Executive chef

Posted on: 2010-07-10

Leonard Michael Thompson

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865 Wilshire Boulevard

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Metairie, Louisiana, 70005

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504-837-7885 Permanent 809-620-3900 Home 829-760-5272 Cellular

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Email:  [email protected]

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Summary of Qualifications:

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• Passion for great food and the ability to produce such for small groups or grand galas with a commitment to        excellence
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• ·        Ability to manage many events and or outlets simultaneously in a controlled and organized manner
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• ·        Clear and concise knowledge of all financial and control systems as they relate to culinary operations
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• ·        A gift for solving complex problems in a fast paced environment 
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• ·        Ability to understand and adapt to a variety of International cultures with exceptional interpersonal skills
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• ·        Committed to human development and the mentoring of entire culinary staff both front and back of house
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Experience:

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Presently                    Sanctuary Cap Cana, Dominican Republic

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                                    Executive Chef   176 Rooms

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                                    Executive Chef

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March 2007 to Feb. 2008

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                                    Beaches Resort & Spa, All Inclusive, Providenciales, Turks & Caicos, W.I.

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                                    Executive Chef      452 Rooms

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Dec. 2005 to Feb.2007

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                                 Radisson SAS Lazurnaya Resort, Sochi, Russia

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                                 Executive Chef     300 Rooms  

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December 2003 to Nov.2005

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                                 Super Clubs Beach Resort All Inclusive, Negril, Jamaica

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                                 Executive Chef     280 Rooms

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July 2002 to Dec 2003            

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                                    Marriott’s Waikiki Beach Resort, Honolulu, Hawaii

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                                 Executive Chef     1550 Rooms

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Aug. 2001 to July 2002                                    

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                                   Marriott’s Shadow Ridge Resort and Golf Club, Palm Springs, California

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                                 Executive Chef     1250 Villas

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Dec.1998 to Aug.2001             

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                                    Marriott’s Camelback Inn – Golf & Country Club, Scottsdale, Arizona

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                                 Senior Sous Chef to Executive Chef     375 Rooms

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Education:

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                                 Culinary Institute of America, Hyde Park, New York

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                                        Associate Degree in Culinary Arts 1987-1989               

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                                    The University of New Orleans

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                                    Studied Geology 1978-1980

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Special Skills

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                                    Proficient in Microsoft Word, Excel and Outlook

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                                        Speak Spanish on a conversational level

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                                    Speak some basic Russian kitchen terms

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Note:                        Pre Executive Chef Employments including Emeril’s in my home town of New Orleans. The first year I worked there we were selected as the #1 New Restaurant in the United States by all major publications. Casa de Campo Resort, La Romano, Dominican Republic, Inn at Arrowhead, Cimarron, Colorado La Louisiana Restaurant, Cabarete, Dominica Republic The Coconut Palms Resort, Sosua, Dominican Republic