Summary
Overview
Work History
Skills
References
Languages
Timeline
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Matt Blondin

6 Alton Ave, Toronto ,ON

Summary

Dynamic professional with extensive experience in developing and launching innovative projects and deep understanding of the startup landscape. Skilled at cultivating relationships with potential stakeholders, leading teams, and driving growth. Proven track record of leveraging strategic vision, operational excellence, and business acumen to drive growth and profitability. Adept at identifying and capitalizing on new opportunities to drive long-term success and customer satisfaction.

Overview

17
17
years of professional experience

Work History

Founder / CEO / Chef

Blondies Pizza
07.2018 - 02.2024
  • Built, launched, and operated a total of 9 locations since 2018 (Blondies Leslieville, Blondies Commerce Court, Blondies Ossington, Blondies Davenport, Blondies Junction, Blondies Oakville, Blondies Port Credit, Blondies Cabbagetown & Commisary, Blondies Eglinton)
  • Grew Blondies Pizza to an 8 million dollar annual revenue operation, with a nearly 875,000 dollar EBITDA
  • Managed daily operations of the restaurant group, inventory management, and marketing
  • Created innovative solutions for complex business problems, driving organizational growth and efficiency
  • Monitored industry trends to identify opportunities for improvement
  • Developed strategic plans designed to reach ambitious growth targets while maintaining profitability margins
  • Negotiated contracts with vendors resulting in favorable terms that maximized value for the company
  • Implemented process improvements that resulted in cost savings while improving customer service satisfaction levels
  • Coached senior leadership team members on best practices for leading their teams effectively
  • Fostered an environment of trust, respect, collaboration, innovation and creativity within the company culture
  • Oversaw operational activities related to budgeting, forecasting, accounting, financial reporting and audits
  • Oversaw general operations, analyzing results to develop long-term company plans.

Owner / Chef

Omaw
02.2014 - 09.2017
  • Expanded product offerings by researching market trends and identifying potential growth opportunities.
  • Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
  • Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
  • Managed day-to-day business operations.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.

Executive Chef

Momofuku Daisho
05.2012 - 06.2013


  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.

Owner / Executive Chef

Acadia
02.2011 - 06.2013
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Executive Sous Chef

The Bearfoot Bistro
09.2010 - 02.2011
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.

Chef De Cuisine

Colborne Lane
02.2007 - 05.2010
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.

Skills

  • Business Administration
  • Strategic Planning
  • Organizational Structuring
  • Project Management
  • Operations Management
  • Financial Management
  • Brand Management
  • Consulting
  • Start-Up Operations
  • Menu Engineering

References

References available upon request

Languages

English
Native or Bilingual
French
Native or Bilingual

Timeline

Founder / CEO / Chef

Blondies Pizza
07.2018 - 02.2024

Owner / Chef

Omaw
02.2014 - 09.2017

Executive Chef

Momofuku Daisho
05.2012 - 06.2013

Owner / Executive Chef

Acadia
02.2011 - 06.2013

Executive Sous Chef

The Bearfoot Bistro
09.2010 - 02.2011

Chef De Cuisine

Colborne Lane
02.2007 - 05.2010

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Matt Blondin