Rich Silvia work email
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A talented culinary professional with over 30 years of progressive experience. Recognized for a comprehensive knowledge and impressive network of Rhode Island’s artisan foodies, local farmers, fishermen and specialty purveyors. Efficient in procurement, production, training, organization, menu development & creativity. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; committed to leaving patrons with an especially memorable dining experience.Accolades and Awards: Chef of the Year for the State of RI/RI Hospitality Association 2017Newport Best Chef 2016 - Newport MercuryThe Rhode Show regular on channel 12 Featured on “Wicked Bites” on NESN TV12 top restaurants you have to visit before you die by Onlyinyourstate.comNewport’s 10 must-try cultural restaurants by theculturetrip.comFood reviews by The Boston Foodie, Providence Journal Summary of QualificationsMenu Design/ DevelopmentStaffing/ Training/ InstructingDining Room/ Kitchen OperationsWeddings/Banquets/ EventsProficient Butcher and FishmongerKitchen/Retail Design and LayoutSafety/ Sanitation/ HACCPBudgeting/ Cost ReductionCustomer Service/ Guest RelationsManager of Sanitation, State of RI.
Open For Work
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Open For WorkWarwick, Ri, Us
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Open To New Opportunities; Executive Chef, Food Service Director, Culinary OperationsOpen For Work Nov 2024 - Present
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Executive Chef/Butcher/ConsultingChef Mar 2023 - Present
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Food Service DirectorSage Dining Services Aug 2023 - Nov 2024Lutherville, Md, Us -
Executive Chef/ Director Of OperationsRi Shellfish Company/Richmond Market Mar 2022 - Mar 2023
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Butcher And ChefAquickneck Meat And Provisions Apr 2020 - Mar 2022Prepared, package, and display a variety of meats, including beef, pork, lamb, poultry, and fish for retail sale, with special attention to quality and appearance.Assist customers with special requests and take orders in person and by phone to accommodate their needs.Executing all special catering and large provisions orders.
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Events ChefNewport Vineyards May 2019 - Jun 2020Middletown, Rhode Island, UsExecute all onsite food for events, weddings, meetings. Assist the executive chef in all his required culinary and butchery needs -
Executive ChefThe White Horse Tavern Oct 2009 - Apr 2019Non-pretentious fine dining set in a beatifully restored historic landmark. "Oldest Tavern in America" Est. 1673
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Director Of Culinary OperationsMcquade'S Marketplace Jun 2008 - Sep 2009Managed all aspects of Culinary Development for three stores. Developed and implemented a multi store gourmet pizza program and a prepared gourmet foods by the pound program,
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Executive Sous ChefJohnson & Wales University - Radisson Airport Hotel Providence Sep 2006 - Jan 2008-Co-managed a $3.5 million dollar Food and Beverage budget-Responsible for all kitchen operations included within the ala carte, banquet, and pastry kitchens.-Scheduled, mentored, and directed a team of 24 people.-Developed and implemented all new menu changes and new specifications.-Create customized menus for clients and VIP dinners, including Escoffier and Chaine de Rotisseur-Responsible for the day to day operations, development of SOPs, purchasing, and organization.-Instructed and lectured and supervised 20-30 hospitality and culinary students weekly while balancing professional responsibilities.-Assisted in the development of a new restaurant concept and procurement of new hotel and restaurant equipment
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Chef De Cuisine ConsultantBravo Brasserie Jan 2006 - Sep 2006-Hired on a consultant basis to increase consistency and quality to daily food operations and menu production. (Temporary Position)-Trained staff on creation and preparation of daily specials.-Streamlined order and inventory controls, while working with vendors to provide more consistent purchasing.-Worked with the chef on building a more organized and cleaner kitchen, as well as strengthening adherence to local health department standards.-Developed a catering menu with costing increasing revenues.
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Executive ChefThe Carnegie Abbey Club Dec 2004 - Jan 2006-Managed and orchestrated all aspects of culinary menu development and execution included within the clubhouse, golf course, catering and residential properties. -Designed, organized, and executed menus for Presidents George H. W. Bush . and William Clinton-Increased member satisfaction and attendance by 25% while decreasing overall costs by 12%.-Maintain a food cost of 42% and labor cost of 17%. (required 50% food and 22% labor)-Developed standard operating procedures, job descriptions, recipe specs the club kitchen.-Hire, develop, and maintain a seasonal staff of 14.-Developed and managed a budget of 1 million dollars.
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Executive ChefVanderbilt Hall Hotel Dec 2001 - Nov 2004Us-AAA 4 Diamond Award Winning Hotel and Restaurant-Oversaw all culinary and pastry operations in 2 separate kitchens.-Developed & executed all menus for all outlets.-Reduced food cost from 45% to 27 % and maintained 15% labor cost.-Responsible for hiring, training, and development of 14 staff-Responsible for daily & monthly inventories, ordering, and receiving, of all hotel purchases,-Involved in community events and benefits including; The Great Chowder cook-off, Chili Cook-off, Taste of RI, Taste of Newport, various NCCVB functions, March of Dimes, and Chefs for cystic fibrosis-Wrote monthly Culinary article for 02835, the Jamestown RI newspaper -
Executive Sous ChefThe White Horse Tavern Jun 2001 - Dec 2001Manage day to day fine dining operations as well as all social media for the restaurant. Developed the restaurant from a stuffy 89 seat expensive special occasion restauramt to contemporary fine dining with a lightened dress code and moderate affordability. Through these efforts the restaurant showed the first profit in 20 + years in 2011. 2012 was budgeted for an 8 percent increase overall and each month has ranged between17-34 percent. Throughout the process, food integrity has remained, and local, sustainable purchasing has increased,
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Sous ChefThe Holiday Inn Taunton Jan 2000 - Jun 2001Brunch, Banquet functions, and weddings for up to 1000ppl
Rich Silvia Skills
Rich Silvia Education Details
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Johnson & Wales UniversityCulinary Arts
Frequently Asked Questions about Rich Silvia
What company does Rich Silvia work for?
Rich Silvia works for Open For Work
What is Rich Silvia's role at the current company?
Rich Silvia's current role is Executive Chef/Butcher/Consulting | Certified Manager of Food Safety.
What is Rich Silvia's email address?
Rich Silvia's email address is ri****@****zon.net
What schools did Rich Silvia attend?
Rich Silvia attended Johnson & Wales University.
What skills is Rich Silvia known for?
Rich Silvia has skills like Menu Development, Culinary Skills, Cuisine, Fine Dining, Catering, Food And Beverage, Restaurants, Banquets, Food, Gourmet, Pastry, Hospitality.
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