b'D A V I D L. W I N S T O N\n\n50 Old Village Lane \xc2\x90 Suffield, CT 06078 \xc2\x90 860.668.0111\nEXECUTIVE CHEF\n\nAward-winning, progressive culinary professional with over 15 years of experience in establishments that\ninclude a world-class resort and several upscale restaurants. Unique blend of creative flair and passion for food,\nstrong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving\nservice while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working\nenvironments with customer-oriented professionals. Highly skilled at performing financial analysis,\ntroubleshooting operations and recommending effective cost controls.\nHIGHLIGHTS\n\xc2\x90\n\n\xc2\x90\n\xc2\x90\n\xc2\x90\n\xc2\x90\n\nWorked with noted chefs such as Thomas Keller of French Laundry and Per Se, Mario Batali of Babbo, Ming\nTsai of Blue Ginger and Masayoshi Takayama of Masa at charity events. Interned with Edward Leonard,\nCMC of Westchester Country Club.\nNominee for Best Northeast Regional Chef Award from the James Beard Foundation in 2005, and also\nnamed for Best Rising Chef in 2000.\nEarned Distinguished Restaurant of North America Award from DiRona in 2003, Max\xe2\x80\x99s of Manchester, Avon, CT\nAppeared on TV shows including Phantom Gourmet, Lidia\xe2\x80\x99s Italian Table and Cooking Live.\nWritten up in magazines such as Gourmet, Food and Wine, and Bon Appetit, with recipes published in\ncookbooks such as Joy of Cooking.\nPROFESSIONAL EXPERIENCE\n\nPOMEGRANATES, Avon, CT\n2004 \xe2\x80\x93 2007\nUpscale restaurants with full banquet facilities offering gourmet international cuisine\nExecutive Chef \xe2\x80\x93 Managed a staff of up to 44. Oversaw all kitchen and food operations for 2 restaurants, and\nassisted in managing others in corporation, including opening a new facility. Negotiated with vendors on food supplies\nof up to $4.8M annually. Spearheaded purchase of commercial vehicle for catering and transport of perishable goods.\nPersonally traveled to Boston weekly to select fresh produce and fish. Developed wine list and menu. Supervised\ncatering for events accommodating up to 400 people. Conducted budgeting, marketing and financial/cost analyses.\n\xc2\x90 Earned Best Fine Dining in Farmington Valley Award\n\xc2\x90 Achieved optimum food service operating costs for the corporation at a critical juncture:\n\xe2\x88\x92 Kept restaurant food costs at 25.5% versus industry standard of 32-34%, and owner goal of 30%\n\xe2\x88\x92 Maintained whole staff labor costs at 26% versus industry standard of 30%\n\xc2\x90 Streamlined all kitchen operations and set up a commissary unit for 5 restaurants that provided the necessary\nstructure for the corporation to run as profitably as possible and fueled its future growth.\nMAX\xe2\x80\x99S OF MANCHESTER, Hartford, CT\n2000 \xe2\x80\x93 2004\nThree-star fine dining restaurant with eclectic international cuisine and full banquet facilities with annual revenues of$7.5M\nExecutive Chef \xe2\x80\x93 Managed the daily operations of restaurant and banquet facility with a staff of 45. Trained\nnew hires and retrained existing staff on food presentation techniques and wine decanting. Revitalized internship\nprogram for students from local schools, colleges and universities. Managed dessert production. Oversaw\npurchasing, menu development and wine selections. Attended weekly management meetings and conducted\nmonthly staff meetings.\n\xc2\x90 Nominated Best Chef: Connecticut from the James Beard Foundation, 2002 \xe2\x80\x93 2004\n\xc2\x90 Leveled food services expenses across 4 categories while preserving quality and service:\n\xe2\x88\x92 Kept banquet food costs at 27% vs. industry standard of 32%\n\xe2\x88\x92 Maintained restaurant food costs at 32%, in line with industry standard of 34-36%\n\xe2\x88\x92 Controlled banquet labor costs at 4.5%, compared to industry standard of 4-6%\n\xe2\x88\x92 Leveled restaurant labor costs at 17% compared to industry standard of 17-20%\n\xc2\x90 Featured in numerous local newspapers and in both Gourmet and Bon Appetit on multiple topics including\nseasonal menus, restaurant critique surveys and charity events.\n\n\x0cDAVID L. WINSTON\n\nPage 2 of 2\n\nELENA\xe2\x80\x99S ON THE GREEN, Westchester, NY\n1998 \xe2\x80\x93 2000\nUpscale Italian-American restaurant with $3.5 in annual revenues\nExecutive Chef \xe2\x80\x93 Provided hands-on expertise in areas that included menu planning, cost control and analysis,\nstaffing, budgeting, and marketing. Supervised entire restaurant staff of 22.\n\xc2\x90 Earned Best Upscale Restaurant in Pioneer Valley Award for 2000 \xe2\x80\x93 2001\n\xc2\x90 Controlled food and operating expenses while enhancing food quality and improving kitchen techniques:\n\xe2\x88\x92 Maintained restaurant food costs at 33%, in line with industry standard of 32 - 34%\n\xe2\x88\x92 Cut kitchen labor costs to 10.5%, far surpassing industry standard of 17-18%\n\xc2\x90 Won recognition for several eclectic entrees, with recipes published in local cookbooks.\nCOLONY BEACH & TENNIS RESORT, Longboat Key, FL\n1995 \xe2\x80\x93 1997\nFive-star diamond luxury resort ranked as #1 tennis resort in the US and #2 in the world\nExecutive Sous-Chef/Assistant Pastry Chef \xe2\x80\x93 Under direction of executive chef, managed kitchen staff of up\nto 60 and functions that included scheduling, menu planning and purchasing for a resort with 5 different\nrestaurants and $10M in yearly revenues. Assisted pastry chef with delicate pastry preparation, baking, cake\ndecorating and menu planning for PattiGeorges and Michael\xe2\x80\x99s on East, affiliated restaurants.\n\xc2\x90 Received Florida Wine Spectator Award for 1995 \xe2\x80\x93 1997\n\xc2\x90 Instrumental in keeping expenses in check while preserving reputation for excellence and quality:\n\xe2\x88\x92 Lowered banquet food costs to 29.75%, below industry standard of 32%\n\xe2\x88\x92 Kept restaurant food costs at 33.5%, in line with industry standard of 34-36%\n\xe2\x88\x92 Evened out banquet labor costs to 4.5%, in line with industry standard of 4-6%\n\xe2\x88\x92 Held kitchen labor costs at 17.25% versus industry standard of 17-20%\nCAF\xc3\x89 MADELAINE\xe2\x80\x99S/ MADELAINE\xe2\x80\x99S RESTAURANT, Providence RI\nFamily style Italian American restaurant with $1.75million in annual revenues\n\n1991 \xe2\x80\x93 1995\n\nSous-Chef/Line Cook\xe2\x80\x93 Helped owner with preparation of all foods, assisting chef/owner with ordering,\norganization of kitchen staff, and menu planning. Augmented culinary skills and gained hands-on business\nexperience to advance professional career in culinary arts and hospitality. Assisted in planning, development and\nconstruction of a new restaurant.\nEDUCATION, AFFILIATIONS & SKILLS\nJOHNSON & WALES UNIVERSITY, Providence, RI\nBachelors in Culinary Arts, GPA 3.9, 1995\n\xe2\x80\x94Earned degree while working full time\xe2\x80\x94\n**********\nCertified Food Safety Manager\nMember, American Culinary Foundation\n**********\nComputer proficiencies include: MS Word, Excel, Outlook Express, ACT, Key Gourmet, and Eventmaster\nFluent in Italian and Spanish, and conversant in French\nVOLUNTEER & COMMUNITY SERVICE\nAvid participant in charitable events that include Taste of the Nation \xe2\x80\x93 Share Our Strength, March of Dimes - Chefs\nfor Healthy Babies, Dana Farber Cancer Institute \xe2\x80\x93 Jimmy Fund, Habitat for Humanity, Ronald McDonald House,\nand many others.'