Chef in Bayville, New York

My Name is David Dunn I have been cooking since I can remember. a brief history i started as a dishwasher at a local catering hall to subsidize my paper route when my chef saw something in my work ethic that sparked an interest in training me so I started making salads and doing prep work there where I stayed until age 17 upon graduating high school I signed up for 2 years in the navy as a mess management specialist ie a cook. I cooked aboard 2 air craft carriers while i was in and made rank to third class all within 2 years got honorable discharge and moved to california where I spent 2 years cooking in san francisco at a local pub called the cannery and fishermans grotto simutaniously after doing everthing that I could do in these 2 restaurants and working every station I deciced it was time to come home I took a job as head grill man at boulder creek in east norwich long island and was very happy but my mother insisted correctly on forcing me to use my gi bill for culinary training so I ended up doing the 2 year associates at the culinary institute of america and graduating in january of 1998. upon graduation from college, i decided to gear my self more toward fine dining after all while at culinary school I did extern at the garden city hotel. so my first job after school was at the creek inc on horse hollow road in locust valley a very exclusive country club wher i was the garde manager for over 2 years and moved on to work the line doing saute and grill all the while taking in everythinng chef craig taught me as lkaw it was a great learning experience but limited to doing the food of older rich white people there was nothing wrong with this but i didnt want to be limited in my experiences and knowledge so i took my first job out in montauk as an excutive chef at the surfside inn where i was able to experiment and i lived right above the kitchen and had a great sous chef we both spent the summer reading and experimenting with new and trendy ideas it was then i realized that this profession would be what i made it in order to continue having passion and love for what i dfo i would need to continue reading and experimenting in order to keep my mind sharp and my ideas fresh ffor the next 16 years i spent most of them ou in the hamptons and montauk as an executive chef at the Crows nest the east hapton point and a brif stint up island in westbury helping open city cellar after finishing off in the haptons i took a jobcloser to home in bayville in order to be close to my mother who was ailing now deceased , the job was and has been as the executive chef @....com where i have been since 2011 i am currently looking for work due to the owner looking to sell the restaurant i would prefer to stay close to nassau and suffolf area since i did purchase my mothers house in bayville . i am not opposed to travel or to doing per diem work so long as it is for a stable company with steady income