Organic Cucumber Salad


Ovrhead
Toshiba, Monarch Beach, Ca.

Rasberry Pork
Raspberry Pork

Creme Brulee Creme Brulee

....

Peter Striffolino C.E.C

Biographical History:
- 30 years in the Hospitality Industry
- 15 years in Executive Chef/ Food and Beverage position

Responsibilities included:

  • Creation of all menus
  • Cost analysis
  • Purchasing
  • Labor control
  • Food cost control
  • Beverage control
  • Administration
  • Executive committee
  • Employee relations
  • Safety
  • Sanitation
  • Dining room and banquet management
  • Corporate responsibilities
  • P&L revenues of up to 25 million dollars a year

5 years in kitchen supporting roles

Responsibilities included:

  • Sauce production
  • Banquet operation
  • Garde Manger
  • Pastry
  • Baking
  • Ala Carte operations
  • Ice carving
  • Outlet management
10 years as owner and operator of " Five Star Catering and Consulting"
  • Marketing
  • Accounting
  • Operation
  • Global travel
  • Hotel consulting
  • Restaurant opening and consulting
  • Corporate Chef
  • Executive Chef/ Instructor “Art Institute of California, Orange County”
  • Successful, Profitable-catering operation

Career Highlights

  • Graduate of The Culinary Institute of America 1980
  • First apprentice at the Pierre Hotel, NY, NY
  • Certified Executive Chef
  • Certified Serv-Safe (Sanitation)
  • Certified National registry (Sanitation)
  • Certified Haccap
  • Certified Sanitation Instructor
  • 6 Hotel openings
  • 1 Culinary school opening: The Art Institute of California, Orange County (accredited)
  • 19 restaurant openings
  • 7 time recipient “gold award of merit” Southern California
    restaurant writers
  • 2006 International Site Crystal Award, most outstanding catered event at an incentive program. Kruger National Park, South Africa.
  • 1993 "Orange County Chef of The Year", Orange County Business Journal (First recipient)
  • 1990 Top Twelve Young American Chefs, Culinary Institute of America and Kraft International
  • 1987-1992 Originator and host "Great Chefs of Orange County" (in it's 21st year)
  • Worked with 3 star Michelin Chefs Alain Chapel, Jacques Maxim
    and Paul Bocuse
  • Art Institute “Student Choice Award” 2002 & 2008
  • Art Institute “ Academic Directors Silver plate Award” 2003 & 2009

Hotels employed at:

  • Meridien Hotels San Francisco, Newport Beach and Houston (4 Star)
  • Princess Hotels Anaheim, Palm Springs and San Diego
  • Laguna Cliffs Resort, CA
  • Palace Hotel, NY, NY Helmsley Hotels (Five Star)
  • Pavillion Hotel, Miami Trust house Forte Hotels (Five Star)
  • Pierre Hotel, NY, NY Four Seasons Hotels (Five Star)

CRE*A*TIVE: Characterized by originality & expressiveness; imaginative

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