Eric Mickle


Phone: 760-717-5629 E-Mail: Emickle01@gmail.com

Objective

To work with professionals with the same enthusiasm for market fresh and seasonally ingredients.  To provide a unique dining experience that allows the dinner to be engaged in the moment by the food, service and environment.  With the use of techniques garnered over a career of working for the likes of Gordon Ramsay, Michael Mina, Four Seasons and other Luxury properties be able to teach and educate the next generation of young chefs.

Experience

The Carnaby Tavern by Gordon Ramsay                               1/26- Present

Executive Chef

●      Projected Annual Sales Volume: $15 - $18 Million

●      New Opening Partnership between Gordon Ramsay North America and Earl Enterprises on the grounds of Downtown Disney

●      Responsible for all new restaurant operational concerns for Back of House Operations; including staff requirements, product sourcing and procurement, equipment needs, BOH accounting set up with in R365 for theoretical reporting and operational reporting, training outlines and planning

Park Hyatt Aviara                                6/25- 1/26

Chef de Cuisine - Main Kitchen

●      Oversaw BOH operations for the Main Kitchen of the luxury resort, including Fine Dining Dinner Outlet (Ponto Lago), Lobby Lounge (Pacific Point), Sushi Concept with in Lobby Lounge, Breakfast Outlet (Ponto Lago), Room Service, and Main Kitchen Operations (Stock and Sauce production for the resort)

●      Helped train and implement procedures such as standardizing prep, recipe and ordering procedures to reduce food cost and labor costs

●      Actively involved with purchasing department to ensure product specifications are being met, product is being rotted and cross utilized across all operations.

●      Over saw Menu development for Ponto Lago both breakfast and dinner as well as Pacific Point and Room Service.

●      Ensured that all company mandated trainings occurred on-time, and to company standards

California English by Richard Blais                               1/23- 6/25

Executive Chef

●      Annual Sales Volume: $2 - $2.3 Million

●      Brought on as opening EC for partnership of celebrity chef Richard Blais and original managing partner Bon Appetit Management

●      Partnered with Chef Blais on all menu and recipe development for the restaurant menus and special events

●      When managing partners transitioned from Bon Appetit Management to new partner Back Forty Hospitality was the only salaried manager asked to remain do to the consistency show in BOH operations, quality and financials stability

●      Partnered with Chef Blais on menu and recipe development

●      Responsible for all BOH management functions, including training, ordering, labor and HR responsibilities, and filling in on the line

●      Developed all of the BOH operational procedures to help ensure that food and labor costs were within budgetary needs

Harrahs Resort Southern California                               5/22-1/23

Assistant Executive Chef

●      Annual Sales Volume: $45 Million (6 outlets)

●      Brought on to transition existing steak house into new concept for the property a contemporary seafood house Salt and Fin and support the opening of Hell’s Kitchen (largest to date of the concept for Gordon Ramsay and Caesars Entertainment partnership) and transition into larger role over seeing 2 additional outlets, food hall and banqueting operations

●      Created conceptual vision, niche and direction for Salt and Fin in tandem with F&B Director and Executive Committee

●      Was responsible for all BOH and FOH operations for the upstart of the new restaurant including Menu and Recipe Development, Staff Training materials for both BOH and FOH, work with F&B Director on new service standards. 

●      Was responsible for meeting and exceeding budgetary needs for Food, Labor Costs Salt and Fin

●      Developed inter-departmental relationships to ensure the guests and restaurants needs are exceeded

●      Supported Hell’s Kitchen opening with labor and staff management, initial interviewing and hiring, adjustment of labor performa to match actual demands of day to day operations and ensure restaurant was properly staffed, and coaching of junior management in staff performance matters

●      Worked with Purchasing and Receiving departments directly on the upstart of both Hell’s Kitchen and Salt and Fin ordering systems, product specifications and vendor requirements

Institute of Culinary Education             9/20- 5/22

Associated Dean of Students / Culinary Instructor

●      Hired as part-time Culinary Instructor and quickly promoted to Associate Dean of Students in January 2021

●      Ranked the #1 Culinary School in America by USA Today in 2019: “10 Best Culinary Schools in America”

●      Worked with Educational and Administrations Departments on revamping and re-concepted curriculum, student retention goals and roll out of online program

●      Worked with Administrations department on student retention through extra circular agendas such as guest speakers, additional educational programs and activities

●      Instructed multiple classes, including Advanced Techniques classes such as fermentation, molecular gastronomy, modern chefs recipes, baking and pastry, restaurant simulation, and international cuisines

●      Taught pastry, dough making, pizza, focaccia, and basic rolls, as well as advanced pasta making 

●      Worked directly with students to ensure best progress through program, manage problems arising during the program to ensure maximum student retention

SRC Specialty Restaurant Concepts                            9/15- 8/20

Corporate Regional Executive Chef

●      Total Annual Sales Volume: $60 Million (10 properties directly oversaw)

●      Annual Special Event Sales Volume: $30 Million (Largest 12mil annually)

Corporate Regional Executive Chef                              10/17

●      Over saw all aspects of BOH financials for our 10 west coast restaurants across Southern California, Texas, Colorado.  As well as Safety and Sanitation, and pertinent staffing concerns.

●      Worked with Executive Chef team on financial understandings, cleanliness, staff training and menu/ recipe development and implementations. 

●      Developed new opening procedures for the company including staff training, standardizing equipment needs for the different concepts, and staffing pars and requirements

●      Wrote and implemented the Companies first Culinary Summit an intensive 3 day seminar with entire companies Executive Chefs across 24 properties intended to stream line and standardize procedures, Brought standardized recipes to forefront to allow for better company purchasing power , have in-depth financial review and understanding and roll out of several new programs for attended restaurants (Rational Banqueting Features, New Updated Special Events Offerings, Mixology connection with the Kitchen)

●      Worked with VP of Operations on current food specs, vendor programs, and new product testing for contracted purchasing and rebate programs

●      Post Covid 19 helped with standardizing practices for BOH operations to ensure guest safety and wellbeing is a forefront.  Helped with standardization of concepts across the company

Executive Chef Orange Hill Restaurant                          5/16

●      Took over as Executive Chef of $8.5 mil contemporary steak house concept and brought revenues up to $9.2mi. 

●      Helped train and implement procedures such as standardizing prep, recipe and ordering procedures to reduce food cost and labor costs

●      Actively involved with many charitable dinners including Table for 10, Ducks in Tuxs and many others. 

●      Took on a R&D roll for the group looking at and vetting new products for the company as a whole. 

●      Also training kitchen for any and all new chefs, managers and managers in training for the company.    

Chef de Cuisine / Interim Executive Chef                     9/15                                       

●      Brought on as Chef de Cuisine/ Interim Executive Chef for the re-conception of current restaurant and banquet space for 15 million dollar operation at the time. 

●      Responsible for BOH financials and cost controls menu and recipe development and staff training. 

●      In the process of major renovations and using experience from multiple restaurant openings to help with kitchen design, conception of menu, bar menu, and training programs.

Other Notable Experiences

Gordon Ramsay Holdings (International)

Corporate Sous Chef Americas 10/13 – 6/14

  • Oversite of 3 Gordon Ramsay projects in Las Vegas at Caesars Entertainment Hotels

  • Openings of Heddon Street Kitchen (London), Bread Street Kitchen (Hong Kong)

  • Pre-opening London House (Singapore)

  • Worked at Gordon Ramsay Royal Hospital Road (3 Michelin star), Maze (1 Michelin star), Bread Street Kitchen London

Caesars Entertainment Hotels

  • Assistant Executive Chef (Harrah’s Resort Southern California) 5/22 – 1/23

  • Restaurant (Room) Executive Chef Gordon Ramsay Burger (Planet Hollywood Hotel) 10/12 – 10/13

  • Restaurant (Room) Assistant Chef Gordon Ramsay Steak (Paris Hotel) 3/12 – 10/12

MGM Grand Resorts

  • Chef de Cuisine Seablue by Michael Mina 11/10 – 1/12

  • Interim Executive Sous Chef/ Sous Chef Nobhill by Michael Mina 1/10 – 11/10

Four Seasons Hotels and Resorts  

  • Sous Chef Bourbon Steak by Michael Mina (Four Season Hotel DC) 9/08 – 1/10

    DC’s only AAA 5 Diamond and Forbes 5 Star Property

  • Jr Sous Chef (Four Seasons Resort Aviara) 1/02 - 1/07

AAA 5 Diamond and Forbes 5 Star Property  

Education

Art Institute of California- San Diego                                       12/03 – 12/05

Associate of Science Degree in Culinary Arts Management

Skills

  • New Project Openings and Pre Opening Logistics

  • High Level Financial Reporting and Budgetary diagnostics

  • Proficient in Fish and Meat Butchery, Pastry, Banquet and Special Event Service and Execution

  • Restaurant Management Classes in Nutrition, Beverage Management, Cost Controls, Management Techniques

  • Training Classes in Sustaining Culture, Culinary Focused Training Techniques, Retention

  • Proficient in Classic Charcuterie, Dry Curing and Dry Aging of Beef and Seafood.

  • Proficient in new Modern Cooking techniques including using hydrochlorides, sous vide cooking, and others.

  • Rational Certified Chef

  • Trained in Restaurant Software – Straton Warren, Ctuit, Compeat, Plate IQ, Micros, Aloha, POSi, Avero, Toast (POS), Restaurant 365

  • Serv Safe Certified Instructor and Proctor