Andrew Nelson
Hamilton,Canada
Summary
Dynamic and innovative Executive Chef with extensive experience in fine dining and high-volume kitchens. Proven track record in financial management and cost control, with a strong emphasis on menu development and creating memorable culinary experiences. Adept at leading diverse culinary teams to consistently deliver exceptional dining outcomes while ensuring operational efficiency through well-defined standard operating procedures. Eager to leverage expertise to elevate culinary standards and drive excellence in the kitchen.
Overview
38
38
years of professional experience
Work History
Chef de Cuisine
THE LORD NELSON RESTAURANT
Burlington, ON
01.2024 - Current
Executive Chef
ENERCARE CENTRE
Toronto, ON
01.2021 - 01.2024
- Home to over 1 million square feet of flexible convention space and host to some of the largest convention events in North America.
- Created catering menus, customize event show menus, created Retail Outlet menus to ensure and maximize profitability and cost control
- Leader in operating a zero-waste culinary operation
- Actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards.
- Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
- Key position for the effective and profitable operation of the business
- Professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills
- Kitchen record keeping and administrative requirements including food inventories and ordering of food and beverage products.
Chef de Cuisine
JULES BISTRO (Leslieville)
Toronto, ON
01.2020 - 01.2021
- Responsible for overseeing the Culinary operation ensuring that all food served meets the highest quality standards.
- Responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes
- Practice effective purchasing and cost control standards
Executive Chef
LAVELLE (Rooftop restaurant)
Toronto, ON
01.2018 - 01.2019
- Rooftop patio and dining room menus with Japanese fusion cuisine
- Control all aspects of the Culinary operation
- Lead, train, coach and motivate Sous Chefs, kitchen and stewarding teams to ensure all food service operations run efficiently
- Maintain quality excellence
- Menu design and execution for all special events and VIP clients
Executive Chef
IVY BAR | KITCHEN
Burlington, ON
01.2015 - 01.2018
- Guiding the talented team at the stylish Ivy Bar | Kitchen in Burlington. From the moment you walk inside, Ivy's award winning design will take you on an impressive journey of lush greenery, and casual modern elegance. A distinctive setting of contemporary furnishings and finishes coverage on a beautiful 600 square foot Living Wall focal piece and a gorgeous twenty foot wide crystal chandelier. ivybar.ca
Executive Chef
DELTA MEADOWVALE HOTEL & CONFERENCE CENTRE
Mississauga, ON
01.2008 - 01.2015
- Control all aspects of the Culinary and Stewarding operation for a 375 room hotel with 40, 000 sq ft of conference and meeting space
- Private dining room to host Chef’s Table events
- Assisted with the opening of Quest Restaurant and Bar
- Annual food and beverage sales in excess of 10 million dollars
- Responsible for all menu creations and recipe books
- Best in class food cost control using monthly inventory counts and effective purchasing guidelines
- Handled all HR responsibilities such as hiring, team reviews employee appreciation events
Executive Sous Chef
DELTA CHELSEA HOTEL
Toronto, ON
01.2007 - 01.2008
- Lead, train, coach and motivate Sous Chefs, kitchen and stewarding teams to ensure all food service operations
- Maintain quality excellence
- Menu development for VIP functions, corporate events and seasonal occasions that reflect quality, innovation and awareness of contemporary trends in presentation and preparation
Sous Chef
THYME RESTAURANT AND WINE BAR
Oakville, ON
01.2005 - 01.2007
- High end, creative cuisine in downtown Oakville, On
- Direct and prepare food in accordance with establishments standards of quality, taste and presentation
- Assist the Executive Chef in all food service concepts
Executive Sous Chef (4years+)
SHERATON GATEWAY HOTEL
Mississauga, ON
01.1995 - 01.2005
- Interim Executive Chef, reporting directly to the Food & Beverage Director, for 6 months
- Lead, train, coach and motivate Sous Chefs, kitchen and stewarding teams to ensure all food service operations maintain quality excellence
- Facilitate training for kitchen team during all menu changes for The Mahogany Grill, Room Service and Banquet menus
- Training of co-op students as well as training and development of existing staff to encourage and support career promotion
- Menu development for VIP functions, corporate events and seasonal occasions that reflect quality, innovation and awareness of contemporary trends in presentation and preparation
- Direct as well as prepare food in accordance establishment’s standards of quality, taste and presentation
- Co-develop Annual Culinary Business Plan
- Effective scheduling of personnel according to forecast and labour management requirements
- Recruitment and selection of skilled staff as required
- Ensure Kitchen is operating according to HACCP guidelines including daily temperature logs, refrigerator temperature logs and monthly “self audit”
- Execute monthly inventory and develop purchasing/ordering requirements for all outlets
- Conduct monthly communication meetings with Kitchen Team
- Sous Chef (1 year)
- Assisted the Executive Chef in all food service concepts
- Trained and supervised Kitchen and Stewarding Teams
- Conducted purchasing/ordering requirements for all outlets within the Kitchen
- Created daily specials for fine dining room
- Banquet Chef (1 year)
- Supervised and coordinated Banquet functions for 17 meeting rooms and 2 ballrooms
- Created banquet menus
- Purchasing/ordering of all food items according to daily event orders
- Chef de Partie (3 years)
- Responsible for all mise en place for a la carte menus for Café Suisse Restaurant (180 seats), Mahogany lounge (100 seats) and room Service (475 rooms)
THE MUSTARD GRILLE
Mississauga, ON
01.1992 - 01.1995
- Trained new staff in accordance with Executive Chef’s recipe specifications
- Ensured that customers receive a culinary experience through consistent excellence of food
- Created and developed daily specials and innovative recipes reflecting current trends
- Prepared all menu items with special emphasis on ‘housemade’ items
- Assisted the Executive Chef in management of the kitchen operation and supervision of staff
- Ensured mise en place for the complete menu is above standards
- Purchasing/ordering of superior products using cost control measures
Apprenticeship
THE GLEN ERIN INN
Mississauga, ON
01.1988 - 01.1990
- Prepared food for fine-dining restaurant and banquet functions (150 seats)
- Large quantity cooking for brunches, special events and catering ie. Molson Indy, V.I.P. parties, etc.
- Supervised part-time kitchen staff and training of proper sanitation methods
Education
GOVERNMENT OF ONTARIO
01.1992
Chef Diploma - undefined
GEORGE BROWN COLLEGE
01.1991
Skills
- Kitchen operations
- Creativity and innovation
- Culinary expertise
- Food safety standards
- Menu development
- Menu planning capability
- Menu pricing strategy
- Budgeting and cost control
- Process improvements
- Waste reduction
- Teamwork and collaboration
Accomplishments
- Member of The Escoffier Society
- 2004 Leader of the Year - Sheraton Gateway Hotel
- 2004 Department of the Year – Sheraton Gateway Hotel
- Set Sail for Hope Charity Event - Toronto Island - 2001 - 2015
- Rogers “Daytime” T.V. Guest
- Bronze Medal at the 2010 Villeroy & Boch Culinary World Cup
- Silver Medal competing with Trillium Chefs Canada at the 2013 IKA Culinary Olympics
- Grand Prize Winner for Barilla Pasta “Calling All Chefs” Recipe Competition 2011
- 14 day Culinary Wine Tour of Argentina in 2010
CONTINUING EDUCATION COURSES
Kitchen Management, HACCP Training, Training in Industry Today, Train the Trainer, Cost Control, How to Manage Conflict and Confrontation, Recruitment
PROFILE
- Professional mentor with excellent leadership and training skills
- Self motivated, results-oriented team player with keen ability to promote positive winning attitudes
- Superior understanding of customer needs and talent for delivering quality to exceed expectations
- Excellent capabilities in cost and wage control, forecasting, budgeting and strategic planning
Languages
English
Full Professional
Timeline
Chef de Cuisine
THE LORD NELSON RESTAURANT
01.2024 - Current
Executive Chef
ENERCARE CENTRE
01.2021 - 01.2024
Chef de Cuisine
JULES BISTRO (Leslieville)
01.2020 - 01.2021
Executive Chef
LAVELLE (Rooftop restaurant)
01.2018 - 01.2019
Executive Chef
IVY BAR | KITCHEN
01.2015 - 01.2018
Executive Chef
DELTA MEADOWVALE HOTEL & CONFERENCE CENTRE
01.2008 - 01.2015
Executive Sous Chef
DELTA CHELSEA HOTEL
01.2007 - 01.2008
Sous Chef
THYME RESTAURANT AND WINE BAR
01.2005 - 01.2007
Executive Sous Chef (4years+)
SHERATON GATEWAY HOTEL
01.1995 - 01.2005
THE MUSTARD GRILLE
01.1992 - 01.1995
Apprenticeship
THE GLEN ERIN INN
01.1988 - 01.1990
Chef Diploma - undefined
GEORGE BROWN COLLEGE
GOVERNMENT OF ONTARIO