Otto Borsich

Employer:	Mahi Mahs, Virginia Beach, VA
Position:	Executive Chef
Time period:	December 2007 - Present
Description:	www.mahimahs.com and www.goldkeyphr.com • Fully responsible for all kitchen operations • Restaurant generates $7,000.000 in annual sales • Supervise and schedule a staff of 31 culinary personnel • Create menu and specials based upon local and seasonal bounty, emphasis on seafood • Lowered food cost significantly from over 60% to currently and consistently in low thirties • Maintain tight controls on labor, increase productivity and minimize overtime • Completely restructured outdated menu with contemporary design • Reengineered menu to reflect economic down turn introducing low cost, high margin dishes • Initiated weekly culinary fundamental classes to train cooks in a educational setting • Created company wide Culinary Excellence Award • Generated multiple streams of public relations/marketing, TV, print, radio • Installed a brand new pantry/dessert station to properly execute cold food and simplify work flow • Completely responsible for all amenities and banquet service

Employer:	Pierre Hotel
Position:	Work experience
Description:	www.lhw.com/ThePierre Ten years in New York City including Four Seasons Hotel apprenticeship

Employer:	Gotham Bar and Grill, NYC, NY
Position:	Work experiece
Description:	www.gothambarandgrill.com

Employer:	Le Bernadin. NYC, NY
Position:	Member of the opening team
Description:	www.le-bernadin.com

Employer:	The Four Seasons Olympic Hotel, Seattle, WA (now a Fairmont Hotel)
Position:	Work experience

Employer:	United States Navy
Position:	Work experience
Description:	Cook onboard the nuclear submarine USS Patrick Henry, completed 5 patrols www.chinfo.navy.mil/navpalib/ships/submarine

Employer:	Deep Creek Fishing Lodge, exclusive resort in Alaska
Position:	Chef
Description:	www.alaskafishinglodge.com

Employer:	Mexican Culinary Association
Position:	Official Guest
Description:	Official Guest Of the Mexican Culinary Association for a week long five city tour to present a demonstration “American Regional and Modern Mexican Cuisine” www.asociacionculinaria.org.mx

Employer:	The Culinary Institute of Las Vegas, Las Vegas, NV
Position:	Chef Instructor
Time period:	March 2006 - July 2007
Description:	www.artinstitutes.edu/lasvegas/culinary • Teach American Regional Cuisine, Art Culinaire, Hispanic Cuisine, Garde Manger, Food and Cultures, Purchasing & Product Identification • Chef Instructor for Opus Too, student operated restaurant • Responsible for curriculum development and syllabus for above classes • Assist with special functions, World Gourmet Summit, ACF competitions, Teen Chef competition, • Organize visiting Chefs to expand the educational experience • Organize field trips to hotels, ice carving facilities and food processing plants

Employer:	The Bellagio, Las Vegas, NV
Position:	Assistant Chef Garde Manager
Time period:	January 2005 - February 2006
Description:	www.bellagio.com • Rated Five Diamond, first property in Las Vegas to receive this award • Assist Executive Chef in production of cold food for banquets, buffet, and six outlets • Over 6 million covers served annually generating $320 million in total F & B sales • Produce food for up to 5000 seated banquet • Produce all cold food for the Bellagio Buffet totaling 4000 covers per day • Supervise over 50 union staff, including hiring, training, and promotion • Responsible for all food safety procedures • Responsible for all VIP functions • Responsible for seasonal menu development

Employer:	The Culinary Institute of America, Hyde Park, NY
Position:	Chef Instructor
Time period:	December 2000 - August 2004
Description:	www.ciachef.edu • Taught Skill Development, American Regional Cuisine, & Breakfast Cookery • Represent CIA in South Africa, Aspen, California, Japan, and Mexico City • Developed and taught curriculum for revised AOS Cuisine of the Americas class • Serve Safe Certified, Certified Hospitality Educator

Employer:	Independent Travel and Work Study
Position:	Work experience
Time period:	January 2000 - November 2000
Description:	www.charlietrotters.com • Three month work experience at Charlie Trotter’s, Chicago, IL • American Regional Cuisine presentation for the Mexican Culinary Association • Extensive travel throughout Europe and Mexico

Employer:	Atlantis Resort, Paradise Island, Bahamas
Position:	Executive Sous Chef Royal Towers
Time period:	January 1998 - January 2000
Description:	www.atlantis.com • Member of pre-opening culinary team • Created Atlantis Culinary Training Center for all culinary staff • Responsible for screening and processing of mass culinary hire with over 1000 applicants • Organized evaluation process with mystery box competition for all culinary management • Opened, trained and implemented systems for the Café and Royal Towers In Room Dining (1200 rooms) responsible for brigade of 40 cooks • Oversaw all functions held in Bridge Suite (penthouse suite, $25,000 a night) • Responsible for ordering operating equipment and supplies for all Royal Towers outlets (11 in total) • Created In Room Dinning Menu and Café menu featuring an American bistro style cuisine • Total of 37 food and beverage outlets that generate $120 million in annual sales, In charge of all high volume outlets (5) that produced $50 million in sales. • Assisted the Executive Chef in the leadership of 700 union culinary staff

Employer:	The Delano Hotel, Miami Beach, FL
Position:	Executive Sous Chef
Time period:	September 1995 - September 1997
Description:	www.morganshotelgroup.com • Worked directly with Claude Troisgros in implementing a Brazilian-French style cuisine • An Ian Schrager Hotel, Phillipe Starck designed 220 room luxury resort with 4 outlets generating 14 million in annual sales • Directly responsible for training and supervision of 40 cooks • Established training manuals for all kitchen standards of operation with strong emphasis on sanitation • Implemented new menus within hotel brigade, ala carte, pool side, and fine din

Employer:	Ellie’s, Vero Beach, FL and The Ship’s Inn, Nantucket, MA
Position:	Chef de Cuisine
Time period:	May 1991 - September 1995
Description:	www.nantucket.net/lodging/shipsinn • Member of the opening team for both of these seasonal properties • Opened and closed restaurants as season dictated • Trained new staff with each opening • Created and developed recipes featuring contemporary American cuisine

Employer:	6 Bond Street, NY, NY
Position:	Executive Chef
Time period:	November 1989 - April 1991
Description:	• Four story brownstone in Soho with café, fine dining, catering space, and dance bar • Responsible for entire kitchen operation • Supervised and trained staff of 40 cooks • Implemented seasonal menu changes • Created comprehensive catering menu • Produced instructional and sanitation manuals

Employer:	La Metaire, NY, NY
Position:	Sous Chef
Time period:	March 1988 - October 1989
Description:	• Organized preparation of extensive menu featuring classic French and bistro fare • Installed a “Sous Vide” machine to increase product yield and streamline operation • Gained a large repertoire of classic and country French cuisine under the tutelage of Meilleur Ouvrier de France Patrice Boely

Hobbies:	Photography, world travel, humanitarian efforts, cuisines and cultures
Memberships:
Awards:	• Recipient of Presidential Medallion from ACF National President Dr. Noel Cullen, CMC • Recipient of ACF Presidential Medallion from ACF Akron-Canton Chapter • Founder and Director of Hail to the Chefs, an organization dedicated to the eradication of hunger • One of 160 Chefs from 33 countries participating in Cooks World Tour for Hunger, South Africa • Assistant to US National Team at the Culinary Olympics in Berlin, 1996 • Bocuse d’ Or finalist for the American Concourse, 1996 • Grand Prize “Cuisine in the Clouds” sponsored by British Airways • First National Member of the American Culinary Federation • Member of International Who’s Who of Entrepreneurs • Awarded good conduct medal, attained rank of E-5 and honorable discharge US Navy • Impetus for Childhood Hunger Day event, an annual nationwide gathering of chefs on Capital Hill to educate and raise awareness about hunger