MICHAEL A.

CUTLER
704 S.W. Second Avenue * Hallandale Beach, FL 33009
(954) 815-7581 * thankmagnet@aol.com
CORPORATE EXECUTIVE CHEF
Product/Recipe Research & Development * Corporate Operations * Foodservice Sup
ply Sales

- PROFILE -
Award-winning Executive Chef with skill in driving corporate sales at multi-unit
fine dining venues. Cross-functional educational background in business and Cul
inary Arts with degree from Culinary Institute of America. Proactively develope
d exquisite five-star recipes, menus, and products along with creative marketing
strategies to directly impact future growth and profitability through new and r
epeat business. Proficient in training, retaining, and promoting internal staff.
Demonstrated skill in financial management including profit/loss analysis and m
enu pricing. Well-rounded, and in-depth knowledge culinary arts with wide expert
ise in variety of cuisines from around the world. Reputable for exceeding indus
try standards of creativity and excellence, placing high value on exceptional cu
stomer experience and satisfaction.

- CORE COMPENTENCIES -
* Staff Training & Leadership
* New Operations Launch
* Guest Satisfaction
* Recipe & Menu Development
* Purchasing & Inventory
* New Product Development
* Sales & Marketing
* Upscale Banquets & Galas
* Bilingual (English & Spanish)
* Charcuterie
* Saucier
* Garde Manger
* Patisserie

- RECOGNITIONS -
Critically Acclaimed
* aCutler has earned a reputation as a food perfectionist.a
a"Travelhost Magazine
* aChef Cutler is unmatched in gastronomic competition.a
a"Florida Trend Magazine
* aMichael Cutler has produced modern entrees that are near perfection.a
a"Bergen Record
TV Appearances
* Profiled on Television Food Networkas Eye on Health program.
* Highlighted in several Showtime specials for epicurean delicacies.
|Awards|
* Food & Wine magazine award-winning chef
* James Beard award-winning chef

- EXECUTIVE PERFORMANCE -
SYSCO FOODSERVICE CORPORATION * Miami, FL * 2003-2009
Culinary Business Development Director
Procure, manage, and merchandise all center-of-the-plate food products for sales
team and corporate management. Develop and direct marketing strategies, menu en
gineering, and vendor/product negotiations. Spearhead hands-on culinary training
for over 150 sales professionals and provide creative ideas, products, and stra
tegies that result drive profits for Sysco, sales associates, and customers.
* Exceeded overall sales growth and profit plans. Earned Presidentas Club member
ship for influencing outstanding sales.
* Attained highest retention rate and product knowledge index within region.
* Earned 2006 Regional Chef of the Year award, 2003 Rookie of the Year award, an
d 2004 Corporate Torchbearer award for outstanding, high-impact service.
* Increased sales of products in under-developed regions by implementing high-ca
liber associate training program.

TIMPANO ITALIAN CHOPHOUSE * Ft. Lauderdale, FL * 1999-2003

Managing Partner / Executive Chef
Developed critically acclaimed, award-winning restaurant concept with 275-seat d
ining and banquet facility. Directed all aspects of operations from products to
presentation with complete oversight for front-of-house and back-of-house activi
ties. Performed brand recipe research and development and detailed procedure exe
cution to match restaurant concept and consumer buying trends.
* Drove brand growth of 25% per year and opened one new unit annually.
* Realized 100% internal promotion rate and 95% staff retention rate, directly i
mpacting brandas profit and notoriety.
* Earnined four-star/four-diamond rating during time as Executive Chef.
* Authored front-of-house and back-of-house employee handbooks, training manuals
, and succession plan to coach and mentor staff to fullest potential.

PLANET HOLYWOODaS ALL-STAR CAF * New York, NY * 1995-1999

Corporate Executive Chef
Directed operations, customer service, and corporate recipe development at flags
hip, 750-seat Times Square location, serving full schedule of banquet and upscal
e public relations and business events on busiest corner in world. Spearheaded c
orporate employee training and development, vendor negotiation, and business gro
wth. Drove realization of quality and profit goals and ensured accurate financia
l analysis and reporting for informed business decisions that optimized profits.
* Wrote detailed corporate operations manuals for use at individual units.
* Oversaw launch of 16 new units in two years, realizing corporate-wide, double-
digit growth each year.

- PREVIOUS RELEVANT EXPERIENCE -

NYC CONVENTION CENTER * New York, NY
Executive Chef
Directed three full-service fine dining restaurants while increasing revenue and
improving staff proficiency through hands-on leadership. Served as Catering Dir
ector for high-volume, upscale banquet and event facility. Controlled all culina
ry- and financial-related operations.
* Developed and served four-star delicacies to world connoisseurs for many Fortu
ne 500 fine dining galas.
* Hosted annual N.R.A. International Hotel and Restaurant Show.

- EDUCATION & CERTIFICATIONS -

A.A.S in Culinary Arts
Culinary Institute of America a" Hyde Park, NY
Food Science Program
School for American Chefs a" Napa Valley, CA
A.A.S in Business Administration
S.U.N.Y. Rockland a" Suffern, NY
Certified Executive Chef
Certified Pastry Chef