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Dean Herbert Cec. profile image

Dean Herbert Cec.

Owner/President at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">Deano&#39;s Sweet Potato Cafe</span>
Intro Book
Seasoned executive chef and restaurateur with over 30 years of experience in fine dining and catering.
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Location
Prescott, Arizona, United States, US
Languages
  • Spanish -
Skills
  • Food And Beverage
  • Banquets
  • Restaurants
  • Catering
  • Menu Development
  • Show all
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Bio

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Dean Herbert Cec is a seasoned executive chef and restaurateur with over 30 years of experience in fine dining, catering, and event management. He has held various positions, including Owner/President of Deano's Sweet Potato Cafe, Director of F&B/Executive Chef at Club Corp Golf Corporation and Hon-Dah Casino, and Executive Sous Chef at Enchantment Resort and L'Auberge de Sedona. He has trained under renowned chefs and has a strong background in culinary arts, food and beverage management, and leadership.

Experience

  • Deano's Sweet Potato Cafe
    • Prescott Arizona
    • Owner/President
      • Oct 2013 - Present
      • Prescott Arizona

      Bought the Sweet Potato Café in Oct of 2013

  • The Club at Prescott Lakes
    • Director of F&B/Executive Chef
      • Nov 2008 - Present

      • 60 seat dining room, 100 seat patio, with full bar privileges. 100 seat pool area with a snack bar, 150 seat banquet room, and athletic club Servicing 2000 residents• When I arrived and accepted the position, there was nothing to offer but a cold sandwich, a great attitude, the promise of a br...

  • Club Corp Golf Corporation
    • Las Vegas/Northern California
    • Director of F&B/Executive Chef
      • Jun 1999 - Oct 2006
      • Las Vegas/Northern California

      • 36 Seat Gourmet Restaurant, 56 seat Grill, 200 Seat Masters Pavilion. 200 seat US Open pavilion.• Responsible for Developing, Selling of all Food and Beverage packages to prospective clients for Weddings, Tournament Outings, and Private Party as well as meeting space.• Opened Bear’s Best Golf C...

  • Hon-Dah Casino
    • Pinetop AZ
    • Executive Chef
      • Apr 1996 - Jun 1999
      • Pinetop AZ

      • Upscale casual gourmet dining.• Managed staff of 75 including five Sous Chefs.• Designed and opened 6000 sq. foot main kitchen and a 3500 sq. foot convention kitchen.• Menu design for 250 seat main dining room, 166-seat show lounge, 500-seat conventions center, 128 room hotel with room service•...

  • Enchantment Resort
    • Executive Sous Chef
      • Aug 1989 - Sep 1992

      • Managed staff of 28.• 130 seat gourmet dining room.• Trained under executive Chef Jerry Peters CEC. AAC.• Supervised all phases of banquets.• Hiring and scheduling of all kitchen staff.• Shared fiscal responsibilities.• $6 million in annual sales.

  • L'Auberge de Sedona, Amara Hotel, Orchards Inn
    • Chef d' Cusine
      • Aug 1984 - Aug 1989

      • Managed staff of 20.• 100 seat gourmet dining room.• Trained under Cordon Bleu Executive Chef Marc Balocco.• Total kitchen management.• Shared fiscal responsibility.• $1.5 million in annual sales.

  • Gold Nugget Restaurant
    • Wickenburg
    • General Manager
      • Jun 1978 - Aug 1987
      • Wickenburg

      Served nine year apprenticeship all phases of Food and Beverage. Work my way up to General Manager

Education

  • 1975 - 1984
    American Culinary Federation

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Industry Focus. “Restaurants”

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