Graham Williams has over 30 years of experience as an executive chef and consultant, most recently as Executive Chef and Consultant at Bartlett Hall in San Francisco. He has previously held executive chef roles at Riddell's Bay Golf & Country Club in Bermuda and the Newstead Hotel, also in Bermuda. Williams graduated from Cambridge College in 1985 with a City & Guilds diploma and has received several awards for his culinary work.

1. GRAHAM WILLIAMS
185 Channel Street Apt. 349, San Francisco, 94158
Email: gdwbda@hotmail.com Tel: 415-860-1386
PROFESSIONAL EXPERIENCE:
September 2015 ~ Present: Bartlett Hall, San Francisco, CA
Executive Chef / Consultant
• Management of kitchen, food purchasing, processing, production, execution and service of;
o Management and execution of back of house payroll, scheduling and oversight of
appropriate operational line items.
o Lead contributor of innovative specials and menu recommendations while maintaining
alignment with costing goals and business objectives.
o Monitor, review and validate management of P&L and maintain accountability of line
items.
o Identify and implement appropriate training and staff development as needed.
February 2003 ~ March 2015: Riddell’s Bay Golf & Country Club, Bermuda
Executive Chef
• Management of staff responsibilities and regulation of time sheet authorization to ensure
compliance of employee compensation.
• Managed safety and sanitation regulations by ensuring product inspection and handling to
meet governed food and safety requirements.
• Effectively maintained cost control by managing food inventory in alliance with budget
allocation system.
• Maintained quality assurance and cost effectiveness by retaining current product research,
pricing and demographic demand allocations.
• Maintained integrity and quality assurance of all food aspects (i.e. taste, temperature,
presentation and speed of production).
• Key contributor and participant in weekly food and beverage and board management
meetings.
• Senior expertise and design of club menus, weddings, and other special event opportunities.
• Hosted Ross Blackie Talbot Charity Event – Largest golf event on the island of Bermuda.
September 1989 ~ January 2003: Newstead Hotel, Bermuda
Head/Executive Chef
• Chef de Partie at Newstead Hotel, part of the Horizons Group in Bermuda.
• Promoted to Chef Tournament (1993).
• Hosted Chaine de Rotisseurs International Gala Banquet.
Cell: 415-860-1386 Email: gdwbda@hotmail.com Page 1

2. • Promoted to Sous Chef (1994).
• Worked alongside Anton Mosimann on three separate occasions, designing and producing
special gala event menus for Newstead Hotel. (Mosimann was a consultant with Horizons
Ltd.).
• Opened ‘Brellas,’ al fresco dining at Newstead Hotel (75 seats).
• Promoted to Head/Executive Chef (1996).
• Directly assisted Bermuda Governor’s personal chef on occasions at Government House
including local dignitaries, Government Officials and official visits, including HRH Prince
Michael of Kent, HRH Princess Alexandra and Rt. Hon Sir Angus Ogilvy.
• Opened ‘Rockfish Grill’ featuring seafood and flame-grilled steaks with an Oriental fusion
(90 seats).
• Opened ‘Noah’s,’ al fresco dining with a Cuban/Caribbean flavor (120 seats).
• Hosted Bermuda Culinary Festival. Celebrity chef Michel Richard from ‘Citronelle,’
Washington D.C.
1988 ~ 1989: Old Barn Restaurant & Wine Bar, Surrey, UK
Sous Chef
• Old Barn Restaurant & Wine Bar in Surrey, England. While there, awarded Best Restaurant
with Wine Bar in South West, England. (110 seats).
1985 ~ 1988: Pike & Eel Country Inn, Cambridge, UK
Sous Chef/Chef de Partie
• 1987 Promoted to Sous Chef at Pike & Eel, popular family style Country Inn & Marina in
Cambridge, England with two restaurants (120 + 75 seats).
TRAINING / ADDITIONAL SKILLS:
1985 England, Cambridge College, graduated with City & Guilds diploma
• Industry costing programs (e.g. EZ Chef and Chef Tec)
AWARDS:
June 1998 & 1999 Received Gold Award for ‘Best Brunch’ by Bermudian Magazine.
June 2001 Received Gold Award for ‘Best Hotel Dining’ by Bermudian Magazine.
August 2005 Received U.S Meat Export Federation Award for “Cook Off “in Mexico City.
April 2014 Plates of passion, Bermuda: Mentored 1ST
& 2nd
year culinary students.
HOBBIES AND INTERESTS:
Food & wine, travel, golf, tennis and enjoys following international sports respectively.
Cell: 415-860-1386 Email: gdwbda@hotmail.com Page 2