Chef Gary Patterson Cec Email & Phone Number

Westminster, Md, Us

Montreuil , Fr

Hunt Valley, Maryland, Us

Hunt Valley, Maryland, Us

Hunt Valley, Maryland, Us

Burbank, Ca, Us

Corporate/Regional Executive ChefSet direction for overall culinary standards, training and development for all 8 ESPN Zones. Concept includes multi-level high volume dining areas, and special events, with annual revenue of $100M. Responsible for daily operational support of the culinary teams, and general managers, providing leadership, support and training. Performed quarterly site review audits, ensuring all standards of food quality, sanitation, show quality and sourcing and procurement were managed beyond expectations.• Lead diverse culinary teams to create, develop, photograph, test and train all recipes.• Supported event sales teams through development, & training operations teams on event décor standards and continually developing competitive event menus. • Consistently achieved 98% food quality shopper ratings nationwide by managing to the established gold standards of food quality.• Managed relationships with Walt Disney Company procurement teams to provide synergy and consistent national product availability.• Achieved 26.5% food cost of sales through streamlined procurement, accurate recipe execution, and inventory processes. • As the subject matter expert, lead the development and implementation of Culinary Basics and Food Safety web-based training modules. • Partnered with the global training team to create all “On the Job Training” (OJT) and evaluation tools to ensure timely and consistent culinary education.• Responsible for environmental health, HACCP and sanitation standards, that consistently achieved 95% evaluation rating.• Supported the opening of the ESPN Zone at LA Live (a non Disney-operated franchise in Los Angeles, CA), by providing hands on culinary training, sourcing and procurement support.• Received 20-Year Service Award from The Walt Disney Company.• Presented live cooking demonstration on the Chefs’ Stage at the 2007 National Restaurant Association Show.

Supported Specialty Chef with the seasonal and market-inspired menu, Sushi bar and private events. Managed redesign and execution of $50K dish room renovation resulting in reduced breakage and service ware loss prevention. Served as the Chef Liaison responsible for oversight of the 2002 Epcot International Food and Wine Festival.

Lake Buena Vista, Florida, Us

Organized $1.2 million renovation of Le Cellier Steakhouse.Responsible for menu concept development and implementation.Accountable for financials of all food service areas totaling $7.4 million in annual sales.Developed Culinary Passport to Excellence training program.Hosted multiple winemaker dinners pairing regional wines with trendy menu items.Supervised operation of Epcot International Food and Wine Festival food and wine pairing kiosks. Selected to support the training of the culinary team for the Disney Magic cruise ship during its construction in Marghera, Italy.Received Partners in Excellence Award earned by the top 2% of Disney leaders.Received Epcot Golden Plate Award for Best Food Quality 2000.