Executive Chef/ Working Chef
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Allen F. Stickell, III 134 Grattan Street, Apt. 2L Brooklyn, NY 11237 917.474.6000 [email protected] Executive Chef Award-winning Executive Chef with a flair for creating spectacular cuisine, enha nced by strong financial management and marketing skills. Delivered profitabilit y where others had tried and failed. Recognized for innovation and a passion for excellence. Outstanding leadership, decision-making, problem-solving, communica tion, relationship management and team-building skills. A natural leader with a management style that cultivates loyalty, teamwork and personal accountability. Key strengths: Expert qualifications with diverse cuisines: New American, American Fusion, Ital ian, French, Chinese, Mediterranean, Cuban, wine pairing, and more. Talent for b lending ingredients and cooking techniques from diverse cultures to forge creati ve new dishes that garner rave reviews from guests and critics alike. Solid business acumen: Comprehensive understanding of P&L issues and what it tak es to operate a profitable dining establishment. Experience includes start-up, high growth and turnaround management. Ability to build strong, cohesive kitchen teams: Skilled in identifying, cultiva ting and retaining talent. Lead by example to instill a sense of ownership, pri de in one's work and unparalleled commitment to quality. Trained and led both B OH and FOH teams. Record of longevity - Bexley's Monk, 5 years; Queen City Restaurant Group, 7 yea rs; Restaurants Unlimited, 3+ years. Forecasting & Strategic Planning Budget Management Marketing, Promotions, Pricing Sourcing, Purchasing, Procurement Vendor Relationship Management Menu Development Kitchen Design Kitchen Management Business Plan Development Procedures & Systems Development Process Improvement Inventory Management Staffing & Scheduling Coaching & Mentoring Quality Assurance Food Safety AWARDS Palomino Diner's Choice Award, OpenTable.com Bella Best Chef, Cincinnati Magazine Best New Restaurant, Cincinnati Magazine Top 10 Fine Dining, Cincinnati Magazine Jump Cafe Best New Restaurant, Cincinnati Magazine Top 10 Fine Dining, Cincinnati Magazine Five Stars, The Cincinnati Enquirer
Scalea's Top 10 Fine Dining, Cincinnati Magazine Bexley's Monk Top 5 Sous Chefs, Columbus Dispatch 1st Place, Ohio Beef Council Chef's Challenge PROFESSIONAL EXPERIENCE RESTAURANTS UNLIMITED, Seattle, WA 10/06 - 7/10 PALOMINO-CINCINNATI Provided leadership for 21 employees including Sous Chef, Kitchen Supervisor and 15 Cooks. Executive Chef Recruited by principles to take charge of the struggling Cincinnati location. R emoved substandard team members; retrained team members with potential and recru ited the rest of the staff, all of whom were retained for 3+ years. Slashed foo d and labor costs, and delivered profitability within first 18 months. Led team that transformed Palomino Cincinnati from last place to the most profit able Palomino in the country, distinguishing the location as best-in-class by th e National Restaurant Association. Surpassed sales plan and kept operating costs below budget, 3 consecutive years. Increased food sales contributed 67-71% of total sales ($3.7M). Improved workflow processes to deliver average 110% flow-through; consistently a chieved or exceeded EBITDAR goals. Surpassed EBITDAR goal by 3% in 2009. Improved cash flow and kept ingredients at the peak of freshness by reducing foo d inventory by $10K+. Reduced food costs by 5.2% without compromising quality through savvy purchasing , portion control and inventory management. Achieved lowest labor cost of all Palomino's nationwide. Cut labor from 16% to 11.7%. At the request of corporate management, advised other chefs on cost-redu ction strategies such as cross-training and better scheduling. QUEEN CITY RESTAURANT GROUP, Cincinnati, OH 1999 - 2006 BELLA - JUMP CAFE - SCALEA'S All casual fine dining restaurants with banquet accommodations for up to 200 gue sts. "First-rate ingredients and outside-the-box elements ... add excitement ... the salads could inspire cravings ... impeccably fresh diver-caught sea scallop s are positively sunny ... This might just be the perfect summer dish." Mary S tagaman, Cincinnati Magazine Restaurant Review - Jump Cafe Executive Chef While working as Executive Chef at Jump, identified business opportunity, found the location and developed concept for new restaurant, Bella. Persuaded CEO and other stakeholders, who enthusiastically proceeded with the start-up. Co-wrote business plan. Developed menu and pricing. Partnered with architects in design of the dining room and kitchen. Purchased all kitchen equipment and directed i nstallation/set-up. Recruited/trained FOH and BOH staff and served as Executive Chef for the next 7 years. Supervised 2 Sous Chefs, a Kitchen Manager and 10-1 5 Cooks. Developed purchasing and established inventory management systems. Established and presented training programs on a wide range of topics - food pre p techniques, wines, portion control, plating techniques, food safety and sanita tion, manager/supervisor leadership, and service standards for FOH. Increased sales and profits every year during tenure. "Unlike many chefs' menus, the entrees are every bit as interesting as the ap petizers, and Stickell uses vegetables and fruits in a particularly creative man ner ..." The Cincinnati Enquirer, Restaurant Review - Bella
CHERRY VALLEY LODGE, Newark, OH Fine dining with banquet accommodations for up to 500 guests. 1997 - 1999 Chef de Cuisine Managed staffing and scheduling. Supervised up to 35 Cooks. Managed inventory, ordering and receiving. Primarily Modern French, fresh seafood, with some Amer ican Steakhouse menu options. Annual revenue: $5M. Partnered with other chefs to host cooking classes and demos for weekend guests. These events were always a sell-out. THE REFECTORY, Columbus, OH Four-Diamond, Five-Star (Zagat)fine dining establishment. French cuisine 1997 Chef de Poissoiner Worked under the direction of Chef Richard Blondin, of Lyon, France. Created ni ghtly specials, prepared all dishes at fish station. Gained significant knowle dge and experience with French cooking under the tutelage of Chef Blondin. BEXLEY'S MONK, Bexley, OH Italian, American, French cuisine - Top 10 Fine Dining, Columbus Dispatch 1992 - 1997 Chef de Cuisine Managed culinary program under the direction of Executive Chef/Owner Jack Cory. Supervised 21 Cooks, Bakers, and Garde Mangers. Created menus, nightly special s. Controlled culinary operations costs; managed inventory, ordering. receiving . Promoted from Sous Chef. CRAIG'S PLACE, Newark, OH American and French cuisine, banquets and catering 1990 - 1992 Chef Apprentice "... excelled as an apprentice chef in all areas of the kitchen." D. Matthew Ma yer, Executive Chef PROFESSIONAL FOODSERVICE MANAGEMENT (PFM), MOREHEAD STATE UNIVERSITY, Morehead, KY 1990 Production Manager Supervised 15 employees in large-volume food production for college campus dinin g halls, banquet and catering facilities. "... his positive impact on the operat ion at Morehead State University from both quality and financial considerations was extremely evident ... His character and integrity are above reproach." Kevin Sanborn, PFM Regional Director EDUCATION & PROFESSIONAL DEVELOPMENT Culinary Arts Degree, Associate of Applied Science, 1994 Columbus State Community College, Columbus, OH Certified Chef de Cuisine, American Culinary Foundation (ACF) Certified in Records & Cost Management, National Restaurant Association (NRA) Sanitation and ServSafe(R) certified Sauce Workshop, Culinary Institute of America, under Certified Master Chef Diete r Dopplefield
Scalea's Top 10 Fine Dining, Cincinnati Magazine Bexley's Monk Top 5 Sous Chefs, Columbus Dispatch 1st Place, Ohio Beef Council Chef's Challenge PROFESSIONAL EXPERIENCE RESTAURANTS UNLIMITED, Seattle, WA 10/06 - 7/10 PALOMINO-CINCINNATI Provided leadership for 21 employees including Sous Chef, Kitchen Supervisor and 15 Cooks. Executive Chef Recruited by principles to take charge of the struggling Cincinnati location. R emoved substandard team members; retrained team members with potential and recru ited the rest of the staff, all of whom were retained for 3+ years. Slashed foo d and labor costs, and delivered profitability within first 18 months. Led team that transformed Palomino Cincinnati from last place to the most profit able Palomino in the country, distinguishing the location as best-in-class by th e National Restaurant Association. Surpassed sales plan and kept operating costs below budget, 3 consecutive years. Increased food sales contributed 67-71% of total sales ($3.7M). Improved workflow processes to deliver average 110% flow-through; consistently a chieved or exceeded EBITDAR goals. Surpassed EBITDAR goal by 3% in 2009. Improved cash flow and kept ingredients at the peak of freshness by reducing foo d inventory by $10K+. Reduced food costs by 5.2% without compromising quality through savvy purchasing , portion control and inventory management. Achieved lowest labor cost of all Palomino's nationwide. Cut labor from 16% to 11.7%. At the request of corporate management, advised other chefs on cost-redu ction strategies such as cross-training and better scheduling. QUEEN CITY RESTAURANT GROUP, Cincinnati, OH 1999 - 2006 BELLA - JUMP CAFE - SCALEA'S All casual fine dining restaurants with banquet accommodations for up to 200 gue sts. "First-rate ingredients and outside-the-box elements ... add excitement ... the salads could inspire cravings ... impeccably fresh diver-caught sea scallop s are positively sunny ... This might just be the perfect summer dish." Mary S tagaman, Cincinnati Magazine Restaurant Review - Jump Cafe Executive Chef While working as Executive Chef at Jump, identified business opportunity, found the location and developed concept for new restaurant, Bella. Persuaded CEO and other stakeholders, who enthusiastically proceeded with the start-up. Co-wrote business plan. Developed menu and pricing. Partnered with architects in design of the dining room and kitchen. Purchased all kitchen equipment and directed i nstallation/set-up. Recruited/trained FOH and BOH staff and served as Executive Chef for the next 7 years. Supervised 2 Sous Chefs, a Kitchen Manager and 10-1 5 Cooks. Developed purchasing and established inventory management systems. Established and presented training programs on a wide range of topics - food pre p techniques, wines, portion control, plating techniques, food safety and sanita tion, manager/supervisor leadership, and service standards for FOH. Increased sales and profits every year during tenure. "Unlike many chefs' menus, the entrees are every bit as interesting as the ap petizers, and Stickell uses vegetables and fruits in a particularly creative man ner ..." The Cincinnati Enquirer, Restaurant Review - Bella
CHERRY VALLEY LODGE, Newark, OH Fine dining with banquet accommodations for up to 500 guests. 1997 - 1999 Chef de Cuisine Managed staffing and scheduling. Supervised up to 35 Cooks. Managed inventory, ordering and receiving. Primarily Modern French, fresh seafood, with some Amer ican Steakhouse menu options. Annual revenue: $5M. Partnered with other chefs to host cooking classes and demos for weekend guests. These events were always a sell-out. THE REFECTORY, Columbus, OH Four-Diamond, Five-Star (Zagat)fine dining establishment. French cuisine 1997 Chef de Poissoiner Worked under the direction of Chef Richard Blondin, of Lyon, France. Created ni ghtly specials, prepared all dishes at fish station. Gained significant knowle dge and experience with French cooking under the tutelage of Chef Blondin. BEXLEY'S MONK, Bexley, OH Italian, American, French cuisine - Top 10 Fine Dining, Columbus Dispatch 1992 - 1997 Chef de Cuisine Managed culinary program under the direction of Executive Chef/Owner Jack Cory. Supervised 21 Cooks, Bakers, and Garde Mangers. Created menus, nightly special s. Controlled culinary operations costs; managed inventory, ordering. receiving . Promoted from Sous Chef. CRAIG'S PLACE, Newark, OH American and French cuisine, banquets and catering 1990 - 1992 Chef Apprentice "... excelled as an apprentice chef in all areas of the kitchen." D. Matthew Ma yer, Executive Chef PROFESSIONAL FOODSERVICE MANAGEMENT (PFM), MOREHEAD STATE UNIVERSITY, Morehead, KY 1990 Production Manager Supervised 15 employees in large-volume food production for college campus dinin g halls, banquet and catering facilities. "... his positive impact on the operat ion at Morehead State University from both quality and financial considerations was extremely evident ... His character and integrity are above reproach." Kevin Sanborn, PFM Regional Director EDUCATION & PROFESSIONAL DEVELOPMENT Culinary Arts Degree, Associate of Applied Science, 1994 Columbus State Community College, Columbus, OH Certified Chef de Cuisine, American Culinary Foundation (ACF) Certified in Records & Cost Management, National Restaurant Association (NRA) Sanitation and ServSafe(R) certified Sauce Workshop, Culinary Institute of America, under Certified Master Chef Diete r Dopplefield
