Patrick Sullivan Email & Phone Number

Atlanta, Georgia, United States

Atlanta, Georgia, United States

North Kingstown, Rhode Island, United States

- Executed trimming of harvested plants to improve quality and yield of the final product- Recorded and analyzed five employees’ daily production data, reported key insights to management

Newport, Rhode Island

Ho Chi Minh City, Vietnam

Italian-American style Pizzeria, and Burger delivery services in Ho Chi Minh City, Vietnam.

Kingdom Of Bhutan

• Oversaw all aspects of culinary operations for the five Amanresorts properties in Bhutan including; menu development and implementation, imported product sourcing and purchasing, creation of more efficient profit/loss controls, staff training, recruiting, hiring and managing expatriate lodge chefs, and the planning and management our four organic gardens. + I coordinated the production and distribution of extensive charcuterie projects as well as the butchery fabrication of all meats and seafood including whole animals such as Yak, Beef and Pork for distribution to the five Amankora properties.• In the absence of the General Manager, John Reed, I have been the acting GM, responsible for all five properties’ operations.• Focused on maintaining and developing a close relationship with all guests from arrival to departure and beyond to other Aman properties worldwide. Frequently traveled throughout our five lodges to anticipate and fulfill specific guest needs. Effectively resolved guest complaints and ensured that an Aman experience was carefully delivered to every guest by creating distinct menus tailored to their varied dietary requirements. • Designed and implemented creative culinary guest experiences such as Chanterelle mushroom foraging and private offsite dining experiences.

Gangtey And Bumthang, Kingdom Of Bhutan

+ Responsible for directing all day-to-day kitchen operations for two separate Amankora lodges in Bhutan reporting directly to Executive Chef Christian Hinckley. + Duties included staff training and development, menu writing, cost control and assisting other lodge managers in the overall management of the properties. + In the absence of the Executive Chef I oversaw management duties for all five of Amankora's kitchen operations.

Newport R.I. Usa

+ I returned to Salvation Cafe's kitchen in 2007 to assist in a consulting capacity during the transition of Executive Chefs.+ Worked closely with the owner to redesign menu concepts, further develop special culinary events, implement more effective cost control methods and assist with recruiting a permanent Executive Chef.

Seattle Wa Usa

+ I returned to 1200 Bistro in late 2005 as Chef de Cuisine taking on more responsibilities in the areas of menu development, sourcing and ordering all product and the training and mentoring of staff and frequent interns from New England Culinary Institute. + I left this position to travel for six months throughout Mexico and Central America to pursue my interest in the cuisines and cultures.

Washington Dc Usa

• Nora’s was the first certified organic restaurant in the United States and is a Washington D.C institution dedicated to fresh, local, healthful New-American cuisine.• Worked with over 50 different purveyors most notably many in the Amish and Mennonite communities who provided us with organic pork, chicken, eggs and dairy.• I oversaw all aspects of kitchen operations including the butchery and fabrication of whole animals as well as extensive charcuterie production and banquet operations. • Chef de Cuisine Mark Hellyar and I changed menus daily to best reflect the highest quality product available at that time.

Seattle Wa, Usa

+ 1200 Bistro was a busy 75 seat, Capital Hill bistro with cuisine driven by Northwest American ingredients, technique and creativity.+ Instrumental in the creation of the cuisine from the concept, to the production, to the table. This was a very hands on cooking position with the Executive Chef Chet Wallenstein and myself producing the majority of the mise en place and cooking on the hot line exclusively.

Seattle Wa Usa

• Café Campagne is a traditional French brasserie, located within Seattle`s Pike Place Market. My time at the café was a great introduction to country French cuisine and techniques.• Learned to combine high volume cooking with proper French technique, while rotating through all stations and all service shifts under the guidance of Executive Chef Daisley Gordon.• Performed management duties in the absence of the Sous Chef.

Newport Ri Usa

• My time at Salvation café taught me how to effectively manage a small restaurant kitchen with a focus on natural foods, organic produce, meats and dairy, vegetarian and vegan cuisine. • Our kitchen created frequently changing, seasonal menus with a traditional international influence. • I returned to Salvation Café’s kitchen in 2007 to assist in a consulting capacity during the transition of executive chefs.

Newport Ri Usa

+ Anthony's Seafood is a wholesale and retail seafood purveyor which at that time consisted of an attached 250-seat capacity, traditional, New England "Shore Dinner Hall" style restaurant on the Newport waterfront wharfs.+ Began kitchen career here as a steward, quickly moving up to line cook. + Learned the fundamentals of kitchen hygiene and sanitation, all fundamental cooking techniques and high volume line cooking under the guidance and leadership of Chef/Owner W. Scott Cowell III. + In the restaurant's low season I worked in the wholesale/retail seafood department. We off loaded crab and lobster boats, processed all forms of seafood and an extensive selection of prepared foods for sale in the retail market such as chowders, stuffed quahogs, clam boils and all manner of traditional New England fare.