Brad Stabinsky Email & Phone Number

The Maritime Aquarium

Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costsSupervise kitchen staff’s activitiesArrange for equipment purchases and repairsRecruit and manage kitchen staffRectify arising problems or complaintsPerform administrative dutiesComply with.

Clinton, CT

• Develop farm to table menus for Catering & bistro
• Oversee kitchen design and equipment purchasing
• Involved with interviewing/hiring of all food & beverage staff
• Successfully sourced local farms in CT to supply the vineyard
• Oversee all food related activities
• All purchasing & receiving

Watertown CT

• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Demonstrate new cooking techniques and equipment to staff.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Determine how food should be presented, and create decorative food displays.
• Record production and operational data on specified forms.

• In charge of daily operations of one of Connecticut’s premier culinary schools
• Hire, train, and evaluate all culinary staff
• Development of culinary curriculum, syllabi’s, and lesson plans
• Implement and support professional development for chef instructors
• Oversee internship/externship segments of the culinary program
• Maintain accreditation through the ACCST and the American Culinary Federation

• Supervised 12 cooks/chefs.
• Managed back house operations.
• Performed purchasing functions for this 2.5 million upscale senior living community.
• Over see two restaurants, one casual, one upscale.
• Develop daily menus with an emphasis on healthy preparations.
• Prepare special events, weekly food and wine dinners, monthly cooking demonstrations.

• Supervised daily operations of a 120 room, full service executive conference center/hotel.
• 25 people reporting.
• Oversee a 150 seat full service restaurant, all private functions, banquets, and refreshment services.
• Responsible for all menus, staffing, training, scheduling, ordering of food & food and labor controls.

Graduate Degree, Culinary Arts-Enology

Graduate Studies In Culinary Arts, Culinary Arts

Certificate, Management Theory

Culinary Arts