Benjamin Walko Email & Phone Number

Washington, Dc, Us

Washington, Dc, Us

Oversaw breakfast service for the resort, feeding over 400 guests daily, with a focus on both luxury buffet and a la carte options. Developed the menu to follow seasonal changes and changes in dining habits and foodservice trends.Managed a team to deliver family meal for upwards of 700 employees while maintaining a budget and delivering varied, quality meals with both hot and cold options and allergen-aware alternatives.Oversaw execution of banquets for breakfast, brunch and lunch meal periods for both corporate and social groups. Led the Garde Manger team, overseeing the preparation of cold banquet offerings, as well as crafting in-room dining amenities. Additionally, managed the saucier team, responsible for preparing large batches of soups, stocks, dressings, and sauces.Spearheaded farm-to-table initiatives for preserving, processing, and pickling produce from the property's 8 acre farm to be used year-round.

Chatham, Massachusetts, United States

With the "STARS" restaurant, assisted with menu development for New England farm-to-table, coastal cuisine in luxury fine dining as both a prix fixe and a la carte menus.With the "Sacred Cod" and "The Veranda" assisted with menu development for seasonal changes, varied levels of dining experience, and luxury in-room dining. Ensured food-safe practices and HACCP plans were followed and equipment was used properly.Acted as the Culinary liaison for the resort's Safety Committee, ensuring compliance with industry safety standards.

With "STARS" and the "Sacred Cod" utilized cooking techniques such as sous vide, fermentation, butchery, processing of fish and shellfish, and classical cooking methods to showcase locally foraged, fished, and farmed ingredients. Maintained high standards for plating and service execution.Within the banquet kitchen, executed events in family, buffet, and plated style service. Assisted with high volume weddings, corporate groups, and resort-wide specialty holiday buffets.

With "The Dining Room" trained support staff within the 4-star fine dining brigade system. Served New England al fresco, haute cuisine in both a prix fixe and tasting menu style with appropriate wine pairings. With "The Lawn" served high volume, casual dining. With "In Room Dining" maintained Forbes luxury dining standards while serving food, drinks, and amenities. Also assisted with, and served, banquet events for corporate groups, weddings, and small groups in varied venues.

Greater Boston Area

Directed program for outdoor skills and basic scouting principals. Used ability to direct and a strong foundation of scouting technique to direct both the first year program and the outdoor skills program.

Providence, Rhode Island Area

Greater Boston Area

Taught students martial arts while focusing on helping students achieve personal and physical goals.