Anthony Biagetti6791 Weatherby Ct. Naples FL 34104 | 239-404-6746 | tonybiagetti@gmail.comObjectiveTo apply my culinary skills to maintain the quality of the food prepared and served to the customers so that the reputation of the restaurant, club, or hotel is intact by working in the position as an Executive Chef or Sous ChefCore CompetenciesInventing, testing, modifying and launching new dishes according to local tasteImplementing high-Quality sanitation standards in the working and serving kitchensConstant mentoring and training of newly hired on the job chefsCoordinating with all workstations to endure timely deliveries of freshly done ordersMenu setting and updatingBudget managementTeam leadingEducationAssociates in Culinary Arts 1988: Culinary Institue of AmericaTutored under Certified Master Chef John M. Shoop for 5 years upon graduatingApprenticed with George Blanc at his Three Michelin Star restaurant in Vonnase FranceContinuing education courses at both Hyde Park N.Y. and the Napa Valley Culinary Institute of AmericaExperienced in hot food culinary competitions through accredited A.C.F. eventsExcellent food chemistry & wine knowledgeExperienceExecutive chef: Naples National Golf Club, Naples FL: 2018 – JUNE 2019* Returned for season only due to the fact I am looking to relocate from Naples Fl. executive Chef: hob nob kitchen & bar, Naples FL: 2013-2018* Along with being the chef I opened two other establishments for the owners. I was responsible for kitchen concept and design, creating menus, recipes and recipe books, hiring and training the chefs and cooks. All our restaurants used only the finest ingredient’s, prime meats, local seafood & produce whenever possible. executive chef: handsome Harrys Bistro, Naples FL: 2008-2013* Upscale dinning establishment featuring prime steaks, fresh seafood, farm to table produce, 175 seats serving up to 800 customers daily. Executive chef: Naples National Golf Club, Naples FL: 1997-2007* Over saw all F&B operations at this exclusive golf club in addition to 12 private suits. Multiple golfing events, private parties, wine dinners, holiday events and private cateringexecutive chef: Bay colony beach club, Naples FL: 1991-1997* Moved to Florida and orchestrated the opening of this well-known club, working with C.O.P.M propertieseXEcutive Sous chef: The Mansion, voorhes NJ: 1989-1991* Moved from Gina Rosa (same company) to open this 1200 seat catering facility focused on weddings, brunches, private meetings and social eventsexecutive chef: under CMC Jack Shoop, gina rosa restaurant, voorhees NJ1988-1989* Recruited out of school to open and run this authentic Italian restaurant as a sous chef, promoted to executive chef within 2 monthsReferencesFrank Caputo: (239) 470-0717Gary Sloss: (239) 601 – 2786Mitch Fogelman: (239) 253 – 0179
