updated Resume File

1. BRIAN J. ANNAPOLEN
166 RICHMOND CIRCLE
PITTSBURGH, PA 15237
CELL PHONE 973-223-2336
BANNAPOLEN@NETZERO.COM
www.Brianannanpolen@blogspot.com
PROFILE
Experienced Hands on Operations oriented Executive Chef. Proven Track record of
dynamic advancement. Participative Management style, Operations, Procurement,
Training, “Own it” attitude, Second to none commitment to quality and culinary
operations.
20+ years as a professional Executive Chef leading some of the finest Brigades in
the industry.
CRITICAL ACHIEVEMENTS AND MEDIA
2011 Marriott Super bowl Taskforce Arlington Texas
2011 Marriott QA Audit Highest Rated Property
2011 Marriott Pittsburgh Airport #1 in Brand Rating for 2011 Overall
2011 Marriott Food Quality Number four in the country overall
2010 Pittsburgh Zoo Summer Fundraiser Featured Chef
2010 Food Advisory Board North Hills School District
2010 “Chef’s on the Move” Initiative
2010 Atlantic City Press Local Chef's Article
2010 Atlantic City Restaurant Gala
2010 PASA member, Farm to Fork Dinner
2010 Pittsburgh Slow food movement member contributor
2010 Atlantic City Food Network Food and Wine Festival
2010 Culinary Institute of America CIA Pro Chef Certification Classes
2010 Bally's 30th anniversary celebration
2010 Harrah's 7 stars Celebrity Cookbook Contributing Chef and Food Stylist
2010 Harrah’s Seven Stars Cookbook, Chef’s Book Signing Atlantic City
2009 Food Network Show "Chopped"
2009 Bravo Top Chef Interview and Casting Call
2009 Fox Broadcasting Hell's Kitchen Interview and Casting Call
2009 Atlantic City Food and Wine Festival
2009 Harrah's Entertainment 7 stars Celebrity chef's Cookbook Contributing chef
2009 ACF Chef at the Shore Event
2009 ACF Hosting Restaurant / Chef’s Dinner Event

2. 2009 Atlantic City Restaurant Week
2009 Guest Chef PASA Farm to Table Event
2009 Alaskan Seafood Counsel Contributor
2008 Pittsburgh Post Gazette, featured article
2008 Pittsburgh Tribune Review, Special Feature
2008 CIA Hyde Park, NY Guest Chef, Speaker
2008 Philadelphia Inquirer
2008 Philadelphia Magazine
2008 Ed Heitzel Culinary Talk Radio, Guest Chef
2008 Bally's Casino Atlantic City
2008 Culinary Consultant / Guest Speaker NJ Department of agriculture fundraiser
2007 Pittsburgh Post Gazette
2007 Whirl Magazine Featured Chef
2007 Pittsburgh Tribune Review - Summer Recipes and Chef's Feature
2007 PASA Summer Farm Dinner, Hosting Chef
2006 Pittsburgh Magazine - Dish Feature, Seafood Article
2006 Whirl Magazine Original Fish Market
2006 Destinations Magazine Featured Chef O.F.M.
2005 Pittsburgh Tribune review
2004 Pittsburgh Magazine feature
2004 Whirl Magazine Featured Chef
2004 3 stars Pittsburgh Post Gazette
2003 Star Ledger 3 stars - Le Plummet Royal at the Peacock Inn
2000-2001 Four ½ Stars Miami Herald (Annabelle's)
2000 ESQUIRE magazine "Best 22 new restaurants in the country" November
edition (Annabelle's)
2000 Food Arts Magazine (Annabelle's)
2000 Chefs charity auction Ritz Carlton, Naples
1997-2000 Four Stars Miami herald (Michael's)
1997-2000 Four stars Naples Daily News (Michael's)
OBJECTIVE
To Obtain a position with a progressive company that offers room for growth, the
ability to achieve goals
and that has a strong emphasis on employee life balance, culinary operations and
overall service quality.
EXPERIENCE
EXECUTIVE CHEF

3. PITTSBURGH AIRPORT MARRIOTT
JUNE 2010 TO PRESENT
High gate Hotels and Holdings Management Company
Successfully achieved the highest rated score for the 2010 audit with a 96% in my
department and a 98% overall The highest score given out in the company.
Raised quality of food scores by 15% in my first 30 days, Currently ranked number
four out of 330 Hotels for Food and service quality YTD
Daily Culinary Operations including but not limited to Banquets, Catering, Kitchen
Operations, Restaurant, Bar, Lounge, QSR Operations, Ala Carte Kitchen.
Manage and Supervise a Staff of 30 Chefs, Cooks, and Stewarding Team
Implementation of Sales and Marketing Strategy as it relates to the culinary
operations. Property Caters to 100 weddings per year
Food and Labor Cost controls, systems and Standard Operating Procedures
Train and Mentor all FOH, BOH and Service Staff
CHEF DE CUISINE/RESTAURANT CHEF
Bally's Hotel and Casino
March 2009 - June 2010
Chef de Cuisine
Food and beverage operations in cooperation with Executive Sous Chefs,
Executive Chef and Culinary staff of over 300 persons. Daily restaurant operations
ranged from fast QSR to White Tablecloth fine dining 11 outlets, 40 bars and 20
POS QSR operations total. Upscale Steak and Seafood concept, Seasonal Menu
Successfully raised guest satisfaction scores by over 30% within the first 6 months
of employment
shifted the overall profitability of this outlet in a positive direction within the first
three months.
On a daily basis I am responsible for the operations of the restaurant, as well as but
not limited to banquet operations, special events, menu planning, union
negotiations, staffing scheduling, culinary departmental administrative duties,
production schedules,
www.ballysac.com
RTR CONSULTING / FULL SERVICE HOSPITALITY CONSULTANT FIRM
FOUNDER / PARTNER / OPERATIONS AND PLANNING
A full service consulting and development firm serving restaurants, hotels, bars, lounges,
gourmet markets and any enterprise with a food or beverage component. From full service
Concept Development and Restaurant Management Contracts to Menu Development and

4. Hands-On Opening Support and all the details in between
Dragonfly Morgantown WV
Set up all BOH operations - BOH office, computer systems and controls
Vendor relations, marketing strategies, recipe fabrication, staff training and day to
day operations. Employee handbook and procedure manual fabrication.
Implementation of menus, strategies, guidelines, procedures and operations. FOH,
BOH trainings, operations, installations of controls and systems, procurement,
theme management, concept design, menu planning from concept through
execution, vendor relations, labor relations, insurance issues, brand management,
marketing and advertising.
D’Vine wine bar and lounge
Set up all BOH operations - BOH office, computer systems and controls
Vendor relations, marketing strategies, recipe fabrication, staff training and day to
day operations. Employee handbook and procedure manual fabrication.
Implementation of menus, strategies, guidelines, procedures and operations. FOH,
BOH trainings, operations, installations of controls and systems, procurement,
theme management, concept design, menu planning from concept through
execution, vendor relations, labor relations, insurance issues, brand management,
marketing and advertising.
Some of my past clients and present accounts are:
EXECUTIVE CHEF / PARTNER
THE GABLES INC. (03/08 - 07/08)
Long Beach Island, NJ 08008
http://www.thegableslbi.com/
Training FOH and BOH Staff Members. FOH Operations - Worked with General
manager to refine and train the service team. Set up intern Extern programs with
CIA to obtain and train culinary students on a rotating cycle.
Culinary Operations - Menu writing and Implementation, training of staff members
in a French and New American Cuisine Style. Set up all BOH systems and
Controls. Aloha POS system, Inventory controls.
Training of Culinary Team including Chef Managers, cooks, and Stewards
EXECUTIVE CHEF
THE ORIGINAL FISH MARKET (04'-08') PITTSBURGH, PA
(Westin Convention Center Hotel / Starwood)
Daily Controls of overall Operations, worked with executive team members on daily

5. restaurant operation, staff training and HR related issues.
Front and Back of the house staff 100 plus Employees
Cuisine Management, purchasing, controls, and systems
Daily operations, train and mentor staff members, formulate and devise daily
preparation schedules, staffing, assess and attend to clients needs in real-time
situations. Coordinate multiple events simultaneously.
Food and Wine Pairings, Daily Features, Sushi Bar, Raw Bar, Hot Line, Wine
Room, Lounge, Lobby Bar and Main Dining room menus and specials lists.
PROFESSIONAL REFERENCES
Ron Ulczak, Executive Chef Omni Berkshire, NYC 908-902-6040,
rulczak@omnihotels.com,
Rolf Weithofer, Executive Chef rweithofer@harrahs.com, 609-287-0660
Chef Andrew Marc Rothschild 305-778-6228 chefrchilds@aol.com,
Joseph Kane (former GM west in Hotel) 407-433-7135, josephkane@aol.com,
Charles Casto General (General Manager, Original Fish Market) 412-227-3657
ccasto@westin.com,
Tom Martini (General Manager Westin Hotel Pittsburgh, PA) tmartini@westin.com,
Victoria Bradley, Editor Whirl Magazine, vbradley@whirlmagazine.com,
Douglas Kahn Owner Michael's Café 239-571-6262
Steve Benyo Owner Pittsburgh Seafood 1-412-372-0900, sbenyo@pittsseas.com