William Ankeney Email and Phone Number
William Ankeney work email
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William Ankeney personal email
William Ankeney is a proven chef & manager with FOH & BOH experience.Highlights:• 28 Years Culinary and General Management Experience• Includes 19 Years of Fine Dining Experience (French, Italian) as: Chef de Cuisine, Executive Pastry Chef/Head Baker, Executive Sous Chef, Executive Sous Chef (Catering & Banquets, Luxury Resort)• Michelin experience• Five Diamond Resort-Hotel Experience• Spanish Language Skills• Experienced Teacher & Trainer• AOS, Culinary Arts, The Culinary Institute of America Hyde Park, NY, 1997• ClubCorp Executive Chef Training at CIA Greystone St. Helena, CA• ClubCorp Management Training (Leadership 101)• Seasonal Tasting Menus and Pairings• Advanced Culinary Techniques• Advanced Pastry & Baking Techniques• Constant aim for Creativity, Perfection, and Consistency• Spectacular results under pressure, delivered with a cool head and keen sense of humor
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Kitchen Manager And Pastry ChefTiny PiesAustin, Tx, Us
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Kitchen Manager & Pastry ChefTiny Pies Aug 2017 - Present
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Chef & General ManagerTiny Pies Aug 2017 - Aug 2022Austin, Texas AreaMenus, recipe development, kitchen & staff management, general management for all brand locations.
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Cook & ManagerMicklethwait Craft Meats (Mcm) Apr 2013 - Jul 2017Austin, Texas AreaFull circle: Started in Texas barbecue at age 15 before attending culinary school in New York.General & Kitchen Management for restaurant and large scale catering operation, Pitmaster, Cutter, Cook, Baker (baked all desserts for daily service and catering orders.)Brought over 20 years of culinary expertise, 16 years fine dining and management experience ($10m sales), sustainable practice, desserts (pecan pies, buttermilk pies, triple decker moonpies, fudge rounds, oatmeal creams), fresh bread, sides, and the practice of "making everything in-house daily" to MCM. Resigned position after helping make Texas Monthly Top 10 Barbecue List.
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Executive Pastry ChefChez Tj 2012 - 2013Mountain View, California, United StatesFine Dining (French/Michelin)Reasons for Being There: The best California produce and ingredients. The Executive Chef's standard of excellence, vision, & dedication to the art of cooking and service. The opportunity to work with one of the the most talented, brilliant, inspiring, and hardest working chefs with whom I've ever had the honor of sharing a kitchen. Chef Gallagher brings his "A Game" every day. -
Head Pastry Chef & Baker For Vespaio & Enoteca VespaioVespaio Restaurant Group 2009 - 2012Austin, TxFine Dining (Italian)Trained and supervised a team of 10 staff in the art of making pastry and pasta for two high volume fine dining restaurants.Bread is the introduction to a restaurant: Personally baked all breads daily for both restaurants to ensure quality and standard.Quality Control: At the end of staff shifts, tested and re-made all products not up to standard.
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Senior/Lead Sous ChefVespaio Restaurant Group Jun 2006 - Aug 2008Austin, Texas AreaFine Dining (Italian)Supervised all stations on the line.
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Chef De CuisineCafé Caprice May 2005 - Jun 2006Austin, Texas AreaFine Dining (French) Chef de Cusine in 40 seat fine dining restaurant -
Executive Sous Chef/Catering & Banquets SupervisorOmni Barton Creek Resort & Spa 1997 - 2005Austin TxFive Diamond Hotel and Resort. Next in line for Executive Chef position - Employer paid all expenses and tuition to attend Executive Chef and Wine Training at Culinary Institute of America California, Greystone. -
Deli Man, Grill/Line CookAdams Fairacre Farms Sep 1995 - May 1997Poughkeepsie NyDeli & Meat DepartmentThis was my job during culinary school. While I worked here, I learned about cured meats, cheese, butchering, and good old fashioned customer service. -
Grill, Line, Smokehouse, ButcherColter'S Barbecue 1991 - 1995Denton TxAll I wanted to do since age 10 was to become a chef. This job sealed the deal. Climbed the ladder of smoke and fire in a barbecue restaurant while playing first chair viola in the school orchestra and graduating from high school with honors. Placed second in the International Chaine des Rotisseurs Competition while I worked here. Second place was a blow to the kid I was then, but it made me work harder. Reason for Leaving: Graduated high school and moved to New York for culinary school.
William Ankeney Skills
William Ankeney Education Details
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Executive Chef & Wine Training -
School Of RockCape Throws & Scissor Kicks -
Culinary Arts Degree
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Culinary Stage
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Culinary Travel
Frequently Asked Questions about William Ankeney
What company does William Ankeney work for?
William Ankeney works for Tiny Pies
What is William Ankeney's role at the current company?
William Ankeney's current role is Kitchen Manager and Pastry Chef.
What is William Ankeney's email address?
William Ankeney's email address is wi****@****ies.com
What schools did William Ankeney attend?
William Ankeney attended The Culinary Institute Of America, School Of Rock, The Culinary Institute Of America, Culinary Stage, Culinary Travel.
What skills is William Ankeney known for?
William Ankeney has skills like Team Building, Customer Relations, Sound, Baking, Food Service, Fermentation Process Development, Food, Restaurant Management, Event Planning, Cooking, Pastry, Food And Beverage.
Who are William Ankeney's colleagues?
William Ankeney's colleagues are Chris Anne Laskowski, Kristin Macfarland, Kellie Albanese, Jayden Putnam, Trintiy Rayos, Paris Cruz, Stephanie Smida.
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William Ankeney
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William Ankeney
New York, Ny
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