Tommy Hearn Email & Phone Number

United States

Minnetonka, Mn, Us

Leading culinary teams across the country, taking them from good to great.

Offering expert advice and skillfully prepared menus for clients in the twin cities market. Specializing in Mediterranean flavors while using techniques of classic French cuisine. Having private cooking classes, wine dinners, multi course meals, banquets, butler passed hors d'oeuvres and pastry tastings are a few of the most predominant requests.

Charlotte, North Carolina, Us

Charlotte, North Carolina, Us

As a newly acquired account, I directed the opening procedures of the million dollar operation.

Robbinsdale, Mn, Us

Us

Overseeing all facets of the restaurants and foodservices were of top priority including meeting or exceeding gross profit, payroll, GAP, and capital expense budgets. Menu development, training, coaching, counseling, leading and mentoring the team of hundreds in 21 different locations was paramount to the success of this position. The apex of this position was the development and successful launch of Byerly’s Creation, a trend forward chef driven, quick service food concept for the Golden Valley store.

Bethesda, Md, Us

Responsible for overall operation of the Culinary Team including Americas Harvest Buffet, Wadsworth’s Restaurant, The Atrium Bar, In Room Dining, Employee Dining and catering for a 33,000 square foot Conference Center. The property focused on Conference business weekdays and incredible social business on weekends generating in excess of 14,000,000 in revenue.

As the Executive Chef, I am in charge of all facets of the kitchen. Menu planning, cost control, scheduling, and training were top priority. While satisfying the taste buds of a very chic clientele, I managed to keep food cost 4% under budget through smart menu planning and purchasing. The restaurant regained there 5 star status under my direction

Us

As one of the pioneer chefs, I was chosen to systematize the coursework studies. Training of students was the primary mission focusing on the classical techniques of both Haute and Nouvelle cuisine. I led many culinary tours abroad ranging from 15 – 30 participants. Traveling from Italy to Scotland and everything in between, I organized stops, created itinerary, and booked extra curricular activities, while working with local guides. Competed in various competitions that awarded me with 3 medals (Gold, Bronze, and Bronze) Led teams of pupils to charity events such as Kidney Foundation, Taste of the Nations, and Food and Wine Show.

This DiRONA award wining property is a full service, 260-room hotel with the diamond award Rosewood Room restaurant. Many foreign and domestic dignitaries have been served in this hotel. My duties included the hiring and training of staff, menu development and implementation, all aspects of purchasing, receiving, and inventories.