Sept. 1999 – Present
Owner/Executive Chef – Classic Caterers and Rent-a-Chef Inc.
Naples, FL & Charleston, SC, Blacksburg, VA
Full Service Catering, Private Chef and Epicurean Services; serving Charleston, SC during the summer and South West Florida to Key West during the winter season. Our company also managed a Hospitality Staffing Service, staffing quality wait staff, bartenders and cooks to caterers, clubs and private functions. Naples, Fl. www.chefrichperry.com
April 2003 – June 2004
Executive Chef/Food and Beverage Director – Château Morrisette Winery and Restaurant, Meadows of Dan, VA
Full responsibility for upgrading, designing food concept, implementing cost controlling procedures and training staff. 160 seat fine dining restaurant on the Blue Ridge Parkway joined with one of Virginia’s largest premium wineries; we began a promotion program and had several national articles published as well as a Cox Cable Cooking Show that aired 28 times in 2003.
Sept. 2001– April 2003
Working Chef – Zoë’s on Fifth Avenue, Naples, FL
Helped with troubleshooting operations during the transition of new ownership. Lead line cook with responsibilities for implementing food and labor cost control procedures, fine-tuning culinary practices, creating communication patterns between front and back of house and managing the PM culinary crew in on of Naples’ top restaurants.
Oct. 1997 – May 1998
Executive Chef – The Dock Restaurant, Naples, FL
Reduced food cost 4 points and labor cost 2 points on over 4 million dollars of annual sales. Redesigned their food concept and menu as well as restructured the kitchen to provide for a more streamlined production output.
Mar.1993 – Oct. 1997
Executive Chef– Savannah Restaurant, Naples, FL
Responsibilities included researching, designing and building the restaurant, writing an authentic Lowcountry menu, equipping the kitchen and hired all kitchen staff. Savannah Restaurant was recognized as one of “Flori
University of South Alabama Marine Biology
Richmond Technical College, Richmond, VA in association with Colonial Williamsburg and The Trellis Restaurant Apprenticeship, American Culinary Federation Program Graduate
Johnson and Wales University, Charleston, SC
AAS Degree in Culinary Arts. Dean’s List
Clemson University, Clemson, SC
FDA Certification in Thermal Food Processing and Low Acid Canning.
Organizations / Affilations:
F. & A. Masons
is located in and has the following skills: