Matthew Almquist Email & Phone Number

Menu Development, Food Styling, Costing and Staffing

Private Dining/Events

Miami, Fl, Ca

Aided in hiring and menu development as well as kitchen logistics

Huddersfield, West Yorkshire, Gb

-Consulting opening new fine dining restaurant-Handled primarily tasting menu development, personally responsible for seasonal vegetable focused dishes.-Served as part of a three man team -Given lead on plating design

Us

COVID

New York, New York, Us

Sous Chef at Maialino Mare restaurant in the Lincoln Hotel planning opening of new restaurant. Handled menu development, training, and hiring before launch.

- Manage complete revamp of Hotel Culinary Program consisting of The Pembroke Restaurant and two separate bar food programs, including ordering, staff, inventory, menu creation, running service, organizing and executing banquet program, and maintaining standards and duties in partnership with the Executive Chef- Received overwhelmingly positive press from during revamp stagePress Examples:- http://thewashingtonlobbyist.com/the-pembroke-restaurant-opens-now-open-at-dupont-circle-hotel/- https://dc.eater.com/2019/2/8/18216974/dupont-circle-hotel-dc-restaurant-openings- https://www.washingtonian.com/2019/03/05/8-new-dc-area-bars-and-restaurants-to-try-this-week/- https://www.washingtonpost.com/lifestyle/food/this-restaurant-in-the-dupont-circle-hotel-is-cut-from-a-different-cloth/2019/02/28/b460a2aa-360e-11e9-a400-e481bf264fdc_story.html?noredirect=on&utm_term=.7a1396ce7448

- Decreased BOH labor cost by 50% over first month of employment, via 25% per each pay period, and continued to improve labor cost efficiencies throughout tenure- Increased food as a percentage of sales by 15%- Food cost significantly decreased under tenure of supervision, leading to a 50% decrease in overall costs- Personally assisted in generating increased restaurant media visibility - both in press and social media; By producing new menu items, restaurant received local press pieces as well as a national TV segment. - Managed and planned the creation of new events, i.e., new sources of revenue, in the form of private parties, spirit dinners, and various pop-up events- The standard of cookery and presentation significantly raised, as well as consistency of product and ticket times; This can be measured by reviews received under tenure as Executive ChefPress Examples:- https://www.washingtoncitypaper.com/food/article/20981879/the-passengers-bar-food-just-got-a-big-boost - https://dc.eater.com/2017/11/8/16624636/passenger-matt-almquistAwards:Best Bar Food (Washingtonian)

- Maintained quality & consistency as expeditor- Responsible for ordering; developed menu in partnership with Chef de Cuisine- Hired & trained new staff; expedited service nightly- Awarded top 3 brunches in the country by GQ - Received two stars in The New York Times

- Opening chef for restaurant in newly built Hilton hotel- Ran three services & room service in kitchen with 50+ employees- Responsible for managing all hiring & inventory-Left after opening successfully and fulfilling agreement with owner.

- Opening chef of restaurant- Contributed to menu development, hiring, finances, purveyor logistics, & kitchen design- Ran service nightly as plater/expeditor- Received New York Times star review- Received Bon Appetite’s Best New Restaurants of 2016 award (echoed by Eater, Grubstreet, & Thrillist)- Received two Eater stars.

- Received two Michelin stars

Brooklyn, Ny, Us

- Trained & managed employees- Aided in menu development- Worked all stations and expedited service- Responsible for ordering & purveyor relations

Mouscron, Be

- Amouse bouche - Garde-manger, Apps-Three Michelin starred restaurant

Culinary Certification; First In Class, Savory

Master Of Arts - Ma, Sociology, Political Science