My name is Brian VanNess and I am a life long student of gastronomy and practice current cooking techniques such as sous vide and molecular gastronomy. I love being a chef and take great pride in my approach to building fine cuisine. My roots are French but I practice fusion. I have a proven track record of success in boh operations with food cost controls, recipe and menu development, labor controls, and p&l management.
I have extensive experience in the hospitality industry specifically back of house operations. My career has led me through many fine dining establishments, including restaurants, country clubs, and hotels.
I am business minded and a professional leader looking to further my career. Catering has been at the forefront of my career for the past 8 years. My last position as catering chef allowed me to enter the surf community as caterer for the triple crown of surfing here on Oahu. I recently moved back to Massachusetts. www.....com
I look forward to having the opportunity to speak with you so that I may share in greater detail the specifics of my experience and where I see myself in the future. My resume is outdated but reflects my most recent employer along with reference.
Chef Brian VanNess AAS