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Joel Wabeke

Career Summary:

616.617.3198 j.reed.wabeke@gmail.com 1258 Wealthy, Grand Rapids, Michigan 49506

An experienced and passionate chef with over ten years experience in the food and beverage industry. Utilizing creativity in the areas of menu creation and team leadership fostering an

environment of learning, cooperation, and pride in ones work. Leading by example through spending more time in the kitchen and less in the office while communicating expectations in a positive way.

Knowledgeable of traditional and modern culinary techniques ranging from sausage making to
modernist cuisine using special ingredients and techniques to produce delicious food. Creative menu development Team building and leading Staff training and discipline Seafood and meat butchery Charcuterie Farm to plate experience Special event planning Culinary education Banquets and off site catering Scheduling Cost controls and P&L management Inventory oversight

Professional Experience: Executive Chef Terra (Formerly Trillium)Grand Rapids, Michigan 1/2012-Present Opened 110 seat farm to table restaurant using local farms and producers Manage all back of the house operations. Received best new restaurant from Grand Rapids Magazine and On The Town Chef JW Marriott/Restaurant six.one.six. Grand Rapids, Michigan 10/2008-6/2011
Oversee restaurant, lounge, in room dining, and banquet operations. Develop menus for restaurant, banquets, and special events Create connections with local farms and producers Monitor daily reports

Sous Chef Journeyman/Rye Fennville, Michigan


4/2008-10/2008 (business closed)

Oversee the kitchen as sous-chef at Rye and Journeyman. Managed catering events. Menu development.

Sous Chef White Linen Catering Chicago, Illinois 3/2007-4/2008 (business closed)
Purchasing, planning, and execution of deli case items, lunch menu, and catering events. Oversee staff during catering events and daily mise-en-place. Daily creation of new items for the store and menu development.

Research Lab Stagier The Fat Duck Bray, England. 12/2005 -4/2006
Extensive recipe testing and development for the BBC special, and book, "Food Perfection". Designed, tested, and evaluated experiments involving aerated chocolate. Assisted kitchen staff by providing the restaurant with the necessary items for service.

Stagier The Hind's Head Hotel Bray, England. 12/2005 - 4/2006


Responsible for: Set up, prep, and service on a busy station at one of England's top gastro-pubs.

Produce manager Harvest Health Grand Rapids, Michigan. 3/1999 - 6/2002


Ordering, inspecting, and pricing produce and dairy items. Extensive focus on connecting customers to local ingredients.
Grand Rapids, Michigan. 1/1996 - 5/1998

Lead Line Cook Gaia caf


Create soups, sauces, and specials from scratch. Baking duties including desserts and pastry items. Act as senior line cook. Supervised all PM personnel including wait staff, dishwashers and line cooks.

Education: The Culinary Institute of America Hyde Park, NY

Graduate: Associate of Occupational Studies: Culinary Arts Dec. 2006