Stuart Anthony Email & Phone Number

Nassau, New Providence, The Bahamas

Sole Chef, Steward, Deck Hand, Mate. -Was responsible for preparing and the serving of breakfast, lunch, appetizers and dinner. -Baking, deserts, provisioning, beds, heads, fresh catch (halibut and salmon fishing and setting crab pots) assisting with lines, finders, guest, luggage, bartending, setting tables, making beds.Many accolades and made definite.

• Relief chef till permanent chef came aboard.
• Successfully completed an owners and charter trip with multiple accolades from owner, charter and crew.
• Provisioning for both myself and the chef coming on board.
• Accommodated for dietary needs for vegetarian, allergies to onions.
• Helped on deck with lines and made myself available for deck work when needed.

Sole Chef aboard this 98’ expedition vessel. Responsible for eight to ten guest and four crew. We highlighted fresh caught Alaskan seafood ie king crab, spotted prawns, halibut, black cod, king salmon, Alaskan scallops, sock eye salmon. Homemade sourdough and pizza as well as desserts and pastries. Breakfast, lunch, appetizers and dinner for both crew and.

Sole chef for trip to St. Thomas from Fort Lauderdale. Preparing for and provisioning for trip with a hour or less of preparation for a week long trip I cooked for a crew of seven and the owners. With high seas and my own night watches I successfully cooked for the crew and guest onboard a wide variety of flavorful and well presented dishes. Maintaining.

Crew Chef for nine crew with a variety of dietary requirements from vegetarian, weight loss, and a general healthy regimen for the whole crew. I provisioned for and cooked a Mediterranean style of cuisine with Asian and American influences ranging from Jamaican, Argentine, Creole, Japanese, Moroccan, Italian, Spanish and Mexican dishes. I also supplied the.

Was in charge of all duties related to the running the restaurant and catering facilities at this family run dude ranch. This pristine 1700 acre property was settled in 1791 and established as a dude ranch in 1941. I took on the responsibility of designing a menu for the ranch that reflected Appalachian cuisine while implementing old family recipes..

Montreat, North Carolina, US

A retreat in the mountains of of western North Carolina duties included menu design, preparation and presentation of dishes to the discerning clientele residing at this inclusive local. Accommodating for a variety of dietary needs and culinary life choices. Excelled at impressing and raising the bar for William Black Lodge.

A vegan restaurant serving dishes ranging from Japanese rolls to Italian flat breads. The Miami Herald give us a five star ratting during my tenure. I ran a crew of some twenty kitchen staff together we lowered labor and food cost and brought in the the most substantial profits seen in Sublimes eight year history.

One of South Beaches premier meeting spots and number one jazz bar. At this high volume cafe I would make craft cocktails, do barista work and gain an extensive knowledge of beers and wines. I also took on the responsibility of inventory control and ordering liquor when needed.

A quaint island restaurant that made use of the bountiful local ingredients found on the island be it star fruit, bread fruit or seafood sold by the local fishermen. We would be featured in national publications such as Bon Appetite and Food and Wine.

Boutique hotel, restaurant and bar one of Key West most acclaimed dinning destinations. Serving dishes from the Americas examples being dishes from Jamaica, Argentina, Louisiana, Chile, etcetera. Starting as chef tournant I excelled and showed the competency that led to becoming head chef.

Thirty six meter Burger christened in the Great Lakes in the nineteen fifties. Responsible for provisioning and preparing all meals on board for guests and crew. Guest required white linen service. Developed excellent organizational and presentation skills.

At this four diamond resort hotel I successfully completed a demanding apprenticeship. Successfully rotating through each of the culinary departments in this exclusive resort. Simultaneously I completed my culinary studies at Orange Coast College.