Anthony Brienza Email & Phone Number

Champaign, Il, Us

Champaign County, Illinois, United States

Wheeling, Illinois

Traveling Executive Chef in a leadership roll to assist with Culinary operations, training & development of staff, operating procedures & uphold and maintain the integrity of standards within the Food & Beverage department.

Seattle Wa

Downtown property, 553 rooms, 5 food & beverage outlets generating $7M including: Casual three meal dining room, 24-hour in room dining, roof top bar/restaurant, cocktail bar/lounge, and catering with over 26,000 sq. ft. function space. • Provided leadership and training for a culinary staff of 15 associates with in-kitchen hands-on methods. • P&L responsibility which resulted in food and labor costs being consistently under budget. • Created, trained & executed all new menus for outlets including catering witch entailed scalable recipes & costing.

Redmond Wa

Executive Chef for Microsoft Millennium complex, servicing buildings A-F. 400 seat café with eight food stations generating 1,000 covers daily, $700,000 annually. Leading & developing a staff of 15 associates.• Adhered to strict quality assurance standards for Microsoft, Eurest Dining & King County.• Responsible for scratch cooking culinary operation with a focus on being hands-on during food preparation.• Developed highly diverse menus with emphasis on quality, scratch preparation & cultural authenticity.• Supported all Eurest programs & promotions by keeping all culinary standards at a high level of quality & compliance.

Tacoma Wa

Personal Chef for the households of Andy & Melanie Jacobs & Wes & Jill McLaughlin.• Prepared hot and cold lunches for Mr. Jacobs’ business’ marketing department.• Planned and created fresh, creative and nutritious meals for family dinner and children’s school lunches.• Catered intimate social functions, holiday parties, on & off premise catered events for up to 200 guests.

Tacoma Wa & Bellevue Wa

Casual dining restaurant featuring a display kitchen serving a ninety-nine seat dining room with a scratch kitchen menu.• Led culinary operations with a staff of 15, P&L responsibility maintaining the high quality standards of the cuisine.• Trained and developed associates in all corporate systems and quality standards.• Maintained and enhanced exact menu and recipe specifications through proper training and appropriate follow through with both back and front of house associate team members.

Pasadena Ca

4-diamond downtown property, 350 rooms, 4 food & beverage outlets generating $7M including: Casual three meal dining room, 24-hour in room dining, cocktail bar/lounge, and catering; 26,000 sq. ft. function space. • Managed culinary, stewarding and purchasing operations; recruited, trained and managed staff of 35 associates. • Full P&L responsibility with an emphasis on year over year growth. • Managed execution of all kitchen operations including safety, sanitation, and organization. • Increased food & beverage profit 5% year over year by re-engineering Banquet & Catering menu. o Analyzed menu profit and contribution margins, adjusted pricing comparable to competitive set and reduced costs while increasing quality and presentation. • Served as hotel Safety Chairperson; initiated heightened safety awareness through incentives, training and positive motivation.• Met or exceeded productivity and budgetary goals by monitoring costs, cross training and scheduling.

Certificate Of Completion In Culinary Arts, Culinary Arts/Chef Training

Studied and experienced practical learning in the culinary arts program. Learning classical cooking methods and technics. Studying.

High School, 12Th

Activities and Societies: Football, Junior Drama, SeniorCollege prepatory general education