Dylan Baird Email & Phone Number

Montreal, Quebec, Canada

Member of a small team where I have taken on large responsibilities for the design, development, and deployment of multiple applications. We produce software for the healthcare industry seeking to optimize various aspects of the hospital workflow. In this role I have progressed quickly and have had the opportunity to develop many new skills both on my own.

Montreal, Quebec, Canada

Montreal, Canada Area

Montreal, Canada Area

Montreal veteran Chef Michele Mercuri runs this upscale Italian bistro to great acclaim from Canadian media. Under the umbrella of the Chasse et Peche restaurant group and the direction of Executive Chef Claude Pelletier, Le Serpent is a kitchen of incredible standards and deserves the high Canadian rank it has achieved.

Tofino, BC

Relais et Chateaux and Canada's highest rated hotel according to Travel & Leisure magazine. Here I rotated between Saucier, Entremetier, and Garde Manger allowing me to see the operation of the kitchen in great detail. We worked exclusively with the finest quality of ingredients with an extremely high standard of technique. Under Chef Warren Barr I learned.

Responsible for kitchen operations. Menu design, food cost, labor cost, dining room services (breakfast, lunch, high tea, dinner), and in house catering (weddings, business meetings, small groups).

Montreal, Canada Area

I joined the team at Pullman under the direction of Chef Bryan Labchuk and Head Sommelier Veronique Dalle. As the Sous-Chef, I was responsible for enforcing the high standards of excellence that Pullman is known for throughout the community. I was in part responsible for menu development, accurate ordering, and the execution of service. I worked very hard.

Having come back for my third season, the Executive Chef and I worked 130 days straight to establish and maintain a high level of excellence that this beautiful inn has the potential for. Working in tandem, we consistently had a great morale in the kitchen while producing great food with a good food cost and labor cost percentage. I received a letter of.

Bachelor'S Degree, Honours Philosophy

Honours degree (with distinction) in philosophy with a focus on political philosophy and epistemology. Relevant elective courses taken.

Culinary Arts Diploma, Culinary Arts/Chef Training

Studied classical french cuisine at one of the best culinary institutions in Canada.