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Tom Colicchio's Craftsteak
MGM
Grand, Foxwoods Resort & Casino
Celebrating the flavors of the best seasonal ingredents
sourced from small family farms and the world's top ranchers |
| Chef
De Cuisine |
2008-2009 |
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- Opening
chef for Tom Colicchio's 3rd Craftsteak restaurant with
seating for 240 guests
- Assisted
with restaurant receiving its first AAA Four Diamond Award
at the Foxwoods location
- Daily
responsibilities included overseeing all aspects of back
of the house operations in a farm to fork fine dining
restaurant with $7.5M in sales. Maintained the "Craft"
standard on every plate that left the kitchen
- Supervision
of Sous Chefs (4), kitchen staff (40) and all kitchen
operations in a "from scratch/new menu everyday"
restaurant
- Maintained
and beat corporate food cost and labor cost standard
- Sourced
and ordered only the finest organic and sustainable meats,
fish and produce from the highest quality farms and purveyors
- Organized
production, service, staff, butchering, ordering, inventory
while maintaining food cost, labor cost & quality
- Trained
staff to comply with Servesafe standards and HAACP controls
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- Opened
STIX Restaurant & Lounge in 2007 with great success
and reviews
- Revamped
sister establishment 33 Restaurant & Lounge through
aggressive improvements in quality, productivity, operational
efficiency
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- Supervision
of sous chefs and kitchen operations with $2.25M in sales
- Meeting
kitchen financial standards by providing budget information;
monitoring expenditures; identifying variances; implementing
corrective actions
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- "Creating
hand-crafted, finely-tuned, artisanal dishes, using the
best seasonal and local ingredients"
- Daily
responsibilities included overseeing lunch, dinner, and
Sunday brunch in the Monday Club Bar
- Produced
premiere private events, weddings and corporate parties
seating up to 200 guests
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| Wellesley
Inn on the Square
Wellesley, Massachusetts
Refined New England Cuisine (3 Restaurants) |
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- Supervised
all aspects of the Inn's three restaurants, banquet facilities
and room service
- Food
& beverage cost analysis; evaluate and negotiate purchasing
contacts with suppliers
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| Chef
De Cuisine |
2002-2003 |
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- Supervised
hotel restaurant, created tasting menus, monthly wine
dinners
- Produced
banquets of up to 400 and receptions of up to 600
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Restaurant
Clio
Boston, Massachusetts
Eclectic French/American Fine Dining (Executive Chef Ken
Oringer)
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- Prepared
various ice creams/sorbets, chocolate work, standard mixes,
crème brulee, chocolate and caramel-based sauces,
coulis, compotes, fruit consommés, spun sugar,
candied fruits and nuts
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Gourmet
Caterers
Boston, Massachusetts
New England’s largest privately owned and operated
caterers
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- Worked
with onsite culinary team preparing upscale banquet items
in a commissary setting
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| Stage/Stagiaire/Internships |
Craftsteak, NYC, Daniel, NYC, Café Boulud, NYC, Lutece, NYC, The Water Club, NYC, Sardi’s, NYC, The Friar’s Club, NYC, Jonathan
Waxman’s "Buds", NYC |
| Other
Restaurant Experience |
The
Cockeyed Clam, NYC, One Fish Two Fish, NYC and T.G.I.
Friday’s, NYC |
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PRESS & FREELANCE CHEFWORK
- Chronicle
WCVB-TV Boston, Feature
Craftsteak at MGM Grand at Foxwoods, March 2009
- WBZ-TV
Boston, Feature
Healthy Marathon Meals, April 2008
- Craftsteak,
NYC "The
High Line Chefs Dinner", September 2007
- James
Beard House, NYC
- Contributor
"The
Biscuit Blog: Chef Peter Eco on Pro Books" Jessica's
Biscuit/ecookbooks.com
- Contributor
"I
Love Corn" cookbook proceeding The Dougy Center, Portland,
OR, June 2007
- 209
Boston, MA "Coming Out of the Kitchen" with Chef Toby
Hill, October 2006
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- AAA
Four Diamond Award, Craftsteak at the MGM Grand, AAA Ratings,
2009
- Readers'
Choice Poll Best Restaurant New London County, Craftsteak
MGM Grand, Connecticut Magazine 2009
- Best
of the New Restaurants, Stix Restaurant & Lounge,
Boston Globe 2008
- Best
Lunch & Best Tavern, Readers Choice Awards, Community
Newspapers, 2004
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Best
Chef in Worcester County Nominee, Worcester Magazine,
February 2003
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"Harlequin
Sets High Standards Once Again", Four Stars, Worcester
Sunday Telegram, January 2003
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"Harlequin
Shakes Up Hotel Fare", Worcester Sunday Telegram,
November 2002
- "Audacious
Adventure", Five Stars, Worcester Magazine, May 2002
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Featured interview & recipe "Beyond Cheesecake",
Pastry Art and Design, January 2002
- Trophy
winner "Best Taste", Edible Art Charity Gala
- Boston, August 2001
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EDUCATION
L’Ecole
Du Grand Chocolat at Valrhona, Tain l’Hermitage,
France - 2008
Certification in Plated Desserts |
Press
and Media Training Program at Regan Communications
- 2008 |
ServSafe
Manager Certification - 1999, 2004 |
Degree Culinary Arts and Hotel/Restaurant Management
- 1986 |
Johnson
and Wales University |
Providence,
Rhode Island |
NOTABLE INTERESTS & QUALITIES
- Belief
that consistency is the most important thing a
chef can teach his staff
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The art & joy of pairing wine with food to
create a higher level culinary experience
- A
confident palate for recognizing flavor, taste,
texture and mouthfeel
- An
enthusiastic flair for infusing nouvelle style
with regional, old world and continental cuisine
- Strives
to reach and maintain critical acclaim and awards
for my restaurants
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