Experience

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  Timothy Sean Fitzgerald Catering

  • Tulsa, Oklahoma, United States

  • Owner

    • Sep 1995 - Present
    • Tulsa, Oklahoma, United States

    The events vary with the week from box lunches for 750, to a seated benefit for Russian River Valley Wine Producers (in SF) for 500. Thought goes into the logistic as much as the lettuce, the time and place as much as the people chosen for service. Dinners for 2 with Mouton Rothschild to Governor'sInaugural for 400 with a back to back party the next night with the same staff, location, but different menu.In 19 years, here is a list of clients and record of of patrons, for which we are grateful....Doctors, particularly Medicine Inc., and ALL of the Omni offices of St. John's Health System in 50 miles of Tulsa; OU, OSU, TU, TCC, Platt, Jenks and Union HS, Holland Hall, Cascia, BK, and Tulsa Public education; USMC, Navy, Rangers, Scouts;Barristers, judges (10th Circuit Court) and their support; Clothiers, Saks Fifth Avenue, Miss Jackson's, Herme that make us fashionable; OK Mozart, Opera, Ballet, and all the arts, including ACF/the sommeliers; the Mayor and affiliates; ministry, meeting planners, florists, food provision/beverage distribution/growers/winemakers that support events; Williams Companies; lenders, contractors, artists; Fire Station #5 for being a great neighbor!

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  The Culinary Institute at Platt

  • Wine Director/Sommelier/Dining Room Instructor/Manager PM

    • May 2011 - Apr 2013

    Taught core curriculum, added wine syllabus teaching wines from the list that were strategically selected, garnered the 2012/ 2013 International Awards of Excellence in conjunction with campus organic garden produce, and menu system interweaving Modern European cuisine.

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  Summit Club, Summit Club Tower (Platinum Clubs of Americaa)

  • BOK Tower/Bank of America Tower

  • Executive Chef

    • Sep 1991 - May 1994
    • BOK Tower/Bank of America Tower

    A $1/4M remodel made the 50/51 floors of a very modern building functional for receptions of 500, seated or buffet and it was immensely popular. In the design of its 'in law' Summit, fresh processed meat, fish, veg, and scratch bakery was the standard, as was Freete linen, Summit silver and cut crystal. Sales figures were not disclosed, but gravitate upwards from $3-4M, more in the Summit 1.

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  Southern Hills Country Club. (Platinum Clubs of America)

  • Tulsa, Ok.

  • Executive Sous Chef/Executive Chef

    • Dec 1981 - Dec 1991
    • Tulsa, Ok.

    Always busy US Open/PGA championship site, served under another MSU/CIA chef while standardizing, upgrading, perfecting the machine. 2 subordinate sous chefs, baker and a contingent of Japanese pantry. During that time, competition, both ACF and sommelier was successfully undertaken.The Chef moved on in '88 and left me a fine post, which continued in the same style. Competitions in wine and food intensified, ultimately leaving to pursue the Master Sommelier exam.

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  Playboy Clubs International

  • McAfee, NJ/Chicago

  • Executive Sous Chef

    • Mar 1978 - Aug 1981
    • McAfee, NJ/Chicago

    The opening of Atlantic City gaming left a statewide shortage for labor in every department. Coordinating the restaffing at Playboy was Corporate, the long term AM chef and myself as Executive Sous. The proximity to Hyde Park facilitated externship and part time; so to was foreign exchange.The 750 room, 14 outlet resort adjacent the ski slopes managed to spin around. A promotion to Chicago to close the historic 919 N. Michigan Avenue property and open the new Lincoln Park club, but alas, the were forced to close. Losing the London gambling license tore away the financial support of the Company, and ultimately was to blame for its demise.