Michael Nicholson

Executive Chef at CulinArt Group
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Contact Information
us****@****om
(386) 825-5501
Location
North Babylon, New York, United States, US
Skills

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Credentials

  • Serv Safe Certifcation
    New York State Department of Health
    May, 2017
    - Oct, 2024

Experience

  • CulinArt Group
    • United States
    • Food and Beverage Services
    • 200 - 300 Employee
    • Executive Chef
      • Jan 2022 - Present

      Bridgehampton Tennis & Surf Club Robbins Wolfe Catering Bridgehampton Tennis & Surf Club Robbins Wolfe Catering

  • The Culinart group
    • North East
    • Corporate Regional Chef
      • Nov 2018 - Dec 2021

      * Responsible for planning, implementing & supporting new food concepts & programs within the collegiate , business & industry accounts from New York to New England. Including Timberland, Stryker Medical, Merritt 7 and Purdue Pharmaceutical to name a few. * Monitored seasonal menu changes with on site chefs, focusing on Seasonality, Innovation, multicultural back rounds and healthy sustainable vegetable options, using beans & legumes rather then meat & other proteins. * Responsible for planning, implementing & supporting new food concepts & programs within the collegiate , business & industry accounts from New York to New England. Including Timberland, Stryker Medical, Merritt 7 and Purdue Pharmaceutical to name a few. * Monitored seasonal menu changes with on site chefs, focusing on Seasonality, Innovation, multicultural back rounds and healthy sustainable vegetable options, using beans & legumes rather then meat & other proteins.

  • Lifestyles
    • United States
    • Food & Beverages
    • 1 - 100 Employee
    • Corporate Executive Chef
      • Feb 2015 - Nov 2018

      * Managed 14 Senior living communities from New Jersey to Maine, while simultaneously opening New accounts, handling all facets of the business from conception to inception. Following FLIK Lifestyles business plan, in addition to orchestrating business partners, vendors, check lists, order guides, par levels etc. * Developed profitable menu choices within the emerging "Healthy comfort food Category" maintaining a strong emphasis on Farm to table. * Managed six Regional Chefs , effectively coached both in person & remotely on day to day issues, with solutions. * Spearheaded new innovations such as; Meatless Meatball, Juice'd and low carb replacement concepts. * Promoted Veg. Rev. concept a Root to Stem cooking concept increasing the adoption rate of plant centric food selections, while increasing the number of options to the changing generational norms. * Orchestrated & hosted Culinary workshops in all regions to educate cooks, managers & dieticians using seasonal products. * Implemented Waste Not to prevent over production of daily food being prepared, while eliminated wasted product, while increasing value. * Orchestrated training classes for both front of house & back of house to ensure maximum efficiency quality , productivity and most of all TEAMWORK. * Established Plate Palette, a concept to replace existing pureed & mechanical food offering to seniors, thus providing a much better product as well as aesthetically pleasing eye appeal. * Show less

  • Culinary Solutions Inc.
    • New York & Tri state region
    • Chef Consultant
      • Jul 2013 - Oct 2015

      * Created profitable business model for New & existing Restaurants, trouble shooting while listening to clients wants & needs to be incorporated to a budgeted formula. * Menu development, recipes, portion control, tastings and pictures were covered. * Orchestrated layout & design through CAD. services. Set up Equipment proposal & bid process through equipment dealer relationships. Organized all trades needed for construction (if needed). * Led all aspects of kitchen design, bar renovation & catering facilities design for 3 golf courses, including outside pavilion style kitchen to accommodate 500 guests. * Changed single bagel store into a open market free style eatery by acquiring three adjacent locations, expanding the menu to offer, Rotisserie chickens, Roast Meat Carvery, Chopped salad station, Sandwich / Panini carvery, Fresh Juice & smoothie bar. Designing a centralized payment area to control cash & credit mishaps. Show less

  • Eloma USA
    • Winston-Salem, North Carolina, United States
    • Corporate Chef / Sales manager
      • Jun 2006 - Sep 2013

      Responsible for successful launching & pioneering this Germany based Combi Steamer line to commercial & industrial accounts throughout the United States. * Recruited & developed effective sales force of 28 manufactures representative firms throughout the United States to pioneer product line through targeted interviews, aggressive product training, and hands on management techniques. * Established financial structure and business development strategies; to plan and coordinate the installation of test kitchens ; within each region to successfully market our product. * Formulate both individual and team quotas ; monitor sales activities to ensure adherence to corporate sales goals. * Deigned innovative motivational techniques and incentives programs to increase productivity. * Created effective cost analysis tools to demonstrate actual energy and water savings to provide to end user. * Developed brand awareness within the United States, established the following key accounts: ACCOMPLISHMENTS: * Costco (600 stores) 2 Combi steamers per store, totaling over $15 million in sales. * Sam's Club - (150) locations totaling over 2.25 million in sales growth. * Walmart (200) locations totaling over 3.5 million in sales. * Jimmy Buffets Margaritaville 12 locations. $250,000 in sales. * Created and successfully launched NYSERDA rebate program program , offering New York accounts significant cost savings for purchasing Eloma while promoting energy efficiency. * Captured 15 Texas school districts 10 schools per district, 4 Combi Steamers per school. $600,000 sales growth. Show less

  • Alto-Shaam, Inc.
    • United States
    • Food and Beverage Services
    • 200 - 300 Employee
    • Corporate Chef / Regional Sales Manager
      • Oct 2004 - 2006

      * Successfully established market presence within the northeastern United States region for this manufacture of combination ovens and Halo Heat technology products. * Directed the activities of a network of 6 manufactures representative firms, interacted with design team, Food service consultants, local & national dealers ,food service companies and professional affiliations including HFM and SFM. to facilitate product awareness and sales growth. * Orchestrated through relationships the inception of multiple test kitchens throughout the East Coast region to provide access for Live cooking demonstrations to educate potential accounts. ACCOMPLISHMENTS: * Generated over 2.5 million in sales through the successful conversion of assisted living facilities in MA. to combination ovens & Halo Heat technology. * Successfully cemented purchase orders for Giant supermarket chain in PA. & MD. generating 2.8 million in sales . * Increased revenue through product demonstrations to Boston Convention center MA. by purchasing Halo Heat product for all roast meats & holding capabilities. $750,000 * Successful in changing all Whole Foods supermarkets in New England to Halo heat cook & hold ovens as well as Combi Ovens & Blast chiller packages. totaling over 10 million in sales. Show less

Education

  • Culinary Institute of America
    Bachelor of Science (BS), Restaurant, Culinary, and Catering Management/Manager
    1982 - 1984
  • San Jose State University
    Food & Nutrition / Sales & Marketing
    1979 - 1982

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