMARK Experience April 2011 - February 2014
Job Executive Chef at Fort Worden PDA
Industry Food & Beverages
Experience
Fort Worden PDA March 2015 - Present
Eurest March 2014 - March 2015
ARAMARK April 2011 - February 2014
Olympic place retirement June 2009 - April 2011
ARAMARK October 1994 - April 2009
Skills
Menu Development, Food Service, Culinary Skills, Catering, Food & Beverage, Food, Food Safety, Restaurants, Banquets, Restaurant Management, Cooking, Fine Dining, Cuisine, Chef, Hospitality, Recipes, Hospitality Management, Sanitation, Inventory Management, Customer Service, Hospitality Industry, Menu Costing, Food Preparation, Event Planning, Event Management, P&L, Gourmet, Hiring, Wine
Education
Culinary Institute of America 1973 — 1974
AOS, Culinary Arts/Chef Training
Canevin High School 1968 — 1972
Fort Worden PDA March 2015 - Present
Eurest March 2014 - March 2015
ARAMARK April 2011 - February 2014
Olympic place retirement June 2009 - April 2011
ARAMARK October 1994 - April 2009
Skills
Menu Development, Food Service, Culinary Skills, Catering, Food & Beverage, Food, Food Safety, Restaurants, Banquets, Restaurant Management, Cooking, Fine Dining, Cuisine, Chef, Hospitality, Recipes, Hospitality Management, Sanitation, Inventory Management, Customer Service, Hospitality Industry, Menu Costing, Food Preparation, Event Planning, Event Management, P&L, Gourmet, Hiring, Wine
Education
Culinary Institute of America 1973 — 1974
AOS, Culinary Arts/Chef Training
Canevin High School 1968 — 1972
Paul Paetow's ARAMARK Experience 1994 - 2008
Job General Manager at ARAMARK Corporation
Industry Food & Beverages
Experience
ARAMARK Corporation June 2005 - Present
ARAMARK 1994 - 2008
Skills
Menu Development, Food Service, Food & Beverage, Banquets, Catering, Restaurants, Forecasting, Hospitality, Restaurant Management, Event Planning, Culinary Skills, Food, Hospitality Management, Multi-unit, Food Safety
Education
The Culinary Institute of America 1988 — 1990
AOS, Culinary Arts
ARAMARK Corporation June 2005 - Present
ARAMARK 1994 - 2008
Skills
Menu Development, Food Service, Food & Beverage, Banquets, Catering, Restaurants, Forecasting, Hospitality, Restaurant Management, Event Planning, Culinary Skills, Food, Hospitality Management, Multi-unit, Food Safety
Education
The Culinary Institute of America 1988 — 1990
AOS, Culinary Arts
Christopher Rydell's ARAMARK Experience November 2013 - Present
Job at
Industry Food & Beverages
Experience
Aramark November 2013 - Present
Aramark August 2012 - Present
Foxwoods Resort Casino November 2010 - August 2012
Madison Beach Club 2008 - 2010
New Haven Country Club April 2004 - July 2008
Bee & Thistle Inn May 2003 - March 2004
Old Sturbridge Village October 2001 - December 2002
Longwood Country Inn 2000 - 2001
Copper Beech Inn December 1996 - June 2000
The Trellis Restaurant March 1992 - June 1995
Skills
Culinary Skills, Culinary Management, Baking / Pastry, Team Leadership, Microsoft Office, Banquets, Cakes, Catering, Chef, Cooking, Cuisine, Food, Food Safety, Food Service, Hospitality, Menu Development, Restaurants
Education
The Culinary Institute of America 1990 — 1992
A.O.S., Culinary Arts
Aramark November 2013 - Present
Aramark August 2012 - Present
Foxwoods Resort Casino November 2010 - August 2012
Madison Beach Club 2008 - 2010
New Haven Country Club April 2004 - July 2008
Bee & Thistle Inn May 2003 - March 2004
Old Sturbridge Village October 2001 - December 2002
Longwood Country Inn 2000 - 2001
Copper Beech Inn December 1996 - June 2000
The Trellis Restaurant March 1992 - June 1995
Skills
Culinary Skills, Culinary Management, Baking / Pastry, Team Leadership, Microsoft Office, Banquets, Cakes, Catering, Chef, Cooking, Cuisine, Food, Food Safety, Food Service, Hospitality, Menu Development, Restaurants
Education
The Culinary Institute of America 1990 — 1992
A.O.S., Culinary Arts
Kurt Wohlgemuth's ARAMARK Experience 1997 - Present
Job Executive Chef, Wharton Philadelphia for ARAMARK
Industry Higher Education
Experience
ARAMARK, Parks and Destinations May 1997 - Present
ARAMARK 1997 - Present
American Culinary Federation 1990 - 2014
Hotel Atop The Bellevue, Philadelphia, PA 1990 - 1997
Entrepreneur & Consultant 1987 - 1990
Hotel DuPont, Wilmington, DE 1984 - 1987
Alouette Restaurant, Philadelphia, PA 1982 - 1983
Hotel La Palma, Coral Gables, FL 1982 - 1982
Grand Hotel Du Parc, Villars sur Ollon, Switzerland 1981 - 1982
Grand Hotel National, Lucerne, Switzerland 1978 - 1981
Skills
Culinary Skills, Menu Development, Food & Beverage, Restaurants, Food Service, Hotels, Wine, Sanitation, Chef, Cuisine, Recipes, Food Preparation, Food, Catering, Fine Dining, Culinary Management, Kitchen, Pastry, Budgets, Hospitality Management, Hospitality, New Restaurant Openings, Food Safety, Banquets, Restaurant Management, Menu Costing, Food Industry, Hospitality Industry, Purchasing, Gourmet, Food Quality, Recipe Testing, Parties, Baking, Designs, Hotel Management, Testing, Cost Control, Pre-opening, Income Statement, Revenue Analysis, Hiring, Capital Budgeting, HACCP, Labor Control, Serve Safe Certified, Recipe Development and..., Union Negotiations, P&L
Education
Culinary Institute of America 2011 — 2011
Cuisines of Asia
Culinary Institute of America 2010 — 2010
ProChef II Certification
University of Pennsylvania - The Wharton School 2009 — 2009
Certificate, Essentials of Management
Restaurant Stucki-Bruderholz, Basel 1974 — 1977
Diploma, Culinary and Hotel Management
ARAMARK, Parks and Destinations May 1997 - Present
ARAMARK 1997 - Present
American Culinary Federation 1990 - 2014
Hotel Atop The Bellevue, Philadelphia, PA 1990 - 1997
Entrepreneur & Consultant 1987 - 1990
Hotel DuPont, Wilmington, DE 1984 - 1987
Alouette Restaurant, Philadelphia, PA 1982 - 1983
Hotel La Palma, Coral Gables, FL 1982 - 1982
Grand Hotel Du Parc, Villars sur Ollon, Switzerland 1981 - 1982
Grand Hotel National, Lucerne, Switzerland 1978 - 1981
Skills
Culinary Skills, Menu Development, Food & Beverage, Restaurants, Food Service, Hotels, Wine, Sanitation, Chef, Cuisine, Recipes, Food Preparation, Food, Catering, Fine Dining, Culinary Management, Kitchen, Pastry, Budgets, Hospitality Management, Hospitality, New Restaurant Openings, Food Safety, Banquets, Restaurant Management, Menu Costing, Food Industry, Hospitality Industry, Purchasing, Gourmet, Food Quality, Recipe Testing, Parties, Baking, Designs, Hotel Management, Testing, Cost Control, Pre-opening, Income Statement, Revenue Analysis, Hiring, Capital Budgeting, HACCP, Labor Control, Serve Safe Certified, Recipe Development and..., Union Negotiations, P&L
Education
Culinary Institute of America 2011 — 2011
Cuisines of Asia
Culinary Institute of America 2010 — 2010
ProChef II Certification
University of Pennsylvania - The Wharton School 2009 — 2009
Certificate, Essentials of Management
Restaurant Stucki-Bruderholz, Basel 1974 — 1977
Diploma, Culinary and Hotel Management
Maritsa Zamora's ARAMARK Experience September 2011 - September 2012
Job Cook at The RitzCarlton Hotel Company LLC
Industry Hospitality
Experience
The Ritz-Carlton Hotel Company LLC September 2012 - Present
Aramark September 2011 - September 2012
Abigail Kirsch June 2010 - December 2010
Great Wolf Lodge Resort May 2009 - September 2009
Joe's Crab Shack March 2005 - August 2007
Skills
Food & Beverage, Hospitality Management, Restaurants, Catering, Culinary Skills, Menu Development, Banquets, Restaurant Management, Fine Dining, Food Service, Cooking, Customer Service, Hotels, Time Management, Food Preparation
Education
Culinary Institute of America 2009 — 2011
Associates, Occupational Studies, Culinary Arts
University of North Texas 2005 — 2009
Bachelor of Science, Hospitality Management
The Ritz-Carlton Hotel Company LLC September 2012 - Present
Aramark September 2011 - September 2012
Abigail Kirsch June 2010 - December 2010
Great Wolf Lodge Resort May 2009 - September 2009
Joe's Crab Shack March 2005 - August 2007
Skills
Food & Beverage, Hospitality Management, Restaurants, Catering, Culinary Skills, Menu Development, Banquets, Restaurant Management, Fine Dining, Food Service, Cooking, Customer Service, Hotels, Time Management, Food Preparation
Education
Culinary Institute of America 2009 — 2011
Associates, Occupational Studies, Culinary Arts
University of North Texas 2005 — 2009
Bachelor of Science, Hospitality Management
Mike Bodisch's ARAMARK Experience March 1989 - October 2001
Job CEO & Founder at Mountal Accomplishments Inc & Hudson Valley Medicoach, Inc.
Industry Hospital & Health Care
Experience
Monumental Accomplishments Inc June 2008 - Present
Commanders palace November 2002 - July 2004
ARAMARK March 1989 - October 2001
Education
The Culinary Institute of America 2000 — 2002
AS, Culinary Arts
Monumental Accomplishments Inc June 2008 - Present
Commanders palace November 2002 - July 2004
ARAMARK March 1989 - October 2001
Education
The Culinary Institute of America 2000 — 2002
AS, Culinary Arts
Jim Piano's ARAMARK Experience September 2013 - Present
Job Food Service Manager
Industry Food & Beverages
Experience
Aramark September 2013 - Present
Chick's Cafe and Wine Bar August 2006 - July 2013
Bridget Foy's 2003 - 2006
Bridget Foy's 2000 - 2003
Skills
Chef, Catering, Food, Menu Development, Culinary Skills, Restaurants, Food, Cooking, Food Safety, Restaurant Management, Fine Dining
Education
The Culinary Institute of America
Aramark September 2013 - Present
Chick's Cafe and Wine Bar August 2006 - July 2013
Bridget Foy's 2003 - 2006
Bridget Foy's 2000 - 2003
Skills
Chef, Catering, Food, Menu Development, Culinary Skills, Restaurants, Food, Cooking, Food Safety, Restaurant Management, Fine Dining
Education
The Culinary Institute of America
Francisco Celedon's ARAMARK Experience August 2012 - Present
Job Chef Manager at ARAMARK
Industry Oil & Energy
Experience
ARAMARK August 2012 - Present
Steven's Transport January 2011 - December 2011
Remote Logistics International June 2010 - February 2011
Skills
Microsoft Office, Engineering, Project Management, Procurement, Management, Oil/Gas, Petroleum, Contract Management, Team Building, Training, Customer Service, Supervisory Skills, Budgets, Inventory Management, Project Planning, Customer Satisfaction, Oil & Gas, Purchasing, Operations Management
Education
Culinary Institute of America 1994 — 1996
Associate's degree, Occupational studies baking & pastry arts
ARAMARK August 2012 - Present
Steven's Transport January 2011 - December 2011
Remote Logistics International June 2010 - February 2011
Skills
Microsoft Office, Engineering, Project Management, Procurement, Management, Oil/Gas, Petroleum, Contract Management, Team Building, Training, Customer Service, Supervisory Skills, Budgets, Inventory Management, Project Planning, Customer Satisfaction, Oil & Gas, Purchasing, Operations Management
Education
Culinary Institute of America 1994 — 1996
Associate's degree, Occupational studies baking & pastry arts
Richard Montano's ARAMARK Experience 2000 - 2001
Job Independent Food & Beverages Professional
Industry Food & Beverages
Experience
ISA Albuquerque May 2007 - January 2010
Woodmark Uptown November 2006 - May 2007
Sandia Resort & Casino 2004 - 2006
Blue Plate Special June 2004 - October 2004
Yale Club NYC 2002 - 2004
Sous Chef October 2001 - July 2002
ARAMARK 2000 - 2001
Winstead Group Catering Inc October 1998 - July 2000
Saucier, Tentation, Potel Catering January 1995 - May 1997
A Matter of Taste Inc June 1991 - July 1994
Skills
Menu Development, Banquets, Chef, Cuisine, Culinary Skills, Restaurant Management, Food, Cooking
Education
The Culinary Institute of America 1993 — 1995
Associates, Culinary
The University of New Mexico 1987 — 1991
University Studies, Art, English
ISA Albuquerque May 2007 - January 2010
Woodmark Uptown November 2006 - May 2007
Sandia Resort & Casino 2004 - 2006
Blue Plate Special June 2004 - October 2004
Yale Club NYC 2002 - 2004
Sous Chef October 2001 - July 2002
ARAMARK 2000 - 2001
Winstead Group Catering Inc October 1998 - July 2000
Saucier, Tentation, Potel Catering January 1995 - May 1997
A Matter of Taste Inc June 1991 - July 1994
Skills
Menu Development, Banquets, Chef, Cuisine, Culinary Skills, Restaurant Management, Food, Cooking
Education
The Culinary Institute of America 1993 — 1995
Associates, Culinary
The University of New Mexico 1987 — 1991
University Studies, Art, English
Daniel Morrow's ARAMARK Experience May 2002 - July 2004
Job Culinary Nutrition Consultant at Independent Contractor / Food Service Culinary Consulting
Industry Food & Beverages
Experience
Independent Contractor / Food Service - Culinary Consulting January 2015 - Present
Senior Living Commuities November 2011 - Present
Self-Employed Independent Consultant January 2010 - Present
O'Connor Woods LLC June 2004 - December 2008
Aramark May 2002 - July 2004
Marriott International 1978 - 2002
Skills
Employee Training, Internal Controls, Change Management, Business Strategy, Strategic Planning, Project Management, Marketing Strategy, SAP, Business Analysis, New Business Development, Microsoft Office, Sales, Recruiting, Negotiation, Management, Food Service, Fine Dining, Culinary Skills, Catering, P&L, Food, Inventory Management, Training, Budgets, Food & Beverage, Menu Development, Team Building, Food Safety, Event Planning, Restaurants
Education
Bergen County Vocational-Technical
AOS Degree, Commercial Food Management / Culinary Arts
The Culinary Institute of America
Continuing Education Courses, Marriott Corporation Executive Chef
Independent Contractor / Food Service - Culinary Consulting January 2015 - Present
Senior Living Commuities November 2011 - Present
Self-Employed Independent Consultant January 2010 - Present
O'Connor Woods LLC June 2004 - December 2008
Aramark May 2002 - July 2004
Marriott International 1978 - 2002
Skills
Employee Training, Internal Controls, Change Management, Business Strategy, Strategic Planning, Project Management, Marketing Strategy, SAP, Business Analysis, New Business Development, Microsoft Office, Sales, Recruiting, Negotiation, Management, Food Service, Fine Dining, Culinary Skills, Catering, P&L, Food, Inventory Management, Training, Budgets, Food & Beverage, Menu Development, Team Building, Food Safety, Event Planning, Restaurants
Education
Bergen County Vocational-Technical
AOS Degree, Commercial Food Management / Culinary Arts
The Culinary Institute of America
Continuing Education Courses, Marriott Corporation Executive Chef
Paul Sagnella's ARAMARK Experience June 2003 - June 2005
Job Director of Fresh Innovation for Greencore
Industry Food Production
Experience
Greencore December 2013 - Present
Greencore December 2010 - December 2013
Wawa Inc June 2005 - February 2010
ARAMARK June 2003 - June 2005
ARAMARK April 2001 - June 2003
NYC April 1992 - April 2001
Skills
Product Development, Process Development, Sensory Evaluation, Culinary Skills, Food Industry, Recipes, Food, Food Safety, Food Science, Process Simulation, Menu Development, Training, Ingredients, Food Manufacturing, HACCP, Food Technology, Product Innovation, Quality Assurance, FMCG, Food Processing, Meat, Manufacturing, Frozen Food, Bakery
Education
Culinary Institute of America 1984 — 1985
A.O.S.
Greencore December 2013 - Present
Greencore December 2010 - December 2013
Wawa Inc June 2005 - February 2010
ARAMARK June 2003 - June 2005
ARAMARK April 2001 - June 2003
NYC April 1992 - April 2001
Skills
Product Development, Process Development, Sensory Evaluation, Culinary Skills, Food Industry, Recipes, Food, Food Safety, Food Science, Process Simulation, Menu Development, Training, Ingredients, Food Manufacturing, HACCP, Food Technology, Product Innovation, Quality Assurance, FMCG, Food Processing, Meat, Manufacturing, Frozen Food, Bakery
Education
Culinary Institute of America 1984 — 1985
A.O.S.
William Cunningham's ARAMARK Experience July 2009 - February 2012
Job resident district manager at Sodexo
Industry Hospitality
Experience
Sodexo June 2014 - Present
Self Employed May 2013 - June 2014
ARAMARK July 2009 - February 2012
ARAMARK July 2001 - February 2012
Skills
Food Service, P&L, Menu Development, Food & Beverage, Catering, Profit, Hospitality, Inventory Management, Hospitality Management, Food, Food Safety, Multi-unit, Restaurant Management, Culinary Skills, Restaurants, Customer Service, Team Building, Budgets, Operations Management, Leadership
Education
The Culinary Institute of America 1979 — 1981
Associate of Arts (AA), Culinary Arts/Chef Training
Sodexo June 2014 - Present
Self Employed May 2013 - June 2014
ARAMARK July 2009 - February 2012
ARAMARK July 2001 - February 2012
Skills
Food Service, P&L, Menu Development, Food & Beverage, Catering, Profit, Hospitality, Inventory Management, Hospitality Management, Food, Food Safety, Multi-unit, Restaurant Management, Culinary Skills, Restaurants, Customer Service, Team Building, Budgets, Operations Management, Leadership
Education
The Culinary Institute of America 1979 — 1981
Associate of Arts (AA), Culinary Arts/Chef Training
Paul Siddall's ARAMARK Experience 1971 - 1996
Job Maintenance Energy Auditor at Lewisville ISD
Industry Education Management
Experience
Lewisville ISD August 2001 - Present
Academic Planet August 1999 - July 2001
Aramark 1971 - 1996
Saga Food Service September 1966 - June 1971
Skills
Community Outreach, Curriculum Development, Instructional Design, Staff Development, Nonprofits, Teaching, Curriculum Design, Educational Leadership, Educational Technology, Program Development, Public Speaking, Adult Education, E-Learning, Program Evaluation, Classroom, Tutoring, Distance Learning, Grant Writing, Instructional Technology
Education
Culinary Institute of America 1962 — 1964
Chef, Food Science - Chef
Carney High School, Carney, Michigan 1957 — 1961
Lewisville ISD August 2001 - Present
Academic Planet August 1999 - July 2001
Aramark 1971 - 1996
Saga Food Service September 1966 - June 1971
Skills
Community Outreach, Curriculum Development, Instructional Design, Staff Development, Nonprofits, Teaching, Curriculum Design, Educational Leadership, Educational Technology, Program Development, Public Speaking, Adult Education, E-Learning, Program Evaluation, Classroom, Tutoring, Distance Learning, Grant Writing, Instructional Technology
Education
Culinary Institute of America 1962 — 1964
Chef, Food Science - Chef
Carney High School, Carney, Michigan 1957 — 1961
Robert Ledzianowski's ARAMARK Experience June 2012 - March 2014
Job Executive Chef, The South Side
Industry Food & Beverages
Experience
The Southside November 2014 - Present
Urban Farmer Restaurant March 2014 - January 2015
ARAMARK June 2012 - March 2014
Dragonfly Kitchen & Lounge February 2011 - June 2012
Peir W Restaurant February 2010 - February 2011
Dante Restaurant July 2008 - February 2010
InterContinental Hotels Group 2007 - 2008
The Ritz-Carlton Hotel Company LLC 2001 - 2003
Skills
Food Cost, Mediterranean, Menu Creation, Menu Design, Fine Dining, Culinary, Pastry, Menu Development, Pre-opening, Asian, Banquets, Culinary Skills, Recipes, Cooking, Catering, Food, Hotels, Chef, Sanitation, Gourmet, Menu Costing, Culinary Management
Education
International Culinary Academey 1997 — 1999
Associates of applied sciences, culinary arts/ pastry arts
The Culinary Institute of America
The Southside November 2014 - Present
Urban Farmer Restaurant March 2014 - January 2015
ARAMARK June 2012 - March 2014
Dragonfly Kitchen & Lounge February 2011 - June 2012
Peir W Restaurant February 2010 - February 2011
Dante Restaurant July 2008 - February 2010
InterContinental Hotels Group 2007 - 2008
The Ritz-Carlton Hotel Company LLC 2001 - 2003
Skills
Food Cost, Mediterranean, Menu Creation, Menu Design, Fine Dining, Culinary, Pastry, Menu Development, Pre-opening, Asian, Banquets, Culinary Skills, Recipes, Cooking, Catering, Food, Hotels, Chef, Sanitation, Gourmet, Menu Costing, Culinary Management
Education
International Culinary Academey 1997 — 1999
Associates of applied sciences, culinary arts/ pastry arts
The Culinary Institute of America
Robert Hirschauer's ARAMARK Experience June 1992 - July 1998
Job Senior Distrct Manager at ARAMARK Education
Industry Food & Beverages
Experience
ARAMARK Education August 2002 - Present
Fine Host Corporation July 1998 - December 2002
ARAMARK June 1992 - July 1998
Education
Culinary Institute of America
North Western Connecticut
ARAMARK Education August 2002 - Present
Fine Host Corporation July 1998 - December 2002
ARAMARK June 1992 - July 1998
Education
Culinary Institute of America
North Western Connecticut
Paul Cyr's ARAMARK Experience 2007 - Present
Job Executive Chef, Special Events, East Carolina University
Industry Food & Beverages
Experience
East Carolina University January 2015 - Present
ARAMARK 2007 - Present
Skills
Hospitality, Food Service, Culinary Skills, Catering, Hospitality Management, Food Safety, Fine Dining, Food, Food & Beverage, Restaurant Management, Recipes, Restaurants, Food Industry, Hospitality Industry, Sanitation
Education
The Culinary Institute of America 1975 — 1977
AOS, Culinary Arts
The Culinary Institute of America 1975 — 1977
AOS, Culinary Arts
East Carolina University January 2015 - Present
ARAMARK 2007 - Present
Skills
Hospitality, Food Service, Culinary Skills, Catering, Hospitality Management, Food Safety, Fine Dining, Food, Food & Beverage, Restaurant Management, Recipes, Restaurants, Food Industry, Hospitality Industry, Sanitation
Education
The Culinary Institute of America 1975 — 1977
AOS, Culinary Arts
The Culinary Institute of America 1975 — 1977
AOS, Culinary Arts
Louis Coppola's ARAMARK Experience January 1994 - January 2000
Job Regional Director Dining and Vending Services at AVI Food Systems
Industry Food & Beverages
Experience
AVI Food Systems January 2011 - Present
REALLY COOL FOODS LLC May 2007 - Present
LJC Consulting Services January 2005 - Present
LJC CONSULTING January 2005 - Present
Stop & Shop 2005 - 2009
GIANT EAGLE, INC January 2002 - January 2005
AVI FOOD SYSTEMS January 2000 - January 2002
ARAMARK January 1994 - January 2000
Aramark Experience November 1989 - January 2000
ARAMARK CORPORATION January 1989 - January 2000
Skills
Operations Management, Sales Management, Food & Beverage, Food Service, Retail, Consumer Products, Food, Merchandising, Grocery, Management, Product Development, Marketing Strategy, Leadership, New Business Development, P&L Management, Strategic Planning, Business Planning, Start-ups, Training, Budgets, Sales, Negotiation, Business Development, Process Improvement, Recruiting, Inventory Management, P&L, Forecasting, Employee Training, Purchasing, Cross-functional Team..., Procurement, Hiring, Human Resources, Team Building, Program Management, Management Consulting, Food Industry, Restaurants, Profit, Catering
Education
Indiana Institute 1998 — 2000
Bachelor of Business Administration, Business and Management
Culinary Institute of America 1977 — 1980
Associate; Restaurant, Culinary Arts; Hospitality, and Tourism
Indiana Institute
AVI Food Systems January 2011 - Present
REALLY COOL FOODS LLC May 2007 - Present
LJC Consulting Services January 2005 - Present
LJC CONSULTING January 2005 - Present
Stop & Shop 2005 - 2009
GIANT EAGLE, INC January 2002 - January 2005
AVI FOOD SYSTEMS January 2000 - January 2002
ARAMARK January 1994 - January 2000
Aramark Experience November 1989 - January 2000
ARAMARK CORPORATION January 1989 - January 2000
Skills
Operations Management, Sales Management, Food & Beverage, Food Service, Retail, Consumer Products, Food, Merchandising, Grocery, Management, Product Development, Marketing Strategy, Leadership, New Business Development, P&L Management, Strategic Planning, Business Planning, Start-ups, Training, Budgets, Sales, Negotiation, Business Development, Process Improvement, Recruiting, Inventory Management, P&L, Forecasting, Employee Training, Purchasing, Cross-functional Team..., Procurement, Hiring, Human Resources, Team Building, Program Management, Management Consulting, Food Industry, Restaurants, Profit, Catering
Education
Indiana Institute 1998 — 2000
Bachelor of Business Administration, Business and Management
Culinary Institute of America 1977 — 1980
Associate; Restaurant, Culinary Arts; Hospitality, and Tourism
Indiana Institute
Dino Meredith's ARAMARK Experience January 2014 - Present
Job Executive Chef Lake Powell Resorts & Marinas
Industry Restaurants
Experience
Aramark January 2014 - Present
ARAMARK January 2013 - December 2013
Troon Golf February 2011 - June 2012
Troon Golf December 2005 - January 2011
Skills
Microsoft Office, Microsoft Excel, Microsoft Word, Customer Service, English, Research, Outlook, Photoshop, Teaching, Chef, Hospitality, Inventory Management, Culinary Skills, Restaurants, Catering, Cuisine, Culinary Management, Fine Dining, Food & Beverage, Menu Costing, Menu Development, Recipes, Banquets, Food Cost Analysis, Menu Engineering, Restaurant Management, Sanitation
Education
Culinary Institute of America 1988 — 1990
Associate's degree, Restaurant/Food Services Management
Marist brothers high school 1983 — 1986
Diploma, 12
Aramark January 2014 - Present
ARAMARK January 2013 - December 2013
Troon Golf February 2011 - June 2012
Troon Golf December 2005 - January 2011
Skills
Microsoft Office, Microsoft Excel, Microsoft Word, Customer Service, English, Research, Outlook, Photoshop, Teaching, Chef, Hospitality, Inventory Management, Culinary Skills, Restaurants, Catering, Cuisine, Culinary Management, Fine Dining, Food & Beverage, Menu Costing, Menu Development, Recipes, Banquets, Food Cost Analysis, Menu Engineering, Restaurant Management, Sanitation
Education
Culinary Institute of America 1988 — 1990
Associate's degree, Restaurant/Food Services Management
Marist brothers high school 1983 — 1986
Diploma, 12
Susan Seykoski's ARAMARK Experience 1987 - 2010
Job Executive Chef at Erickson Retirement
Industry Information Technology and Services
Experience
Erickson Retirement December 2010 - Present
Howard Community College 2010 - 2011
Nations Capital Chefs 1995 - 2011
ARAMARK 1987 - 2010
ARAMARK 1990 - 2009
NCCA-ACF 1995 - 1997
Skills
Culinary, Menu Development, Menu Design, Cuisine, Recipes, Catering, Cooking, Fine Dining, Food Service, Restaurant Management, Banquets, Sanitation, Restaurants, Food & Beverage, Food, Food Cost, Hospitality Management, Food Safety, Purchasing, Hospitality, Cost Control, P&L, Budgeting, Event Management, Customer Relations, Team Building, Supervisory Skills, Microsoft Office, Strategic Planning, Excel, Gourmet, Food Industry, Baking, Hospitality Industry, Ingredients, Inventory Management, Hygiene, Guest Satisfaction, Pastry, Micros, Parties, Pre-opening, Employee Relations, Scheduling, Special Events, Customer Service, Profitability, Customer Satisfaction, Culinary Skills, Income Statement
Education
Culinary Institute of America 1980 — 1981
Culinary Arts
Erickson Retirement December 2010 - Present
Howard Community College 2010 - 2011
Nations Capital Chefs 1995 - 2011
ARAMARK 1987 - 2010
ARAMARK 1990 - 2009
NCCA-ACF 1995 - 1997
Skills
Culinary, Menu Development, Menu Design, Cuisine, Recipes, Catering, Cooking, Fine Dining, Food Service, Restaurant Management, Banquets, Sanitation, Restaurants, Food & Beverage, Food, Food Cost, Hospitality Management, Food Safety, Purchasing, Hospitality, Cost Control, P&L, Budgeting, Event Management, Customer Relations, Team Building, Supervisory Skills, Microsoft Office, Strategic Planning, Excel, Gourmet, Food Industry, Baking, Hospitality Industry, Ingredients, Inventory Management, Hygiene, Guest Satisfaction, Pastry, Micros, Parties, Pre-opening, Employee Relations, Scheduling, Special Events, Customer Service, Profitability, Customer Satisfaction, Culinary Skills, Income Statement
Education
Culinary Institute of America 1980 — 1981
Culinary Arts
Dave Plumley's ARAMARK Experience January 1995 - January 1997
Job Instructor at NIU Outreach, Motorcycle Safety Project
Industry Events Services
Experience
NIU Outreach, Motorcycle Safety Project 2008 - Present
NIU Outreach, Motorcycle Safety Project 2008 - Present
Quest Food Management August 2011 - January 2013
NIU Outreach, Motorcycle Safety Project 2008 - 2011
Chartwells 1996 - 1998
ARAMARK January 1995 - January 1997
Education
Culinary Institute of America 1974 — 1975
AOS, Culinary Arts
NIU Outreach, Motorcycle Safety Project 2008 - Present
NIU Outreach, Motorcycle Safety Project 2008 - Present
Quest Food Management August 2011 - January 2013
NIU Outreach, Motorcycle Safety Project 2008 - 2011
Chartwells 1996 - 1998
ARAMARK January 1995 - January 1997
Education
Culinary Institute of America 1974 — 1975
AOS, Culinary Arts
Joe DiMaggio's ARAMARK Experience 2006 - 2007
Job Sr. Program Implementation Manager
Industry Facilities Services
Experience
Sodexo July 2012 - Present
State of Minnesota April 2011 - July 2012
Sodexo 2007 - April 2011
Aramark 2006 - 2007
Joe DiMaggio's Sports Cafe 1990 - 2006
Skills
Building Relationships, Communication Skills, Management, Time Management, Team Building, Project Management, Program Management, Strategy, Customer Satisfaction, Sales, Account Management, Food Service, Supply Chain Management, Purchasing, Culinary Skills, Food, Cross-functional Team..., Strategic Planning, Restaurant Management
Education
University of Minnesota-Crookston
Bachelor's Degree, HRI - Management
The Culinary Institute of America
Culinary Arts / Professional Culinary Skills Development-Continuing Education
Sodexo July 2012 - Present
State of Minnesota April 2011 - July 2012
Sodexo 2007 - April 2011
Aramark 2006 - 2007
Joe DiMaggio's Sports Cafe 1990 - 2006
Skills
Building Relationships, Communication Skills, Management, Time Management, Team Building, Project Management, Program Management, Strategy, Customer Satisfaction, Sales, Account Management, Food Service, Supply Chain Management, Purchasing, Culinary Skills, Food, Cross-functional Team..., Strategic Planning, Restaurant Management
Education
University of Minnesota-Crookston
Bachelor's Degree, HRI - Management
The Culinary Institute of America
Culinary Arts / Professional Culinary Skills Development-Continuing Education
D. Hope (Hertzler) Perry, FMP, CGSP's ARAMARK Experience September 2012 - June 2013
Job Chef Instructor at Dorsey Schools
Industry Hospitality
Experience
Dorsey Schools December 2013 - Present
ARAMARK September 2012 - June 2013
Compass Group-Morrison Management Specialists February 2011 - September 2012
Compass Group- Chartwells Higher Ed July 2009 - February 2011
Skills
Menu Development, Catering, Culinary Skills, Food Service, Fine Dining, Food & Beverage, Restaurant Management, Food, Food Safety, Restaurants, Banquets, Cooking, Leadership, Purchasing, Customer Service, Labor Management, Sanitation, Recipes, Hiring, Food Industry, Wine, Hospitality, Customer Satisfaction, Hotels, Hospitality Industry, HACCP, Food Preparation, Labor Control, Serve Safe Certified, Pastry, P&L, Seafood, Profit, Cuisine, Pre-opening, Food Service Operations, Resorts, Employee Training, ServSafe, Multi-unit, Chef, Recipe Testing, Hospitality Management, Menu Costing, Culinary Management, Gourmet, Food Quality, Food Cost Management, Budgets, Training
Education
Culinary Institute of America 2005 — 2009
Associate's Degree, Culinary Arts
Culinary Institute of America 2005 — 2009
Bachelor's Degree, Hotel and Restaurant Management
Dorsey Schools December 2013 - Present
ARAMARK September 2012 - June 2013
Compass Group-Morrison Management Specialists February 2011 - September 2012
Compass Group- Chartwells Higher Ed July 2009 - February 2011
Skills
Menu Development, Catering, Culinary Skills, Food Service, Fine Dining, Food & Beverage, Restaurant Management, Food, Food Safety, Restaurants, Banquets, Cooking, Leadership, Purchasing, Customer Service, Labor Management, Sanitation, Recipes, Hiring, Food Industry, Wine, Hospitality, Customer Satisfaction, Hotels, Hospitality Industry, HACCP, Food Preparation, Labor Control, Serve Safe Certified, Pastry, P&L, Seafood, Profit, Cuisine, Pre-opening, Food Service Operations, Resorts, Employee Training, ServSafe, Multi-unit, Chef, Recipe Testing, Hospitality Management, Menu Costing, Culinary Management, Gourmet, Food Quality, Food Cost Management, Budgets, Training
Education
Culinary Institute of America 2005 — 2009
Associate's Degree, Culinary Arts
Culinary Institute of America 2005 — 2009
Bachelor's Degree, Hotel and Restaurant Management
Thomas Rafter's ARAMARK Experience April 2002 - December 2005
Job Director of Food Service
Industry Food & Beverages
Experience
Champs Gourmet January 2011 - Present
Bell Food Service August 2009 - December 2010
La Mirage April 2006 - May 2009
ARAMARK April 2002 - December 2005
Compass Group North America August 1995 - January 2002
CulinArt Managed Dining Services March 1993 - May 1995
Skills
Culinary Skills, Menu Development, Cuisine, Purchasing, Food Industry, Recipes, Food & Beverage, Catering, Team Building, Leadership, Sanitation, Menu Costing
Education
Culinary Institute of America
Associate's degree, Culinary Arts
Champs Gourmet January 2011 - Present
Bell Food Service August 2009 - December 2010
La Mirage April 2006 - May 2009
ARAMARK April 2002 - December 2005
Compass Group North America August 1995 - January 2002
CulinArt Managed Dining Services March 1993 - May 1995
Skills
Culinary Skills, Menu Development, Cuisine, Purchasing, Food Industry, Recipes, Food & Beverage, Catering, Team Building, Leadership, Sanitation, Menu Costing
Education
Culinary Institute of America
Associate's degree, Culinary Arts
T.C. Ryan's ARAMARK Experience 2003 - 2007
Job Restaurant Management at Yasmeen Corp.
Industry Food & Beverages
Experience
Yasmeen, Inc. August 2007 - Present
ARAMARK 2003 - 2007
Mitchell's Catering and Events 2000 - 2001
Whole Foods Market 1998 - 2000
Skills
Chef, Food Service, Customer Service, Restaurants, Catering, Restaurant Management, Strategic Planning, Food Quality, Culinary Skills, Menu Development, Food, Marketing Strategy
Education
Culinary Institute of America
Associate's degree in culinary arts, Culinary Arts/Chef Training
Yasmeen, Inc. August 2007 - Present
ARAMARK 2003 - 2007
Mitchell's Catering and Events 2000 - 2001
Whole Foods Market 1998 - 2000
Skills
Chef, Food Service, Customer Service, Restaurants, Catering, Restaurant Management, Strategic Planning, Food Quality, Culinary Skills, Menu Development, Food, Marketing Strategy
Education
Culinary Institute of America
Associate's degree in culinary arts, Culinary Arts/Chef Training
James Clemons's ARAMARK Experience August 1985 - May 2004
Job Multi account Results Driven Senior Management
Industry Food & Beverages
Experience
IUPUI -- Chartwells June 2006 - March 2007
ARAMARK August 1985 - May 2004
ctf inc. May 1998 - July 2002
Chartwells (PFM) June 1992 - 1998
Skills
Culinary, Recipes, Menu Development, Food Cost, Cuisine, Menu Design, Food Preparation, Food Service, Fine Dining, Restaurant Management, Catering, Banquets, Food Industry, Restaurants, Food Safety, Food & Beverage, Pre-opening, Guest Satisfaction, Hospitality Management, Hospitality Industry, Hospitality, Cost Control, Staff Training, Hotels, P&L, Hiring, Purchasing, Inventory Management, Special Events, Profit, Scheduling, Concept Development, Recipe Testing, Menu Creation, Profitability, P&L Management, Event Management, Hotel Management, Ingredients, Sanitation, Employee Training, Chef, HACCP, Franchising, POS, New Restaurant Openings, Multi-unit, Revenue Analysis, Market Planning, Budgets
Education
St.Edwards University 1977 — 1981
BA, Education
Culinary Institute of America
IUPUI -- Chartwells June 2006 - March 2007
ARAMARK August 1985 - May 2004
ctf inc. May 1998 - July 2002
Chartwells (PFM) June 1992 - 1998
Skills
Culinary, Recipes, Menu Development, Food Cost, Cuisine, Menu Design, Food Preparation, Food Service, Fine Dining, Restaurant Management, Catering, Banquets, Food Industry, Restaurants, Food Safety, Food & Beverage, Pre-opening, Guest Satisfaction, Hospitality Management, Hospitality Industry, Hospitality, Cost Control, Staff Training, Hotels, P&L, Hiring, Purchasing, Inventory Management, Special Events, Profit, Scheduling, Concept Development, Recipe Testing, Menu Creation, Profitability, P&L Management, Event Management, Hotel Management, Ingredients, Sanitation, Employee Training, Chef, HACCP, Franchising, POS, New Restaurant Openings, Multi-unit, Revenue Analysis, Market Planning, Budgets
Education
St.Edwards University 1977 — 1981
BA, Education
Culinary Institute of America
Richard Reale's ARAMARK Experience October 2014 - Present
Job General Manager
Industry Food & Beverages
Experience
Aramark October 2014 - Present
Imperium Food and Wine September 2009 - March 2014
ARAMARK 2005 - 2009
Gaylord Entertainment December 2001 - December 2004
Skills
Restaurants, Wine, Food Service, Culinary Skills, Hospitality, Marketing, Customer Service, Marketing Strategy, Wine Tasting, Retail, Sales, Team Building, Food & Beverage, Social Media Marketing, Event Management, Advertising, Banquets, Purchasing, Budgets, Catering
Education
Culinary Institute of America 1999 — 2001
Associate of Science (AS), Culinary Arts/Chef Training
Aramark October 2014 - Present
Imperium Food and Wine September 2009 - March 2014
ARAMARK 2005 - 2009
Gaylord Entertainment December 2001 - December 2004
Skills
Restaurants, Wine, Food Service, Culinary Skills, Hospitality, Marketing, Customer Service, Marketing Strategy, Wine Tasting, Retail, Sales, Team Building, Food & Beverage, Social Media Marketing, Event Management, Advertising, Banquets, Purchasing, Budgets, Catering
Education
Culinary Institute of America 1999 — 2001
Associate of Science (AS), Culinary Arts/Chef Training
Sandi Hawk's ARAMARK Experience February 1989 - March 1999
Job Chef Instructor at Buckingham County Public Schools
Industry Food Production
Experience
Buckingham County Public Schools August 1999 - Present
ARAMARK February 1989 - March 1999
FUMA January 1982 - February 1989
Skills
Chef, Instructor-led Training, Inventory Management, Menu Development
Education
Culinary Institute of America 1991 — 1995
Culinary Arts
Goochland High School 1976 — 1979
Buckingham County Public Schools August 1999 - Present
ARAMARK February 1989 - March 1999
FUMA January 1982 - February 1989
Skills
Chef, Instructor-led Training, Inventory Management, Menu Development
Education
Culinary Institute of America 1991 — 1995
Culinary Arts
Goochland High School 1976 — 1979
Cliff Johnson PCII, CCC's ARAMARK Experience June 2009 - July 2012
Job Chef
Industry Hospitality
Experience
Levy Restaurants September 2014 - Present
Delaware North Companies July 2012 - January 2014
ARAMARK June 2009 - July 2012
Fresh Point September 2006 - September 2008
Grad Lux Cafe November 2005 - September 2006
Skills
Culinary Management, Menu Development, Food Service, Catering, Food & Beverage, Food, Banquets, Chef, Restaurant Management, Restaurants, Food Quality, Culinary Skills, Fine Dining, Sanitation, Cuisine, Recipes, Hospitality Management, Menu Costing, Food Preparation
Education
Culinary Institute of America 2012 — 2012
Pro Chef II, Pro Chef II
Johnson and Wales University 1993 — 1995
Associate of Arts and Sciences (A.A.S.), Culinary Arts/Chef Training
Levy Restaurants September 2014 - Present
Delaware North Companies July 2012 - January 2014
ARAMARK June 2009 - July 2012
Fresh Point September 2006 - September 2008
Grad Lux Cafe November 2005 - September 2006
Skills
Culinary Management, Menu Development, Food Service, Catering, Food & Beverage, Food, Banquets, Chef, Restaurant Management, Restaurants, Food Quality, Culinary Skills, Fine Dining, Sanitation, Cuisine, Recipes, Hospitality Management, Menu Costing, Food Preparation
Education
Culinary Institute of America 2012 — 2012
Pro Chef II, Pro Chef II
Johnson and Wales University 1993 — 1995
Associate of Arts and Sciences (A.A.S.), Culinary Arts/Chef Training
Scott Lavy's ARAMARK Experience December 2006 - January 2009
Job AGM at Iron Skillet
Industry Food & Beverages
Experience
Iron Skillet July 2012 - Present
Princeton Food Services 2009 - 2012
ARAMARK December 2006 - January 2009
Skills
Food & Beverage, Food Safety, Cost Analysis, Cost Management, Coaching, Personal Development, Internal Communications, Customer Satisfaction, Food Service
Education
Culinary Institute of America 1992 — 1994
Associate's degree, Culinary Arts/Chef Training
Iron Skillet July 2012 - Present
Princeton Food Services 2009 - 2012
ARAMARK December 2006 - January 2009
Skills
Food & Beverage, Food Safety, Cost Analysis, Cost Management, Coaching, Personal Development, Internal Communications, Customer Satisfaction, Food Service
Education
Culinary Institute of America 1992 — 1994
Associate's degree, Culinary Arts/Chef Training
Lisa Appleton's ARAMARK Experience June 2006 - August 2006
Job Associate Food Editor, Better Homes and Gardens Special Interest Media at Meredith
Industry Writing and Editing
Experience
Meredith February 2013 - Present
San Francisco Chronicle February 2011 - June 2011
University of Missouri System September 2009 - May 2010
Columbia Missourian May 2009 - August 2009
ARAMARK June 2006 - August 2006
Skills
Cooking, Blogging, Journalism, Facebook, Ap Style, Editing
Education
Culinary Institute of America 2010 — 2012
Associate of Culinary Arts, Culinary Arts and Related Services, 3.59
University of Missouri-Columbia 2007 — 2010
Bachelor of Journalism, Magazine Journalism, 3.48
Meredith February 2013 - Present
San Francisco Chronicle February 2011 - June 2011
University of Missouri System September 2009 - May 2010
Columbia Missourian May 2009 - August 2009
ARAMARK June 2006 - August 2006
Skills
Cooking, Blogging, Journalism, Facebook, Ap Style, Editing
Education
Culinary Institute of America 2010 — 2012
Associate of Culinary Arts, Culinary Arts and Related Services, 3.59
University of Missouri-Columbia 2007 — 2010
Bachelor of Journalism, Magazine Journalism, 3.48
keith gramlich's ARAMARK Experience May 2011 - May 2014
Job Senior Executive Chef at Chartwells Higher Education Group
Industry Retail
Experience
Chartwells Higher Education Dining Services May 2014 - Present
ARAMARK May 2011 - May 2014
Skills
Chef, Food Service, Hospitality, Catering, Inventory Control, P&L, Profit, Operations Management, Multi-unit, Restaurant Management, Restaurants, Inventory Management, Customer Service, Food & Beverage, Menu Development
Education
The Culinary Institute of America
Chartwells Higher Education Dining Services May 2014 - Present
ARAMARK May 2011 - May 2014
Skills
Chef, Food Service, Hospitality, Catering, Inventory Control, P&L, Profit, Operations Management, Multi-unit, Restaurant Management, Restaurants, Inventory Management, Customer Service, Food & Beverage, Menu Development
Education
The Culinary Institute of America
jeff heimerman's ARAMARK Experience January 1998 - January 2001
Job Sales Director/ Corporate Chef at Clemens Food Group
Industry Food Production
Experience
Clemens Food Group January 2009 - Present
Ferrante Bros/Nick's Sausage Co January 2000 - January 2009
ARAMARK January 1998 - January 2001
Skills
Sales Management, Culinary Skills, People Development
Education
Culinary Institute of America 1991 — 1992
Associate's degree, Culinary Arts/Chef Training
University of Wisconsin-Stout 1983 — 1987
Bachelor of Science (BS), Hotel, Motel, and Restaurant Management
Clemens Food Group January 2009 - Present
Ferrante Bros/Nick's Sausage Co January 2000 - January 2009
ARAMARK January 1998 - January 2001
Skills
Sales Management, Culinary Skills, People Development
Education
Culinary Institute of America 1991 — 1992
Associate's degree, Culinary Arts/Chef Training
University of Wisconsin-Stout 1983 — 1987
Bachelor of Science (BS), Hotel, Motel, and Restaurant Management
Colin MacGregor's ARAMARK Experience September 2013 - August 2015
Job Food Service Director
Industry Food & Beverages
Experience
Restaurant Associates August 2015 - Present
ARAMARK September 2013 - August 2015
Restaurant Associates at Clifford Chance LLP June 2011 - September 2013
Restaurant Associates at Conde Nast Publications September 2008 - June 2011
Restaurant Associates at Lehman Brothers March 2008 - September 2008
Restaurant Associates at Moody's May 2007 - March 2008
Restaurant Associates at Nomura Securities February 2006 - May 2007
Skills
Catering, Hospitality Management, Fine Dining, Event Planning, Menu Development, Cooking, Budgets, Hospitality, Food, Hotels
Education
Culinary Institute of America 2001 — 2004
Bachelors, Culinary Arts Management
The Culinary Institute of America
Bachelor's degree, Hospitality Administration/Management
Restaurant Associates August 2015 - Present
ARAMARK September 2013 - August 2015
Restaurant Associates at Clifford Chance LLP June 2011 - September 2013
Restaurant Associates at Conde Nast Publications September 2008 - June 2011
Restaurant Associates at Lehman Brothers March 2008 - September 2008
Restaurant Associates at Moody's May 2007 - March 2008
Restaurant Associates at Nomura Securities February 2006 - May 2007
Skills
Catering, Hospitality Management, Fine Dining, Event Planning, Menu Development, Cooking, Budgets, Hospitality, Food, Hotels
Education
Culinary Institute of America 2001 — 2004
Bachelors, Culinary Arts Management
The Culinary Institute of America
Bachelor's degree, Hospitality Administration/Management
David Salsman's ARAMARK Experience February 2013 - Present
Job Chef at ARAMARK
Industry Food Production
Experience
ARAMARK February 2013 - Present
Texas A&M University August 2012 - December 2012
Texas A&M University January 2012 - June 2012
Skills
Culinary Skills, Inventory Management, People-oriented, Management, Coordinating Events, Dishwashing, Purchasing, Banquets, Micros, Microsoft Office, AutoCAD, Class B CDL
Education
University of Houston 2013 — 2015
Bachelor's Degree, Hotel/Motel Administration/Management
Culinary Institute of America 2009 — 2011
Associate's Degree, Culinary Arts/Chef Training
ARAMARK February 2013 - Present
Texas A&M University August 2012 - December 2012
Texas A&M University January 2012 - June 2012
Skills
Culinary Skills, Inventory Management, People-oriented, Management, Coordinating Events, Dishwashing, Purchasing, Banquets, Micros, Microsoft Office, AutoCAD, Class B CDL
Education
University of Houston 2013 — 2015
Bachelor's Degree, Hotel/Motel Administration/Management
Culinary Institute of America 2009 — 2011
Associate's Degree, Culinary Arts/Chef Training
jonathan dempsey's ARAMARK Experience February 2011 - Present
Job chef de cuisine at ARAMARK
Industry Retail
Experience
ARAMARK February 2011 - Present
Serenata Beach Club January 2007 - December 2010
Pelagia Trattoria January 2004 - January 2007
Education
Culinary Institute of America 1994 — 1997
AOS degree, Culinary Arts
ARAMARK February 2011 - Present
Serenata Beach Club January 2007 - December 2010
Pelagia Trattoria January 2004 - January 2007
Education
Culinary Institute of America 1994 — 1997
AOS degree, Culinary Arts
Jeffrey Solomons's ARAMARK Experience July 1992 - May 2009
Job Marketing Accociate at Sysco Long Island
Industry Food & Beverages
Experience
Sysco Long Island August 2012 - Present
Aramark July 1992 - May 2009
Skills
Culinary Management, Sales, Salesforce.com
Education
Culinary Institute of America 1986 — 1989
Accociates Degree in Culinary Arts, Culinary Arts/Chef Training
Sysco Long Island August 2012 - Present
Aramark July 1992 - May 2009
Skills
Culinary Management, Sales, Salesforce.com
Education
Culinary Institute of America 1986 — 1989
Accociates Degree in Culinary Arts, Culinary Arts/Chef Training
Michael Beadles's ARAMARK Experience 2003 - 2005
Job executive chef at Tampa Bay Buccaneers
Industry Sports
Experience
Tampa Bay Buccaneers August 2006 - Present
Boston Culinary Group September 2005 - August 2006
ARAMARK 2003 - 2005
Fine Host Corporation 1988 - 2003
Skills
Food, Hospitality, Hospitality Management, Customer Satisfaction, Catering, Food & Beverage, Hospitality Industry, Event Planning, Event Management, Chef, Hotels, Food, Menu Development, Wine, Banquets, Resorts, Restaurant Management
Education
Culinary Institute of America 1991 — 1993
AOS
Marquette University 1987 — 1989
Business Administration and Management, General
Culinary Institute of America
Tampa Bay Buccaneers August 2006 - Present
Boston Culinary Group September 2005 - August 2006
ARAMARK 2003 - 2005
Fine Host Corporation 1988 - 2003
Skills
Food, Hospitality, Hospitality Management, Customer Satisfaction, Catering, Food & Beverage, Hospitality Industry, Event Planning, Event Management, Chef, Hotels, Food, Menu Development, Wine, Banquets, Resorts, Restaurant Management
Education
Culinary Institute of America 1991 — 1993
AOS
Marquette University 1987 — 1989
Business Administration and Management, General
Culinary Institute of America
Marc Russo's ARAMARK Experience 1999 - June 2013
Job Executive Chef
Industry Food & Beverages
Experience
ARAMARK 1999 - June 2013
Skills
Catering, Culinary Skills, Food, Food, Menu Development, Restaurants, Cooking, Food Safety
Education
Culinary Institute of America 1988 — 1990
culinary art
Freedom High School
ARAMARK 1999 - June 2013
Skills
Catering, Culinary Skills, Food, Food, Menu Development, Restaurants, Cooking, Food Safety
Education
Culinary Institute of America 1988 — 1990
culinary art
Freedom High School
Anne Belson's ARAMARK Experience January 2013 - Present
Job TESC Legislative Liaison for the Washington Student Association
Industry
Experience
The Washington Student Association January 2015 - Present
TESC Child Care Center May 2014 - Present
ARAMARK January 2013 - Present
Girl Scouts of Western Washington June 2014 - August 2014
Girl Scouts of the USA March 2007 - July 2013
My old neighborhood September 2006 - September 2012
Skills
Team Leadership, Outdoor skills, Camping, Writing, Teaching, Problem Solving, Critical Thinking, Conflict Resolution, Child Development, Project Management
Education
The Evergreen State College 2012 — 2015
Bachelor's Degree, Psychology and Public Administration, Soon to be a Senior
The Washington Student Association January 2015 - Present
TESC Child Care Center May 2014 - Present
ARAMARK January 2013 - Present
Girl Scouts of Western Washington June 2014 - August 2014
Girl Scouts of the USA March 2007 - July 2013
My old neighborhood September 2006 - September 2012
Skills
Team Leadership, Outdoor skills, Camping, Writing, Teaching, Problem Solving, Critical Thinking, Conflict Resolution, Child Development, Project Management
Education
The Evergreen State College 2012 — 2015
Bachelor's Degree, Psychology and Public Administration, Soon to be a Senior
Chris Michalski's ARAMARK Experience August 2012 - Present
Job Line Cook at Aramark
Industry Retail
Experience
Aramark August 2012 - Present
Education
The Culinary Institute of America
Aramark August 2012 - Present
Education
The Culinary Institute of America
rick hindle's ARAMARK Experience Executive ChefJackmont Hospitality IncApril 1997 - April 2008
Job Chef/Manager at Aramark
Industry Retail
Experience
Aramark Executive ChefJackmont Hospitality IncApril 1997 - April 2008
Skills
Inventory Management, Catering, Event Planning, Food, Event Management, Leadership, Hospitality, Food & Beverage, Restaurants, Menu Development, Culinary Salon..., Restaurant Management, Fine Dining
Education
The Culinary Institute of America 1985 — 1986
Associate's degree, Culinary Arts/Chef Training
Aramark Executive ChefJackmont Hospitality IncApril 1997 - April 2008
Skills
Inventory Management, Catering, Event Planning, Food, Event Management, Leadership, Hospitality, Food & Beverage, Restaurants, Menu Development, Culinary Salon..., Restaurant Management, Fine Dining
Education
The Culinary Institute of America 1985 — 1986
Associate's degree, Culinary Arts/Chef Training
Deloitte
PwC
Ernst & Young
Walgreens
Procter & Gamble
KPMG
PricewaterhouseCoopers
EY