bodajoe@yahoo.com

ACF, Currently Completing Certified Executive Chef Credential 2007
The Culinary Institute of America. Associates, Culinary Arts with Honors 1997
Kent State University. Bachelors of Science, Food Science & Nutrition 1993

The Mendocino Hotel, Mendocino, CA
Executive Chef
November 2006 - May 2007
Recruited to this Celebrated Landmark, Historical Hotel in Mendocino; Northern California’s Coastal Wine Country. Responsibilities included Management of all FOH and BOH aspects for three separate venues: the Victorian Dining Room, Tavern and Garden Room encompassing Breakfast, Lunch, Dinner & Room Service. Co-Hosted Exclusive, Guest Chef - Winemaker Dinners with such renowned Chefs as: Gianni Audieri of San Francisco’s Famed Fior d’ Italia and Napa’s Highly Regard, Chef Christophe Gerard, former Private Chef to Francis Ford Coppola.  Attended, on and off-site Promotional and Catering Events; Managed Food Production, Ordering, Training and Staffing.  Developed: Operating Budgets, Calculated Accurate Theoretical and Weighted Food Costs, Forecasting and Capital Expenditure Planning. Redesigned five Menus and refocused kitchen philosophy/work ethic, which resulted in the recruitment and further promotion of the subsequent Executive Chef.
Job Notes

Compass Group/FLIK International Corp., Manhattan, NY
Executive Chef
March 2002-June 2006
Responsible for all aspects of food service operations including: food production, kitchen staff training/management, menu design, ordering, developing operating budgets, as well as ensuring compliance with FLIK policies, standards and procedures. In my tenure with FLIK I was posted at three very demanding accounts: Moody’s Investors Service, Kirkland & Ellis and Schulte, Roth & Zabel. As a working Executive Chef servicing firms of 1000+ Associates, I developed superior management skills.  Each of these accounts were high volume accounts with an emphasis on a private, upscale dinning experience. 
Job Notes

Fownes Brothers & Co., Inc., Manhattan, NY (Extensive Travel)
Private Executive Chef
May 2001-March 2002
As a Private Executive Chef for a well-known Manhattan family I prepared food both in the home as well as for exclusive events. Those catering events were both on location as well as off location events and were strongly focused on fine culinary and pastry arts.  In this capacity I utilized all aspects of my fine dining education and professional experience to consistently produce superior, fine cuisine and flawless presentation for discriminating Manhattan socialites.
Job Notes

Sodexho Marriot Services, Manhattan, NY
Executive Chef
January 1999-May 2001
As the Executive Chef I was responsible for all aspects of food service within this client-subsidized account. I directed food services for 2 law firms in separate, prominent locations: The Chase Manhattan building (Millbank, Tweed, Hadley & McCloy) and The World Trade Center (Brown & Wood). With a kitchen staff of 20 the service was focused on fine dinning and plate presentation and included a third, evening meal as well as on and off site catering events.
Job Notes

Gotham Bar and Grill, Manhattan, NY
Chef
April 1997-January 1999
Under the direction of Alfred Portale, Executive Chef/Owner I held the position of Chef at this world renowned restaurant, ground breaking with its architectural art of food and plate presentation. The emphasis was on upscale, fine dining with strict attention to plate presentation in an intense, high volume food production venue. 
Job Notes

Peasant Stock, Dayton, OH (Shuttered)
Sous Chef
July 1996-October 1996
As a Sous Chef at this acclaimed Ohio restaurant with an emphasis on upscale Italian cuisine I managed a kitchen staff of 8 over 2 shifts. I directed all aspects of food production, inventory, ordering, receiving, and contributed to menu development, created daily specials and participated in cost analysis under the direction of David Glynn, Executive Chef/Owner.
Job Notes

Savoy Hotel PLC, London, England
Industrial Placement/1st Commis Chef
September 1995-March 1996
As the only CIA Chef appointed to complete a Externship/Industrial Placement at this world famous London Hotel which features uncompromising, upscale French cuisine under the direction of Chef de Cuisine Anton Edelman, I was promoted to Commis Chef 1st Grade with responsibilities of Chef de Partie. I worked extensively in the Larder section and in the Hor’s D’oeuvre section. Promoted from Commis Chef and upon completion of externship I was offered to continue as salaried Chef, which I declined to return to the CIA and complete degree. *Traveled extensively throughout Europe from March 1996-July 1996 visiting 17 countries and participating in Guest Chef work in Paris, Amsterdam, Berlin and Munich.
Job Notes

Courtyard by Marriott, Fishkill, NY
Chef
March 1995-August 1995
Chef working with a team of CIA student Chefs under the supervision of the Food and Beverage Director to direct and execute all food production at this upscale hotel restaurant featuring Seasonal American Cuisine.  Responsibilities included but not limited to catering, private functions, menu development, and service food production.
Job Notes

Cleveland’s P.M., Cleveland, OH (Shuttered)      
Chef
June 1994-January 1995
Saucier Chef in high volume, upscale Northern Italian Cuisine restaurant.  Executed all soup, sauce and pasta production with an emphasis on sauté and seafood cookery. Assisted Sous Chef and Executive Chef in menu development and catering functions.
Job Notes

Pastabilities, Cleveland Heights, OH (Shuttered)
Roundsman Chef/Captain
June 1993-June 1994
Chef at this upscale, Seasonal American Cuisine restaurant highlighting pasta dishes.  As Chef I was responsible for all areas and kitchen sections, managed kitchen staff of 5 under the direction of Tom Ward, Executive Chef/Owner. Also, as Captain I was responsible for all areas of dining room, table service, wine service, hosting and wine dinners. I managed inventory, ordering, wine parings, breakdown and set-up under the direction of Barbara Ward, Manger/Owner.
Job Notes

Inn at Turner’s Mill, Hudson, OH
Internship, Roundsman Chef
September 1992-November 1993
Internship from Kent State University, at upscale, Seasonal American Cuisine restaurant. Worked in all sections of the kitchen; as roundsman , I was responsible for hot appetizer production, plate expediting, grill, sauté and pantry, assist in the pastry section, under the directions of Tom Ward, Executive Chef and then John Krumrich, Executive Chef, Sous Chefs, John Norris and Bill Ganoe.
Job Notes

Schwebel Garden Room, Kent, OH
Roundsman Chef/Captain, Internship
June 1991-September 1992 & January 1993-May 1993
Roundsman Chef at upscale Seasonal American Cuisine restaurant. Worked pastry station, grille, sauté and pantry under the direction of Kurt T. Brown, Certified Executive Chef. Held the position of Captain during second term of employment, Internship with responsibilities of dining room service, table side cookery service, wine dinners, private functions and brunch service under the direction of Sam Tontodiglio, Food and Beverage Director.
Job Notes

Kent State University Food Services,Kent, OH
Institutional Food Service, BOH Manager
January 1989-June 1991
Back of the House Manger and Student liaison responsible for food production, coordination of student kitchen staff, inventory, ordering and receiving. This was Institutional Food Service focused on food production including but not limited to prep cooking, short order service.
Job Notes

Antonio’s Italian Gourmet, Centerville, OH (Shuttered)
Assistant Capitan
May 1988-Aug 1988
Assistant Capitan and Server at upscale Italian Cuisine restaurant. Responsible for food preparation, garnishing, service side work and porter responsibilities. Promoted to Assistant Capitan; supported the Capitan in all aspects of front of the house service
Job Notes

Kohler Catering Services, Dayton, OH
Catering Assistant
August 1985-May 1988
Catering Assistant with prestigious Caterer servicing upscale, private events, open-pit barbeques, luaus, bah mitzvahs in both buffet service, table service and ware washing.
Job Notes

CPR, HACCP, Sanitation and Health & Hygiene in both New York & Ohio State
Knowledge of all governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFP)

REFERENCES & LETTERS OF RECOMMENDATION AVAILABLE UPON REQUEST

For a Printable version of this Curriculum Vitae click here.