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Val Saamer profile image

Val Saamer

Server at The Shebang Restaurant
Intro Book
Seasoned hospitality professional with extensive experience in food service, catering, and restaurant management.
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Location
Afton, Oklahoma, United States, US
Skills
  • Food
  • Restaurants
  • Food Service
  • Catering
  • Restaurant Management
  • Show all
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Bio

Generated by
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Val Saamer is a seasoned hospitality professional with extensive experience in food service, catering, and restaurant management. He has worked at various establishments, including The Shebang Restaurant, Royal Horse Ranch, and 9 Knox Street Restaurant, honing his culinary skills and expertise in hospitality. He has also taught dining room service and developed menus for corporate events. Val holds a Bachelor's degree from The Boston Conservatory and an Associate of Arts and Sciences from Onondaga Community College.

Experience

  • The Shebang Restaurant
    • Monkey Island, OK
    • Server
      • Sep 1996 - Present
      • Monkey Island, OK

      I've worked on & off at The Shebang as server/manager since 1996. It's a great/fun restaurant unlike any in my 43+ years in the business.

  • Royal Horse Ranch
    • Business Owner
      • Jan 1994 - Present

    • Owner
      • Jan 1994 - Present

      No longer at Twin Bridges Restaurant.

  • Wyandotte Nation Casino
    • Twin Bridges Restaurant Manager
      • Sep 2014 - Oct 2014

  • Cherokee Yacht Club
    • Grand Lake, OK
    • Maître d', Food and Beverage Director
      • Jan 2011 - May 2014
      • Grand Lake, OK

      Cherokee Yacht Club is the oldest/finest private yacht club in Oklahoma.

  • Saamer & Assiciates
    • chicago, illinois
    • Food and Beverage Consultant
      • Sep 1988 - Jan 1994
      • chicago, illinois

      Coordinated and planned F&B operations for special corporate events ranging in size from 15 to 10,000 guests. Clients included Kraft General Foods, Leo Burnett advertising, Arthur Anderson and Sears. Extensive use of Chicago hotels and private caterers. Developed and executed menus for over a dozen theme parties.

  • Johnson and Wales Culinary School
    • providence, rhode island
    • Maître d' Hotel, Dining Room Instructor
      • Sep 1979 - Jun 1981
      • providence, rhode island

      Taught dining room service to culinary students at the Rhode Island Inn "Plantation's Room". Wrote the curriculum for the dining room practicum for associate degree culinary students and the practicum for bachelor degree Food Service Management students in the front of the house.

  • 9 Knox Street Restaurant.
    • Boston, MA
    • Head Chef
      • Apr 1970 - Aug 1977
      • Boston, MA

      Started as dishwasher while still in college, prep chef one month later, head chef for over 7 years. Trained with Jeffery Davies, Cordon Blue, France Pastry Chef and George Thompson, CIA Chef. Learned my culinary skills from two of the best "old school" master chefs.

Education

  • 1970 - 1972
    The Boston Conservatory
    Bachelor's degree, Music
  • 1968 - 1970
    Onondaga Community College
    Associate of Arts and Sciences (AAS), Music

Suggested Services

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Industry Focus. “Hospitality”

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