CURRICULUM VITAE

PERSONAL DETAILS
Name: Michelle A Morrisey
Address: 192 Rosa Brook Road, Margaret River, WA
D.O.B.: 11th March 1961
Email: michmorrisey@yahoo.com
Mobile: +61 (0)40 857 8434

PERSONAL PROFILE
I am a highly motivated, experienced and versatile chef. Skilled in traditional
French cuisine as well a flair for cuisines from around the world; I enjoy all
aspects of cooking and the kitchen environment. My work experience around
the world and personal travel has ensured I have a cooking style compatible
with most cultures and customer requirements. In particular my passion for
cooking with fresh, local, seasonal ingredients ensures that my food is of the
highest quality.
My background education in business administration ensures that I work with
an understanding of profit margins, market forces and customer satisfaction.
I have a proven track record in working effectively both alone and as part of a
team and am able to deal with all aspects of running/working in a busy kitchen
and working to a well defined schedule and budget.

EDUCATION
• Degree of Culinary Arts
Sept 1997- Jan 1999 Johnson & Wales University, Providence, RI
• Degree of B.A. Business Administration
September 1979 – June 1983 Rutgers University, New Jersey, USA

EMPLOYMENT HISTORY

Head Chef Dec 2007 – present

Blue Ginger Cafe, Margaret River
• Responsible for menu design, costing, purchasing and implementation.
• Recruitment and training of cafe and kitchen staff
• Responsible for preparing pates and dips for the Deli as well as
catering for private tours and functions.

Freelance Chef/Head Chef July 2007 – October 2007

Hill Robinson and Y.P.I
• Short notice chef work for top yachts in the industry with a reputation
for providing excellent standards in yacht presentation, crew, food and
itinerary.
• Required fast work under extreme pressure with excellent
organisational skills
• Promoted to head chef

Private Chef June 2006 – June 2007

Professional Basketball Player, St. Tropez, Malibu, CA
• Responsible for all aspects of catering for a professional basketball
player in the National Basketball Association (NBA) in the US.
 • Strict athletic diet required with health issues to incorporate.
• Travelled with this couple extensively, required to source appropriate
provisions around the world.

Head Chef April 2005 – September 2005

Motor Yacht Floridian, Private and Charter, American Owners
• All aspects of catering for 12 guests, 17 crew members.
• Sourcing of provisions throughout the Mediterranean

Head Chef March 2005 – April 2005

Musha Cay (Private Island in the Bahamas)
• Head Chef for up to 12 people, 4 groups from around the world.
• Very challenging provisioning

Head Chef January 2005 – March 2005

Motor Yacht Floridian, Private Charter, American Owners
• Head Chef for 10 guests, 10 crew
• Joined the boat in Costa Rica

Private Chef November 2004 – January 2005

Private residence, Paris, France
• Private Chef for Turkish Diplomat, wife and two children
• Cooking for the whole family as well as many dinner parties

Freelance Chef April 2004 – September 2004

Various Motor Yachts, Mediterranean Season
• Freelance chef work on several motor yachts throughout the season
• Formal and buffet catering

Private Chef February 2003-April 2003

Private Villa, St Jean Cap Ferrat
• Private Chef for 6-20 guests including children
• French owner, required Provencal and French cuisines

Head Chef April 2003 – October 2003

Motor Yacht Andrea
• Private French Owner, 10 guests, 6 crew
• Assisted with Galley design and provisioning
• Cruising Canada, Alaska and NW America

Chef June 2002- March 2003

Motor Yacht Seaflower
• Private German Owner, 10 guests, 7 crew
• Busy Mediterranean season, very formal 3 or 4 course dinners

Crossing Chef April 2002-May 2002

Motor Yacht Kanaloa
• Private American Owner, 12 guests, 12 crew
• Hired for crossing the Atlantic
Head Chef March 2000- January 2002
Rum Runner Restaurant, New Port, RI
• Head Chef at small high-end restaurant at prestigious marina
• Focus on fresh, local seafood Mod/Asian/Continental flare
• Responsible for all menu planning, costing and implementation in-
house, daily specials, private customers and functions/events

Head Chef/Manager May 1999-March 2000

The White House B&B, New Port, RI
• All aspects of starting up and running restored classic B&B
• All catering responsibilities including weddings and other functions

Senior Customer Service Manger/ Senior Sales Representative January

1989-September 1998
United States Surgical Corporation, Norwalk, CT
• Very competitive sales and marketing environment in the up and
coming field of laparoscopic surgery.

INTERESTS
Have travelled extensively throughout South America, Asia and Europe and
have interests in photography, literature, cinema, gym/boxing , music, food,
and. creative writing

References available on request