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Chauntel S

Austin, Texas
Last seen over a week ago
5 yrs experience
Pay negotiable

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Chef in Austin, Texas

Navy Veteran & Chef with a Bachelors degree in Culinary Arts & Hospitality Management. I was a featured competitor on Spike TV's culinary competition "Frakenfood". I have been cooking on the line and privately for clients and events for 7 years. I specialize in creative custom menu development. I have a killer Austin, TX focused Food Truck concept I hope to someday launch with the right partner/investor, as well as fine dining menus ranging in cuisine from coast to coast, designed to compete in one of the most creative dining markets in the country. Austin, TX [email protected] 512-400-... WORK EXPERIENCE Private Chef & Caterer - Austin, TX - --... Event Chef Vanilla Orchid - Austin, TX - 2013 Sous Chef Emeritus Senior Living - Austin, TX - 2012 Head Chef Cafe 131 - Dripping Springs, TX - 2011 Lead Breakfast Line Cook Driskill 1886 Cafe & Bakery - Austin, TX - --... Personnel Specialist U.S. Navy - Kaneohe, HI - May 2006 to March 2010 EDUCATION Bachelor of Arts in Hospitality and Restaurant Management Le Cordon Bleu College of Culinary Arts Scottsdale - Austin, TX 2015 AAS in Culinary Arts Le Cordon Bleu - Austin, TX 2012 SKILLS Cooking, Menu Development, Culinary Management, MILITARY SERVICE Service Country: United States Branch: Navy Rank: E3 March 2006 to March 2010 CERTIFICATIONS/LICENSES ServSafe TABC Food Handler Food Manager Certification ADDITIONAL INFORMATION What have I been up to since 2015? My daughter was born a month premature in January 2015 after a high risk pregnancy. I took up a work from home job as a restaurant consultant, menu developer, writer and catering as often as possible. I staved off returning to a kitchen until I underwent major surgery in February 2017 for ovarian cancer. I am proud to say that unhealthy stage in my life is over. I may have taken time off "work" but NEVER stopped cooking, creating and testing new recipes and ideas. I would love to show an owner what I can do, if a serious offer of creativity were made. Every great chef is a one of a kind. So am I.

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