Theresa St. Clair Email & Phone Number

Folsom, California, United States

As Culinary Director I lead the team for the dining service for this upscale senior living community. Menu creation, BoH and FoH management oversite, gold standard plating

Sacramento, California, United States

Prepare all production pastries for 25+ cafes

West Sacramento, Ca

• Create, Write, Test and Publish recipes related to organic produce delivered directly to consumer’s homes.• Design, create and test ‘easy to make’ meal kits that include product direct from our farm, procured product and ingredients ‘from your pantry’• Created, Prepared and Served specialty items for Capay Farm events• Style all of my product for photo shoots• Photograph my product for publication to company website and for recipe cards available in the FFTY boxes as well as online; Pinterest, Facebook Twitter and Instagram.• Profiled in ‘Edible Sacramento’ representing Farm Fresh To You and Capay Farms

Los Angeles, Ca

• Thorough knowledge in the preparation of heavy and light fare as well as an extensive assortment of baked goods, including: pastries, cookies, muffins, breads and specialties.• Consistently utilized creative talents to develop attractive presentations and proficient in the production of original creations.• Create distinctive menus each for; daily deliveries and for special events• Competent in organizing production to maximize use of available space and able to direct workflow in an accurate, timely and efficient manner.• Oversee a production kitchen staff, plus students doing their externships• Desserts made the cover and multipage mention in 'Catering Magazine'• Plan, coordinate and execute private, corporate and celebrity events, banquets and parties. Events include: Tyler Perry/Oprah Winfrey, Procter & Gamble, Guy Oseary, DirecTV, Skechers, Northern Trust, and many other celebrity events.• In charge of recipe and menu creation, budgeting, staffing, rentals, researching vendors, insurances and obtaining sponsorship for all celebrity and corporate events.

Santa Monica, Ca

• Develop and test extensive recipe catalog geared to a California twist on authentic Southern Italian desserts.• Create diverse lunch, dinner and late night dessert menus to change every month according to local produce and ingredients availability.• Responsible for production, preparation, plating and service.• In addition to all desserts/pastries, make all breads, grissini and crackers for table service.• Manage a pasty staff, plus students doing their externships• Oversee all on-premise and off-premise events: including, but not limited to, menu creation, staffing, rentals, and billing.• Responsible for ChefTec data

Los Angeles

• Thorough knowledge in the preparation of heavy and light fare as well as an extensive assortment of baked goods, including: pastries, cookies, muffins, breads and specialties.• Consistently utilized creative talents to develop attractive presentations and proficient in the production of original creations.• Created distinctive menus each for; daily deliveries and for special events• Competent in organizing production to maximize use of available space and able to direct workflow in an accurate, timely and efficient manner.• Oversaw a production kitchen staff, plus students doing their externships• Planned, coordinated and executed private, corporate and celebrity events, banquets and parties. Events include: Fashion Week @ SmashBox Studios; Activisions’ annual party; Best Friends annual ‘Lint Roller’ fundraiser, Playstation launch in partnership with Best Buy; studio functions/movie premieres and photo shoots; both on site at SmashBox Studios, as well as off-site.• In charge of menu creation, budgeting, staffing, rentals, researching vendors, insurances and obtaining sponsorship for all celebrity and corporate events.• Co-produced 2005 and 2006 ‘ChefDance’ at the Sundance Film Festival. Participating Chefs included: Chef Govind Armstrong (Table 8), Chef Neal Fraser (Grace), Chef Ben Ford (Ford’s Filing Station), Chefs Nancy Silverton and Suzanne Tracht (Campanile, La Brea Bakery and Jar), Chef Todd English (Olives), Chef Ming Tsai (Blue Ginger), Chef Takashi Yagihashi (Okada – Wynn Las Vegas) Chef Akasha Richmond (Akasha) and Chef Tyler Florence (Food Network and Bar Florence)

Los Angeles

• Managed and coordinated all on-site events with specific responsibility for every corporate event. • Full responsibility for creation of menus based on client requests, event budgets, staffing, and rentals.• Facilitated seamless communication between all parties involved: Bon Appetit staff, Getty staff and client.• Supervised full time, on site staff of 50 and event staffs that number into the 100s depending on type and size of individual event.