Cooking has been my passion for over 20 years. Technical training from the Culinary Institute of America facilitated a strong platform for my success. I have a strong work ethic and thrive on seeing my endeavors succeed. In my experience I have worked alongside celebrity chefs such as Dan Barber of “Blue Hill”, Michel Richard of “Citronelle”, and Lee Hefter of Wolfgang Puck’s “Spagos.” My cuisine expertise includes, but is not limited to, Classic French, Italian, American Bistro, and Continental.I'm interested in growing my network with any like-minded professionals and will accept all invitations to connect. I'd enjoy hearing of any business opportunities that will utilize or grow my existing talents.
Visconti'S Italian Restaurant
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Executive ChefVisconti'S Italian Restaurant Apr 2013 - PresentSpokane, Washington AreaMenu writing, coordination/scheduling of staff, hiring/training kitchen and wait staff, P&L, front of house management, advertisement, and planning live entertainment events.
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Personal Chef/Estate ManagerYork Property Management Jan 2007 - PresentPlanning, preparation, and execution of daily meals and occasional five-course meals for up to 12 people/Banquets, including the hiring and overseeing ofservice staff/Management of warehouse and wine-storage facilities/Winterizationand construction/remodeling/repair of estate grounds as needed. * Position required seasonalrelocation to Florida. Transitioned to part- time/consulting upon taking position with The Max.
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Banquet ChefMirabeau Park Hotel & Convention Center Feb 2011 - Nov 2012In charge of every banquet aspect including, but not limited to productionmanagement, daily organization/prep, food ordering, menu development, costanalysis, and employee training.
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Executive Chef/Assistant Dining Room ManagerMamma Nunzia Restaurant & Lounge Jan 2005 - Jan 2007Full-charge position with additional responsibility of menu development,marketing, front-house training, table-side service, and POS computer setup &design.Food costs: Upon hire 31%, on my departure 25%
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Executive Chef/Assistant Dining Room ManagerMr. C’S Steakhouse & Lounge Jan 2003 - Jan 2005Full-charge position with additional responsibility in menu development,marketing, front-house training, Website maintenance, and POS computer setup &design.Food costs: Upon hire 54%, on my departure 32%Keith M. BeginResume
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Executive Sous-ChefThe Sanctuary Golf Club Jan 1999 - Jan 2003Full-charge positing with additional responsibility in food purchases andreceiving, menu development, banquet managing, Garde Manger manager, and fullP&L responsibilities.Food costs: Upon hire 44%, on my departure 38%
Keith Begin Education Details
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Occupational Studies - Culinary Arts
Frequently Asked Questions about Keith Begin
What company does Keith Begin work for?
Keith Begin works for Visconti's Italian Restaurant
What is Keith Begin's role at the current company?
Keith Begin's current role is Executive Chef.
What schools did Keith Begin attend?
Keith Begin attended Culinary Institute Of America.
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Keith Begin
Applications And Certifications Engineer, Itw Polymer Sealants N.A. At Itw Polymer Sealants N.A.Whitman, Ma
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