Stacy Fortner Email & Phone Number

Greater Seattle Area

• Organize daily production for all restaurants and oversee teams of up to 20 staff in pastry preparation• Perform large-scale production planning for major events such as Seattle Restaurant Week, “pie day” (3.14), Thanksgiving and Christmas• Manage all monthly inventory, costing and purchasing• Continuously reduce food costs by increasing efficiency and streamlining supplier/vendor relationships• Developed inspiring new dessert concepts and menu items such as OH Mochi! doughnuts for the Dahlia Bakery and southern style biscuits for Serious Biscuit while simultaneously creating desserts for Seatown, Bravehorse Tavern, Cuoco Trattoria, Tanaka San, Cantina Lena, Ettas, The Carlile Room, Lola and Serious Pies.• Instituted a pastry coaching and mentorship program into the business to aid in talent recruitment• Identified and build relationships with local farms and food purveyors such as Sauk, Sidhu, and City Fruit

Greater Seattle Area

• Led a significant improvement in dessert quality for this top private Seattle club and events venue• Refined recipes, introduced seasonally-inspired menus, and prepared dishes to meet special guest needs• Built strong relationships with local purveyors and implemented more rigorous cost control procedures

Greater Seattle Area

• Developed creative and seasonal daily dessert tasting menus with an emphasis on fresh, local ingredients• Utilized innovative food technologies and cooking methods to produce unique, memorable offerings• Recommended appropriate wine and beverage pairings for each dessert course

Seattle, Washington, United States

• Gained an extensive understanding of savory food cooking, preparation, and back-of-the-house planning• Learned to work under intensive pressure, preparing grilled/sautéed entrees and their accouterments