Chad StarlingDallas, TX530-448-1161 / chadstar08@yahoo.comOverviewA qualified, talented, and intelligent leader who is active, organized, level headed, and can build a team and compete with the best. I am a super hungry chef who can set myself apart with my creative style and strong work ethic, while striving for excellence daily and fighting for awards and recognition for my teams’ dedication.Career HistoryTask Force Chef / Snowpine Lodge/ Alta, Utah / Aug. 2021 Dec. 2021A luxury boutique resortExecuted all banquets, weddings, and two fine dining outlets.Executive Chef / Barcelona Wine Bar / Dallas, TX / Oct. 2019 – Dec. 2020Spanish and Mediterranean cuisine and tapas Maintained a 25% food costCore menu plus weekly/monthly rotating dishes focused on seasonalityExecutive Chef / Deacon’s New South / Nashville, TN / Jan. 2017 – Oct. 2019Serving “Contemporary Southern” cuisine at an extremely high levelRan a consistent Food Cost at 30% Executive Chef / The Stanley Hotel / Estes Park, CO / 2015-2017My role was executive chef of the famous 4-star, multi-unit luxury resort, serving fine dining Contemporary American cuisine with local and seasonal ingredientsExecutive Chef / Dallas Chop House / Dallas TX. / 2013 –2015A three-star modern seasonal farm to table steak house Executive Sous Chef / Bolsa / Dallas TX. / 2012- 2013 Awarded 4 stars by Dallas Morning News, ‘Best New Restaurant’ and ‘Restaurant of the Year’ from D Magazine, and ‘Best New Restaurants’Executive Chef / Aria at the Fairmont Hotel / Chicago IL. 2009- 2012An elite 4 star – 4 diamond hotel in which I was the lead of Aria Restaurant, Aria Lounge and Sushi, and Eno Wine Bar. Aria touted French-Asian cuisineExecutive Chef / Le Lan / Chicago IL. 2006- 2009Le Lan produced French-Southeast Asian cuisine that received three “enthusiastic” stars from Phil Vitel of the Chicago TribuneStage ExperienceBradley Ogden / Las Vegas 2010 (2 Michelin Stars). One-week stage.Le Cirque / Las Vegas 2010 (2 Michelin Stars)Guy Savoy / Las Vegas 2010 (2 Michelin Stars)Spago / Las Vegas 2010 (1 Michelin Star)L20 / Chicago 2009 (3 Michelin Stars)Blackbird / Chicago 2007 & 2008 (1 Michelin Star)Alinea / Chicago 2008 & 2009 (3 Michelin Stars). 2-week Stage.Boka / Chicago 2008 (1 Michelin Star)North Pond / Chicago 2007 (1 Michelin Star)TRU / Chicago / 2006-2007 (2 Michelin Stars) 1-month stage under Chef Laurant GrasThe French Laundry / 2005 (3 Michelin Stars)Various Restaurants in Thailand in 2004 & 2005Relevant Skills and ExperienceExtensive travel throughout Southeast Asia learning the flavors, techniques, and ingredients of Southeast Asian cuisine. Unique and rare mentorship with Chef Arun Sampanthavivat of the 4-star Thai restaurant ‘Aruns’ in Chicago. Chef Arun is world renowned, and considered a ‘Master Chef’ of Thai cuisine.Experience in restaurants, private clubs, and hotels to the most demanding clientele Expert level in cost control while producing an extremely high-productDisplay excellent managerial ability, and have managed various teams up to a 25-man brigadeProficient in ‘Modernist Cuisine’, including sous vide, hydrocolloids involving ingredients like methylcellulose, lecithin, kappa carrageenan, xanthan gum, guar gum, gellan, maltodextrin, etc.Familiar and comfortable with media promotion, including live television, and demos.Participated and invited in multiple high profile food festivals in Nashville, Chicago Gourmet Festival, Chicago Burger Hop competition, and hosted the Chicago Marathon VIP Party.
