Peter Smyth O'Brien by wuyunyi

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                                                           Peter Smyth O’Brien
                              Acclaimed executive chef with twenty years in superior culinary operations including leading
                              hotels, resorts, private clubs and restaurants. Private chef for high profile clientele including
                              President George Bush, James Baker, Lady Bird Johnson and Michael Dell. Dedicated to locally
                              farmed/ranched and produced organic products, creating simple elegant menus. Brand
                              innovator generating culinary products used for marketing and contributing to company
                              profits. A gregarious personality that’s suitable for culinary demonstrations, sales events,
                              television commercials and local news segments. Highly organized, producing luxury mountain
                              top weddings for 200 guests, luxury tent camps and guided fly fishing adventures. Proven
                              culinary/hospitality leader for multi-outlet, fine dining and casual high volume outlets.
                              Educated at the Culinary Institute of America, New York and apprenticed at The Mansion on
                              Turtle Creek, Dallas.

CONTACT INFORMATION                                         SUMMERY OF QUALIFICATIONS
   1308 Colonial Drive
   Montrose, CO 81403            Empowerment & Leadership                                   Handcrafted/ Artisan Products
                                 Budget Assumptions                                         Customer Relations
      970-901-8902               P&L Administration                                         Safty & Sanitation
    peter.smyth.obrien
       @gmail.com
                                 Memorable Events/Presentations                             Quality Control
                                 Farm to Table Preperation                                  POS/ Purchasing Systems
                                 Seasonal Labor Management                                  Wine & Beverage Knowledge
                                 Cost Analysis                                              Training & Orientaion
                                 Inovative Brands & Marketablility                          Profit Enhancement

“Peter's love of life, good
food and the Southwest                                  PROFESSIONAL EXPERIENCE
come through in
everything he does. Our        SIMMER FOOS AND WINE-Montrose, CO
family and our guests          Recently opened 80 seat American Bistro in downtown Montrose, Colorado.
have never been anything       Chef de Cuisine-January 2011 to present
other than impressed and      · Collaborate with chef/owner on marketing materials, daily specials and signature
totally contented with his        menus.
bold and creative flavors
and his dedication to          HIGH MOUNTAIN CUISINE-Telluride, CO
ensuring that everyone         Private chef & catering company serving a diverse clientele in South West-CO, Park
simply has the most            City-UT, Dallas- TX and Jackson Hole WY.
enjoyable evening.
                               Owner/Operator-October 2008 to present
Whether it is a few family
                              · Implemented business plan and raised $50k from private investors.
meals, a sophisticated
dinner party or a unique      · Establish marketing plans averaging 20 monthly events with annual revenue over
special event, Peter              $100k.
always delivers with          · “Butler Service” for seasonal residence resulting in annual income of over $50k.
gusto.”                       · Authorized chef for Stoner Ranch and several properties managed by Telluride Real
      -Steven Mawer               Estate Corp.
                              · Prepare healthy menus using locally produced organic ingredients.
                              · Execute outdoor events for over 200 guests without running water or electricity.
                              · Prepare authentic “Cowboy Cuisine” using Dutch ovens over open coal fires.
                              · Coordinate “Culinary Adventures” that have been nationally publicized: Fly fishing,
                                  luxury tent camps, wrangling and four wheel drive trips for Range Rover.
                              · Collaborate with the community to raise charitable contributions for San Juan Riding
                                  Clinic, Weehawken Creative Arts and Black Canyon Boys & Girls Club.
                                                                                                                  
                                                                                                                  



                                 CORNERSTONE COLORADO-Montrose & Telluride, CO
                                 Five Star, private golf club designed by Greg Norman/developed by Hunt Real Estate
                                 Executive Chef-February 2005 to August 2008.
                               · Headed “Discovery Program” creating culinary sales events.
                               · Guest relations support; demonstrating core operating criteria, resulting in 50 new
                                    members/$70 million in property real estate sales.
                               · Created food & beverage operating criteria, standard policies/procedures and recycling
                                    program maintaining a high level of service while improving bottom line.
                               · Wholly responsible for developing culinary brand.
“As one of the owners of       · Rubs, marinades & sauces for sales team promotions.
Stoner Ranch, near             · Fine dining & wine pairing menus, alpine menus for multi-outlets.
Telluride, Colorado, I have    · Large event banquettes, tournaments/open house sales.
had the pleasure of            · Over 100 employee meals seven days a week.
knowing and working with       · F&B Budget beating quarterly assumptions by 10 to 15%.
Peter O’Brien for several      ·    Seasonal training procedures producing quality and consistent products. 
years. Pete is a skilled
hospitality professional. It         
is a pleasure to give            ELK MOUNTAIN RESORT/VALHALLA GUN CLUB-Montrose, CO.
responsibility for ranch         A remote “Small Luxury Hotel” and AAA “Four Diamond” property and exclusive gun
hospitality to Pete because      club catering for high profile clientele.
he handles every detail,
from small to large, with        Executive Chef– April 2004 to January 2005
precision and care. He is a     · Developed staff orientation for resort raising overall staff competency levels by 60%.
consummate professional         · Responsible for implementing revised core operating criteria creating higher
who knows how to keep the           standards and more efficient procedures.
rhythm of an event running      · Reducing F&B labor cost 12% while simultaneously raising service standards.
so that everyone has a          · Revised budget assumptions/managed P&L for all F&B, lowering the overall food
terrific time without seeing
                                    inventory by $5k.
how much work is being
putting into the effort.        · Responsible for half million dollar wine cellar.
Peter's gracious style and      · Facilitated sales events for high profile travel agencies in Los Angeles & New York.
fun-loving personality          · Implemented successful Sunday Brunch resulting in additional $125k to annual
make him a pleasure to be           revenue.
with and his presence           · July 2004– Promoted to Food & Beverage Manager/Executive Chef
makes every visit to the
ranch more enjoyable. Pete
is an unbelievable chef,
                                SORREL RIVER RANCH RESORT-Moab, UT.
who is inventive, creative      A luxury dude ranch located on the Grand River with large pavilion, several
and flexible, based on his      outdoor/guided amenities and quality spa treatments.
guests’ needs. I am             Executive Chef– June 2003 to April 2004
familiar with Peter's          · Overhauled the culinary department including; F&B standard operating procedures,
experience in the                  dining room and banquette menus, kitchen remodel.
restaurant industry but        · Hands-on approach lowering labor & food cost while improving quality products with
have not had the pleasure
to see Pete run a restaurant       higher service standards.
kitchen. I am sure that he     · Raised banquette/catering revenue by 20% with unique catered events for wrangling,
brings the same                    guided river trips and four wheel drive adventures.
disciplined, yet flexible
approach to all of his          LAJITAS “THE ULTIMATE HIDE OUT”-La Jitas, TX
professional environments.      Exclusive “Leading Hotel of the World,” resort and private club on 50,000 acres
Peter O’Brien is
extraordinarily talented
                                located in the “Bad Lands” of Big Bend National Park on the Texas-Mexican border.
and any restaurant or           Executive Chef– November 2001 to May 2003
hospitality business would     · Responsible for multi-unit culinary department; Golf Club House/Banquette Facilities/
be lucky to have his skills        Five Star “Ocotillo Restaurant”/ “Candelia” casual dining room/ Mercantile-Grocery /
and personality in their           In-Room Dining and 250 employee meals daily.
organization.”                 · Improved service standards while beating budgeted assumptions for food cost by
      -Kimberly McKesson           3.5% and labor cost by 8-10 %.
                               · Executive team member collaborating on overall brand and marketing.
                                                                                                              
                                                                                                              


                               Chez What Inc. / SI BON-Austin, TX
                               Small French bistro catering to an affluent clientele including several “Fortune 500”
                               companies.
                               Chef/Owner– June 1996 to November 2001
                              · Raised 100k in capital from private investors.
                              · Created marketing plan with $1 million in annual sales.
                              · $100.00+ per person check average with five and ten course tasting menus/wine-
                                  pairings ala carte menu and outside catering.
                              · Several awards and accommodations by Food & Wine, Gourmet, Texas Monthly, The
“The Austin dining scene is       Austin American Statesman.
maturing. There are more      · Chaired several fund raising committees; Star Chefs, Hill Country Food & Wine, Share
restaurants serving more          Our Strength, March of Dimes.
sophisticated food -- and     · Purchased restaurants real estate in 2000, closed the business and sold real estate
pulling it off -- than ever       2002.
before. The most recent
proof of this trend is the                                      ADDITIONAL EXPERIENCE
opening of Si Bon, a stylish     BERTRAMS RESTAURANT-Austin, TX
American bistro just south       Chef- December 1995 to June 1996
of downtown. There diners
                                 THE RIVIERA RESTAURANT-Dallas, TX
can find food that combines
                                 Chef de Cuisine-February 1994 to December 1995
thought, effort and artistry.”
    -Dale Rice, Food Editor      FOG CITY DINER-Dallas, TX
 Austin American Statesmen       Sous Chef-August 1993 to February 1994
                                 GRANITE CAFÉ & THE BITTER END -Austin, TX
                                 Chef-November 1990 to June 1993
                                 THE BUFFALO CLUB-Dallas, TX
                                 Sous Chef-May 1990 to November 1990
                                 THE RIVIERA RESTAURANT-Dallas, TX
                                 Apprentice-October 1988 to January 1990
                                 THE MANSION ON TURTLE CREEK-Dallas, TX
                                 Externship-May 1988 to October 1988
                                 ROUTH STREET CAFÉ & BABY ROUTH-Dallas, TX
                                 Line Cook-1985 to 1987

                                                                       EDUCATION
                                 HIGHLAND PARK HIGH SCHOOL-Dallas, TX
                                 Graduated 1985
                                 CULINARY IINSTITUTE OF AMERICA-Hyde Park, NY
                                 Graduated with AOS degree 1990

                                                                    REFERENCES
                                   Richard Moses & Selwyn Razor Moses
                                   Dallas Texas (214)346-5404
                                   Bill & Bianca Fandel
                                   Telluride Colorado (970) 369-7700
                                   Scott & Mary Alice Heape
                                   Dallas Texas (214)908-1871
         
         

								
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