(203) 321-3419 • foxschanzer@gmail.com • New York, NY

OVERVIEW

Michelin-trained chef with an unwavering passion for food and hospitality. Specializing in produce-driven cuisine with a mission to support better food systems for planetary, societal, and personal health by leveraging creativity and food knowledge.

EXPERIENCE

Resident

New York, NY Head Chef | Sous Chef | Private Dining; March. 2024 – Present

  • Plan, prepare, and execute creative, Michelin-quality dinners for 10-35 guests
  • Manage and delegate assigned culinary team
  • Create, source, and cost narrative-driven menus/dishes

Rooted Enterprises

New York, NY Culinary Lead | Executive Chef | Mission-Driven Startup Nov. 2023 – Present

  • Developing all culinary operations from the ground up for all products of Rooted Enterprises at all locations
  • Defining culinary operations and product strategy
  • Leading sales, marketing, and professional outreach
  • Working closely with farms to develop seasonal, healthy, and delicious recipes
  • Interacting with current and prospective customers to establish rapport and solicit feedback

Gabriel Kreuther, New York, NY

Chef De Partie | Relais Chateaux | 2 Michelin | Modern Alsatian; October 2022 – October 2023

  • Management, prep, and execution of Garde Manger Operations (lunch, dinner, tasting menu)
  • Recipe development and research
  • Training and task delegation

The Barn at Blackberry Farm Walland, TN

Chef De Partie | Relais Chateaux | Farm-to-Table, Appalachian restaurant; May – August 2019, September 2020 – June 2022

  • Mastered each station in the brigade assuming the role of Chef De Partie / Tournant
  • Responsible for training and management of cooks on a given station
  • Responsible for entirety of station operations (set up, prep, projects, inventory, service)
  • Proficient in a wide variety of advanced cooking techniques include sous vide, wood fire (grill and hearth), smoking
  • Research and recipe development including many contributions to the menu, deep understanding of seasonality and brand needs
  • Planned, managed, and executed service and menu items for private dining, banquets, and group service
  • Interacted with guests in and out of the open kitchen with the highest standards of hospitality

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

  • 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

The Cottage Westport, CT

Chef de Partie | Upscale, Farm-To-Table American Restaurant; May Aug. 2017, May Aug. 2018

ADDITIONAL INFORMATION

EDUCATION

  • Culinary Institute of America, Hyde Park, NY, Associates in Culinary Arts; Aug. 2018 — June 2020

CERTIFICATIONS

  • Food Protection Certification, NYC DOH, 2023
  • Functional Nutrition Training Certification, Mind Body Green, 2024
  • Basic Life Support and CPR Certification, American Heart Association, 2024

SKILLS

Working in high-pressure environments, time management, food knowledge, communication, creative and critical thinking

References Available Upon Request