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Resume

GWYN ELLEN ARTZ
540 Indian Creek Dr. Lebanon, KY 40033
gwyn.artz@gmail.com
(619) 813-8647

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EDUCATION: CREDENTIALS: National Restaurant Association Manager Serve Safe

Certificate (2006),
 

  • JOHNSON AND WALES UNIVERSITY, Providence RI(2005)

Research Chef Association Workshop 101, Food Science for Chefs,
Working towards CRC credentials.

  • INTERNATIONAL SCHOOL OF BARTENDING, Thousand Oaks, CA

Coursework in Mixology, (1994) Certificate of Completion.

  • THE CULINARY INSTITUTE OF AMERICA, Hyde Park, NY

Associate of Arts, Culinary Arts (1993);
Food and Management Sanitation Certificate (1993)

  • VENTURA COMMUNITY COLLEGE, Ventura, CA

General Education coursework with an emphasis in Business Administration
(1988-1991)

 

PROFILE

 

  • Executive Chef and Food Service Director with over 24 years of culinary

expertise and education.

  •  Ability to run a profitable restaurant with given food and labor costs,

along with overhead, utilizing creative cooking and managerial skills.​
Knowledge in food trends and basic food technology.

  • Ability to manage and implement a timely and cost-effective completionof

multiple projects.

  • Proven leadership skills with ability to motivate others while encouraging

peak performance.

  • Extensive kitchen management, menu development, food preparation and

presentation skills.

  • Accomplished record of increasing culinary responsibility, creative challenge

and recognition.

  • Detail oriented, dedicated professional, highly motivated self-starter and

decision-maker.

  • Superior quality assurance, organizational, inventory management and

customer service skills.

  • Exceptional analytical and problem-solving skills with ability to

successfully achieve objectives.

  • Demonstrated extraordinary loyalty and discreteness while employed by a

person of prominence for over 13 years.

  • Team player and highly capable of performing independently in various

culinary environments.

 

EXPERIENCE:


ELISABETH GOTH, Rancho Santa Fe, CA, and Lexington, Ky. 859-336-9284

  • over 26 years employment with family

  • meals with locally grown organic ingredients to include fish and

game from county.

  • Provide personal culinary services for Mrs. Goth and the domestic staff at three

U.S. residences.

  • Produced stocks, reductions, consommés, sauces, braised meats,

salads, terrines and roulades.

  • Maintained summer herb gardens, kitchen inventory and procured various

food items and supplies.

  • Traveled to various locations in US to cater high end events.

  • Focused on high protein, low carbohydrate meals with leafy greens and

whole grains.

  • Created themed birthday cakes, desserts, and holiday assortments.

April 1997 - September 2005, July 2009 - July 2016, February 2018  - Present


COUNTY SEAT KITCHEN BAR, Lebanon Ky. 40033 countyseatky.com

  • Performed all duties associated with owning a restaurant:

  • Programmed POS systems

  • Menu costing

  • HR administration

  • Bookkeeping

  • Social media

  • Marketing and Advertising

  • 4.9 stars on Facebook, 4.1 stars on Google, 4.9 stars on Yelp.

Opened and closed July 2016 - Febuary 2018



CULINART INC.

  • Food Service Director

  • Managed and opened several food service locations as food service and

  • catering director: Burnham Institute, SAIC, Intuit, and Qualcomm

  • Maintained 30, 40 and 50 percent food cost depending on client

  • specifications Designed menus that maintained food cost while utilizing

  • sustainable local food.

  • Used “Quick Pick” menus to speed up service lines.

  • Lowered food cost 9 points at Burnham Institute.

  • Served as benchmark for Scripps hospital food service.

  • Became selling point for food service Company to gain additional clientsin San Diego area.

  • High end catering for monthly events on and off grounds.

  • Significantly lowered turnover in staff.

  • Designed from scratch weekly menu to utilize local seasonal ingredients.

  • Participated in over 13 promotions per year that included customer

  • involvement and seasonal ingredients.

  • Initiated quality assurance procedures to maintain the highest standards offood preparation.

  • Maintained a team-oriented environment to enhance morale and customerservice standards.

  • Ensured superior standards of sanitation in order to maintain compliancewith health codes.

  • Maintained Health Inspections scores of over 98 percent.

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December, 2004 – June, 2005
FINLEY DESIGN, San Diego, CA.
Private Chef

​

  • Became part of a large family

  • Provided healthy elegant meals at three different locations during baseball season

  • Planned and organized dinner/luncheon parties and holiday events with upto100 houseguests.

  • Planned specialty diet menus and prepare a variety of fish, meat,

  • vegetable dishes and desserts.

  • Prepared European, Mediterranean, Asian, South American and American Regional foods.

  • Incorporated Zone, Body for Life, Fit for Life, macrobiotic, vegan and calorie allowance methods.

April, 2002 – January, 2004

 

MARRIOTT CORONADO RESORT, San Diego, CA

  • Pastry chef

  • Used classical French methods of baking and patisserie to formulate recipes for large groups.

  • Created menus, daily specials, and Birthday Cake selections.

  • Created specialty pastries, low fat desserts, holiday treats and assortments.

  • Calculated food cost and seasonal dessert menus.

  • Produced Bavarians, Tortes, Genoise, Petite Fours, and Pastry

Sampler Selections.

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1995 -1996
PREMIER CATERING, La Jolla, CA
Kitchen Manager

  • Assisted Chef and Managed kitchen operations at the University of

California San Diego banquet hall.

  • Planned and organized food preparation for catered banquet events with up to 300 guests.

1993-1995


ACACIA RESTAURANT, Montecito, CA
Sous Chef

  • Assisted in managing food preparation operations at anAmerican Regional

  • style restaurant listed on Front Cover of Gourmet Magazine for SantaBarbara.

  • Performed responsibilities similar in kitchen management andprivate chefpositions.

  • Participated in the development of new menus to incorporate seasonal andregional ingredients.

1993


HYATT REGENCY MIAMI, Miami, FL
Chef de Parti Externship

  • Provided food preparation support at the hotel's 200 seat, fine diningFrenchrestaurant.

  • Managed and coordinated food preparation operations at the saucier andgarde manger stations.

1989-1991

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OJAI VALLEY INN AND COUNTRY CLUB, (4 star golf resort) Ojai, CA
Line Cook

  • Prepared various entrées at a high volume, 4 Star American-Continental cuisine restaurants.

  • Managed and coordinated food preparation operations at the pastry, pasta and vegetable stations.

1987- 1989


UNIFORMS ETC...INC, Ventura, Ca.
General Sales, Purchasing, Receiving, Pricing, Cash register, Bookkeeping

  • Worked in family business in all areas of service in two locations.

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TRAINING: Attended various American Culinary Federation seminars (1996-2001)
LANGUAGES: Verbal fluency in English, Portuguese and Spanish.

NOTES: World traveler: Spain, England, Scotland, Mexico, Anguilla, Puerto Rico and throughout the United States. Passion for learning about local cuisines and cultures. Lived in Brazil for a year as an
exchange student.

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