Brian Dagnall

District Manager at CulinArt Group
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Contact Information
us****@****om
(386) 825-5501
Location
Whitman, Massachusetts, United States, US
Languages
  • Haitian Creole -

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Larry Simpson

I had the distinct pleasure to work along side Chef Dagnall at MIT where I found his creativity, ingenuity and passion for food to be infectious. Through his tireless work ethic and can-do spirit he was (and is) an inspiration to all that are fortunate to work with and for him. I was especially impressed with his brilliant culinary menu ideas and programs that he brings to fruition flawlessly which are always enhance the dining experience and improve guest satisfaction. But, perhaps his greatest attribute is his ability to blend culinary artistry with business discipline. Chef Brian would be an asset to any organization as a Chef or operational leader.

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Credentials

  • Serve Safe - Re-Opening Guidance COVID-19 Precautions
    National Restaurant Association
    May, 2020
    - Oct, 2024
  • Pandemic and COVID-19 Training
    Compass Group USA
    Apr, 2020
    - Oct, 2024
  • Restaurant Manager/Food & Beverage Manager
    National Restaurant Association Educational Foundation (NRAEF)
    Apr, 2020
    - Oct, 2024
  • Restaurant Supervisor /Management
    National Restaurant Association Educational Foundation (NRAEF)
    Apr, 2020
    - Oct, 2024
  • ServeSafe : Takeout COVID19 precautions
    National Restaurant Association
    Apr, 2020
    - Oct, 2024
  • ServeSafe Delivery: Covid-19 Precautions
    National Restaurant Association
    Apr, 2020
    - Oct, 2024
  • Writing Advantage
    FranklinCovey
    Jan, 2018
    - Oct, 2024
  • Serve Safe Food Handler
    National Restaurant Association
    May, 2020
    - Oct, 2024
  • Mental Health First Aid For COVID-19
    American Red Cross Training Services
    Apr, 2020
    - Oct, 2024
  • ServeSafe Manager certification
    National Restaurant Association
    Jan, 2017
    - Oct, 2024
  • Restaurant Emergency Training
    American Red Cross
    May, 2018
    - Oct, 2024
  • ServSafe Registered Examination Proctor and Instructor
    National Restaurant Association

Experience

  • CulinArt Group
    • United States
    • Food and Beverage Services
    • 200 - 300 Employee
    • District Manager
      • Jul 2022 - Present

      Independent schools division. Independent schools division.

  • Colleges of the Fenway
    • Higher Education
    • 1 - 100 Employee
    • Resident District Manager
      • Mar 2021 - Jul 2022

      Higher education division Higher education division

  • Massachusetts Institute of Technology
    • United States
    • Higher Education
    • 700 & Above Employee
    • Director of Operations
      • Oct 2016 - Mar 2021

      • Oversee all aspects of residential and retail programs for five residential cafes; nine retail locations and all VIP and high-end catering • Hire, train, manage and mentor 3 senior team members, 9 front-of-house managers, seven chef managers and lead a staff of 175 associates • Ensure food platforms, systems and operations are in compliance with corporate guidelines as well as local, state, and federal regulations • Design and create new menus and recipes aligned with consumer tastes, produce seasonality, nutritional needs, and budgetary considerations • Develop and enforce standards for food purchasing, receiving, storage, and handling • Manage monthly food and safety audits • Meet and exceed client and company financial targets • Oversee farm-to-fork purchases and develop relationships with farm and product producers • Lead special initiatives: rooftop garden project, student cooking classes, chef table exhibitions/tastings, food recovery and insecurity programs, among others • Interface with clients/guests to ensure communication and action around needs and concerns Show less

  • Sodexo
    • France
    • Facilities Services
    • 700 & Above Employee
    • District Chef - Colleges and Universities
      • Jun 2015 - Oct 2016

      • Led culinary aspects of all campus dining, retail and catering programs for nine colleges and universities with annual managed volume of $60,000,000 • Provided leadership for executive chefs and district associates, facilitated culinary meetings and established mentoring programs for all staff • Ensured food management compliance - purchasing, food and safety audits at all accounts • Direct communication with parents and students to ensure adherence to allergy protocols • Designed and implemented startup operational plans for new business openings Show less

  • Bon Appétit Management Company
    • United States
    • Restaurants
    • 700 & Above Employee
    • Executive Chef
      • Feb 2011 - 2015

      • 3,500 students; $12 million in managed volume; 162 employees at six campus locations• Instructor, Enlightened Eating (cooking and food theory course offered annually through Wesleyan Institute for Lifelong Learning)

    • Executive Chef
      • Jun 2006 - Feb 2011

      • 795 students; 65 employees at five campus locations• Developed relationships with local purveyors in accordance with Farm to Fork program

    • Chef Manager
      • Jun 2005 - Jun 2006

      • 600 meal-per-day dining facility; supervised a staff of 12 employees• Responsible for procurement of goods and maintaining targeted food cost; and maintained/exceeded all safety and sanitation standards

    • Executive Chef
      • Aug 2001 - Jun 2005

      • 400 students; 25 employees at three campus locations

  • Union Station Restaurant and Brewery Company
    • Providence, Rhode Island
    • Executive Chef
      • Feb 2000 - Mar 2001

  • Smallman Brewing Company
    • Executive Chef
      • Sep 1997 - Jan 2000

    • Executive Sous Chef
      • Jun 1997 - Feb 1998

  • Queequegs Restaurant and Inn
    • New Bedford, Massachusetts
    • Executive Chef
      • Jun 1995 - Feb 1997

Education

  • Cornell University
    Masters Certificate, Hospitality Administration/Management
  • Johnson & Wales University
    Certification, Healthy Cooking Techniques
  • The Culinary Institute of America
    Certification, Restaurant/Food Services Management, Asian Flair for Modern Menus and Latin Asian Fusion
  • Oregon Culinary Institute
    certification, Restaurant/Food Services Management
  • Cornell University
    Hospitality management certificate

Community

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