(203) 321-3419 • foxschanzer@gmail.com • New York, NY
OBJECTIVE
Professional chef with Michelin-star background looking to apply my extensive knowledge of and unwavering passion for food as well as my creative ability, drive, and work ethic to support the development of healthier and more sustainable food systems to benefit people and the environment.
EXPERIENCE
Gabriel Kreuther, New York, NY
Chef De Partie | Relais Chateaux | 2 Michelin | Modern Alsatian; October 2022 – October 2023
- Engaged in extensive research and development processes to understand and leverage resources and culinary trends, designing recipes that suit the restaurant clientele
- Mitigated wasted food and ensured efficient use of financial resources through data-driven assessment of business
- Supported inventory management through ordering and processing of food and supplies
- Communicated time-sensitive and cross-functional information to relevant parties, ensuring communication is targeted to each party’s specific function
- Managed end-to-end operation and service for Garde Manger, from recipe development to preparation and execution
The Barn at Blackberry Farm Walland, TN
Chef De Partie | Relais Chateaux | Farm-to-Table, Appalachian restaurant; May – August 2019, September 2020 – June 2022
- Progressed through the entire kitchen brigade (hierarchy) starting as a cook on garde manger, becoming Chef De Partie of each station, and ultimately becoming kitchen Tournant (head cook)
- Managed all operations on all kitchen stations including technical cooking and delicate preparation of fresh produce
- Planned and executed food for events with 200+ guests using analysis of guest demographics, seasonal produce, brand needs, and ingredient costs
- Delegated tasks to 15+ individuals through demonstrations and creation / distribution of operating procedures
- Acted as primary teacher for new hires, training new staff who had varying levels of experience and backgrounds on key tasks
- Prioritized guest experience by exhibiting high standards of hospitality and service
- Used knowledge of food, seasonality, and advanced cooking techniques to work with meat, seafood, and fresh produce with the utmost care, precision, and efficiency
- Developed recipes and techniques to meet brand needs and express my love for and knowledge of food
The Cottage Westport, CT
Chef de Partie | Upscale Farm-to-Table American restaurant; May 2017 – August 2017 / May 2018 – August 2018
- Was responsible for prep, production, and service of Garde Manger station, as well as expediting kitchen service
Westport Farmers Market Westport, CT
Market Assistant; May 2018 – August 2018
- Managed vendor fee collections; assisted Executive Director in overseeing operations and assisting guests and vendors
Savannah Bee Company Westport, CT
Bee Educator / Sales Associate / Key Holder; September 2017 – December 2019
- Utilized sales data to develop nightly sales projection reports to distribute throughout the company
- Performed managerial tasks, customer service, education, planned and hosted honey tastings
- Recognized by corporate leadership for outstanding service, sales, and attitude
The Whelk Westport, CT
Chef de Partie | Upscale, locally sourced, American Seafood restaurant; September 2016 – August 2018
- Was responsible for station prep, other organizational and preparation tasks
EDUCATION
Culinary Institute of America Hyde Park, NY
Associates in Culinary Arts; Aug. 2018 — June 2020
- Activities & Affiliations: Class Group Leader for Sophomore Year
ADDITIONAL INFORMATION
Skills: Working in high pressure environments, time management, food knowledge, written and verbal communication, creativity
Interests: All things food (history, culture, nutrition, farming, cooking, dining), service work, art, music, learning