12/97-Present 
CHEF GREGORY'S GOURMET CATERING
Dana Point, CA
Owner and Executive Chef
Event planning & coordinating. Offering cooking classes, consulting, kitchen remodeling and design.

1998-2009

Memphis in May: World Championship BBQ Competition

Set-up and compete in: Pork: Whole Hog, Ribs & Shoulder. Other Categories: Wings, Sauces, Exotics, Beef, Poultry, Sea Food. The River City Rooters "Willingham's" Have taken Grand Champion, first, second third and many other first places. We wont mention the ones that have finished after third.

2/99-2/00
ORANGE COUNTY SCHOOL OF CULINARY ARTS
Fullerton, CA
Chef Instructor
Advanced culinary principals; Chilling & Grilling; Substituted Baking & Pastry.

7/99
Kitchen Supervisor Vancouver, Canada. Canadian Broadcasting Corporation.
"Home Cooking with Amy Coleman". Supervise staff of three. Filmed 45 episodes in 30 days at the Canadian Broadcasting Corporation.

6/98
PBS TELEVISION with the Canadian Broadcasting Corporation. Filmed Home cooking with Amy Coleman. Seattle, WA

1998
FIVE FEET RESTAURANT
Laguna Beach, CA
Sous Chef
Prepare all mise-en-place (M.E.P.) and serve an average of 160-200 covers nightly.

1/97-11/97
CAFE AM BEETHOVENPLATZ
Munich, Germany
Executive Chef:
Create menus; work the line and prep the sauces & soups for the day; make schedule for the week; inventory control; shopping & manage storeroom. Improve kitchen efficiency. Reduced food cost by 7% with limited resources.

3 months in 1996
HUNSINGERS PACIFIC Munich, Germany
Consultant
Develop standard operating procedures for opening a new restaurant. Create menu with proprietor & design plate presentation. Supervise restaurant opening (serving Pacific Rim cuisine). Manage garde manger; saucier and prepare terrines, marinades, soups, dressings, vegetables & support pastry station.

KEMPINSKI HOTEL FOUR SEASONS
Munich, Germany
Commis De Cuisine
Prepare all M.E.P. for garde manger & fish station. Manage inventory. Prepare terrines, galantines, dressings & vinaigrettes. Command kitchen for breakfast shift.

1995-96
REIDENZ HEINZ WINKLERS
Ashchau Bavaria, Germany
Commis De Cuisine Garde manger and butcher
(Three Michelin Stars)
Prepare M.E.P. for garde manger & saucier. Clean game birds, ducks and venison. Make dressing, parfaits of foie gras. Assisted: entremetier and patisserie. Plate courses and garnish.

1994
KONA VILLAGE RESORT
Kona Kailua, HI
Roundsman: Broilers, garde manger, sauté
(Externship from the Culinary Institute of America)
Establish new quality standards for high-end engagements. Plan and prepare Manager's Cocktail Party.

1993-89
M&M Mars, Inc., Los Angeles, CA
Universal Technician
38 job classifications including Team Leader. Assistant supervisor of 16 employees.

1982-85
MONARCH BAY RESTAURANTS, INC.,
Orange County, CA
Line Cook and Oyster Bar Chef:
Command Broiler; fry & sauté stations at: Ivy House, Crown House and Crown Point. Set up Oyster Bar; prepare entire menu & serve customers. Set up kitchen for Sunday Brunch.

ACHIEVEMENTS

2005 • Launching of Gourmet Product Line From Salad Dressing to Low Sodium

Seasoning. Received a Registered Trademark From the United States Patton and Trademark Office ®

1999

• Los Angeles Competition Bronze Medal

-Orange County School of Culinary Arts. Hot foods

1998- 2004

• Memphis in May BBQ Competitions

-The River City Rooters. "Willingham's"

1994- 95

• Various Medals for Ice Carving Competitions,

Student Council & Toys for Tots.

1994

• Winter fest Ice carving competition. 3rd place Syracuse

New York, 1995 Hudson Valley, NY   Toys for Tots.

1993- 95

• Student Council President

-The Culinary Institute of America.

EDUCATION

2/99 Teaching Credential.
California State University Long Beach
Subjects: Food & Beverage Services; Food & Beverage Production & Preparation.

1993 -95 The Culinary Institute of America, Hyde Park, NY
Associate Degree in Culinary Arts. Graduated in top 10% of class.

1995 The Culinary Institute of America, Hyde Park, NY
Post Graduate Work. Graduated in the top 3% of class.

1995 Post Graduate Work in 12 varied specialties:

• Food Styling
• Bread Alone Workshop
• Plated Desserts
• Wedding Cakes
• Vegetarian Cuisine
• Far Eastern Cuisine
• Olympic Ice Carving
• Chocolate & Candies
• Pastry Buffet
• Nutritional Cuisine

• A.C.F. Hot food Competition

1984-87 Saddleback College Mission Viejo, CA
General Education