Michael Edington Email & Phone Number

Cincinnati, Ohio

Cincinnati, OH

Collaborated with restaurateurs to develop a menu reflecting their vision and local trendsCrafted all recipes drawing heavily upon authentic Cajun and Southern culinary rootsCoordinated all vendor negotiations and arranged contractsExclusively responsible for staffing and coaching all back-of-house personnel Managed all daily kitchen operations while.

Terrace Park, OH

Researched, crafted and perfected all recipes for the inaugural from-scratch menuStaffed and coached all kitchen employees and Sous Chef with a team of 10 Orchestrated all vendor negotiations and set up contractsManaged all daily kitchen operations for this brand new conceptProjected initial annual sales were $1.5-$1.75mSolely responsible for the.

Loveland, Ohio

Managed morning kitchen staff and oversaw production of all recipe execution in this from-scratch kitchenDeveloped bread recipes and assisted in the development of their inaugural dessert menu: Solely responsible for all bread productionUnit sales annually $2.1mFood cost 29.5% with weekly specials to assist in less wasteResponsible for food accounting and.

Loveland, Ohio

Engineered all recipes for the Dessert Menu as well as all Artisan Breads of this upscale Contemporary American Bistro and it’s accompanying locationSolely responsible for the execution of all dessertsAnnual sales were $2 to $2.4mGuest favorites from recent seasonal menus include: Port Poached Pears in Frangipane Pastry, as well as Fresh Rosemary Torte.

Cincinnati, Ohio

Privileged to work and learn under the leadership of celebrated French Master Chef Jean-Robert de CavelResponsible for the research, modification and intricate preparation of several desserts du jour, and items on a from-scratch menuResponsible for monthly accounting and inventoriesCoached and developed, through training of French Culinary Techniques, all.

Oxford, Ohio

Managed daily operations & oversaw food quality, ensuring flawless top-notch products and serviceHired, trained, motivated, and developed a staff of 25Supervised kitchen operations, trained sous-chefs, created new recipesResearched, designed and planned a menu of over 75 itemsMaintained high employee retention rate of more than 80%Increased revenues and.

Mason, Ohio

Managed daily operations & oversaw food quality, ensuring flawless top-notch products and serviceHired, trained, motivated, and developed a staff of 25Supervised kitchen operations, trained sous-chefs, created new recipesResearched, designed and planned a menu of over 75 itemsMaintained high employee retention rate of more than 80%Increased revenues and.

Culinary Arts/Chef Training

Theatre/Theater