PHILLIP SMITH MASTER CHEF

6609 TULIP HILL TERRACE || BETHESDA, MARYLAND 20816 || 301.365.1123/H; 202.213.7

170/C || pse5748e@westpost.net

DATE November 8th 2010

To whom this may concern,

As an experienced Master Chef with a successful record owning and cooking for a
profitable restaurant in a highly competitive environment, I believe that my pro
fessional background, global training, and talent would be valuable additions to
your company. My deep commitment to producing simple, elegant food using the v
ery best ingredients has always proved successful and consistently ensured custo
mer satisfaction.
I am driven to succeed in the restaurant industry, and as you can see from my at
tached resume, I have a proven dedication to results. Also, I possess an in-dep
th knowledge of what it takes to effectively brand a restaurant and separate it
from the pack.
Furthermore, I am proud of my ability to rise to any challenge, prioritize effec
tively and always meet deadlines and targeted goals on time and within budget.
To succeed, I invest the time necessary to understand what is needed and then de
liver.
Enclosed is my resume for your review. I would welcome the opportunity to meet
with you to discuss your restaurantas goals and how I can help you achieve them.
I will call your office in a few days to inquire about such a meeting. Thank
you for your time and consideration.

Sincerely,

Phillip Smith

PHILLIP SMITH MASTER CHEF

6609 TULIP HILL TERRACE || BETHESDA, MARYLAND 20816 || 301.365.1123/H; 202.213.7
170/C || pse5748e@westpost.net
KITCHEN MANAGEMENT * TRAINING / MENTORING * HANDMADE CUISINE
HIGHLIGHTS OF QUALIFICATIONS
Sophisticated, accomplished Master Chef with proven success building and maintai
ning a profitable restaurant repeatedly praised for its handmade food and the ow
ner/chefas adevoted attentiona and adiligence.a Utilize the very best ingredient
s and proven technique learned in New York and throughout Italy to produce refin
ed and elegant seasonal dishes. Possess strong organizational, management and le
adership qualifications and expert business acumen. Outstanding communicator; ea
sily interact with customers, staff, colleagues, and owners. Seeking unique oppo
rtunity to contribute as a Master Chef.
PROFESSIONAL EXPERIENCE
MADRE TERRA EVENTS AND CATERING, Bethesda, Maryland 2004 a" Present
CHEF / INSTRUCTOR
* Co-founded, with wife, a boutique catering company that manages sophisticated
dinner parties and provides intimate cooking classes for high-end clientele.
* Collaborate with customers to create unique, multi-course dinners using the mo
st local and fresh products; build menus that are seasonal, appropriate to occas
ion, and tailored to guests.
* Lead cooking instructions for intimate groups eager to learn how to cook simpl
e, nutritious, homemade meals.
Accomplishment
- Grew expanding and loyal client base through word-of-mouth and by impressing c
ustomers and event attendees with handmade food and elegant wine pairings; succe
ssfully developed inroads into prominent leaders in key Washington industries in
cluding government/politics, media, and healthcare.
ANTONIAS RESTAURANT, Key West, Florida 1980 a" 2004
EXECUTIVE CHEF / OWNER
* Built and refined, as executive chef and owner, a warm, successful, and highly
praised Northern Italian restaurant dedicated to serving fresh, local, and meti
culously prepared and presented food without pretension.
* Cultivated strong relationships with and provided exceptional customer service
to year-round local residents that helped secure stability in a highly volatile
, seasonally oriented market.
* Established a unique food-centric restaurant with a bay window where fresh pas
ta was made daily; consistently drove message that Antoniaas used only the fresh
est and very best ingredients.
* Oversaw all aspects of kitchen management including hiring, training, scheduli
ng, and managing staff, budgeting, ordering, procuring ingredients, cost control
, food safety, and more.
Accomplishments
- Noted in Gourmet as a asimpatico storefront bistroa where athey make their own
pasta every day in the front window and cook it in traditional styles;a recipe
for fillet of yellowtail with capers accompanied review.
- Recommended by Travel & Leisure as one of atwo things to go indoors fora with
food that is abetter than evera and where aserious pastas and superlative sauces
are stars.a
- Praised in Bon Apptit as aamong the best restaurants in towna and aTennessee W
illiamas favorite,a awhich turns out exquisite pasta like spinach ricotta gnocch
i with a light tomato coulis.a
- Lauded in Food Arts for avery good homemade pastas and fish entresa that are a
thanks to the diligence of Antonia Berto and her husband, chef Phillip Smith, wh
o make frequent food forays to Italy.a
GLOBAL TRAINING
ASSOCIATION OF ITALIAN SOMMELIERS (AIS), Italian Embassy, Washington, District o
f Columbia
GRADUATE AND CERTIFIED ITALIAN SOMMELIER (THREE+ YEAR PROGRAM)
Mozzarella and Ricotta Cheese: Chef Giuseppe Cuomo, New York City
Northern Italian Cuisine: Chef Vinicio Preganziol, Tricesimo, Italy
Fresh Pasta / Risotto / Wild Mushrooms / Game: Chef Ettore Alsetta (Harryas Bar
), Venice, Italy
Sicilian Pastries: Various Chefs, Modica, Sicily
Sausage Making / Curing Sala