David Thierry Email & Phone Number

Greater Seattle Area

In this position I was responsible for overseeing and directing the culinary program company-wide for two premier fine dining city clubs. Duties included writing of all menus for catering and a la carte dining as well as development of new revenue sources and outlets as decided by the CEO and Board of Governors. These new revenue sources included but were not limited to the design, setup and operation of a HC run commissary for a large corporate client in our Bellevue location as well as the development and execution of an aggressive online to-go order program throughout both clubs.I worked to foster a team approach with all Chefs and management to achieve high food quality and labor standards at both locations. I placed a high priority in the personal mentoring of Chefs and Sous Chefs as well as line staff.General Job Responsibilities:Responsible for food cost goals of 23% and labor of 15%,day to day management of HCS kitchen including ordering, hiring, all administrative duties, development of culinary team, writing of all menus for all outlets including catering.Establishing food quality standards; Management of ordering practices to attain set standards; Ordering and inventory of all food and equipment; Scheduling of all maintenance for equipment and service necessary for smooth operation of the kitchen.

Fall City, Wa.

Assisted the Chef in daily and weekly preparation of food; initially for the restaurant and eventually for cooking classes, beer and wine festivals and private dinners. Assisted the grounds manager with mainenance of the kitchen garden and herb gardens. Assisted the growing department with planting and propagation of herbs, plants and flowers for the restaurant and onsite nursery.

Seattle, Wa.

General Job Responsibilities:At this four-star five-diamond property my responsibilities included overseeing production of all hot and cold food; veal demi-glace and other stocks and sauces; meat and fish butchering (including lamb, venison, veal, beef, duck, squab, quail, whole salmon, sea bass, halibut, etc.); ordering, design and presentation of daily specials as well as special parties, tastings and banquets.