During my time as a restaurant Chef and owner I transformed an average experience with uninspired food to one that rivaled any in the city. To do this I worked both as Chef and General Manager of all departments.
As Chef I built strong relationships with local farmers and producers and served local, organic, simply executed seasonal food with a french influence. I used only humanely, and non commercially raised whole animals, poultry and fish including having whole sides of local, organic, natural grass fed beef onsite. My menus consisted of seasonal, local produce components and I worked hard to meet people who could supply these things year round. My plates were always well thought out, executed with precision and tasted of real, clean food. I took a restaurant with several complaints a night to one that went whole months without any food being sent back to the kitchen.
In the front of house, I transformed entry level service to a neighbourhood feeling, warm, friendly, and welcoming standard while having absolute technical accuracy, knowledge and competency. I attracted some of the best staff at the highest levels to our small restaurant with my vision.
This whole package was my primary goal from day one and was finally realized through perseverance, emotional resilience, some great staff and total commitment to excellence.