Phil Blankenship

Phil Blankenship Email and Phone Number

Director of Menu Development | Experienced Chef | Consumer Research
Phil Blankenship's Location
Los Angeles Metropolitan Area, United States
About Phil Blankenship

Chef and Menu Developer with extensive experience in managing large-scale production kitchens generating over $45 million in sales through multi-unit, full service and fast casual restaurants with 1700 plus units. Profile of Qualifications• Strategically prioritize, coordinate, and manage multiple projects to optimize productivity and achieve critical performance goals in areas of increased sales and reduced food costs• Motivating, hands-on leader experienced in building and managing high-performance, large production kitchen teams in Hotel/Resort, National Restaurant, Airline, Franchise Restaurant, and Theme Park industries• In-depth knowledge of French, American Regional, Asian, Korean, and Continental cuisines and their corresponding menu development for large-scale and fast casual restaurants • Expertise in developing and executing improved products and menu concepts that incorporate diverse flavor profiles representative of regional/international preferences• Dynamic communication and interpersonal relation skills instrumental for providing superb customer service Areas of Expertise• International Cuisine Management • Contemporary Menu Development • Market Screening • Consumer Learning Tests• Kitchen Production Management• Team Building / Training • Food Photo Shoots• Commercial TV Shoots • Special Event Planning• Global Conference Planning• Food Cost Reduction • Inventory Control • H.A.C.C.P. Certified Reach me at rdchef111@yahoo.com

Phil Blankenship's Current Company Details

Director of Menu Development | Experienced Chef | Consumer Research
Phil Blankenship Work Experience Details
  • Ihop
    Director Of Menu Development - Restaurant Support Center
    Ihop 2006 - 2018
    Greater Los Angeles Area
    • Developed and commercialized multiple food menu products working with vendor partners for national launch.• Worked with cross-functional brand marketing managers with media-supported testing to develop a successful process bringing new menu items and LTO’s to life from inception to launch. • Achieved a 27% category increase in PM sales after developing a new steak burger line that was recognized as the most successful non-breakfast promotion in the 50+ year history of IHOP for facilitating positive traffic, revenue and repurchase intent.• Fully redesigned and tested burger platform that included higher quality meat and innovative design; succeeded in achieving 40 billion media impressions for burgers and increased ticket incidences by 7% throughout the promotional window.
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  • Peppermill Resort Spa Casino
    Cher De Cuisine
    Peppermill Resort Spa Casino 2005 - 2006
    Greater Los Angeles Area
    Designed and implemented a new contemporary menu for a 165-seat flagship fine dining steak house.
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  • L.S.G. Sky Chefs
    Executive Chef
    L.S.G. Sky Chefs 1998 - 2005
    Greater Los Angeles Area
    • Oversaw and supervised a 480-member team for In-Flight Catering with gross sales of $45 million annually • Successfully supplied over 26,000 meals for 110 flights daily for domestic and international airlines
  • The Cheesecake Factory
    Executive Kitchen Manager
    The Cheesecake Factory 1996 - 1998
    Greater Los Angeles Area
    • Ensured the seamless operations of daily tasks and staff for a high-volume restaurant generating $7.8 million in gross sales annually • Managed the start-up operations including its initial set-up and grand opening of the Pasadena restaurant
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  • The Walt Disney Company
    Chef - New Orleans Main Production Kitchen
    The Walt Disney Company 1995 - 1996
    Greater Los Angeles Area
    Oversaw a 75-member team within a production kitchen that helped to support 4 satellite restaurants bringing in $35 million annually
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  • The Walt Disney Company
    Chef De Cuisine - The Blue Bayou Restaurant
    The Walt Disney Company 1995 - 1996
    Greater Los Angeles Area
    • Supervised and scheduled a 50-member team of a highly profitable restaurant with $8 million annually in sales • Established an innovative menu that possessed reduced food costs and higher bottom-line profits
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  • The Walt Disney Company
    Chef De Cuisine - Club 33 (Private Members Club)
    The Walt Disney Company 1993 - 1995
    Greater Los Angeles Area
    Developed high end contemporary menu for a member-only fine dining restaurant. Coordinated special member events, food and wine pairing dinners, daily specials, banquets, seasonal menus.
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Phil Blankenship Education Details

  • California Culinary Academy
    California Culinary Academy
    Culinary Arts/Chef Training

Frequently Asked Questions about Phil Blankenship

What is Phil Blankenship's role at the current company?

Phil Blankenship's current role is Director of Menu Development | Experienced Chef | Consumer Research.

What schools did Phil Blankenship attend?

Phil Blankenship attended California Culinary Academy.

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