John Mitchell Email & Phone Number

Canadian Tire Center Home Of The Ottawa Senators

Executive ChefCanadian Tire Center Home of the Ottawa Senators

1 Blue Jays Way

Home of the Toronto Blue Jays

Canadalife

Toronto, Ontario, Canada

Worked hard during Covid to help build a growing company and learn another side of Food & Beverage

200 Bay Street. Toronto, Ontario

2015 Crystal Award Winner, Culinary Award of Excellence

955 Lake Shore Blvd W

Toronto, Canada Area

Aruba And Dallas, Texas

Chef D’ Cuisine @ DFW Grand Hyatt Airport, USASeptember 2008 –May 2010 Lead all culinary and managerial needs for Grand Met Restaurant (seats 95), Moka Lounge and Banquets (1-350). Through menu development and new ordering techniques; achieved higher quality, financial gains and overall higher engagement scores for kitchen brigade of 25 associates. Over 10 months alignment period without an Executive Chef, we achieved one of the top 10 restaurants in Dallas / Fort Worth.2009 #1 Food Quality and Service All Hyatt Hotels in N. America Achieved 25.2% Food Cost vs. 27.8% Hyatt wide Avg.2009 Manager of the Quarter – Grand Hyatt ‘DFW’, USA2009 Grapevine Food Festival ‘2nd Place’ Fort Worth, Texas Chef D’ Cuisine @ Hyatt Regency Aruba Resort & Casino, Dutch IslandJune 2006 – September 2008Managed culinary team of over 50 employees. Oversaw day – day operations for all food outlets: Ruinas Del Mar, Japengo, Palms Restaurant, Balashi Poolside bar, FootPrints beachside, Banquets (10 – 2500 ppl.) and Room Service. Main objective was to lead and train a diverse culinary team while develop menus suitable to environment. Other responsibilities included menu writing and execution, purchasing, food preparation, food costing, scheduling and assisting Food & Beverage Director in absence of Assistant. 2008 Manager of the Quarter – Hyatt Regency Resort, Aruba2008 Best Aruba Restaurant Buffet – Ruinas Del Mar ‘Guest Survey’ Maintained restaurant food cost at 26.2% for all outlets in my tenureDeveloped strong purchasing techniques not to disrupt service with Island requirementsControlled many off-site catering, concerts and weddings Organized Super Bowl Party with Giant screen in ocean, very profitable event

Toronto And Chicago

Chef d’ Partie Park Hyatt Toronto, Canada June 2002 -July 2006Responsibilities included daily specials and food preparation for Annona restaurant (seats 80), room service, Roof Top Lounge and Banquets (1-450) including Kosher kitchen facility. Assisted Executive chef in controlling inventory, purchasing, menu development, amenity program, kitchen safety and sanitation practices. Duties also included supervising Annona restaurant kitchen staff in the absence of the Restaurant Chef. Apprentice/chef tournant Park Hyatt Chicago, USA August 2000 – May 2002Opening team of the Park Hyatt Chicago Hotel and NoMi restaurant (seats 120). Worked closely with Chef Sandro Gamba and gained extensive knowledge and experience with production and preparation of all food stations, including banquets, room service and lounge while on a 2 year contract during Hyatt tenure. Was Apprentice at Park Hyatt Toronto between; September 1999-August 2000

Prochef Certification Level 11, Culinary Arts And Related Services, 87

Activities and Societies: CIA Member 5 days of intense cooking and practical tests. On cost analysis, pastry & baking, food science.

Culinary & Sommelier Degree, Italian Cuisine, 92%

Activities and Societies: Culinary Internship Program. Very rewarding. Italian Cuisine and Sommelier Courses. Travelled throughout Italy.

Chef Pre Employment Program, 84

Activities and Societies: Escoffier Society Beginning of my chef Career, learning the tools to become the chef I am today

Hotel And Restaurant Hospitality Degree, Hospitality Administration/Management, 82%

Activities and Societies: Escoffier Society Hospitality / Hotels, Restaurants

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