Consulting Distilled

Chaia Cucina's consulting services bring to bear 18 years of food industry experience, 15 of them focused on nuanced, restaurant fine-dining. Whether your needs encompass menu planning and development, kitchen organization and design, product sourcing, or service style and approach, we can help your concept adapt and hone its focus to create a thriving business model.

Resume

Adam M. Kreisel

2724 South McClelland St., Salt Lake City, UT 84106

Home Phone and Fax: (801) 485-5760 Cell: (801) 598-3986

Email: deepurp@yahoo.com

Education:

California Culinary Academy, San Francisco, CA

AOS Professional Chef’s Degree; received October 1999
Awards: President’s List {Spring 1998, Spring 1999}, Silver Pin recipient {Fall 1998}

Trinity College, Hartford, CT

Bachelor of Arts in Economics, received May 1994
Double Minor in Architecture and European Civilizations
Honors Program, Freshman and Sophomore years
Non-Academic activities included: Varsity Crew Team ‘90-’94, Varsity Ski Team ‘90-’94 After Dark A-Cappella Singing Group — Co-Director and President

Syracuse University, Florence, Italy Fall 1992

Concentrated study in Pre-Architecture program: completed Winter 1992

Experience:

Chef-Consultant, Chaia Cucina Kitchen Catering, Consulting, and Kitchen Design

July 2004 – present

Private chef for Dick Ebersol and all senior NBC executives during 2006 Winter Olympics in Torino, Italy
menu, concept, and kitchen design consulting performed for:
Boulevard Restaurant – Salt Lake City
Best Events Catering (for Sundance Film Festival) – Los Angeles
Barbacoa Fresh-Mex Grill – Salt Lake City
Stoneground Pasta and Pizza Ristorante – Salt Lake City

Adjunct Culinary Arts Instructor, Art Institute International of Salt Lake, Draper, UT

April 2009 — present

Taught “Management by Menu”, a menu development course predicated on understanding how a menu can and will determine all culinary and service aspects of a foodservice establishment
Act as a mentor to current and former students at the AI pursuing a culinary career
Lead ongoing food education and purchasing classes with special focus on product and purveyor selection

Executive Chef, Tipica…a Caputo project, Salt Lake City, UT

June 2008 — February 2010

Developed the concept and designed the food, beverage, and service programs for the restaurant
Oversaw and executed a constantly changing menu predicated on using almost entirely locally sourced product
Dealt exclusively with marketing and promoting the use of local product through cooking segments, culinary education classes, cooking competitions and participation in Slow Food events

Executive Chef / Partner, Acme Burger Company, Salt Lake City, UT

December 2006 – June 2008

Designed and superintended buildout of kitchen and all food storage/preparation areas; collaborated on design for all remaining areas of restaurant
Created and maintained all menu design, recipes, organizational structure and coordination of special events and media opportunities; guided wine list creation and maintenance
Won “Best Burger” Award 2008 and runner-up for Best Restaurant 2008 from City Weekly

Executive Chef, Sundance Resort, Sundance Canyon, UT

November 2003 – April 2004

Designed menu items, recipes, and organizational structure for two restaurants, two on-mountain ski lodges, a deli, a full-service bar/lounge, and a catering division
Oversaw creation of Sundance’s first full guest chef and guest winery program in the Tree Room
Lent creative direction to all Food and Beverage division projects and functions
Participated in the redesign of the wine service program in the Tree Room
Won “Best Restaurant – Canyons” Award at the 2004 Salt Lake Magazine Restaurant Awards
Maintained the Tree Room’s Mobil 4-Star and AAA Four Diamond ratings

Executive Chef / Partner, The Globe Cafe by Moonlight, Salt Lake City, UT

January 2001 – August 2003

Worked all hot line stations including sauté, grill, hot appetizers, and pantry (duties would change daily)
Designed, composed, and honed all menu items on lunch and dinner menus, including specials and daily additions
Designed and maintained all wine menus as well as educated servers on pairing choices
Performed all types of marketing functions including design of radio, print, and online media, guest appearances on cooking shows and at culinary events, teaching cooking classes and coordinating special events such as holiday tastings and wine dinners
One of three local Salt Lake City chefs to be featured at the opening James Beard dinner for the IOC delegates to celebrate the commencement of the 2002 Winter Olympics
Globe Café was the winner of Salt Lake Magazine’s 2001 “Best Undiscovered” award, CitySearch’s Best Downtown Restaurant 2002 and City Weekly’s Best Downtown Restaurant 2002 awards (editor’s and readers’ choice)

Sous-Chef, Mecca Restaurant, San Francisco, CA

March 2000 – April 2001

Worked all hot line stations including sauté, grill, wood oven, hot appetizers, sushi, and pastry
Designed, composed, and plated all types of ongoing menu items as well as myriad specials, sushis, and soups
Executed daily ordering, inventories, menu design, scheduling, hiring and termination, and recipe writing
Expedited for the hot line and dealt directly with restaurant patrons and coordination of service staff