Chef Scott Halverson

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

Culinary Artist who is a visionary leader. Business minded and food cost savvy. Professional and driven for success. Media trained chef with over twelve years experience in kitchen management and twenty years of cooking experience.

Innovative | Business Minded | Leader | Experienced | Creative | Driven | Savvy

• prasino named Chicago's Hot New Restaurant 2012 • Michelin Guide mention, prasino 2012 • Won “on a stick’ Common Threads Competition • Pat Bruno recommended gave prasino as 3 gold stars • Nominated “Best Rising Chicago Chef” -Testa Produce

Trained as Sushi chef Cooking demos, house chef Experience in budget forecasting and management of food cost and product inventory Food Quality and Product Inspection Knowledgeable on all Microsoft office programs, Aloha, Micros POS systems Media Trained for local news programs, with productions companies, in front of large audiences Open of 3 restaurants / Designing of 3 restaurant kicthens. Design menus 3 x’s a year with seasonal, sustainable organic fare to accommodate people with dietary restrictions such as vegan, vegetarian, gluten free, ect. Proven success in catering and banquet service for twelve hundred plus people. Able to develop, coach and mentor staff resulting in maximum kitchen productivity. Skilled in broiler, rotisserie, saute, saucier and fabrication of beef, pork, poultry, lamb and seafood at high yield percentages.

• Café 1886 awarded by Zagat Guide 2008 • recommended Café 1886 by Dale Rice Austin Statesmen 2008 • Chive voted “Most Creative Cusine-Gas Lamp Association 2004 • “Gold Medallion Continental Dining”- CA restaurant Association • Chive voted “Premier Fine Dining”-Gas Lamp Association 2004

honors & mentions

profile

skills

prasino Executive Chef October 2009-Present St. Charles | La Grange | Chicago, Illinois the executive chef of all Prasino, 15 million a year operation, I over see all culinary operations on a and off site. All menu research and development. Responsible for all food cost, labor cost, linen, chemical and paper for all locations. Duties include chef training 3 chef de cuisines, 3 pastry chef, 6 sous chefs, 60 cooks, 20 stewards. Duties include sourceing local produce, meat and seafood. Also resposiable for all media local, national and series. Also work as cosultant chef on outside projects carve, wild monk, American junkie. attend all health and sanitation. ok

The Drake Hotel, Wyndham Properties Executive Chef October 2009-Present Oakbrook, Illinois Played a key role in kitchen management at hotel restaurant which specialized in American Comfort, Southwestern and Continental Cuisine. Restaurant gross profit average four million dollars per year. Created and implemented requisition program for hotel. Involved in menu planning, quality control, and waste regulation. ards. 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 specializing in American Comfort and Southwest Cuisine. Oversaw and assisted in all culinarydepartments. ste

Hotel Icon Sous Chef January 2007-August 2007 Houston, Texas

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

education

Le Cordon Bleu, Culinary Arts Degree Austin Texas

ACCOLADES, NODS & MENTIONS BY

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

Featured in the national magazine

Clean Eating December 2011 issue

Phil vatel

deconstruction on wicker park winter menu

Go green

• 3page spread with magazine cover

Living Healthy Chicago- Healthy Bites – prasino Part 2

October 31, 2011 - prasino Chef Halverson creates a healthy meal for less than $20.

Living Healthy Chicago- Healthy Bites – prasino Part 1 http://www.cltv.com/videogallery/65802736/Health/Healthy-Bites-Prasino-Part-1

October 31, 2011 - prasino Chef Halverson creates a healthy meal for less than $20.

http://www.cltv.com/blogs/living-healthy-chicago/wgntv-chef-halversons-healthy-monte-cristo-20111031,0,1705428.story

To view all Print Media please visit: http://www.prasino.com/media_print.html

To view all Video Media please visit: http://www.prasino.com/media_video.html

Chicago Tribune - prasino: Deconstructing the menu by Phil Vettel

November/December, 2011 - Scott Halverson 3 page spread with recipe.

Clean Eating National Magazine - Good and Green

Deconstruction of Winter Menu by the renowned Phil Vettel

http://www.prasino.com/menus/prasinoCleanEatingMagazineNov2011.pdf

http://www.chicagotribune.com/features/food/ct-dining-vettel-prasino-dining-pdf,0,2521914.htmlstory

Scott’s favorite media pick’s

braised beef short ribs

broiled tasmanian salmon

roasted beet salad

braised beef short ribs

miso soy glazed black cod

Clean Eating Magazine

braised beef short ribs

small plates

small plates

[I'm the executive chef of all Prasino, 15 million a year operation, I over see all culinary operations on a and

off site. All menu research and development. Responsible for all food cost, labor cost, linen, chemical and

paper for all locations. Duties include chef training 3 chef de cuisines, 3 pastry chef, 6 sous chefs, 60 cooks,

20 stewards. Duties include sourceing local produce, meat and seafood. Also resposiable for all media local,

national and series. Also work as cosultant chef on outside projects carve, wild monk, American junkie.

attend all health and sanitation. ] by scott

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

PROFILE Innovative, business minded or business savvy chef, professional, experienced and bilingual (Spanish) Chef with six years kitchen management and seven years of cooking experience. Lauded for exemplary leadership qualities and professionalism. Food Cost Savyy

Innovative | Business Minded | Leader | Experienced | Creative | Driven | Savvy

HONORS & MENTIONS

• Prasino named Chicago's Hot New Restaurant 2012 • Michelin Guide mention, prasino 2012 • Won “on a stick’ Common Threads Competition • Nominated “Best Rising Chicago Chef” by Testa Prodcue • Pat Bruno recommended gave prasino as 3 gold stars

SKILLS

Professionally Media Trained for local news programs, with productions companyies, in front of large crowds Open of 3 restaurants / Designing of 3 restaurant kicthens Design menus 3 x’s a year with seasonal, sustainable organic fare to accommodate people with dietary restrictions such as vegan, vegetarian, gluten free, ect. Advanced in Microsoft Word, Excel and Powerpoint and knowledgable in Aloha and Micros POS sy stems. Proven success in catering and banquet service for twelve hundred plus people. Able to develop, coach and mentor staff resulting in maximum kitchen productivity. Experienced in managing food and labor cost while maintaining exceptional food quality. Skilled in broiler, rotisserie, saute, saucier and fabrication of beef, pork, poultry, lamb and seafood at high yield percentages.

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

• Prasino named Chicago's Hot New Restaurant 2012 • Michelin Guide mention, prasino 2012 • Won “on a stick’ Common Threads Competition • Nominated “Best Rising Chicago Chef” by Testa Prodcue • Pat Bruno recommended gave prasino as 3 gold stars