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8/6/2019 executive chef or head chef
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DUNCAN N. M. FRASER
215 East 20th Ave Phone: 412.401.3518Munhall, PA 15120 E-mail: [email protected]
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EMPLOYMENT HISTORY
Executive Chef, Pittsburgh Hilton HotelNovember 2008 to present* Areas of responsibility include all food service to restaurant, bars, executive lounge, room service and cafeteria.* Rewrote and documented costs for all menus.* Implement and hold training courses for all levels of culinary employees; formulated training manual.
Acting Executive Chef, Hotel Pontchartrain Detroit (then flagged as Sheraton Detroit Riverside Hotel)August to November 2008* Requested by owner of Pittsburgh Hilton to run food service of Sheraton Detroit 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 the top black-tie events in the city; cooked for President George W. Bush among other dignitaries.
Chef, Plan Personal, London, EnglandJuly 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 HeadquartersNovember 1995 to July 1997
Executive Head Chef, Imperial Cancer Research Fund, Lincoln Inns Fields, LondonSeptember 1994 to November 1995
Executive Head Chef, BBC World Service, LondonAugust 1992 to September 1994* Operated the largest Aramark contract in Europe at that time, serving ethnic food 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 Director 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 to19921992: Le Sous Sol, Old Bailey, London: Worked as troubleshooter for the "official receivers" to ensure all suppliers received full payments for their services.1988 to 1991: Marlborough Hotel, Bloomsbury, London: Executive Head Chef1983 to 1988: Royal Horseguards Hotel, Westminster, London: Sous Chef, ExecutiveHead Chef1981 to 1983: Selfridges Hotel, Westminster, London: Sous Chef1979 to 1981: Hyde Park Hotel, Knightsbridge, London: Opening Chef, Sous Chef
8/6/2019 executive chef or head chef
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1978 to 1979: Browns Hotel, Mayfair, London: Chef Saucier, Chef Poissionier, Chef Tournant1977 to 1978: Hotel de Beauvoir, Catel, Guernsey: Head Chef1972 to 1977: Browns Hotel, Mayfair, London: Commis Chef, Chef Saucier, Chef Poissionier, 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 2006Guest chef at charity dinner for the Liver Foundation 2005 and 2006Guest chef for charity dinner for Multiple Sclerosis 2003 and 2005Student awards 1971 and 1972
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ADDITIONAL INFORMATION
Cleared for Permanent Residency in the US with additional Pennsylvania State Police clearances to work with children.
References available upon request.
