Brian Lewis Supervising Chef at MO022-*ACF Greater Kansas City Chefs Association

EXECUTIVE SUMMARY

Highly accomplished C.I.A. trained Executive Chef with an outstanding talent for managing efficient and profitable kitchens, offers exceptional organizational, innovative and leadership skills in enhancing culinary reviews and ratings. PROFESSIONAL CULINARY MANAGEMENT EXPERIENCE

Saint Luke’sHospital Kansas City, Missouri 9/2004-Present Executive Chef, A Malcom Baldridge award winning Hospital producing 310,000 patient meals annually, $2,1000,000 cafeteria sales and $310,000 annual catering sales. • Yearly cafeteria and catering sales increase of 10 percent since 2004. • Proven ability to manage diverse teams with excellent leadership skills in a multitude of various settings with excellent training abilities. • Improved employee moral and am well respected by employees. • Proficient in kitchen planning and design within budgetary/time lines. • Responsible for successfully planning and executing a new Room Service culinary concept for Saint Luke’s Hospital Lee’s Summit. • Have developed more wholesome and healthier menu items for our patients and cafeteria which has greatly improved the food quality as well. • Innovative, aggressive, analytical and investigative thinking with the goal of continuous improvement and efficiency.

The Fairmont Hotel Kansas City, Missouri
3/2000-9/2004 Executive Chef, 1/2002-9-2004, for this 4 Star, 4-Diamond establishment with 35,000 sq. ft. of meeting space, 4-5 food outlets with total F&B revenue of approximately $10,000,000 annually. • Highly acclaimed Executive Chef with remarkable record of accomplishment as measured by JD Power and Associates. ? 2002: Quality of Food, the score was 4.6 out of 5. ? 2003: Quality of Food, the score was 4.19 out of 5. ? This ranked the Kansas City Fairmont Hotel as Fifth best out of 22 urban hotels (higher scores than the Plaza Hotel of New York City). • Highly efficient and successful Chef who decreased food costs to 21.4% without scarifying quality, realizing a net savings of $205,000 for 2002. • Supervise a brigade of five Sous Chefs and thirty five staff; scheduling, purchasing, controlling quality and labor, recruiting and counseling staff, and creating, writing and implementing menus, unique and upscale recipes that tantalize and delight. • Employee satisfaction survey results for 2002 were 86% and for 2003 increased to 87%.

Executive Sous Chef, 3/2000-1/2002 • Managed the day-to-day operations of the hotel’s culinary department.

Sodexho Services Kansas City, Missouri
12/1998-2/2000 Chef Manager ? Managed the kitchen with. 110,000 patient days per year and a total departmental budget of $7.5 million annually. ? Supervised a staff of 20 in preparing 2400 meals daily with special catering services of $500,000. ? Planned meals in conjunction with a Dietitian, ordered all food, supplements and supplies with a standing inventory of $40,000. ? Implemented the new “Crossroads” services standards established by the company to enhance customer and patient satisfaction with the presentation and quality of food. The Ritz Carlton Hotel Kansas City, Missouri 3/1997-12/1998 Garde Manger Chef, 8/1998-12/1998 • Managed the busiest kitchen in the hotel with only a staff of six, preparing all aspects of cold food production for banquets as well as three other food outlets. • Significantly increased kitchen efficiency through analysis and improvement of food production systems.

Banquet Sous Chef, 1/1998-8/1998 • Directed all aspects of the hot food banquet kitchen with an F&B volume of $8 million annually.

Rooftop Restaurant Chef, 3/1997-1/1998 • Supervised operation of the 7/24 restaurant operation including the restaurant, bar, room service and three private dining rooms. • Trained and motivated kitchen employees to achieve high levels of performance leading to receiving the DiRoNa award in 1997, plus achieving a 4.5 Star rating out of 5 from the Kansas City Star in December of 1997.

The Saint Louis Club Clayton, Missouri
8/1996-3/1997 Chef Saucier • Assisted Chef Pierre Chambrin, the former Executive Chef of the White House, during a special training opportunity at this private dinning club.

Charlie Trotter’s Chicago,Illinois 2/1996-8/1996 Chef Tournant Studied under Chef Trotter at various stations in his 5 star, 5-diamond establishment

The Ritz Carlton Hotel Dearborn, Michigan 2/1991-2/1996 Dining Room Chef, 1994-1996 Junior Sous Chef, 1993-1994 Patisserie Tournant, 1992-1993 First Cook, 1991-1992

ACHIEVEMENTS • Active Member, American Culinary Federation and working towards my Certified Executive Chef.

•Selected to appear on two different Food Channel programs: Best of Kansas City and Best of Holiday Hot Spots

• Hosted three Chaine des Rotisseurs dinners. • Received a highly positive restaurant review from the Pitch Weekly in March of 2004. • Manager of the Quarter, second quarter 2001, Fairmont Hotel-Kansas City. • Manager of the Second Quarter, 1995, Ritz Carlton Hotel-Dearborn. • Employee of the Quarter, first quarter 1991, Ritz Carlton Hotel-Dearborn • Departmental Trainer for Total Quality Management, Ritz Carlton Hotel-Dearborn.

EDUCATION • Graduate, Culinary Institute of America, Hyde Park, NY, 1991 • School Craft College, Livonia, MI, Completed two semesters of Salon Competition taught by Certified Master Chefs Kevin Gawronski and Jeff Gabriel • International Food Safety Council, Certified in Servesafe, 1999 • American Institute for Managing Diversity, Foundations of Managing Diversity, 2000 • Saint Lukes Health Systems, Diversity Training and MS Excel, 2006