Patrick Funk work email
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Patrick Funk personal email
▪Spanish Speaking. ▪13 years of Experience in many aspects of the Food Service Industry, including but not limited to; Baking, Hot line, Sauté, Saucier, Garde-Manger, Menu-design, Purchasing and Receiving, Ice Carving, Charbroiling, Meat Fabrication, Charcuterie, P&L analysis and review, Stratton Warren, Watson, Maximo asset management program, HOTSOS, Chef Tech, Kronos, Time Saver. ▪NRA sanitation certified, TIPS certified, NICA certified, member ACF-CCC, CMAA. ▪1st place Team event, 2nd overall, NICA bronze medal in National Collegiate Ice Carving Competition, 2003. Voted best of Vail Valley, Caterer 2007, HUSH Denver Featured Chef, Bon appétit featured Chef, Part of team voted best Restaurant Beaver Creek.Specialties: Specialize in quickly adapting to new enviroment or procedures and progressing forward to accomplish goals.
Destination Hospitality
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Managing Director - Aurum Food And Wine, Table 79, Periodic TableDestination HospitalitySteamboat Springs, Co, Us
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Managing Director - Aurum Food & Wine, Table 79, Periodic TableDestination Hospitality Mar 2015 - PresentColorado
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Director Of Operations, Destination Hospitality - Aurum Food And Wine, Table 79, Periodic TableDestination Hospitality Mar 2016 - PresentColorado
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DirecDestination Hospitality May 2014 - PresentColorado
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Executive ChefDestination Hospitality - Aurum Food And Wine, Table 79 Foodbar Mar 2016 - PresentSteamboat Springs, Colorado
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Executive DirectorLooking For Next Opportunity Feb 2016 - Present
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Executive ChefThe Peaks Resort & Spa, Telluride Ski And Golf Dec 2012 - Jan 2016Telluride CoOversee 4 restaurants, IRD, and Banquets in a world class ski in ski out luxury resort.Improved Trip Advisor ranking 16 spots in 12 months.Transformed Culinary operation into from scratch cooking, partnering with local farmers, ranchers, and artisan craft food makers to offer the best food in Telluride.
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Executive ChefTelluride Ski & Golf 2012 - 2015 -
Executive ChefTelluride Ski & Golf 2012 - 2015 -
Executive ChefTelluride Ski & Golf 2012 - 2015 -
Executive ChefGroup970, The Chophouse & Foxnut Sushi Feb 2011 - Nov 2012Beaver Creek CoVail / Beaver Creek.The Chophouse - Vail / BCBlue Moose PizzaFoxnut SushiThe Flying Pig Sandwhich Shop -
Sous ChefRestaurant Avondale Apr 2010 - Sep 2010▪ Ensured Flawless operation of Three Meal food outlet, serving contemporary West Coast – Market Driven food ▪ Managed professional performance of direct reports ▪ Provided management support to other departments including IRD, Banquets, Market, and Purchasing / Receiving ▪ Assisted Executive Chef in all necessary aspects of daily operations and interactions with hotel departments ▪ Actively represented Restaurant Avondale, Westin, and Savory Restaurant Group in all on and off premise events
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Aspen Mountain Club ChefAspen Skiing Company / The Little Nell Hotel Nov 2008 - May 2010▪ Responsible for daily culinary operations of Private 5 Star 5 Diamond Club ▪ Created Custom dining experiences for guests based on individual likes and dislikes ▪ Maintained highest standards of high volume fine dining establishment ▪ Executed logistics of on mountain facility, including transportation, purchasing and receiving, and staff coordination ▪ Held interactive cooking classes and hands on demonstrations with members and guests -
Sous ChefAspen Skiing Company Nov 2008 - May 2009
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Restuarant ChefVail Cascade Resort And Spa / Destination Hotels And Resorts Feb 2008 - Nov 2008▪ Daily supervision of line cooks as well as overall operation of venue and Culinary operations, Colorado’s only 4 Diamond Chop House ▪ Create profit conscious specials and amuse daily, withholding four diamond reputation ▪ Work with other departments to ensure all restaurant needs are met, without compromising guest service ▪ Assist other areas with execution of tasks including, IRD, Special Events, Garde Manger, EDR, Pastry -
Interim Banquet ChefSunriver Resort Jun 2008 - Sep 2008 -
Restaurant ChefAmeristar Casino Apr 2004 - Aug 2007▪ Execute daily operations of Fine Dining restaurant, as well a property with staff up to 110 persons, generating revenues of $17.5 million. ▪ Extensive analysis of budget, daily P & L statement, and labor reports ▪ Flawless opening of several venues, with profitable bottom lines ▪ Offered specialized training and instruction to all levels of Team Members, showcasing their talents. -
Culinary Supervisor / Dining Room SupervisorMount Vernon Country Club Apr 2000 - Apr 2004
Patrick Funk Skills
Patrick Funk Education Details
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Johnson And Wales UniversityCulinary Arts
Frequently Asked Questions about Patrick Funk
What company does Patrick Funk work for?
Patrick Funk works for Destination Hospitality
What is Patrick Funk's role at the current company?
Patrick Funk's current role is Managing Director - Aurum Food and Wine, Table 79, Periodic Table.
What is Patrick Funk's email address?
Patrick Funk's email address is pf****@****msn.com
What schools did Patrick Funk attend?
Patrick Funk attended Johnson And Wales University.
What skills is Patrick Funk known for?
Patrick Funk has skills like Culinary Skills, Fine Dining, Catering, Banquets, Restaurants, Cooking, Hotels, Pastry, Sanitation, Menu Development, Food, Chef.
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Patrick Funk
United States2spotmyfreight.com, indiana.edu3 +131743XXXXX
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Patrick Funk
Executive Leader || Mentor And Educator || Planner And Strategist || International Policy Experience || Us Navy VeteranGreater Charlottesville Area3virginia.edu, thomascook.com, vybeliving.com -
9gmail.com, earthlink.net, hotmail.com, yahoo.com, msn.com, yahoo.com, hotmail.com, utah.gov, utah.gov
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