Matthew Calhoun
Toronto,ON
Summary
Passionate and creative food professional with over 10 years working experience in the hospitality industry. Well versed in current food regulations and culinary trends that are changing the industry.
Overview
12
12
years of professional experience
Work History
Culinary Production Assistant
Top Chef Canada
05.2024 - Current
- Assist in daily tasks such as inventory, stage set up, receiving orders, processing orders, pantry display, among many other tasks.
- Assist the chefs with any equipment or food related questions in studio and offsites.
- Offsite experience in driving, loading and unloading the offsite van, chef station set up and tear down.
Wedding Caterer/Private Chef
Graydon Hall Manor
02.2023 - Current
- Collaborated closely with each client to ascertain kinds of meals and foods that would meet needs.
- Created menus for clients that comprised fresh, locally grown food for fine dining menus.
- Catered over 500 private weddings, birthdays, bridal showers, private home dinners.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Monitored quality, presentation and quantities of plated food across line.
Food Stylist
Freelance
10.2022 - Current
- Styled and presented food and beverages for various brands, restaurants, and grocery store chains.
- Styled and presented food for live tv segments on Your Morning, The Mary Berg show, The social, Cityline, and The Morning Show.
- Ability to produce food items for use in food photo shoots for editorials, ads and commercials.
Senior Sous Chef
The Broadview Hotel
11.2018 - 08.2022
- Managed and prepared all food for breakfast, lunch and dinner along with the chef de cuisine, including butchery, sauces and seasonal vegetables.
- Assisted in curating seasonal menu recipes with the executive chef and chef de cuisine.
- Assisted in preparing and executing menu tastings.
- Discussed daily operations, menus, events, and customer satisfaction within the hotel at weekly meetings with upper management.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Task Force - Crescent Hotels
Hall Arts Hotel, PGA Resort
01.2022 - 03.2022
- Was recruited to work at Hall Arts Hotel in Dallas, and the PGA Resort in Palm Springs, Florida.
- Worked directly with the executive chef at Hall Arts Hotel in Dallas to assist with menu development, training new staff, and relieving some pressure off the chefs during a busy period.
- Worked under Michelin star chef Jeremy Ford at his restaurant The Butcher's Club inside the PGA Resort.
- Assisted him and his team during the busiest month of the year for them with daily prep, and dinner service.
Sous Chef
El Local Loco
12.2016 - 11.2018
- Hired by previous employers from The Wine Bar to manage the kitchen for their brand new restaurant.
- Created concepts, recipes, and menu items prior to the opening of the restaurant.
- Managed kitchen staff by recruiting, hiring, training, scheduling, supervising, evaluating, and enforcing discipline when necessary.
- Responsible for daily ordering and inventory.
- Maintained updated knowledge of local competition and restaurant industry trends.
Sous Chef
The Wine Bar
04.2012 - 08.2016
- Advanced to sous chef role from being hired as a line cook.
- Planned lunch, dinner, and bar menus, as well as special menus for in-house special events and catering.
- Developed recipes, pricing and special food offerings to increase revenue and customer satisfaction.
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Education
Diploma - Culinary Arts
George Brown College
Toronto, ON2014
Skills
- Extensive food/beverage knowledge
- Menu/recipe development
- High level of aesthetic and culinary execution
- Team Player
- Problem Solver
- Management and Leadership Skills
- Banquets and Catering
- Budgeting and Cost Control
Timeline
Culinary Production Assistant
Top Chef Canada
05.2024 - Current
Wedding Caterer/Private Chef
Graydon Hall Manor
02.2023 - Current
Food Stylist
Freelance
10.2022 - Current
Task Force - Crescent Hotels
Hall Arts Hotel, PGA Resort
01.2022 - 03.2022
Senior Sous Chef
The Broadview Hotel
11.2018 - 08.2022
Sous Chef
El Local Loco
12.2016 - 11.2018
Sous Chef
The Wine Bar
04.2012 - 08.2016
Diploma - Culinary Arts
George Brown College
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