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Jim Tieri
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- Cuisine
- Menu Development
- Weddings
- Catering
- Restaurants
- Show all
Bio
Experience
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Executive Chef
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Apr 2008 - Present
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Executive Chef/Food & Beverage Manager
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Apr 2008 - Present
224 rooms, 180 seat restaurant. 100,000 sft convention space.2008 F&B sales 850k+
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Chef/Executive Chef
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May 2006 - Apr 2008
Fine dining, French/Continental 160 seat (plus seasonal outdoor 120 seats.) Catered many 200 plus upscale social events; weddings, charity fundraisers, etc.
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Executive Chef
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Mar 2005 - Apr 2006
Upscale Cote D'Azure regional cuisine; 66 seats. Everything made from scratch.
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Sous Chef
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Feb 2004 - Feb 2005
Responsible for all room service and catering.
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Executive Chef
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May 2002 - Feb 2004
French/Italian fusion; 90 seats. Everything made from scratch.
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Executive Chef
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Jan 2001 - Apr 2002
in servicing private jets in LA & Orange Counties. Unlimited on demand menu.
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line positions
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Jan 1998 - Jan 2000
Mastered all kitchen stations working my way up the line.
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Operations Manager
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Jan 1990 - Jan 1997
all sales support divisions. Focus on profit/loss improvement. Hired and traineddepartmental personnel. Responsible for three regional stores. Promoted to Manhattan flagship store.
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Capture specialist stock sales
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Jan 1984 - Jan 1989
Report away market conditions and real time AP/UPI relevant news.
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Intelligence Petty Officer
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Jan 1978 - Jan 1983
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Education
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The French Culinary Institute
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The George Washington University
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Industry Focus. “Food and Beverages”
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