Earl Anthony Morse - ChefDb



EARL ANTHONY MORSE, CEC

# 617 – 875 - 7681

earlanthonymorse@



PROFESSIONAL EXPERIENCE:

Nemacolin Woodlands Resort, Chef de Cuisine, Farmington, PA. July 2011– June 2013

Falling Rock & Lautrec. Independently operated entire culinary division for Nemacolin’s five star Falling Rock Hotel from July 2011 thru August 2012. This boutique hotel boasts 42 suites and an 85 seat fine dining restaurant. Engineered & implemented all menus providing complete training & execution. Under my control our team retained five star status for 2012 while maintaining the highest standards for in-room dining, pool / spa , as well as banquet functions. During my tenure at Falling Rock we were awarded four stars by Forbes for our fine dining restaurant Aqueous for the very first time. Designed & implemented all prix fixe menus, tasting menus, and special functions for Lautrec our 46 seat world class restaurant. Complete creative control while fostering relationships with a small culinary division of five. Display of sound culinary fundamentals while maintaining a focused & disciplined environment. Strong understanding of current culinary trends and competent ability to create daily including pastry, and meticulous service control. Extremely hands on leadership style in a chef driven establishment. Solely responsible for outlets financial success with a proven track record of maintaining resorts quarterly financial goals.

Five Stars Forbes / Five Diamonds AAA

The Bedford Village Inn, Executive Chef. Bedford, NH. July 2010 – May 2011

Modern American Regional. Directed all culinary operations for this 14 room luxury boutique inn, multi-outlet dining, and banquet facilities. Demonstrated a proven leadership skill to motivate staff to achieve success and profitable goals for a culinary operation in excess of 3.5 million dollars annually. Engineered & oversaw entire menu development for the casual tavern, small plates wine bar, banquets, and fine dining room. Experienced in seasonal menu development & current culinary trends. Strong accountability in P&L while managing high quality food service in every outlet. Promoted the inn through several different media outlets, and non-profit charitable events. Achieved, “Best Fine Dining Restaurant 2011” by NH Magazine under my employ.

Four Diamonds AAA

The Portland Harbor Hotel. Executive Chef. Portland, ME. March 2009 – May 2010

New American / French Influence. Ran food & beverage operations for this 101 room Conde Naste ranked hotel. Re-structured the kitchen, and elevated the cuisine to meet guest expectations of a four diamond standard. Engineered all menus for Breakfast, Lunch, and Dinner for our private dining room Eve’s. Streamlined all banquet operations from menu’s to plating. Strong knowledge of budgets, labor costs, and inventory controls. Consistently lowered food & labor costs below the hotel’s financial forecasts by using acute purchasing methods. Coached and guided aspiring culinarians into well-rounded professionals by demonstrating sound leadership. Tactfully contributed alongside senior management to generate business, and retain existing guest relationships.

Four Diamonds AAA

The White Barn Inn. Chef de Cuisine. Kennebunk, ME. May 2008 – February 2009

New American / European Fare. In charge of day to day operations of this Relais & Gourmand restaurant. Engineered a la carte menus, and tasting menus on a weekly basis while upholding the highest of quality standards. Worked very closely with my brigade of seven culinarians to produce world class fare and push the envelope of excellence. Provided strict discipline, and exemplified true dedication to my staff, while providing a meticulous dining experience to our guests. Sourced out all products for the 26 room Inn, with complete purchase control. Experienced in lowering & controlling food & labor costs of a restaurant of this magnitude. Passed inspections by AAA & Forbes to earn our elite ranking for 2009.

Five Stars Forbes / Five Diamonds AAA / Relais & Chateaux

PS7’s. Executive Sous Chef. Washington, DC. August 2007 – April 2008

Eclectic American Cuisine. Responsibilities include the creation of all menu items, daily specials, inventory, and monthly stock control under Chef Peter Smith. Trained new and existing employees, while managing a team of twelve. Insured quality and consistency of a la carte and tasting menus by coaching and teaching proper technique. Daily tasks include purchasing and receiving all deliveries, fabrication of proteins, managing and assisting the staff, resolving any on going restaurants issues in all departments, expedite customer’s orders and keeping the cooks organized during service.

Agraria. Executive Sous Chef. Washington, DC. September 2006 – July 2007

Contemporary American Cuisine. Opened farm-fresh concept restaurant under Chef Ricky Moore. Sourced out sustainable

agriculture while supporting small farmers locally and nationally. Created all menus with strict discipline pertaining to

seasonality. Responsible for menu engineering, recipe development, training of brigade, pioneering and maintaining

proper kitchen structure. Supervised a twenty five member team and managed recruiting, training, purchasing, inventory,

food and labor costs. Tactfully coached staff on how to reduce waste, deliver quality food, and service.

Stack. Mirage Hotel & Casino. Sous Chef. Las Vegas, NV. September 2005 – August 2006

Contemporary American Steakhouse. Opened the company’s second restaurant under Chef Brian Massie.

Ran day to day kitchen operations including new employee processing, payroll editing, and accident reports. Created back of the house manuals that included menu descriptions, standardized recipes, and standard operating procedures. Additional responsibilities include the creation of all menu items, inventory, scheduling and managing a brigade of twenty one back of the house employees.

RELATED EXPERIENCE:

Aujourd’hui. Four Seasons Hotel. Boston, MA 2004-05 4 Stars Forbes

No. 9 Park. Boston, MA. 2005 4 Stars Forbes

Van Dender Patisserie. Brussels, Belgium 2002-04 Belgian Royal Pastry Shop

Le Cirque. Bellagio Hotel. Las Vegas, NV. 2001-02 4 Stars Forbes / 1 Michelin Star

Aqua. Bellagio Hotel. Las Vegas, NV. 2000 4 Stars Forbes / 1 Michelin Star

EDUCATION:

The Culinary Institute of America, Hyde Park, NY. 1999

AOS degree in culinary arts.

Van Dender Patisserie, Brussels, Belgium. 2004

Apprenticeship under renowned Pastry Chef Herman Van Dender

CURRENT CERTIFICATIONS:

Certified Executive Chef ( CEC ) – American Culinary Federation.

Certified Professional Ice Carver ( CIPC ) – National Ice Carving Association.

Servsafe – Certified Food Manager Course – National Restaurant Association.

AWARDS:

Forbes Travel Guide – Earned highest honor (five stars) in American dining scene

multiple times as a Chef de Cuisine with different properties. 2013 with Lautrec and 2009 with White Barn Inn.

Chaine des Rotisseurs - Executed menu, ice sculptures, and entire event for local chapter of Pittsburgh. 2012.

James Beard House – Developed Menu, executed cuisine & service for elite dinner in NYC. 2009.

Bronze Medal - World Ice Sculpting Championships. Fairbanks, Alaska. 2005.

Bronze Medal - World Ice Sculpting Championships. Asahikawa, Japan. 2004.

Gold Medal - European Ice Championships. Bastia, France. 2003.

Belgian Royal Wedding – Sculpted wedding ice showpiece for King Albert in Brussels. 2003.

Julia Child – Executed dinner for Julia’s private Napa Valley epicurean excursion. 1999.

ACF President’s Award – New Hampshire Chapter. 1997.

NICA – Multiple silver & bronze medals on the United States Ice Carving Circuit.

MEDIA:

Food Network – Television; Competed on Season 3 of “Chef Wanted”. 2013.

Chef’s Kitchen – Television; Executed cuisine for nationally recognized cooking show. 2009.

Uptown Magazine- Created farm to table dishes & culinary set. 2006.

Marie Claire Magazine- Built exclusive ice set to launch winter line of clothing. 2003.

Food Network – Television; Sculpted ice and coordinated set for, “Extreme Cuisine”. 2002.

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