Lawrence Powers Email & Phone Number

Atlanta, Georgia, United States

• Exceuctive Chef for Glenn’s Kitchen and The Sky Lounge, which are located in the historic boutique Glenn Hotel, a Marriott Autograph Collection of Hotels, in the midst of downtown Atlanta’s vibrant business and.
• Created new recipes and design overall menu, including specials each week
• Ordered and arranged pickup or delivery of foods for the week
• Coordinated and directed all food preparation, from prep through service
• Monitored the quality of all food and beverages
• Tracked, recorded, and maintained inventory stock including foods, beverages, and kitchen supplies

Roswell, GA

• Authentic Irish pub with from scratch kitchen, extensive whiskey and beer programs and live music
• Designed kitchen lay out and health and safety systems
• Developed seasonal from scratch authentic Irish menu and all recipes included
• Created from ground up a profitable and efficient catering program
• Produced and executed regular specialty menus paired for beer and whiskey tastings
• Retained a low turnover rate for a well-trained kitchen staff

Greater Atlanta Area

• High volume American/Southern style fine dining
• Redesigned, updated, and localized seasonal menu and recipes in fine dining atmosphere.
• Managed and trained culinary staff of 20-25 depending on the season
• Reduced food cost, labor cost, and waste
• Sourced local vendors and farmers
• Maintained a health score in the mid 90s

Inman Park, GA

• Intimate neighborhood bistro headed by Chef Shaun Doty
• Executed Shaun’s daily operations from ordering, managing staff, bar and inventory
• Trained new staff to exacting detail and the highest demand of quality.
• Helped Chef develop daily menus and inform him of the best ingredients available
• Prepared front of house staff with menu and changes and new ingredients
• Maintained a health score in the mid 90’s

Sandymount Dublin, Ireland

• French style bistro with Irish influences in affluent Dublin neighborhood
• Maintained and redesigned classic French and Irish seasonal menu and recipes
• Implemented a food costing and labor tracking system
• Led an International team of chefs and porters from several eastern European countries to Italy and France
• Started as a commis chef and rose to executive chef within a year

Greater Atlanta Area

• Stylish high volume fine dining experience at the Woodruff Arts Center
• Trained new staff to Chef Shaun Doty’s expectations
• Managed ordering and inventory for dining room
• Implemented and developed charcuterie program
• Processed and butchered all proteins
• Oversaw and maintained all sauces