EFTA00306867.pdf

a/me/ilia; S /Setting the Standard Since 1985 MARCO MORILLO CAREER SUMMARY Chef Marco Morillo has over 16 years of experience of all aspects of the kitchen. Upscale Private Homes, Full Service Catering, Three Star NYC Restaurants, Healthy Gourmet Cuisine, Liver Cleansing, Utilization Of Organic Proteins + Vegetables, Plant Based, Vegan Cuisine, Menu Design, Quality Control, Management and Customer Satisfaction SKILLS Experienced in all cuisines including kosher. Great team leader. Innovative and resourceful with great attention to detail. Excellent awareness for quality assurance as well as health and safety. Highly skilled and experienced in planning and preparing consistently exceptional quality food ranging from casual to fine dining. Excellent pastry and bread maker. PROFESSIONAL EXPERIENCE PRIVATECHEF Private Residence, Palm Beach Gardens, FL September 2014—Present • Family of four, Live Out • Weekly Lunch Menu Design for the kids to take to school • Individualized Family Dinner Menu Planning with strict dietary restrictions: low fiber, high protein, health conscious • Rotation of gluten free baked goods in the home • Weekend Stock Food Preparation for when the family travels to their other residence PRIVATE CHEF The Venetos Residence, SOHO and Southampton, NY October 2012 August 2014 • High profile couple, Live-Out • Weekly Menu Design, Dietary Restrictions: organic, low calorie, gluten + dairy free • Private Brunches in house up to 10 people • In charge of all kitchen related matters, daily shopping, kitchen inventory, food cost EFTA00306867  MARCO MORILLO PRIVATE CHEF The Fadeyi Residence, Southampton, NY July 2012 September 2012 • Family of five, Live Out • Summer Weekly Menu Design, Weekend Brunches + Dinner Parties when the family entertained • Transitioned their 7 month old baby from purees to 'real food', all organic, well balanced meals PRIVATE CHEF TheCharlot Residence, Brooklyn, NY +Milford, PA June 2007—August 2012 • Couple, Live Out • Menu focused around local or organic, low calorie diet • Daily lunch and dinner in Brooklyn, travelled on weekends to their Milford home • BBQ's and private parties for up to 75 guests at their weekend home • In charge of all kitchen related matters, daily shopping, kitchen inventory, food cost, working with a budget EXECUTIVE CHEF CraveCatering+ Events, Brooklyn, NY April 2003—May2007 • Supervised and coordinated upscale private catering focused on offering personalized approach and memorable experience to our clients while providing organic, seasonal and local foods. • Events from 8 to 1000 people. • Responsible for customized menu per client inclusive of organic, dietary restrictions, vegetarian, kosher and healthy menus for children. • Hired and managed FOH/BOH staff of up to 50 on an event to event basis. • Seasonal recipe development and standardization • Strict food and labor cost control • Created food production schedules to maintain highest possible kitchen efficiency EXECUTIVE SOUS CHEF Atlas Restaurant, New York, NY August2001 March2003 • Three Star New York Times Restaurant, William Grimes • Cooked under the direction of Chef Paul Liebrandt • Day to Day Operation, Food Cost, Training SAUCIER I POISSONIER February2000 August2001 Blue Hill Restaurant, New York, NY • Worked extensively under the guidance of Chef Alex Urena and Chef Dan Barber EXECUTIVE SOUS CHEF June 1999 -January 2000 PalladinRestaurant, New York, NY • Two Star New York Times Restaurant, William Grimes • Worked closely and under the direction of Chef Jean Louis Palladin • Day to Day Operation, Menu Development, Food Cost, Training EFTA00306868  MARCO MORILLO EDUCATION RIO ALL SUITE HOTEL + CASINO APPRENTICE SOUS CHEF PROGRAM LAS VEGAS NV (1994-1999) First cook to take part and graduate in the 5 year Apprentice Sous Chef Program. Worked in all back of the house kitchen/food production outlets. Developed basic principles of nutrition, dietetics and food composition. Gained proficient understanding for proper sanitation in the food service industry. Effectively practiced basic and advanced skills in food preparation inclusive of fabricating meat and fish, baking and garde manger. Developed organizational skills of the professional kitchen and bake shops. UNIVERSITY OF NEVADA RENO, RENO NV (1992-1994) NYC Food Handlers License Holder LANGUAGES English, Kitchen Spanish EFTA00306869