Experience

Semi Retired but looking
• Food Production
• 100 - 200 Employee
• Chef De Cuisine

  • Jan 2017 - Present


Granite Golf and Country Club

• Culinary Chef de executive

  • Apr 2013 - Nov 2013

  Private members only club, which has affilation with the Bayview Granite club in Toronto, a contracted position for the summer, to be of service to it's club members and associates, in charge of scheduling, food production and menu design, usual pre-requisites expected from a chef's position, Having the pleasure to meet and work with professionals such as Walter and Jennifer, and a joy, leading a young and talented kitchen brigade, a real Granite Gold Experience. Private members only club, which has affilation with the Bayview Granite club in Toronto, a contracted position for the summer, to be of service to it's club members and associates, in charge of scheduling, food production and menu design, usual pre-requisites expected from a chef's position, Having the pleasure to meet and work with professionals such as Walter and Jennifer, and a joy, leading a young and talented kitchen brigade, a real Granite Gold Experience.



Swashbucklers /Pier 4 /Whalers Wharf Group

• chef de executive

  • Mar 1999 - 2012

  executive chef..in charge of 35-40 persons crew, which included 3 high volume food outlets, all the hiring and training, menu planning and it's execution, food costing and quality control..etc. after many decades, has lost it leasing, very sad to lose an era of the best seafood eatery in T.O. district ....will be sadly missed executive chef..in charge of 35-40 persons crew, which included 3 high volume food outlets, all the hiring and training, menu planning and it's execution, food costing and quality control..etc. after many decades, has lost it leasing, very sad to lose an era of the best seafood eatery in T.O. district ....will be sadly missed



Devil's Pulpit and Paint Brush Golf &CC

• sous chef

  • Mar 2009 - Jul 2009

  very exclusive club ...multi-millionaires club...menu was; anything the members wanted, just a awe inspiring club, where anything goes...just need to ask or give a days notice to get in the materials, members can have anything they wanted..we were not allowed to make a profit, we we there to provide a service..bottom line.... love that type of cooking atmosphere, I really enjoy that style of cooking, God I love my job...to bad I was called away on family matters and had to leave, boy did I miss that club. all the Chefs there were so creative as well Show less



NobletonLakes Golf and Country Club

• Executive Chef

  • 2007 - 2008

  seasonal job. private golf club,improvd overall food and beverage dept,new menu, better food catering suited for the type of club experience, improved bottom line,rehired and re-training of staff,ensured better hygiene and food safety, was even offered the F&B Officer/Chef position. turned it down, was still committed to Pier4/Swashbucklers Group. Great experience.. always enjoyed working for the private club sector, one of my favourite hospitality jobs seasonal job. private golf club,improvd overall food and beverage dept,new menu, better food catering suited for the type of club experience, improved bottom line,rehired and re-training of staff,ensured better hygiene and food safety, was even offered the F&B Officer/Chef position. turned it down, was still committed to Pier4/Swashbucklers Group. Great experience.. always enjoyed working for the private club sector, one of my favourite hospitality jobs



sassafraz

• Canada
• Restaurants
• 1 - 100 Employee

• exec sous chef

  • 2006 - 2007

  what a great cooking experience..working along side with some of the most well known and hottest chefs in the city, bad boy Chef Couillard, and Austrialian Chef Watson, Great freedom to menu create with no holdsbar on pricing or any other restriction...Wow that was incredible and the food and creativity was just out of this world, and all the well known local chefs that dropped by just to say hi , and give input and ideas..greatest experience of my life... what a great cooking experience..working along side with some of the most well known and hottest chefs in the city, bad boy Chef Couillard, and Austrialian Chef Watson, Great freedom to menu create with no holdsbar on pricing or any other restriction...Wow that was incredible and the food and creativity was just out of this world, and all the well known local chefs that dropped by just to say hi , and give input and ideas..greatest experience of my life...



Sheraton

• Hospitality
• 1 - 100 Employee

• executive pastry chef

  • Feb 1998 - Mar 1999

  in charge of pastries and mostly banquet production, super high volume, multiple function and organization skills required, PC skills had to up to speed, proper inventory and scheduling a must, GRAND BALLROOM holds up to 10,000 in one sitting with many more meeting rooms and palours going on at the same time, was a great experience...picked up alot of high volume organizational skills and ideas........ worked with some of the best high volume chefs in the industry, what a pleasure that was, being part of a well oiled machine that never stopped..turning and turning Show less



The Westin Bristol Place Toronto Airport

• sous chef

  • Feb 1997 - Feb 1998

  regular sous chef position....medium volume with a 4 star diamond rated restaurant, wasn't challenging enough for me unfortunately....but managed to a least give it a year, way to much upper management jockeying for higher positions amongest peers, got in the way of the everyday operations, made it difficult to work with any creativity. by the way it was not a WESTIN at the time, it has changed propriotership many times since I last worked there. I'm sure it's much better now that it's a WESTIN...having worked for them in the past, see Trader Vic's..Westin Hotel Toronto Show less



Simply Sweet Patisserie

• Executive Pastry Chef / COO

  • 1987 - 1997

  very high end pastry shop, which included retail and wholesale operation, sold mostly to hotels, restaurants, catering companies,as well as food catering for the MP's and Mayors of the Region of Peel, all the hospitals and clinics for large pharmacuitcle companies, very well established and reknown trademark cakes and pastries through out the region, leader of most innovative cakes and wedding cake designs...well ahead of it's time very high end pastry shop, which included retail and wholesale operation, sold mostly to hotels, restaurants, catering companies,as well as food catering for the MP's and Mayors of the Region of Peel, all the hospitals and clinics for large pharmacuitcle companies, very well established and reknown trademark cakes and pastries through out the region, leader of most innovative cakes and wedding cake designs...well ahead of it's time



RCYC (Royal Canadian Yacht Club)

• Canada
• 1 - 100 Employee

• exec sous chef

  • 1985 - 1987

  worked with Chef LeCourt from France and with Tony the well known Matre'D in the main club house, first encounter with private membership clubs, very different type of work atmosphere, really liked it alot, very demanding and quite rewarding. worked with Chef LeCourt from France and with Tony the well known Matre'D in the main club house, first encounter with private membership clubs, very different type of work atmosphere, really liked it alot, very demanding and quite rewarding.



trader vic's

• Restaurants
• 1 - 100 Employee

• executive sous chef

  • 1974 - 1985

  great fusion technics...well ahead of it's time. first class asian and continetal food fair.still one of the best great fusion technics...well ahead of it's time. first class asian and continetal food fair.still one of the best



Windsor Arms Hotel

• Canada
• Travel Arrangements
• 1 - 100 Employee

• part-time..sous chef

  • 1978 - 1979

  the chef was Dante Rota...a good friend who needed occasional help, filled in when his regular sous chefs were off, Chef Dante went on to purchase Noodles and opened his own brand called Dantes Restuarante, His son Carlo Rota ended up on the food channels and into movie acting scene shortly thereafter, what a great Chef to work for. the chef was Dante Rota...a good friend who needed occasional help, filled in when his regular sous chefs were off, Chef Dante went on to purchase Noodles and opened his own brand called Dantes Restuarante, His son Carlo Rota ended up on the food channels and into movie acting scene shortly thereafter, what a great Chef to work for.



Sutton Place Hotel

• United States
• Technology, Information and Internet
• 1 - 100 Employee

• 2nd year apprentice

  • 1972 - 1974

  one of the many hotel and restuarant that I trained as an apprentice. great hotel to work for , learned all facets of the operation and the different dept. learned chocolate work, pastries, breakfast and brunch, one of the many hotel and restuarant that I trained as an apprentice. great hotel to work for , learned all facets of the operation and the different dept. learned chocolate work, pastries, breakfast and brunch,



Constellation Hotel Group

• 1st year apprentice

  • 1971 - 1972

  worked with Chef Joseph, one of my memorable years as an apprentice, high volume fast paced, and one of the well known chefs at the time, even till this day worked with Chef Joseph, one of my memorable years as an apprentice, high volume fast paced, and one of the well known chefs at the time, even till this day