C H E F S U Z A N G R A Y
SuzGray@earthlink.net
www.ChefSuzanGray.com
434. 973. 5669 OFFICE
Qualifications
PRIVATE CHEF/INTERIM PRIVATE CHEF/PERSONAL CHEF: Possesses skills for providing all facets of service as live-in or live-out Private Chef or Interim Private Chef, and Personal Chef, including: recipe and menu development for standard and specialty diets, cooking and baking production, service, portion and budget control, wine and champagne service. Specializing in vegetarian, vegan, raw, organic gourmet and Mediterranean cuisine (especially Italian!);
LEAD CATERING CHEF: Possesses skills for providing all facets of service as Lead Catering Chef, including: delegation of sous chef and kitchen team duties, temperature and food safety control, portion control, garnishing, presentation;
ASSISTANT PASTRY CHEF: Possesses skills for providing recipe development, production, quality control, garnishing and plating
CATERING MANAGER: Possesses skills for providing all facets of front and back service as Catering Manager, including: staff management and training, menu creation and budget control, food safety control, cleanliness of equipment, interfacing with clients and chefs, wine service instruction, management and coordination of small and large catered events, plating design and garnishing design
CERTIFICATION: NRAEF ServSafe Food Handling Certified
CULINARCULINARY INSTRUCTOR: Possesses Culinary Instruction skills, including: instruction of basic to advanced home cooking and baking, knife skills instruction, menu and recipe development and writing, wine etiquette
FOOD WRITER/RECIPE WRITER: Possesses Food Writing skills for newspapers, national publications, and
cookbooks.
Experience 2008 INTERIM PRIVATE CHEF, providing live-in services to
Fred and Catherine Adler, Ritz-Carlton Estates, NYC and Southampton, NY
2008 INTERIM SOUS CHEF, providing support to
Executive Chef David Scales, Locust Dale, VA (www.meander.net)
2004 – present PRIVATE CHEF Free lance services in the Charlottesville, VA area,
including: Mr. Mark Fried, owner Innisfree Village
(www.innisfreevillage.org) and Fried Companies,Inc.
(www.friedcompanies.com);
Mr. & Mrs. Stanley Woodward, owners, Jefferson Vineyards,
Charlottesville, VA
(www.jeffersonvineyards.com);
The Scott and Carter families, Royal Orchard Castle, Afton, VA
2005 - present CATERING CHEF/ LEAD CATERING CHEF under auspices of
Chef/Owner Pierce McClesky at 20South Catering
(www.20south.com)
2003 - 2004 FOOD CONSULTANT and MARKETING ASSISTANT
C’Ville Market (Piedmont Fresh, Inc./ www.cvillemarket.com)
2002 - 2003 PRODUCE SALES Outside Account Rep. Cavalier Produce
(Piedmont Fresh, Inc.)
2002 - 2002 PASTRY CHEF ASSISTANT to Chef Todd Hamm
Keswick Hall, Keswick, VA (www.keswick.com)
2001 – 2004 FOOD COLUMNIST/FOOD WRITER
IN THE KITCHEN monthly newspaper, Charlottesville, VA
Writer of “Gourmet Table” and “Conscious Cooking” columns (www.inthekitchenonline.com)
1999 - 1999 PRIVATE CHEF – full time live out
Shelia Davis Lawrence, widow of M. Larry Lawrence,
former US Ambassador to Switzerland,
Farmington Country Club Estates, Charlottesville, VA
1998 - 1999 ASSISTANT CATERING MANAGER, Catering Manager
dedicated to the President, UofR, Richmond, VA (www.richmond.edu)
1997 - 1998 ASSISTANT CATERING MANAGER, St. Catherine’s Private School,
Richmond, VA
(www.stcatherines.org)
1997 – 1998 CHEF INSTRUCTOR, The Compleat Gourmet, Richmond,
(www.thecompleatgourmet.com)
1995 - 1997 FOOD COLUMNIST, MONTEREY COUNTY POST tabloid, Carmel, CA
Writer of - “WHAT’S COOKING AT THE CASA?” monthly/weekly column
1983 - 1997 ARTIST BUSINESS OWNER, Showcards by Suzan, Mountain View, CA
Spectragraphics, Sacramento, CA
1979 - 1979 FRENCH CART SERVICE WAITER, Jake’s Restaurant,
Regency Hotel, Denver, CO. first female waiter hired in history of
estaurant for French Cart Service at this 4-star hotel