Chef Scott Halverson

Scott D. Halverson 922 North Wood Street #2 Chicago, Illinois 60622

halverson_scott@yahoo.com | 619-358-3385

Culinary Artist | Visionary Leader | Forward-thinking Chef | Business Savvy | Innovative

• CS Magazine names prasino Hot New Restaurant 2012 • Michelin Guide mention, prasino 2011 • Won ‘ Best on a Stick’ Common Threads Competition • Pat Bruno critic prasino review -Chicago Sun Times • Nominated “Best Rising Chicago Chef” – by N.R.A.

Food cost, budget , and labor savvy Experienced in opening and operating multi unit restaurants from ground up Media trained for live news, press interviews, cooking demos Over 10 years management experience in restaurants, hotels, resorts, private clubs, and catering Develop, coach and mentor staff to maximize kitchen productivity Extensive financial knowledge with experience in budgeting and forecasting Business minded by negotiating lower vendor pricing while ensuring the highest quality product Responsible for creative menu development and design of seasonal, weekly and daily menu items Staying current with newest food trends , advance cooking techniques, latest kitchen equipment Knowledgeable on all Microsoft office programs, Aloha, Micros POS systems , Hot Schedules, Time Saver, Kronos

• Driskill Café 1886 awarded by Zagat Guide 2008 • Driskill 1886 café 3 stars given by Austin Texas Statesmen 2008 • Chive voted “Most Creative Cuisine Gas Lamp Association 2004 • “Gold Medallion Continental Dining” CA restaurant Association • Chive voted “Premier Fine Dining” Gas Lamp Association 2004

honors

skills

education Le Cordon Bleu, Culinary Arts Degree Austin Texas

prasino Corporate Executive Chef October 2009-Present St. Charles | La Grange | Chicago, Illinois Created prasino menu concept, kitchen design, back of house operations for 3 Chicago-land area restaurants Responsible for daily operations including breakfast, lunch and dinner services in excess of 12 million a year Staffed and trained 3 chef de cuisines, 3 pastry chef, 12 sous chefs, 60+ cooks, 40+ stewards Creative menu writing with organic produce, antibiotic /hormone free meats and sustainable seafood Menu emphasis on vegan, vegetarian, gluten free diets Experience media trained chef in local and nation wide publications and broadcast Chef consultant for outside entities such as Carve, Omega, American Junkie and Wild Monk , The Drake Hotel, Wyndham Properties Executive Chef October 2009-Present Oakbrook, Illnios Oversaw banquets, room service and outlet restaurants for a 500 room hotel with over 28,000 square feet of banquet space Restaurant gross profit average 4 million dollars per year. Introduce new control programs to improve food and labor cost Created and implemented requisition program for hotel. Involved in menu planning, quality control, and waste regulation Proven success in catering and banquet service for twelve hundred plus people. Manages departmental controllable expenses including food cost, supplies, uniforms and equipment Excellent upscale food and beverage experience with both union and non union hotels

The Driskill Hotel, 1886Café Chef de Cuisine, August 2007- August 2008 Austin, Texas Managed back of house operation at four star, five million dollar per year gross restaurant Oversee daily activities of chefs, cooks, and stewards while monitoring plate presentation Experience in cooking for high profile clients such as royalty, presidents, and celebrities Focus on producing the highest quality in food with meticulous to details in product inspection Oversaw 500,000 restoration of food and beverage outlets including repositions of a 3 meal period restaurant The Coronado Club Sous Chef January 2006- January 2007 Houston, Texas

Chive Restaurant Executive Chef August 2004- January 2006 San Diego, California

experience

phone: 619-358-3385 email: halverson_scott@yahoo.com

MEDIA | PRESS | NEWS | REVIEWS | AWARDS

Ohh’s & Ahhh’s “Chef Scott Halverson has led the growth of three prasino locations,

all built on clean, seasonal foods.” – CLEAN EATING MAGAZINE

“…an emphasis on seasonal, locally-grown organic ingredients…”

“One Of The Top 10 Lunch Spots In Chicago” OpenTable Diner’s Choice Awards

Won BEST “on a stick” competition

CHICAGO TRIBUNES’ PHIL VATEL - “absolutely delicious”

“…a whimsical take on sushi….”

Chicago Sun-Times’ Pat Bruno said “Chef Halverson is I n n o v a t iv e ”

MENTIONS

Chef Scott Halverson

featured in the national magazine

Clean Eating December 2011 issue

Phil vatel C

hic

ago

Su

n T

ime’

s P

hil

Vit

al

dec

on

stru

ctio

n o

n o

f m

enu