Kerry Wickens
Gatineau
Summary
Seasoned Executive Chef and Food Service Manager with over 25 years of experience leading high-volume kitchens, managing food service operations, and designing diverse menus. Proven expertise in staff leadership, cost control, catering execution, and maintaining exceptional culinary standards across restaurants, retirement residences, corporate dining, and banquet environments.
Professional culinary expert with strong track record in leading kitchen operations and producing high-quality dishes. Adept at team collaboration, ensuring smooth service, and adapting to changing needs. Highly skilled in menu development, food safety, and cost management. Known for reliability and achieving results in fast-paced environments.
Overview
34
34
years of professional experience
1
1
Certification
Work History
Chef de Cuisine
National Art Gallery, Plate One/River Lounge
07.2025 - Current
- Manage kitchen staff and operations while maintaining high product quality for café and catering functions.
- Execute catering services with consistency and elevated presentation standards.
Food Service Manager
Symphony Senior Living
07.2024 - 07.2025
- Directed day-to-day operations, staff scheduling, and workflow.
- Controlled food and labor costs while fostering strong relationships with residents and suppliers.
Chef de Cuisine
River Lounge Banquet and Bistro
01.2022 - 01.2025
- Designed and executed menus for diverse banquet styles, including traditional fare, Lebanese mezza, and Indigenous cuisine.
Executive Chef
Tomlinson Core
01.2023 - 01.2024
- Sole operator of corporate kitchen serving 180 staff.
- Designed weekly fresh menus, executed daily meal preparation, and ensured equipment maintenance.
- Maintained sanitation standards for kitchen and dining areas.
Restaurant Manager
Hardstones Grill
01.2020 - 01.2022
- Ensured high-quality consistent food service and a clean dining environment.
- Maintained budget targets through inventory oversight, quality control, and portion management.
Chef
Epicure Catering
01.2019 - 01.2021
- Executed extensive and customized catering menus in varied off-site environments requiring adaptive solutions.
- Delivered high-quality results across challenging and dynamic event conditions.
Executive Chef
Resto Les Deux, Crowne Plaza Hotel
01.2017 - 01.2020
Kitchen Manager / Chef
Stone River Dining
01.2014 - 01.2017
- Prepared fresh hand-cut steaks, fish, and seafood for a 65-seat restaurant overlooking the Ottawa River.
- Worked closely with a small kitchen team to deliver consistent quality.
Food Service Manager / Executive Chef
Rockcliffe Retirement Residence
01.2009 - 01.2014
- Managed food services for 150-resident luxury retirement community.
- Trained front- and back-of-house staff, developed 4-week cycle menus, and designed special event menus.
Chef
Bourgetel Resto and Bar
01.2004 - 01.2008
- Participated in kitchen design and menu creation for breakfast, lunch, and dinner.
- Executed locally inspired table d’hôte menus and Sunday brunch featuring in-house bread, smoked salmon, and preserves.
Executive Chef
Carleton University Food Services
01.1998 - 01.2003
- Supervised a brigade of 30 staff in multiple food service units.
- Organized meals for 1,500–2,500 students and faculty and executed large-scale catering.
Executive Chef
Sam Jake Inn, Merrickville
01.1992 - 01.1998
- Created menus using fresh, locally sourced ingredients.
- Coordinated large catering events and built strong relationships with local
Education
Culinary Arts Degree -
Algonquin College
Ottawa, Ontario01.1993
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Culinary Institute of America
Napa Valley, California01.2009
Skills
- Great eye for detail, dependable
- Good communicator, people person
- Experienced in many types of cuisine
- Adaptable, focused
- Plating techniques
- Vegetable cookery
- Food safety
- Leadership qualities
Accomplishments
- Selected to create and prepare unique dishes for private parties such as Indigenous affairs, Ukraine Embassy functions.
- created,designed and executed personalized menu's for chef at your home catering
- was night executive chef for Canadian winter games serving athletes and staff in Campbellton New Brunswick
Certification
- Red Seal Certified
- Gentle Persuasion Approach Certificate
- Various management seminars
Timeline
Chef de Cuisine
National Art Gallery, Plate One/River Lounge
07.2025 - Current
Food Service Manager
Symphony Senior Living
07.2024 - 07.2025
Executive Chef
Tomlinson Core
01.2023 - 01.2024
Chef de Cuisine
River Lounge Banquet and Bistro
01.2022 - 01.2025
Restaurant Manager
Hardstones Grill
01.2020 - 01.2022
Chef
Epicure Catering
01.2019 - 01.2021
Executive Chef
Resto Les Deux, Crowne Plaza Hotel
01.2017 - 01.2020
Kitchen Manager / Chef
Stone River Dining
01.2014 - 01.2017
Food Service Manager / Executive Chef
Rockcliffe Retirement Residence
01.2009 - 01.2014
Chef
Bourgetel Resto and Bar
01.2004 - 01.2008
Executive Chef
Carleton University Food Services
01.1998 - 01.2003
Executive Chef
Sam Jake Inn, Merrickville
01.1992 - 01.1998
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Culinary Institute of America
Culinary Arts Degree -
Algonquin College