High energy, creative, results-driven Executive Chef with an extensive range of management experience including 4-5 star restaurants/hotels/resorts/ski resorts golf clubs and sports and entertainment. Passionate yet uncomplicated approach to food, focusing on scratch cooking utilizing local, seasonal ingredients. Consistent record in producing operational profits, enhanced guest experience and cohesive departmental and interdepartmental relations. Inspired by his Great Grandfather, who was personal chef to General Pershing during World War I, Chef Deaver's culinary journey began at an early age. He grew up working on his family’s 380 acre farm in Maryland cultivating both table vegetables and large crops as well as tending to some of the animals which they raised and butchered. It was not until years later, however, that he realized he had found his career and passion while attending culinary school in South Carolina and working under Certified Master Chef Detlev Martitsch Kreiner. After graduating at the top of his class, Deaver moved north to Hamilton Township, New Jersey to work at Rats Restaurant, followed by training in some of New York City's top kitchens- Picholine, Le Madri and Daniel. He has since traveled the country, with professional stops including New York, Philadelphia, Atlanta, Myrtle Beach, Lake Tahoe, Park City, Palm Springs and San Diego. Accomplishments during Chef Deaver's culinary career:Outstanding in the Field, 2015Outstanding in the Field, selected twice, 2014Nominated best seafood restaurant and best restaurant to splurge, Inland Empire Magazine, 2007Maître du Gout, Master of Taste award, 2006Nominated for best hotel dining in San Diego by the California Restaurant Association, 2006Nominated most creative cuisine, best casual fine dining, in San Diego, Gaslamp Quarter Association 20054-diamond rating, Molly's Restaurant for the first time in the restaurant's 23-year history, 2004 & 2005James Beard House, Assisted Chef Carl Schroeder , 2004