Sean Patrick Gallagher Email & Phone Number

New York, United States

New York, New York

NYC based Chef owned boutique private events company. Focus on seasonal, farm to table, sustainable, local cuisine with a global flair. Services:Private EventsPersonal Chef DinnersFood Styling Brand Collaborations Recipe Development Consulting - Restaurant, Menu, Catering

New York, New York, United States

Develop original recipes for Food52. Work alongside styling and camera/video teams to produce content for ads, editorial, cookbook, and shop shoots.

New York, New York, United States

Working as Food Stylist/Culinary Producer for Bollywood Kitchen with Sri Rao January-February virtual dinner theatre with the Geffen Playhouse + Hypokrit Theatre.- Executing onsite as culinary producer for food segments. Includes all shopping, cooking, styling, set dressing, and propping for kitchen set. - Certified as Covid Compliance Officer and ensure.

New York City Metropolitan Area

*Laid off due to COVID-19

Greater New York City Area

Sales, Account Management, Talent Acquisition, Strategic Partnerships, Creative Events- Lead point of contact for all customer account management focused on Hospitality and Catering + Luxury + Experiential Marketing - Negotiate contracts and agreements to maximize profits- Develop detailed proposals for customers- Manage and coordinate staffing including.

New York, New York

Event production and execution, event management, proposal writing, client tastings, administrative tasks, social media, operations liaison, client relations, venue relations, and tasked with targeting new business.

New York, New York

Manage a team of 60+ chefs for full service catering company. Manage 700+ events a year with staffing, rentals, food production, operations, and logistics. Manage our corporate account with Christie’s Auction House and support all internal events. Gutted and rebuilt offsite chef team from scratch. Scouted, Interviewed, on-boarded, scheduled, trained, and.

New York, New York

Private Chef for private client in NYC. Travel to Hamptons and cooked on Private Jet. Traveled throughout Italy on a culinary tasting trip. Prepared traditional French and Italian cuisine.*Temp contract

New York, New York

Full time private chef for NYC family of 5. Breakfast, lunch, and dinner daily. Multiple luncheons and dinner parties weekly.Travel to Greenwich, CT for weekends and month of June. Travel to La Baule, France for 2 months. Extensive knowledge of gluten free, dairy free, vegan, and vegetarian cuisine.Prepared meals ranging from rustic French fare to.

New York, New York

In charge of all production. Quality control, sanitation, scheduling, ordering, client tastings, menu development. Party Chef from 2013-2015

New York, New York, New York Metro Area, Connecticut

Prepare cuisine for small and large groups including cocktail parties, 7-course meals, special events, and family gatheringPerform the following duties: menu design, food ordering, event planning, event set-up, server hiring and training, food preparation, clean up, and engagement of clients and guests to enhance overall service experienceServe clients.

Serve as freelance caterer and on-premise chef for a variety of large and small events including corporate functions and fundraisers of up to 3000 people as well as private dinner parties, weddings, and graduationsAssist with special occasions including themed and holiday events as well as events for high profile clients including Coach, Donna Karen, Cast.

Philadelphia, PA

Managed on-site café operations and daily production of gourmet sandwiches for sale on-site and delivery to other locationsDesigned and implemented a variety of new café menu items to revitalize caféSupervised and managed team of 7-14 employees with solid organizational, communication, and time management skills

New York, New York

Delivered all aspects of Chef services including consultation, planning, preparation, and event execution“& Grains”: Managed concept and recipe development including creation, testing, and implementation“Aroma31”: Reopened a restaurant in 3 months: project management, concept development, recipe/menu design, staff hiring and training, vendor selection.

New York, New York

Prepared wide range of premium quality cuisine under strict time constraints for high-profile clients –breakfast, lunch and dinner, domestic and int’l flavors, batch and mass-production, and included hor d’oeurves, buffet-style items and pastryHandled diverse set of responsibilities ranging from meat butchering to recipe testing for pastry product.

Haydenvile, MA

Provided consultative services to facilitate the transformation of operations of former bakery into full-service restaurant and café focused on producing items from scratch using locally sourced and organic ingredients Facilitated ongoing operations by designing and producing daily specials, managing and training staff in the front and back of the house.

Northampton, MA

• Prepared all breakfast and lunch items for historic hotel serving both its café and higher-end tavern
• Performed prep work for all shifts including daily butchering of all meat and fish
• Cooked daily meals for 60+ employees and helped with event catering including banquets and brunch

Tarrytown, NY

Worked all stations, primarily Garde MangerWorked Weddings, Business Functions, Private PartiesTrained under Executive Chef David HavilandCompiled wine and liquor inventoryCompleted an 18 week externship on site

Bethel, CT

- Set up line, prepared lunch and dinner items- Prepared all desserts for showcase and service- Prepped for several stations

Danbury, CT

- Bussed and waited on tables during lunch and dinner services - Prepared mise en place for service- Prepared various plated desserts