Phillip Winkler EXECUTIVE CHEF / FOOD & BEVERAGE DIRECTOR Passionate leader who is enthusiastic, energetic, and driven

to exceed all expe ctations. Known as a motivator and excellent instructor, as well as an executiv e chef with a solid balance for both food creativity and a bottom line financial focus. 2832 La Paloma Bullhead City, AZ 86249 pw114fdbc@westpost.net Cell (928) 201-1413 Home (928) 404-4500 AWARDS & RECOGNITION Guest Chef with Jamie Oliver Travels America, 2009 Featured in OUR TOWN Magazine, May 2007 Guest Chef - Luxury Yacht Caledonia Alaska, 2007 Guest Chef - Good Morning Arizona, 2007 Ranked #1 Clubhouse, Golf Inc. Magazine, 2007 Winner of Chefs Festival, 2005 1st Place Pastry Competition - Flamingo Hotel, 2005 Maitre D Gout Recipient - America Casino Chef, 2005 Certificate of Appreciation, United States Secret Service, 2004 Guest Chef - Good Morning West Virginia, 2002 Marriott Presidential Service Awards, 1996, 1997 EDUCATION & TRAINING International Cuisine, Florida Culinary Institute, 1997 - 1998 Gypsy Chef Association, 1993 V 1995; Hands on training in Italy, Mallorca, Gree ce, Turkey, Tunisia, Israel, France, UK, and Ireland How to be an Effective Manager, Harrahs Casino Serve-Safe Certified Instructor, 2006, 2011 Recertification in Process PROFESSIONAL EXPERIENCE Aramark, Cortez, CO 2008 - 2010 Ranked #1 in the professional food services industry, Aramark employs approximat ely 255k employees and serves clients in 22 countries. Executive Chef & Director of Food & Nutrition, Southwest Memorial Hospital Accou nt Managed all dietary operations for this 25-bed critical access hospital offering 24/7 emergency care and staffed by approximately 400 employees. Coordinated di etetic services to patients, hospital staff and the community, and served as the Executive Chef. Trained employees for HACCP certification and proper, service techniques. In one year, tripled the revenues of the Cafe and doubled catering revenue. Developed and implemented a patient room service program for a higher quality o f patient care. Successfully increased staff productivity, by 50%, through more efficient opera tions and better trained staff. Researched and developed all recipes, implementing them into menu items. Laughlin Ranch Spa Resort, Bullhead City, AZ 2007 V 2008

In a scenic Arizona setting, Laughlin Ranch is an award winning, state of the ar t facility providing accommodations, special event banquet and meeting rooms, wo rld class golf, fitness center, and full service spa. Director of Food & Beverage & Executive Chef As part of the leadership team, managed the food and beverage operations for the resort, including restaurants, lounges, banqueting, room service, and spa. Res ponsible for ensuring high quality service from staff, including recruitment, tr aining. Provided financial management and annual budget accountability. Directed a $2.5M annual operating budget. Delivered hands on training to cooks and chefs for HACCP standards and front-of -the-house staff on proper service. Designed menus for the restaurant, lounge, and catering. Maintained solid operating margins with a 35% food costs and 24% labor costs. Implemented Wine Dinner events, highlighting wines from different regions, pair ed with special menu designs, and a spa cuisine menu. Golden Nugget Casino, Laughlin, NV 2005-2007 Winner of the AAA Four Diamond Award, consecutively since 1977, the Golden Nugge t is one of the most luxurious properties in Las Vegas, offering2400 guest rooms , casinos, nightly entertainment, and world class restaurants, as well as a spa and other amenities. Executive Chef Oversaw all food service operations for six restaurants (Buffet, Janes Grill, Ri ver Cafe, Deli, Lobster Deck, Tarzans Sports Bar), as well as catering functions , and the employee dining room. Designed all operations menus, oversaw the trai ning of all employees, to ensure high quality service, safety, sanitation. and m eeting all state and federal regulations. Managed supplier relationships and co ntracts. Analyzed and reported daily, weekly and monthly metrics on labor, cove rs, and warehouse used to forecast business and financial requirements. Successfully managed all facets of a $26M food and beverage budget. Chilton House, Charleston, WV 1998-2005 Fine dining restaurant and catering facility with two full time kitchens and lou nge. Executive Chef Managed the set up and opening of this restaurant and catering facility, oversee ing all operations for two full services kitchens, dining room, and lounge. Designed menus for both restaurant and catering operations, with monthly change s driven by P-Mix reports. Successfully monitored and controlled food and labor costs, with bi-monthly inv entories, resulting in 32% food and 21% labor operating margins. Trained all front and back-of-the-house staff on proper service, sanitation, sa fety, and all regulatory requirements. VOLUNTEERISM March of Dimes A-List Chef Auction V Annually, 1995 to Present