Chef Peter Pryor Email & Phone Number

Montreal, QC, CA

Greater Los Angeles Area

Greater Los Angeles Area

USC Los Angeles Ca

• Providing three meal services with a diverse group of 400 members with daily special dietary needs.
• Focus on all fiscal needs, Interaction with cooperate members, all catering panning and special functions.

Chef Owner Catrering Business

3745 S. La Brea Ave Los Angeles California 90016

Melachia's 's Savory Meals is located in Baldwin Hills Shoping Center. Melachia's is a high end gourmet take out restaurant. The Brisket, Chicken and Pork are smoked in house in the traditional Carolina style.Our comfort foods celebrates the roots of American Cuisine and the diverse culinary tradition of the American South.The menu reflects the roots of a.

City Of Industry, California

• Worked with the Executive Chef consulting on daily kitchen operations.
• Managed systems for a 16 million-dollar Food and Beverage Revenue.
• Converted menus to recipes as well as training and supervision of the staff.
• Successful top line revenues as well as Bottom Line revenue.

• The New England Culinary Institute, one of the top-rated culinary schools in the USA with 300 + full time students offering a Baccalaureate and Associate Degree program.
• Responsible for managing 20 chef instructors.
• Managed budget of $3.5 million Food and Beverage revenue at The Essex Resort, including, a fine dining restaurant, casual dining and banquets.
• Leader of the quarter at the New England Culinary Institute

• Opened, designed and operated 100-seat restaurant in Montreal, Quebec, Canada.
• Chosen by Condé Nast Traveler (May 2003) as one of the top 75 new restaurants in the world to open that year and received rave reviews from both the French and English press.
• The restaurant was consistently reviewed as one of Montreal’s best designed and top restaurants.

As chef/owner opened Peter’s Passion in Washington DC, a 50 seat restaurant which was chosen by Condé Naste Traveler as one of the top 50 new restaurants in the world for the year 2002.

• Executive Chef 1996 - 2000Benchmark Hospitality - Lansdowne Resort, Leesburg, VA
• A four star, 300-room hotel and resort managed by Benchmark Corp.
• Generating $13 million in food and beverage revenue.
• Managed staff 66 culinary and stewarding personnel.
• Responsible for five culinary outlets.
• Successfully maintained budgeted food and labor cost.

Associate, Culinary, 4.0

Deans List Alpha Beta Kappa Honor Society

Drama And Dramatics/Theatre Arts, General, 4.0