STEPHEN DESHAZO, CEC, FMP
1531 Kings Highway • Dallas, TX 75208
Cell: (972) 365-6767 • Email: steve.deshazo@yahoo.com
PROFESSIONAL SUMMARY
Success oriented, dedicated professional with over 25 years of food service and business experience.
Strategic visionary with strong marketing, purchasing management and financial skills.
Innovative chef and expert in product and menu development, food safety and exceeding expectations.
Natural leader with excellent communication and talent development and management skills.
Impassioned and trusted educator who connects with and motivates students to aspire to excellence.
PROFESSIONAL HIGHLIGHTS
Director of Culinary Arts • Wylie High School • Wylie, TX 2003-Present
Develop and operate progressive school-to-career Culinary Arts program in a unique, well-funded public school.
· Design a new Culinary Arts facility, including a state-of-the-art commercial kitchen and classroom that serves as
a 42-seat café open to the public, including community, district, and local and national industry leaders.
· Develop and operate the Pirate Cove Café, a student-run upscale full-service classic American grill concept
featuring a full menu of prepared entrees, high-quality burgers, sandwiches, composed salads, soups and sides.
· Train students to successfully compete in state and national Culinary Arts competitions, including ProStart
(2011 Dallas Regional 1st place Culinary Arts, 2010 Texas State Champions in both Culinary Arts and Restaurant
Management), Texas Skills USA (2011 Gold – Culinary Arts, Silver – Commercial Baking; 2010 Gold Culinary
Arts, Bronze – Culinary Arts Technical Information Test; 2009 Gold - Food and Beverage Service Technical
Exam, Gold– Culinary Arts; 2008 Silver - Commercial Baking; 2007 Gold - Culinary Arts; 2006 Gold– Food and
Beverage Service, Silver - Culinary Arts, Silver - Food and Beverage Service; 2005 Silver - Food and Beverage
Service, Bronze - Culinary Arts; 2004 Gold - Culinary Arts), Southwest Food Expo Rising Stars High School Culinary
Challenge (2007 Bronze; 2006 Gold and Bronze) and GDRA FS Prep Culinary Competition (2009 Silver).
· Mentor students, including in relation to the pursuit of post-secondary education, scholarships and culinary
industry-related professions.
· Grow the Culinary Arts program, the only accredited secondary program in the state of Texas, into the most
emulated program in the state.
· Media appearances, including in the Wylie News, Dallas Morning News and on Fox 4 Morning Show and
Good Morning Texas.
Owner / Executive Chef • Gourmet on the Go • Dallas, TX 1998-2003
Develop and operate Gourmet on the Go, the first-of-its-kind concept in in-home dining and catering.
· Prepare and deliver ultra-high quality packaged meals to customers’ homes and catering to upscale business and
personal clientele.
· Develop and manage all aspects of the business, including conceptual development, operational planning and
implementation, menu development and production, vendor selection and purchasing, sales and marketing,
advertising and PR, customer service, and financial planning and reporting.
· Lead a professional staff of chefs and cook’s auxiliaries who consistently excel in a dynamic and challenging
industry and environment.
· Maintain an extensive, constantly changing ultra-high quality product offering spanning a variety of product
lines, including prepared entrees, artisan-style sandwiches, composed salads, soups, sides, baked goods and
desserts.
· Design operational systems to facilitate production and delivery of over 1,000 meals weekly, including an
integrated web-based order and production management system.
· Media appearances, including in D Magazine, the Dallas Morning News, on local television news programs and
the Food Network.
Controller • Centex Home Team Security • Dallas, TX 1997-1998
Oversee all financial functions for a home security alarm installation and monitoring company, including General
Ledger, reporting, A/P, A/R, inventory management, customer service and staff.
Senior Accountant • Current Technology, Inc. • Irving, TX 1995-1997
Manage
all
financial
functions
for
a
high-‐tech
electrical
surge
suppression
equipment
manufacturer,
including
General
Ledger,
reporting,
A/P,
A/R,
fixed
assets,
inventory,
audit
liaison,
customer
service
and
staff.
Assistant Controller • American Products Company, Inc. • Dallas, TX 1993-1995
Manage all financial functions for a food manufacturer/distributor, including General Ledger, reporting, A/P,
A/R, fixed assets, inventory, audit liaison, production cost management, customer service and staff.
Mess Management Specialist 2nd Class • United States Navy • USS Guadalcanal 1988-1993
Oversee food production, accounting functions, inventory management, equipment and food purchasing, and
operations management for a food service operation feeding up to 10,000 meals daily.
CONSULTING HIGHLIGHTS
Northwest Independent School District • Byron Nelson High School • Trophy Club, TX 2009
Work with administration and architect to develop and design a high school Culinary Arts facility and program.
Texas Restaurant Association Education Foundation • Austin, TX 2008-2010
Develop and edit curriculum for high school Culinary Arts programs.
Frisco Independent School District • Frisco High School • Frisco, TX 2008
Work with administration and architect to develop and design a high school Culinary Arts facility and program.
Frito-Lay Corporation • Product Development • Plano, TX 2006-2007
Work with the emerging products division to develop artisanal baked snacks and other gourmet snack products.
AWARDS
National Restaurant Association Education Teacher of the Year, 2005-2006
Foundation Excellence in Education Award, 2003-2004
ProStart Educator Training and Development Award, Greater Dallas Restaurant Association
2010 Special Recognition Award, 2005-2006
Time Warner Cable President's Award, 2004-2005
National Teacher Award, 2009 Texas Restaurant Association Southwest Food
Wylie Independent School District Expo, Iron Chef Competition
Gold, Achieving Curriculum Excellence Award, 2008 ACF Bronze Medal, 2004
Secondary Teacher of the Year, 2005-2006 Taste of Collin County Iron Chef Competition
Wylie High School Bronze Medal, 2004
LEADERSHIP, AFFILIATION AND SPEAKING ENGAGEMENTS
Texas Chef’s Association, Active Member 2003-Present
American Culinary Federation, Active Member 2003-Present
SkillsUSA, Advisor 2003-Present
Culinary Educator’s Conference, Texas Culinary Academy, Presenter 2009-2010
Texas Restaurant Association Education Foundation, Board of Directors 2006-2009
FSPrep Teacher’s Roundtable, Facilitator 2005-2009
Greater Dallas Restaurant Association, Board of Directors, Education Committee 2004-2009
Dallas Farmer’s Market Friends, Board of Directors, Executive Committee, Treasurer 2007-2008
Hospitality Educator’s Association of Texas, Member, Host and Speaker 2005-2007
Region 10 Hospitality Day, Host and Facilitator 2005
Culinary Educator’s Conference, Texas Culinary Academy, Panel Member 2005
EDUCATION AND CERTIFICATIONS
Amberton University, Garland, TX National Restaurant Association Education
Bachelor of Business Administration, 1996 Foundation, Chicago, IL
The Culinary Institute of America, Hyde Park, NY Foodservice Management Professional, 2006-Present
The Art and Science of Cooking, 2006 ServSafe, Chicago, IL
Artisan Bread Baking, 2005 Certified
Food
Safety
Manager
Instructor,
2003-‐
American Culinary Federation, St. Augustine, FL Present
Certified Execute Chef, 2004-Present