DUNCAN N. M.

FRASER
215 East 20th Ave Phone: 412.401.3518
Munhall, PA 15120 E-mail: dfc6c89a@westpost.net
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EMPLOYMENT HISTORY
Executive Chef, Pittsburgh Hilton Hotel
November 2008 to present
* Areas of responsibility include all food service to restaurant, bars, executiv
e lounge, room service and cafeteria.
* Rewrote and documented costs for all menus.
* Implement and hold training courses for all levels of culinary employees; form
ulated training manual.
Acting Executive Chef, Hotel Pontchartrain Detroit (then flagged as Sheraton Det
roit Riverside Hotel)
August to November 2008
* Requested by owner of Pittsburgh Hilton to run food service of Sheraton Detroi
t Riverside Hotel during auto show, dog show and other busy conference dates.
Executive Sous Chef, Pittsburgh Hilton Hotel
January 1999 to August 2008
* Entertained Chaine des Rotisseurs three times during five years; catered for t
he top black-tie events in the city; cooked for President George W. Bush among o
ther dignitaries.
Chef, Plan Personal, London, England
July 1997 to August 1998
* Catered to large clearing banks and insurance companies in the City of London
(financial district)
* Sent to various clubs, restaurants and banks as temporary chef
Head Chef, Her Majesty's Customs and Excise, City of London Headquarters
November 1995 to July 1997
Executive Head Chef, Imperial Cancer Research Fund, Lincoln Inns Fields, London
September 1994 to November 1995
Executive Head Chef, BBC World Service, London
August 1992 to September 1994
* Operated the largest Aramark contract in Europe at that time, serving ethnic f
ood for 43 nationalities, 24/7/365.
* Wrote the menu base for their computerized menu system.
* Served visiting dignitaries including members of the Royal Family, the Directo
r General of the B.B.C. and other celebrities from radio and television.
* Recorded programs aired in South America, China and Hungary.
* Opened and supervised kitchen for child day care for employees.
Various hotel and restaurant executive chef and chef positions, London 1972 to
1992
1992: Le Sous Sol, Old Bailey, London: Worked as troubleshooter for the "officia
l receivers" to ensure all suppliers received full payments for their services.
1988 to 1991: Marlborough Hotel, Bloomsbury, London: Executive Head Chef
1983 to 1988: Royal Horseguards Hotel, Westminster, London: Sous Chef, Executive
Head Chef
1981 to 1983: Selfridges Hotel, Westminster, London: Sous Chef
1979 to 1981: Hyde Park Hotel, Knightsbridge, London: Opening Chef, Sous Chef
1978 to 1979: Browns Hotel, Mayfair, London: Chef Saucier, Chef Poissionier, Che
f Tournant
1977 to 1978: Hotel de Beauvoir, Catel, Guernsey: Head Chef
1972 to 1977: Browns Hotel, Mayfair, London: Commis Chef, Chef Saucier, Chef Poi
ssionier, Chef Tournant
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EDUCATION AND TRAINING
Thanet Technical College, Thanet, England 1971/72
* Received two degrees in Culinary Arts
Culinary Institute of America, New York 2001
* Completed "Train the Trainer" course
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AWARDS AND RECOGNITION
Guest Chefs at Star Chefs dinner, Pittsburgh 2006
Guest chef at charity dinner for the Liver Foundation 2005 and 2006
Guest chef for charity dinner for Multiple Sclerosis 2003 and 2005
Student awards 1971 and 1972
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ADDITIONAL INFORMATION
Cleared for Permanent Residency in the US with additional Pennsylvania State Pol
ice clearances to work with children.
References available upon request.