Summary
Overview
Work History
Education
Additional Information
Certification
References
Timeline
Generic

KEITH A. WILLIS

Buena Park

Summary

Secure an Executive Chef, Chef De Cuisine, or Sous Chef position with a club, hotel, or fine dining restaurant that shares a commitment to excellence in food and service.

Overview

26
26
years of professional experience
1
1
Certification

Work History

Line Chef

Disney
01.2024 - Current

EXECUTIVE CHEF

Hotel Baker
01.2017 - 11.2023
  • Producing contemporary cuisine with Asian influences for the ROX City Grill
  • Also responsible for all menu development, hiring, training, purchasing, as well as food and labor costs
  • Annual Food & Beverage revenue of approximately 1.2 million dollars.

Sous Chef

Edge Restaurant
01.2014 - 01.2016
  • Farm to table concept, Chef owned restaurant
  • Assisted with progression of the menu, execution of the menu, saute, meat station, and butchery.

Executive Chef

Amaurys
01.2013 - 01.2014
  • Menu development, purchasing, meat & fish butchery, and execution of menu.

Chef De' Cuisine

Hotel Arista
01.2010 - 01.2012
  • Chef De' Cuisine of the 55-Seat Sugar Toad Restaurant and Hotel Arista serving contemporary cuisine with Avant Garde influences
  • Menu development for the Hotel Arista Banquet Center and the SugarToad fine dining restaurant
  • Responsible for hiring, purchasing, and food/labor cost controls
  • Food and Beverage department generates approximately $3.5 million dollars in annual sales
  • Received accolades for raising the rating of the restaurant as listed in the Chicago Magazine from 1.5 Stars to 2.5 Stars within my first three months as Chef De' Cuisine attracting the attention of Chicago's prominent food critic Phil Vettel.

SEASONAL CHEF

Cedar Rapids Country Club
01.2010 - 01.2010
  • Primarily responsible for/assisting with banquets and assisting the Executive Chef with special functions and Line Cook.

EXECUTIVE CHEF

Hotel Baker
01.2008 - 01.2010
  • Producing contemporary cuisine with Asian influences for the ROX City Grill
  • Also responsible for all menu development, hiring, training, purchasing, as well as food and labor costs
  • Annual Food & Beverage revenue of approximately 1.2 million dollars.

EXECUTIVE CHEF

Marlowe's
01.2007 - 01.2008
  • Serving American and Continental Cuisine, producing $2-million in annual revenue
  • Supervision and training of kitchen and banquet staff; managed purchasing and receiving, cost control, menu planning, maintained sanitation standards.

Chef De Cusine/Sous Chef

Hotel Baker
01.2006 - 01.2007
  • Producing American cuisine in the Waterfront Restaurant that grossed approximately $500,000 of annual revenue
  • Coordinated and maintained full production of Waterfront kitchen staff; coordinated purchasing and receiving, quality control, and assistance with menu planning.

EXECUTIVE CHEF

LaPiazza Ristorante
01.2004 - 01.2006
  • Serving contemporary Italian and American cuisine for 60-seat restaurant featuring seasonal dishes
  • Approximately $800,000 of annual revenue
  • Purchasing and receiving, cost control, quality control, menu planning for the restaurant, and hiring/training of the kitchen staff.

CHEF DE CUISINE

Country Club of Peoria
01.1998 - 01.2000
  • Producing contemporary cuisine in the club's dining room
  • Coordinated and maintained full production of Dining Room kitchen staff, coordinated purchasing and receiving, quality control, and menu planning for the dining room.

Education

Associates Degree for Applied Sciences for Culinary Arts -

Culinary School of Kendall College
Chicago, IL
12.1988

Additional Information

Overview: – Toured Europe, working for restaurants awarded Michelin Stars for excellence including: Boxtree, London, England (Two Stars); LaGavaroche, London, England (Three stars); Pain Adour et Fantasie, Grenade Sur Adour, France (Two stars); L'ortolan, Oxford, England (Two stars); and at Harvey's, London, England (Two stars) Held positions at French Laundry-Yountville, Chef de Partie, Charlie Trotters-Chicago, Chef de Partie, Morning Sous Chef, Patina-Los Angeles, Chef Joachim Splichal

Certification

  • Wine Spectator Magazine: mentioned school of Thomas Keller protege. April 30, 2010 Issue
  • Mentioned The Soul of a Chef: The Journey toward perfecton. Author: Michael Ruhlman. 2011
  • 2018-Present: Maintained Illinois Dept. of Health Sanitation Certificate

References

References available upon request

Timeline

Line Chef

Disney
01.2024 - Current

EXECUTIVE CHEF

Hotel Baker
01.2017 - 11.2023

Sous Chef

Edge Restaurant
01.2014 - 01.2016

Executive Chef

Amaurys
01.2013 - 01.2014

Chef De' Cuisine

Hotel Arista
01.2010 - 01.2012

SEASONAL CHEF

Cedar Rapids Country Club
01.2010 - 01.2010

EXECUTIVE CHEF

Hotel Baker
01.2008 - 01.2010

EXECUTIVE CHEF

Marlowe's
01.2007 - 01.2008

Chef De Cusine/Sous Chef

Hotel Baker
01.2006 - 01.2007

EXECUTIVE CHEF

LaPiazza Ristorante
01.2004 - 01.2006

CHEF DE CUISINE

Country Club of Peoria
01.1998 - 01.2000

Associates Degree for Applied Sciences for Culinary Arts -

Culinary School of Kendall College

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KEITH A. WILLIS