Billy Brigtsen, chef
Cell # 504.621.5731
E-Mail: billysbreadandbutter@yahoo.com
Qualifications:
• Reliable, team oriented, and professional. Prioritizing and maintaining a strong kitchen based on sound hiring & management, thorough training, and operating in accord with streamlined systems regarding food & labor costs.
• Well grounded in classical cookery produced with intelligence, style, and integrity.
• Proficiency in Excel & scheduling/budgeting programs.
Restaurant Experience:
Blue Smoke/Jazz Standard, Manhattan: August 2008-Present. Sous Chef under Chef/Partner Kenny Callaghan at this Danny Meyer owned, high volume, dual restaurant operation.
Marlow & Sons, Brooklyn: 2007-2008. Cooked for a year at this organic, farm-integrated restaurant under Chef Caroline Fidanza.
Andy King Events, Manhattan: 2007. Consulted as chef
for his downtown restaurant, providing training,
systems, and recipes, as well as formal dinner parties
and catering events in the city.
Picnic Market & Café, Manhattan: 2006-2007. Worked as
Sous-chef under chef/owner Jean-Luc Keiffer,
fulfilling all chef duties and responsibilities in his
absence.
Bernard’s Market & Café, Long Island: 2006. Executive
Chef in this high-end market and catering business, managing a staff of thirty.
Belly Bakery, Atlanta, GA: 2005. Chef and manager for
this busy and well-respected bakery.
Martin Wine Cellar, New Orleans: 2003- 2004. Chef and
manager for this high volume lunch and catering
business.
Bread & Butter, New Orleans & New York: 2003. This is
my in-home dining service that I continue, in spirit, to operate.
Lilette Restaurant, New Orleans: 2002-2003. Cooked under Chef/Owner and F&W award winner John Harris.
Sushi Samba, New York & Miami: 2001-2002. As Sous Chef, contributed to the opening of the Miami operation.
Fleur De Lee, New Orleans: 1998-2000. Executive Chef
for this well respected French/Creole restaurant.
DiPiazzaís Restaurant, New Orleans: 1995-1998. As
Executive Chef, I re-established this Creole/Italian
restaurant with high quality food and a four star
review.
Brigtsen’s Restaurant, New Orleans: 1986-1995. Worked
every station in the kitchen and was Sous Chef for the
last four years.
References & work details are available.
