Le Cirque 2000
Description
High-end French dining in a flashy, circus-themed setting is this iconic Midtown eatery's signature. Located in: d&d BuildingAddress: 151 E 58th St, New York, NY 10022 Phone: (212) 644-0202 Menu: lecirque.comPlace name: : Category: : : : Website: : :
Le Cirque 2000 List of Employees There's an exhaustive list of past and present employees! Get comprehensive information on the number of employees at Le Cirque 2000. You can filter them based on skills, years of employment, job, education, department, and prior employment.
Le Cirque 2000 Salaries. You can even request information on how much does Le Cirque 2000 pay if you want to. Learn about salaries, pros and cons of working for Le Cirque 2000 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 Le Cirque 2000 employees in database. Find out everything there's to know about Le Cirque 2000 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.
Le Cirque 2000 Employees
Employee
Years
Job
Industry
Yvan Lemoine Yvan Lemoine's Le Cirque 2000 Experience 2000 - 2001
Job Chef de Cuisine at the Dream Hotel, Bodega Negra, Author & Runner up on "Next Food Network Star"
Industry Food & Beverages
Experience
Dream Hotel Downtown/ Bodega Negra 2014 - Present
Food Network 2010 - Present
Lavo New York 2010 - 2013
LAVO NYC, iFoods September 2010 - January 2012
French Embassy/ French Consulate September 2010 - January 2012
Fleur de Sel Restaurant 2001 - 2003
Union Pacific Restaurant 2001 - 2002
Le Cirque 2000 2000 - 2001
La Caravelle 1998 - 2000
Skills
Food, Culinary Skills, Restaurants, Menu Development, Recipes, Wine, Pastry, Chocolate, Fine Dining, Food & Beverage, Catering, Cooking, Food Service, Food Safety
Education
Institut Paul Bocuse. Lyon, Fr 2015 — 2015
Cornell University
Masters in HOtel and Restaurant Management
Cornell University
Masters in Hotel and Restaurant Management
Le Cordon Blue Chocolate Certificate
Chocolate
Long Island City High School
AP Art History, Art/Art Studies, General
Dream Hotel Downtown/ Bodega Negra 2014 - Present
Food Network 2010 - Present
Lavo New York 2010 - 2013
LAVO NYC, iFoods September 2010 - January 2012
French Embassy/ French Consulate September 2010 - January 2012
Fleur de Sel Restaurant 2001 - 2003
Union Pacific Restaurant 2001 - 2002
Le Cirque 2000 2000 - 2001
La Caravelle 1998 - 2000
Skills
Food, Culinary Skills, Restaurants, Menu Development, Recipes, Wine, Pastry, Chocolate, Fine Dining, Food & Beverage, Catering, Cooking, Food Service, Food Safety
Education
Institut Paul Bocuse. Lyon, Fr 2015 — 2015
Cornell University
Masters in HOtel and Restaurant Management
Cornell University
Masters in Hotel and Restaurant Management
Le Cordon Blue Chocolate Certificate
Chocolate
Long Island City High School
AP Art History, Art/Art Studies, General
Christopher Agnew Christopher Agnew's Le Cirque 2000 Experience July 2001 - October 2001
Job Chef/Entrepreneur
Industry Hospitality
Experience
Caviar Russe May 2011 - October 2014
Adour Alain Ducasse October 2007 - May 2011
Le Louis XV January 2007 - March 2007
Alain Ducasse at the Essex House August 2004 - January 2007
Lacroix at The Rittenhouse May 2002 - July 2004
Le Cirque 2000 July 2001 - October 2001
Positano March 1997 - August 2000
Skills
Menu Development, Chef, Cuisine, Restaurants, Restaurant Management, Pre-opening, Culinary Skills, Fine Dining, Banquets, Recipes, Catering, Food, Food & Beverage, Cooking, Gourmet, Hotels, Hospitality, Food Service, Hospitality Management, Pastry, Hospitality Industry
Education
The Culinary Institute of America 2000 — 2002
Associates
Caviar Russe May 2011 - October 2014
Adour Alain Ducasse October 2007 - May 2011
Le Louis XV January 2007 - March 2007
Alain Ducasse at the Essex House August 2004 - January 2007
Lacroix at The Rittenhouse May 2002 - July 2004
Le Cirque 2000 July 2001 - October 2001
Positano March 1997 - August 2000
Skills
Menu Development, Chef, Cuisine, Restaurants, Restaurant Management, Pre-opening, Culinary Skills, Fine Dining, Banquets, Recipes, Catering, Food, Food & Beverage, Cooking, Gourmet, Hotels, Hospitality, Food Service, Hospitality Management, Pastry, Hospitality Industry
Education
The Culinary Institute of America 2000 — 2002
Associates
Bernard Sun Bernard Sun's Le Cirque 2000 Experience January 1999 - August 2000
Job Brand Director, French Portfolio at Kobrand Corporation
Industry Wine and Spirits
Experience
Kobrand Corporation January 2015 - Present
Soleil Restaurant and Wine Consulting November 2014 - Present
Jean-Georges Management LLC January 2005 - November 2014
Sopexa 2006 - 2008
Montrachet Restaurant, Myriad Restaurant Group September 2000 - December 2004
Le Cirque 2000 January 1999 - August 2000
Restaurant Lespinasse, St. Regis Hotel - New York City. January 1994 - December 1998
Skills
Wine, Beer, Food, Event Management, Wine Tasting, Food & Beverage, Hotels, Banquets, Fine Dining, Cooking, Customer Service, Hospitality Management, Marketing, Restaurants, Wineries, Alcoholic Beverages, Winemaking, Hospitality, Social Media Marketing, Cuisine, Event Planning, Public Relations, Bartending, Marketing Management, Food Service, Wine Lists, Profit Maximization, Gourmet, Beverage Industry, Restaurant Management, Menu Development, New Restaurant Openings, Food Pairing, Culinary Skills, Wine & Spirits Industry, Recipes, French, Management, Catering, Cocktails, Viticulture, Chef, Micros, Pre-opening, Sanitation, Food Quality, Hotel Management, Brand Development, Brand Management, Computer Proficiency
Education
State University of New York at Albany
BS, Biology
Kobrand Corporation January 2015 - Present
Soleil Restaurant and Wine Consulting November 2014 - Present
Jean-Georges Management LLC January 2005 - November 2014
Sopexa 2006 - 2008
Montrachet Restaurant, Myriad Restaurant Group September 2000 - December 2004
Le Cirque 2000 January 1999 - August 2000
Restaurant Lespinasse, St. Regis Hotel - New York City. January 1994 - December 1998
Skills
Wine, Beer, Food, Event Management, Wine Tasting, Food & Beverage, Hotels, Banquets, Fine Dining, Cooking, Customer Service, Hospitality Management, Marketing, Restaurants, Wineries, Alcoholic Beverages, Winemaking, Hospitality, Social Media Marketing, Cuisine, Event Planning, Public Relations, Bartending, Marketing Management, Food Service, Wine Lists, Profit Maximization, Gourmet, Beverage Industry, Restaurant Management, Menu Development, New Restaurant Openings, Food Pairing, Culinary Skills, Wine & Spirits Industry, Recipes, French, Management, Catering, Cocktails, Viticulture, Chef, Micros, Pre-opening, Sanitation, Food Quality, Hotel Management, Brand Development, Brand Management, Computer Proficiency
Education
State University of New York at Albany
BS, Biology
Edgar Portillo PC II Edgar Portillo PC II's Le Cirque 2000 Experience 1997 - 1999
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
Mary Cullimore's Le Cirque 2000 Experience February 1997 - September 2005
Job Sales Manager for Events at the Palm TOO, NYC
Industry Restaurants
Experience
The Palm/Palm Too Restaurants May 2006 - Present
14 Wall Street Restaurant January 2005 - March 2006
Le Cirque 2000 February 1997 - September 2005
Goldberg Moser O'Neil October 1996 - July 1998
The Canterbury Hotel May 1994 - June 1996
Skills
Restaurants, Banquets, Event Planning, Catering, Hospitality, Hospitality Management, Food & Beverage, Marketing, Event Management, Menu Development, Corporate Events, Hospitality Industry, Restaurant Management, Meeting Planning, Wine, Cooking, Hotels, Wedding Planning, Hotel Management, party planning, Food Service, Trade Shows, Pre-opening, Sales, Fine Dining, Private Events, Wine Tasting, Resorts, Bartending, Customer Satisfaction, Food, Food Safety, Revenue Analysis, Culinary Skills, Micros, Tourism, Hiring, Parties, Weddings, Convention Services, Public Relations, P&L, Social Networking, Front Office, Party Planning, Entertainment, New Restaurant Openings
Education
Johnson and Wales University 1982 — 1986
BS Hotel, Hotel and Restaurant Management
The Palm/Palm Too Restaurants May 2006 - Present
14 Wall Street Restaurant January 2005 - March 2006
Le Cirque 2000 February 1997 - September 2005
Goldberg Moser O'Neil October 1996 - July 1998
The Canterbury Hotel May 1994 - June 1996
Skills
Restaurants, Banquets, Event Planning, Catering, Hospitality, Hospitality Management, Food & Beverage, Marketing, Event Management, Menu Development, Corporate Events, Hospitality Industry, Restaurant Management, Meeting Planning, Wine, Cooking, Hotels, Wedding Planning, Hotel Management, party planning, Food Service, Trade Shows, Pre-opening, Sales, Fine Dining, Private Events, Wine Tasting, Resorts, Bartending, Customer Satisfaction, Food, Food Safety, Revenue Analysis, Culinary Skills, Micros, Tourism, Hiring, Parties, Weddings, Convention Services, Public Relations, P&L, Social Networking, Front Office, Party Planning, Entertainment, New Restaurant Openings
Education
Johnson and Wales University 1982 — 1986
BS Hotel, Hotel and Restaurant Management
Peter Tischmann Peter Tischmann's Le Cirque 2000 Experience 1998 - 1998
Job Executive Assistant Manager F&B at The RitzCarlton Hotel Company LLC
Industry Hospitality
Experience
The Ritz-Carlton Hotel Company LLC April 2012 - June 2015
Four Seasons Hotels and Resorts September 2010 - April 2012
Four Seasons Hotels and Resorts June 2008 - September 2010
Four Seasons Hotels and Resorts June 2006 - June 2008
Wynn Las Vegas 2003 - 2006
Charlie Palmer Group September 2002 - September 2003
Bellagio September 1998 - October 2001
Le Cirque 2000 1998 - 1998
Four Seasons Hotels and Resorts August 1995 - 1998
Skills
Pre-opening, Resorts, Food & Beverage, Hotels, Food, Budget, Profit, Time Management, Hospitality Management, Budgets, Micros, Hospitality Industry, Restaurants, Customer Satisfaction, Revenue Analysis, Hospitality, Hotel Management, Banquets, Yield Management, Fine Dining, Rooms Division, Hiring, Opening Hotels, Pre-opening experience, Menu Development, Restaurant Management, Training, MICROS, Front Office, Tourism, Wine, Management, Cuisine, Leadership, Luxury, Cost Control, Menu Costing, Banquet Operations, New Restaurant Openings, P&L
Education
Cornell University 1991 — 1995
BS
The Ritz-Carlton Hotel Company LLC April 2012 - June 2015
Four Seasons Hotels and Resorts September 2010 - April 2012
Four Seasons Hotels and Resorts June 2008 - September 2010
Four Seasons Hotels and Resorts June 2006 - June 2008
Wynn Las Vegas 2003 - 2006
Charlie Palmer Group September 2002 - September 2003
Bellagio September 1998 - October 2001
Le Cirque 2000 1998 - 1998
Four Seasons Hotels and Resorts August 1995 - 1998
Skills
Pre-opening, Resorts, Food & Beverage, Hotels, Food, Budget, Profit, Time Management, Hospitality Management, Budgets, Micros, Hospitality Industry, Restaurants, Customer Satisfaction, Revenue Analysis, Hospitality, Hotel Management, Banquets, Yield Management, Fine Dining, Rooms Division, Hiring, Opening Hotels, Pre-opening experience, Menu Development, Restaurant Management, Training, MICROS, Front Office, Tourism, Wine, Management, Cuisine, Leadership, Luxury, Cost Control, Menu Costing, Banquet Operations, New Restaurant Openings, P&L
Education
Cornell University 1991 — 1995
BS
brownie brown brownie brown's Le Cirque 2000 Experience April 1997 - July 2001
Job creative director/owner, the shanti shack, inc.
Industry Health, Wellness and Fitness
Experience
the shanti shack, inc. February 2002 - Present
le cirque 2000 April 1997 - July 2001
Skills
Yoga, Culinary Skills, Food
Education
the french culinary institute 1994 — 1994
comprehensive culinary program
University of California, Los Angeles 1983 — 1987
BA, history
Punahou School 1970 — 1983
the shanti shack, inc. February 2002 - Present
le cirque 2000 April 1997 - July 2001
Skills
Yoga, Culinary Skills, Food
Education
the french culinary institute 1994 — 1994
comprehensive culinary program
University of California, Los Angeles 1983 — 1987
BA, history
Punahou School 1970 — 1983
Jason Kallert Jason Kallert's Le Cirque 2000 Experience March 1999 - December 2005
Job Corporate Chef at LDV Hospitality
Industry Food & Beverages
Experience
LDV Hospitality January 2013 - Present
LDV Hospitality January 2013 - July 2014
Char Steakhouse August 2012 - December 2012
Friars Club May 2008 - September 2012
Le Cirque January 2006 - May 2008
Della Rovere January 2005 - January 2006
Le Cirque 2000 March 1999 - December 2005
Tavern on the Green January 1998 - March 1999
Skills
Party Planning, Food Cost, Food Safety, Menu Creation, Menu Development, Cooking, Cuisine, Food, Restaurants, Event Planning, Restaurant Management, Culinary Skills, Hotels, Chef, Parties, Dinners, Purchasing, Fine Dining, Catering, Recipes, Banquets, Food Service, Food, Gourmet, Pastry, Culinary Management, Sanitation, Menu Costing, Pre-opening, New Restaurant Openings, Food Quality, Recipe Testing, Food Preparation, Hospitality, Hospitality Industry, Menu Engineering, Sauces, Food Styling, ServSafe, Pre-opening experience, Cost Control, Event Management, Ingredients, P, Mediterranean, Hospitality Management, MICROS
Education
The Culinary Institute of America 1996 — 1998
Associates, Culinary
LDV Hospitality January 2013 - Present
LDV Hospitality January 2013 - July 2014
Char Steakhouse August 2012 - December 2012
Friars Club May 2008 - September 2012
Le Cirque January 2006 - May 2008
Della Rovere January 2005 - January 2006
Le Cirque 2000 March 1999 - December 2005
Tavern on the Green January 1998 - March 1999
Skills
Party Planning, Food Cost, Food Safety, Menu Creation, Menu Development, Cooking, Cuisine, Food, Restaurants, Event Planning, Restaurant Management, Culinary Skills, Hotels, Chef, Parties, Dinners, Purchasing, Fine Dining, Catering, Recipes, Banquets, Food Service, Food, Gourmet, Pastry, Culinary Management, Sanitation, Menu Costing, Pre-opening, New Restaurant Openings, Food Quality, Recipe Testing, Food Preparation, Hospitality, Hospitality Industry, Menu Engineering, Sauces, Food Styling, ServSafe, Pre-opening experience, Cost Control, Event Management, Ingredients, P, Mediterranean, Hospitality Management, MICROS
Education
The Culinary Institute of America 1996 — 1998
Associates, Culinary
aristodemos pavlou aristodemos pavlou's Le Cirque 2000 Experience 1998 - 1998
Job Chef Instructor at Suffolk County Community College
Industry Food & Beverages
Experience
Suffolk County Community College 1999 - Present
Comtesse Therese Bistro and Vineyard 2008 - 2014
Coeur Des Vignes 1998 - 2006
Le Cirque 2000 1998 - 1998
Rene Pujol 1998 - 1998
Les Gorges Des Pennafort 1995 - 1998
Skills
Microsoft Office, Microsoft Excel, Microsoft Word, Customer Service, PowerPoint, English, Windows, Research, Outlook, Teaching, Photoshop, Public Speaking, HTML, Strategic Planning, Budgets, Negotiation, Editing, C++, C, Java, Team Building
Education
Le Cordon Bleu Paris
Grande Diploma, Culinary Arts/Chef Training
Suffolk County Community College 1999 - Present
Comtesse Therese Bistro and Vineyard 2008 - 2014
Coeur Des Vignes 1998 - 2006
Le Cirque 2000 1998 - 1998
Rene Pujol 1998 - 1998
Les Gorges Des Pennafort 1995 - 1998
Skills
Microsoft Office, Microsoft Excel, Microsoft Word, Customer Service, PowerPoint, English, Windows, Research, Outlook, Teaching, Photoshop, Public Speaking, HTML, Strategic Planning, Budgets, Negotiation, Editing, C++, C, Java, Team Building
Education
Le Cordon Bleu Paris
Grande Diploma, Culinary Arts/Chef Training
Josephine Rodriguez Josephine Rodriguez's Le Cirque 2000 Experience October 2003 - December 2004
Job Pastry Chef@IttyBittyPastries
Industry Food & Beverages
Experience
Winston Restaurant August 2014 - Present
IttyBittyPastries October 2008 - Present
Red Rooster Harlem December 2010 - April 2012
Abigail Kirsch Catering February 2008 - December 2008
Fredericks Madison May 2005 - June 2007
Solo Restaurant January 2005 - May 2005
Le Cirque 2000 October 2003 - December 2004
New Leaf Cafe September 2003 - April 2004
Loeb Boathouse Central Park October 2000 - October 2002
Le Bernardin October 1999 - October 2000
Skills
Chocolate, Culinary Skills, Flavors, Menu Development, Food, Recipes, Cuisine, Pastry, Event Management, Banquets, Bread, Recipe Testing, Confectionery, Cookies, Food & Beverage
Education
College of New Rochelle 2010 — 2014
Communications, Business/Corporate Communications
New York Restaurant School 1997 — 1998
Pastry Arts, Pastry
Winston Restaurant August 2014 - Present
IttyBittyPastries October 2008 - Present
Red Rooster Harlem December 2010 - April 2012
Abigail Kirsch Catering February 2008 - December 2008
Fredericks Madison May 2005 - June 2007
Solo Restaurant January 2005 - May 2005
Le Cirque 2000 October 2003 - December 2004
New Leaf Cafe September 2003 - April 2004
Loeb Boathouse Central Park October 2000 - October 2002
Le Bernardin October 1999 - October 2000
Skills
Chocolate, Culinary Skills, Flavors, Menu Development, Food, Recipes, Cuisine, Pastry, Event Management, Banquets, Bread, Recipe Testing, Confectionery, Cookies, Food & Beverage
Education
College of New Rochelle 2010 — 2014
Communications, Business/Corporate Communications
New York Restaurant School 1997 — 1998
Pastry Arts, Pastry
Gary j Murphy Jr Gary j Murphy Jr's Le Cirque 2000 Experience June 2002 - October 2002
Job Chef
Industry Food & Beverages
Experience
Ritz-Carlton, Dallas April 2015 - Present
Marriott International July 2014 - Present
Free lance July 2013 - January 2014
Hotel captain cook August 2010 - April 2013
Hotel captain cook August 2008 - August 2010
Oneida Nation Enterprises, Turning Stone Resort and Casino April 2004 - February 2007
Oceana Restaurant October 2003 - November 2003
Waldorf Astoria New York October 2002 - October 2003
Le Cirque 2000 June 2002 - October 2002
Skills
Menu Development, Culinary Skills, Food, Catering, Cuisine, Food Service, Fine Dining, Food & Beverage, Recipes, Restaurants, Food Safety, Cooking, Banquets, Restaurant Management, HACCP, Sanitation, Food Industry, Gourmet, Pastry, Food Preparation
Education
Culinary Institute of America 2000 — 2002
AOS, Culinary Arts/Chef Training
State University of New York College of Agriculture and Technology at Morrisville 1995 — 1997
Associate's degree, Hotel, Motel, and Restaurant Management
Ritz-Carlton, Dallas April 2015 - Present
Marriott International July 2014 - Present
Free lance July 2013 - January 2014
Hotel captain cook August 2010 - April 2013
Hotel captain cook August 2008 - August 2010
Oneida Nation Enterprises, Turning Stone Resort and Casino April 2004 - February 2007
Oceana Restaurant October 2003 - November 2003
Waldorf Astoria New York October 2002 - October 2003
Le Cirque 2000 June 2002 - October 2002
Skills
Menu Development, Culinary Skills, Food, Catering, Cuisine, Food Service, Fine Dining, Food & Beverage, Recipes, Restaurants, Food Safety, Cooking, Banquets, Restaurant Management, HACCP, Sanitation, Food Industry, Gourmet, Pastry, Food Preparation
Education
Culinary Institute of America 2000 — 2002
AOS, Culinary Arts/Chef Training
State University of New York College of Agriculture and Technology at Morrisville 1995 — 1997
Associate's degree, Hotel, Motel, and Restaurant Management
Christian Amestoy Christian Amestoy's Le Cirque 2000 Experience July 1998 - June 1999
Job Hospitality Professional
Industry Food & Beverages
Experience
STARR RESTAURANTS January 2014 - Present
The Mark Hotel November 2011 - November 2012
Jean Georges November 2009 - January 2012
Vong May 2005 - November 2009
V Steakhouse April 2004 - May 2005
Jean Georges November 2001 - April 2004
Osteria del Circo June 1999 - July 2001
Le Cirque 2000 July 1998 - June 1999
Lehman Brothers August 1993 - September 1996
Chemical Banking Corporation October 1991 - August 1993
Skills
Restaurants, Fine Dining, Hotels, Hospitality Management, Food & Beverage, Hospitality, Pre-opening, Hospitality Industry, Hotel Management, Restaurant Management, Micros, Revenue Analysis, Menu Development, Catering, Banquets, Food, Wine, Food Service, French, Open Table, Cost Control, P, Sanitation, New Restaurant Openings, Food Safety, Menu Engineering, Labor Control, Pre-opening experience
Education
Cornell/ESSEC 1996 — 1998
Masters, International Hospitality Mangement
Ithaca College 1987 — 1991
BS, International Business
The Storm King School
STARR RESTAURANTS January 2014 - Present
The Mark Hotel November 2011 - November 2012
Jean Georges November 2009 - January 2012
Vong May 2005 - November 2009
V Steakhouse April 2004 - May 2005
Jean Georges November 2001 - April 2004
Osteria del Circo June 1999 - July 2001
Le Cirque 2000 July 1998 - June 1999
Lehman Brothers August 1993 - September 1996
Chemical Banking Corporation October 1991 - August 1993
Skills
Restaurants, Fine Dining, Hotels, Hospitality Management, Food & Beverage, Hospitality, Pre-opening, Hospitality Industry, Hotel Management, Restaurant Management, Micros, Revenue Analysis, Menu Development, Catering, Banquets, Food, Wine, Food Service, French, Open Table, Cost Control, P, Sanitation, New Restaurant Openings, Food Safety, Menu Engineering, Labor Control, Pre-opening experience
Education
Cornell/ESSEC 1996 — 1998
Masters, International Hospitality Mangement
Ithaca College 1987 — 1991
BS, International Business
The Storm King School
James Benson James Benson's Le Cirque 2000 Experience December 1996 - June 1998
Job EXECUTIVE CHEF CATERING at WYNN RESORTS
Industry Food & Beverages
Experience
Wynn Las Vegas 2008 - Present
WYNN RESORTS February 2005 - February 2008
Bellagio March 2001 - February 2005
Bellagio July 1998 - March 2001
Le Cirque 2000 December 1996 - June 1998
Ristorante Balzi Rossi April 1996 - November 1996
Ristorante Gran Gotto January 1996 - November 1996
Buffalo Grill November 1993 - June 1995
Oliveto 1994 - 1995
Skills
Fine Dining, Banquets, Food & Beverage, Hospitality Management, Menu Development, Culinary Skills, Micros, Cuisine, Pre-opening, Food, Event Management, Restaurant Management, Hospitality Industry, Catering, Menu Costing, Recipes, Opening Hotels, Hotels, Resorts, Hospitality, Restaurants, Wine, Gourmet, Menu Engineering, Chef, Sanitation, Culinary Management, Seafood, Hotel Management, Food Service, New Restaurant Openings, Recipe Testing, Pre-opening experience
Education
City College of San Francisco 1993 — 1995
AA, Hotel And Restaurant
California State University-Sacramento 1990 — 1993
Wynn Las Vegas 2008 - Present
WYNN RESORTS February 2005 - February 2008
Bellagio March 2001 - February 2005
Bellagio July 1998 - March 2001
Le Cirque 2000 December 1996 - June 1998
Ristorante Balzi Rossi April 1996 - November 1996
Ristorante Gran Gotto January 1996 - November 1996
Buffalo Grill November 1993 - June 1995
Oliveto 1994 - 1995
Skills
Fine Dining, Banquets, Food & Beverage, Hospitality Management, Menu Development, Culinary Skills, Micros, Cuisine, Pre-opening, Food, Event Management, Restaurant Management, Hospitality Industry, Catering, Menu Costing, Recipes, Opening Hotels, Hotels, Resorts, Hospitality, Restaurants, Wine, Gourmet, Menu Engineering, Chef, Sanitation, Culinary Management, Seafood, Hotel Management, Food Service, New Restaurant Openings, Recipe Testing, Pre-opening experience
Education
City College of San Francisco 1993 — 1995
AA, Hotel And Restaurant
California State University-Sacramento 1990 — 1993
Desmond Lim's Le Cirque 2000 Experience March 2001 - April 2001
Job Chef/Manager Norris Foods Services
Industry Food & Beverages
Experience
Norris foods services February 2015 - Present
Paramount Country Club February 2014 - Present
Trump Soho Hotel February 2010 - February 2014
Bellagio March 2007 - January 2010
Raos Las Vegas November 2006 - January 2007
Baldoria August 2001 - November 2006
Le Cirque 2000 March 2001 - April 2001
Skills
Spanish, Banquets, Food & Beverage, Menu Development, Culinary Skills, Hotels, Restaurants, Catering, Pre-opening, Fine Dining, Hospitality Management, Pastry, Hospitality, Resorts, Cuisine, Hospitality Industry, Hotel Management
Education
French Culinary Institute
Grand Diploma in Culinary Arts
City University of New York City College 2001 — 2002
Francis Lewis High School
Norris foods services February 2015 - Present
Paramount Country Club February 2014 - Present
Trump Soho Hotel February 2010 - February 2014
Bellagio March 2007 - January 2010
Raos Las Vegas November 2006 - January 2007
Baldoria August 2001 - November 2006
Le Cirque 2000 March 2001 - April 2001
Skills
Spanish, Banquets, Food & Beverage, Menu Development, Culinary Skills, Hotels, Restaurants, Catering, Pre-opening, Fine Dining, Hospitality Management, Pastry, Hospitality, Resorts, Cuisine, Hospitality Industry, Hotel Management
Education
French Culinary Institute
Grand Diploma in Culinary Arts
City University of New York City College 2001 — 2002
Francis Lewis High School
Manuel Trevino's Le Cirque 2000 Experience October 1998 - January 2000
Job Independent Restaurants Professional
Industry Restaurants
Experience
ESquared Hospitality March 2014 - Present
Pizza Vinoteca August 2013 - March 2014
Dream Downtown May 2011 - May 2013
Lavo New York August 2010 - May 2011
Travertine NYC January 2009 - July 2010
Dos Caminos February 2004 - March 2008
Naples 45 September 2002 - October 2003
Babbo February 2000 - August 2002
Le Cirque 2000 October 1998 - January 2000
Skills
Cooking, Wine, New Restaurant Openings, Labor Control, Food & Beverage, Food Safety, Food Cost Management, Mentoring, Knife Skills, Menu Costing, Sauces, Food Preparation, Culinary Management, Recipe Testing, Food Quality, Fine Dining, Food Cost Analysis, Butchery, Menu Development, Restaurant Management, Banquet Operations, Catering, Banquets, Food Service Sanitation, Multi-unit, Pre-opening experience, Food Service Operations, Serve Safe Certified, Multi-Unit
Education
New England Culinary Institute 1997 — 1999
AOS, Culinary Arts/Chef Training
St. Mary's University 1992 — 1996
Bachelor of Business Administration (B.B.A.), Business Administration and Management, General
ESquared Hospitality March 2014 - Present
Pizza Vinoteca August 2013 - March 2014
Dream Downtown May 2011 - May 2013
Lavo New York August 2010 - May 2011
Travertine NYC January 2009 - July 2010
Dos Caminos February 2004 - March 2008
Naples 45 September 2002 - October 2003
Babbo February 2000 - August 2002
Le Cirque 2000 October 1998 - January 2000
Skills
Cooking, Wine, New Restaurant Openings, Labor Control, Food & Beverage, Food Safety, Food Cost Management, Mentoring, Knife Skills, Menu Costing, Sauces, Food Preparation, Culinary Management, Recipe Testing, Food Quality, Fine Dining, Food Cost Analysis, Butchery, Menu Development, Restaurant Management, Banquet Operations, Catering, Banquets, Food Service Sanitation, Multi-unit, Pre-opening experience, Food Service Operations, Serve Safe Certified, Multi-Unit
Education
New England Culinary Institute 1997 — 1999
AOS, Culinary Arts/Chef Training
St. Mary's University 1992 — 1996
Bachelor of Business Administration (B.B.A.), Business Administration and Management, General
Jennifer McClintick's Le Cirque 2000 Experience April 1997 - June 1998
Job Pastry chef
Industry Food & Beverages
Experience
Kneaders Bakery and Cafe August 2014 - June 2015
Le Cordon Bleu College of Culinary Arts, Austin, TX September 2005 - February 2012
California School of Culinary Arts August 2000 - September 2005
Melisse, Santa Monica, CA January 2000 - August 2000
Central Market HEB August 1999 - January 2000
Zoe , NY, NY June 1998 - August 1999
Le Cirque 2000 April 1997 - June 1998
Mark’s in the Grove/Grove Isle Club and Resort September 1996 - March 1997
Mark's Place March 1995 - September 1996
Café La Mouffe July 1994 - March 1995
Skills
Pastry, Gourmet, Fine Dining, Chef, Time Management, Chocolate, Baking, Sanitation, Cakes, Purchasing, Customer Service, Microsoft Word, Food Safety, Recipes, Bakery, Restaurants, Menu Development
Education
Baltimore International College 1993 — 1994
Certificate, Professional Baking and Pastry Arts
Indiana University of PA 1988 — 1992
B.S., Fashion Merchandising
Kneaders Bakery and Cafe August 2014 - June 2015
Le Cordon Bleu College of Culinary Arts, Austin, TX September 2005 - February 2012
California School of Culinary Arts August 2000 - September 2005
Melisse, Santa Monica, CA January 2000 - August 2000
Central Market HEB August 1999 - January 2000
Zoe , NY, NY June 1998 - August 1999
Le Cirque 2000 April 1997 - June 1998
Mark’s in the Grove/Grove Isle Club and Resort September 1996 - March 1997
Mark's Place March 1995 - September 1996
Café La Mouffe July 1994 - March 1995
Skills
Pastry, Gourmet, Fine Dining, Chef, Time Management, Chocolate, Baking, Sanitation, Cakes, Purchasing, Customer Service, Microsoft Word, Food Safety, Recipes, Bakery, Restaurants, Menu Development
Education
Baltimore International College 1993 — 1994
Certificate, Professional Baking and Pastry Arts
Indiana University of PA 1988 — 1992
B.S., Fashion Merchandising