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Albert Chitwood
(808) 990-1162 | albert.chitwood@gmail.com | 18715 Highway 12 Lot 30 Sonoma, Ca. 95476
Executive Chef
Objectives: Working as an executive chef within a disciplined environment focused on culinary
excellence. Long term employment with dedicated owners.
Profile: I have 30 years of experience in all phases of restaurant operations, and will be a
valuable asset to your company. I have worked extensively with wood-fired ovens,
live-fire grills, and I am well versed in meat, seafood, and poultry butchery.
I possess strong supervisory abilities with staff as large as 40 employees. I am able
to control inventory and labor costs at the industry standards, ensuring a profitable
operational bottom line.
Qualities: Passionate and creative chef, hard and fast worker, skilled communicator,
responsible, able to lead and receive orders to the benefit of restaurant success, able
to manage challenging situations.
AREA OF EXPERTISE
Restaurant startup  Menu development
 Develop and supervise team
Daily operations  Food purchasing, inventory
 Cost analysis (computer skills: Microsoft Office suite)
 Mentoring and training cooks
 Cooking with local ingredients
Catering  Organization of off-site events: private parties or large
local events up to 600 people
Culinary styles  Italian: traditional Italian scratch cooking
 French: well versed in all French techniques
 American: from traditional to high end, modern cuisine
 Specific cooking skills: smoking, curing, live fire,
butchering and baking skills.
CAREER ACHIEVEMENTS
 Taste of Hilo 2008, 2009, 2010 – First place in Dessert category, 3 years consecutively
 Taste of Madison 2012, 2013 – Best dessert and 2nd best Appetizer
 Local newspaper interviews
http://host.madison.com/entertainment/dining/meet-the-chef-albert-
chitwood/article_45052e08-d81e-11e1-8c50-0019bb2963f4.html
http://www.pressdemocrat.com/news/2118357-181/food-at-glen-ellens-newest
 Certifications: - Serve Safe (exp. 2018)
EXECUTIVE CHEF

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EMPLOYMENT HISTORY
 Noble Chef Hospitality – Madison, WI Feb. 2012 – July 2015
Executive Chef. Oversight of Capital Tap Haus, Buck&Badger, and catering director for Ivory Room Piano
Bar. I set up menus, wrote recipes, designed the kitchen, and established protocols for employees.
 Hawaii Island Gourmet Products – Hilo, HI Apr. 2007 - Jun. 2011
Executive Chef. Research and development in the new products department. 125 confections including
50 that went to market.
 La Estancia – Glen Ellen, CA Dec. 2005 - Nov. 2006
Executive Chef. Set up menus, hired and trained kitchen staff. Set inventory and portion standards for
newly opened Argentinian restaurant. Reviewed at 3 stars.
 Personal Chef – Sausalito, CA Apr. 2001 - Dec. 2004
Personal Chef for real estate developer and his family, both in his home and on the road. Also cooked for
his large parties and functions.
 Siena Red Brewery & Bistro – Sonoma, CA Mar. 1999 - Jan. 2001
Executive Chef/General Manager. Managed all aspects of operation, as well as duties performed
under Chef job description.
 Freestyle – Sonoma, CA Dec. 1998 - Jan. 1999
Sous Chef. Meat and Seafood butchery, soups and specials development. Was brought in to help sustain
operation during the closing process, after management walked out.
 Glen Ellen Inn – Glen Ellen, CA Apr. 1998 - Nov. 1998
Sous Chef. Supervision of 6-10 kitchen staff, soups and specials, mesquite cooking, and developed in-
house baking program.
 Southwest Corner Brewery & Bistro – Sonoma, CA Jun. 1995 - Jan. 1996
Sous Chef. Worked smoking kettles and mesquite grill, ordering, staff scheduling, menus and specials
development.
 Concepts in Catering – Berkeley, CA Jan. 1996 - May 1996
Site manager. Menu development and supervision of catering staff for special events caterer.
 Mangia Bene – Healdsburg, CA Jul. 1995 - Nov. 1995
Sous Chef. Employee training and supervision for Italian start-up. Soups, stocks, ordering and station
cooking. Wood-fired oven and grills.
 Swiss Hotel – Sonoma, CA Nov. 1994 - May 1995
Rounds cook. Sauté and grill on wood-fired grill and pizza oven.
 Antelope Valley Country Club – Palmdale, CA Sep. 1993 - Nov. 1994

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Chef in club restaurant, with nightly changing menu. Employee supervision on catering events of up to
600 covers at partner company. Desert catering.
 Grateful Bagel – Santa Rosa, CA Feb. 1990 - Jul. 1993
Baker. Preparation of specialty breads and bagels. Dough making and working 18 tray deck oven.
 Greenwood Pier Café – Elk, CA Nov. 1988 - Sep. 1989
Chef. Weekly changing menu specializing in international fare, emphasizing local seafood. On-site gardens
enabled me to feature the freshest herbs, vegetables and exotic greens.
 Mendocino Hotel – Mendocino, CA Jun. 1988 - Dec. 1988
Chef. Heavy Sauté and grill work, volume food preparation of lamb, veal, seafood and local beef.
Banquets, catering and specialty picnic baskets. Supervision and cost control.
 Sea Ranch Lodge – Sea Ranch, CA May 1987 - Jun. 1988
Lead day Chef. Coastal restaurant specializing in seafood and local beef. Soups, specials and line
cooking, inventory and cost controls under direction of executive Chef.
 Ristorante Siena – Santa Rosa, CA Apr. 1985 - Aug. 1986
Line cook. Upscale Italian restaurant focused on fresh local bounty. Seafood and meat butchery, soups
and stocks, designer pizza, and house-made pastas.
 Fioris Pub and Restaurant – Santa Rosa, CA Apr. 1984 – Apr. 1985
Line cook. High volume Italian restaurant with rotation stations, heavy sauté and grill. Volume meat and
seafood butchery and 60 gallon batch soups and sauces.
 Willabes – Sonoma, CA Jul. 1983 - Apr. 1984
Dinner cook. California cuisine, produced from brick ovens and fresh local produce.
Employment references - available upon request