Allen F.

Stickell, III
134 Grattan Street, Apt. 2L
Brooklyn, NY 11237
917.474.6000
asb50330@westpost.net

Executive Chef
Award-winning Executive Chef with a flair for creating spectacular cuisine, enha
nced by strong financial management and marketing skills. Delivered profitabilit
y where others had tried and failed. Recognized for innovation and a passion for
excellence. Outstanding leadership, decision-making, problem-solving, communica
tion, relationship management and team-building skills. A natural leader with a
management style that cultivates loyalty, teamwork and personal accountability.
Key strengths:
Expert qualifications with diverse cuisines: New American, American Fusion, Ital
ian, French, Chinese, Mediterranean, Cuban, wine pairing, and more. Talent for b
lending ingredients and cooking techniques from diverse cultures to forge creati
ve new dishes that garner rave reviews from guests and critics alike.
Solid business acumen: Comprehensive understanding of P&L issues and what it tak
es to operate a profitable dining establishment. Experience includes start-up,
high growth and turnaround management.
Ability to build strong, cohesive kitchen teams: Skilled in identifying, cultiva
ting and retaining talent. Lead by example to instill a sense of ownership, pri
de in one's work and unparalleled commitment to quality. Trained and led both B
OH and FOH teams.
Record of longevity - Bexley's Monk, 5 years; Queen City Restaurant Group, 7 yea
rs; Restaurants Unlimited, 3+ years.
Forecasting & Strategic Planning
Budget Management
Marketing, Promotions, Pricing
Sourcing, Purchasing, Procurement
Vendor Relationship Management
Menu Development
Kitchen Design
Kitchen Management
Business Plan Development
Procedures & Systems Development
Process Improvement
Inventory Management
Staffing & Scheduling
Coaching & Mentoring
Quality Assurance
Food Safety
AWARDS
Palomino
Diner's Choice Award, OpenTable.com
Bella
Best Chef, Cincinnati Magazine
Best New Restaurant, Cincinnati Magazine
Top 10 Fine Dining, Cincinnati Magazine
Jump Cafe
Best New Restaurant, Cincinnati Magazine
Top 10 Fine Dining, Cincinnati Magazine
Five Stars, The Cincinnati Enquirer
Scalea's
Top 10 Fine Dining, Cincinnati Magazine
Bexley's Monk
Top 5 Sous Chefs, Columbus Dispatch
1st Place, Ohio Beef Council Chef's Challenge
PROFESSIONAL EXPERIENCE
RESTAURANTS UNLIMITED, Seattle, WA
10/06 - 7/10
PALOMINO-CINCINNATI
Provided leadership for 21 employees including Sous Chef, Kitchen Supervisor and
15 Cooks.
Executive Chef
Recruited by principles to take charge of the struggling Cincinnati location. R
emoved substandard team members; retrained team members with potential and recru
ited the rest of the staff, all of whom were retained for 3+ years. Slashed foo
d and labor costs, and delivered profitability within first 18 months.
Led team that transformed Palomino Cincinnati from last place to the most profit
able Palomino in the country, distinguishing the location as best-in-class by th
e National Restaurant Association. Surpassed sales plan and kept operating costs
below budget, 3 consecutive years. Increased food sales contributed 67-71% of
total sales ($3.7M).
Improved workflow processes to deliver average 110% flow-through; consistently a
chieved or exceeded EBITDAR goals. Surpassed EBITDAR goal by 3% in 2009.
Improved cash flow and kept ingredients at the peak of freshness by reducing foo
d inventory by $10K+.
Reduced food costs by 5.2% without compromising quality through savvy purchasing
, portion control and inventory management.
Achieved lowest labor cost of all Palomino's nationwide. Cut labor from 16% to
11.7%. At the request of corporate management, advised other chefs on cost-redu
ction strategies such as cross-training and better scheduling.
QUEEN CITY RESTAURANT GROUP, Cincinnati, OH
1999 - 2006
BELLA - JUMP CAFE - SCALEA'S
All casual fine dining restaurants with banquet accommodations for up to 200 gue
sts.
"First-rate ingredients and outside-the-box elements ... add excitement ...
the salads could inspire cravings ... impeccably fresh diver-caught sea scallop
s are positively sunny ... This might just be the perfect summer dish." Mary S
tagaman, Cincinnati Magazine Restaurant Review - Jump Cafe
Executive Chef
While working as Executive Chef at Jump, identified business opportunity, found
the location and developed concept for new restaurant, Bella. Persuaded CEO and
other stakeholders, who enthusiastically proceeded with the start-up. Co-wrote
business plan. Developed menu and pricing. Partnered with architects in design
of the dining room and kitchen. Purchased all kitchen equipment and directed i
nstallation/set-up. Recruited/trained FOH and BOH staff and served as Executive
Chef for the next 7 years. Supervised 2 Sous Chefs, a Kitchen Manager and 10-1
5 Cooks.
Developed purchasing and established inventory management systems.
Established and presented training programs on a wide range of topics - food pre
p techniques, wines, portion control, plating techniques, food safety and sanita
tion, manager/supervisor leadership, and service standards for FOH.
Increased sales and profits every year during tenure.
"Unlike many chefs' menus, the entrees are every bit as interesting as the ap
petizers, and Stickell uses vegetables and fruits in a particularly creative man
ner ..." The Cincinnati Enquirer, Restaurant Review - Bella
CHERRY VALLEY LODGE, Newark, OH
Fine dining with banquet accommodations for up to 500 guests.
1997 - 1999
Chef de Cuisine
Managed staffing and scheduling. Supervised up to 35 Cooks. Managed inventory,
ordering and receiving. Primarily Modern French, fresh seafood, with some Amer
ican Steakhouse menu options. Annual revenue: $5M. Partnered with other chefs
to host cooking classes and demos for weekend guests. These events were always
a sell-out.
THE REFECTORY, Columbus, OH
Four-Diamond, Five-Star (Zagat)fine dining establishment. French cuisine
1997
Chef de Poissoiner
Worked under the direction of Chef Richard Blondin, of Lyon, France. Created ni
ghtly specials, prepared all dishes at fish station. Gained significant knowle
dge and experience with French cooking under the tutelage of Chef Blondin.
BEXLEY'S MONK, Bexley, OH
Italian, American, French cuisine - Top 10 Fine Dining, Columbus Dispatch
1992 - 1997
Chef de Cuisine
Managed culinary program under the direction of Executive Chef/Owner Jack Cory.
Supervised 21 Cooks, Bakers, and Garde Mangers. Created menus, nightly special
s. Controlled culinary operations costs; managed inventory, ordering. receiving
. Promoted from Sous Chef.
CRAIG'S PLACE, Newark, OH
American and French cuisine, banquets and catering
1990 - 1992
Chef Apprentice
"... excelled as an apprentice chef in all areas of the kitchen." D. Matthew Ma
yer, Executive Chef
PROFESSIONAL FOODSERVICE MANAGEMENT (PFM), MOREHEAD STATE UNIVERSITY, Morehead,
KY
1990
Production Manager
Supervised 15 employees in large-volume food production for college campus dinin
g halls, banquet and catering facilities. "... his positive impact on the operat
ion at Morehead State University from both quality and financial considerations
was extremely evident ... His character and integrity are above reproach." Kevin
Sanborn, PFM Regional Director
EDUCATION & PROFESSIONAL DEVELOPMENT
Culinary Arts Degree, Associate of Applied Science, 1994
Columbus State Community College, Columbus, OH
Certified Chef de Cuisine, American Culinary Foundation (ACF)
Certified in Records & Cost Management, National Restaurant Association (NRA)
Sanitation and ServSafe(R) certified
Sauce Workshop, Culinary Institute of America, under Certified Master Chef Diete
r Dopplefield