Pennsylvania Culinary Institute

Euclid Sr High School

Chef Owner at Beast of the Kitchen LLC

Primarily responsible for maintaining food quality control standards as well as food, beverage, and labor costs (culinary) for the entire restaurant group. Additionally, the position will be responsible for maintaining all restaurant facilities, operating supplies and equipment and the ongoing procurement of those items as well as during new restaurant openings.
This position will also ensure each kitchen follows the company’s Standard Operating Procedures and Food Safety & Handling by conducting daily site visits and ongoing trainings.

Grove Bay Hospitality Group

VP of Culinary Operations

Kenny’s Chicken and Biscuits LLC

Chef Owner

Creator of Chef Kenny's Spice Blends. I currently have created four blends of spices. 

1. Raging Cajun
2. Jerk Spice
3. Cinnamon Coffee Rub
4. Moroccan Spice Rub
5. Fried Chicken Seasoning

I have retail packaging and bulk.

1. 12/5.2 oz Case Packs 
2. 2/80 oz Case Packs

Contact information:

kenny@chefkennygilbert.com or chefkennyg38@gmail.com.

You can purchase through my paypal system online. 

Follow me on Facebook, Instagram and Twitter for the latest updates.

Beast of the Kitchen LLC

President Ceo

Consulting Chef for American Bistro restaurant.

1. Pop up Dinners featuring unique concepts to the area of Waltham.

2. Menu development.

3. Training and leadership development.

4. Chef de Cuisine recruitment/placement.

5. New prep kitchen design.

6. Recipe development.

Tempo American Bistro

Chef Consultant

Responsible for all Culinary Operations

1. Mixed Grilled Restaurant; Lunch & Dinner. Farm to Table/Steak House Concept

2. Pool Restaurant; Seasonal. Island Retreat Concept with Latin Influences

3. Full Banquet and Catering Offerings

A little about the Club:

The Plainfield Country Club
A wonderful clubhouse. A spectacular golf course. An unrivaled experience. 

The greatness of Plainfield Country Club comes not only from its welcoming environment, beautiful setting and exceptional facilities, but from the majestic top-rated golf course for which the Club has long been known. 

Plainfield Country Club is a family oriented club providing premier golf, racquets, swimming and entertainment facilities. The club is most notably famous for its world-renowned Donald Ross golf course that recently was restored by leading golf architect Gil Hanse. PCC has one of the largest racquets programs in New Jersey, offering extensive tennis, paddle and squash programs. Our pool, which was completely renovated in 2011, provides a state of the art aquatic facility for the entire family. Our turn of the century clubhouse offers indoor and outdoor fine dining on the highest point in Somerset County; overlooking New York City and the Watchung Mountains. 

Since its founding in 1890, PCC has always had a tradition of giving back to the game of golf and its local community. The club was the host site for the top 125 PGA Tour professionals at the Barclays in August of 2011, and again in 2015 & 2019. This event generates millions of dollars for local charities in the surrounding communities. Our members are proud of being the first private country club to start a First Tee Program. We proudly donate each year to our First Tee Program, these contributions furnish funding for college scholarships for needy children in central New Jersey.

Plainfield Country Club

Executive Chef

Bajan Blue Restaurant where the food is focused on International Cuisine ranging from Japanese, Thai, Indian, European and local Caribbean Cuisines. Services  Breakfast, Lunch and Dinner. We feature a signature Brunch on Sundays, West Indian Buffet on Tuesdays and Asian Buffet on Saturdays.
 Concept is a hybrid of ala carte and buffet in the peak of business. I manage multiple departments from Garde Manger, Main Kitchen,  Butcher and Pastry/Bake Shop to orchestrate all of the meal periods on a daily basis. Roughly 100+ employees.

 $10 million in sales a year.

Sandy Lane

Chef De Cuisine

Food consultant for MICFOOD. 

1. Ideation Specialist
2. Recipe Development
3. Corporate Restaurant group presentation Specialist

Ie: 

Worked with companies like Darden, Denny's and Pollo Tropical on how to implement more Plantains and Yuca into their menus, in order to cater to Hispanic and Caribbean customers.

History: 

MIC Food pioneered the frozen plantain industry with the introduction of its value-added prepared and frozen tostones in 1987. Our product offerings have grown to include frozen, ready-to-use plantains, yuca, boniato, pineapple and other tropical specialties.

Our customers - from distributors and food manufacturers to executive chefs - count on us for quality, innovation and consistent supply of unique and authentic Latin-Caribbean flavors.

From the beginning, we established unique and efficient operational standards in our company's procedures. We believe we can only guarantee quality by being involved in every step of the process of bringing our products to market. We pay our farmers fair prices for their all-natural products, which are grown on farms in strategic regions of Latin America, where we process and deliver them worldwide. We follow GMP, HACCP and GFSI guidelines to ensure food safety. From farming techniques to business practices to product concepts, MIC Food is constantly innovating.

Our staff is an important facet of our company and we encourage everyone to be the best that they can be. We support the welfare of our workers and their families with savings programs, educational opportunities, health initiatives and a great work environment.

The products we market are part of our heritage. We grew up with the wholesome goodness of plantains and yuca in traditional recipes. Nothing gives us more pleasure than to introduce the nutritional benefits and unique flavors of these tropical products to a worldwide audience.

Micfood

Consulting Chef

1. In charge of overseeing Culinary Operations associated with Fine Dining brands. Yardbird is the current restaurant by Chef Jeffrey Mc Innis, Top Chef Alumni. Www.runchickenrun.com Hottest new Southern branded restaurant focused on all things southern. Farm to table driven.

2. Developing standard operating procedures through out operations, Corporate Manuals and ensuring all food ties into concepts. 

3. Implementation of all Food Safety and HACCP policies procedures.

4. Created entire Kitchen infrastructure for current and future restaurant openings.(Recipes, Checkbook, JSA's, Job Descriptions, Payroll systems, Production Standards, Training Manuals, etc....) Yardbird, Khong, Swine and Khong Fuzey.

50 Eggs

Corporate Chef

* Grand Opening March 2011.
* 300+ Seats inside and 100+ on deck.
* 7,000 square foot deck, 9,000 square foot restaurant with upstairs deck and private dining areas. 2 full bars, European Style Open Kitchen with Butcher Shop and Full Prep Kitchen.
* Off Premise Catering available.
* Waterfront Super Fun Island Retreat Restaurant located in Jacksonville Beach. Featuring fresh seafood, Appetizers, Tacos, Gourmet Burgers, Specialty Grill Entrees and Steak House Features as well as creative Bar Snacks and Custom Desserts.
*2011 Winner Chef of the Year by Folio Weekly Magazine
*2011 Winner Best Caribbean Restaurant Folio Weekly Magazine

Nippers Beach Grille

Executive Chef/Partner

Magical Elves, Inc.

Cheftestant

•	Opened New Luxury Boutique Hotel. Capella…under West Paces Hotel Group…COO Horse Schulze
•	Responsible for 2 Hotels with 5 Outlets…Onyx, Gray Jay Café, Suede Bar, Banquets, In Room Dining, 9545 Res. All creative menu design and conceptual development.
•	Organized and developed all OS&E for entire Food & Beverage.
•	Received AAA Four Diamond Recognition for Onyx Restaurant and Hotel within 5 months of being open.
•	Received recognition from Conde Nast Traveler as top 10 new Hotel Openings in 2009. Special recognition for food on The Today Show.
•	Web address: www.capellatelluride.com & www.innatlostcreek.com

West Paces Hotel Group...Capella Telluride

•	Managed all aspects of Culinary operations; Budgets, Restaurant Concept Development, Training of Staff and Menu Development.
•	Developed Several New restaurant concepts: 115 Prime Steak House, 
•	Acting Corporate Chef for Private Clubs and Development; creating concepts for future clubs and residences so far for more then 6 new projects. Responsible for HACCP training for new properties which open. 
•	Opening Team Lead Chef for the take over of the Abaco Club and Spa in Abaco Bahamas and the Ritz Carlton New Orleans and most recently Dallas. Also participated in the Bon Appetite event for the opening of Dean Fearring’s new 13 Million Dollar Restaurant.
•	Acting Food and Beverage Director; January 2007 through August 2007 to get through season.
•	Created Social Advisory Board Committee to bring Members together creating Social activities for the club.
•	Created two member activities that benefits the West Palm Beach Harvest Food Bank – 1st Annual Member-Member Cook Off and 1st Annual Member-Member Rib Cook Off. These activities have raised more then $20,000 for the Rib Cook Off and a goal has been set for $21,000 for the Chili Cook Off kicking off November 4, 2007.
•	Invited back to the James Beard House for a third visit to a sold out crowd for the third straight time.
Acting Corporate Chef for Club Division of company. Created over 12 concepts ranging from locations of Abaco Bahamas to Kaui Hawaiian Island to Northstar Lake Tahoe. Created C3 Tools that were approved for the development of opening future Clubs.
 Created Kosher Catering Company associated with Temple Beth David.

Ritz Carlton Golf Club and Spa Jupiter

•	Overseen three Thai Restaurants, 2 Fine Dining Restaurants, 1 Market and Catering Facility.
•	Responsible for training and development of all Chef de Cuisines and Executive Chef’s
•	Created Financial Management System for Corporation through a customized Excel program. Helped drop food, beverage, labor and controllable costs exceeding budgets.
•	Developed 3 restaurant concepts; SOBU (Thai Pan Asian), Matthew’s market and Catering & Fuzeboxx (Tapas Martini Bar).

San Marco Group of Restaurants

•	Managed all Culinary Operations associated with the Lodge and Retreat operations.
•	Elevated quality of cuisine in all outlets, ensuring that the AAA Five Diamond and Mobile Five Star status was secured.
•	Responsible for all Menu Development and adherence to all AAA Five Diamond and Mobile Five Star Standards.
•	Served 5 Middle Eastern Countries during the G8 Summit as well as participating in the UBS Seniors Golf Tournament. Responsible for all Captains Break, Lunch and Special Dinners.

Sea Island Company

•	Managed all Culinary Operations for Fine Dining, Pool Bar, Waterfront Restaurants as well as Banquets and Catering.
•	Created Cooking School program for property.
•	Open new Club House with Fine Dining Restaurant name Caxambas.
•	Consulted for the San Marco Beach Ocean Resort a sister property of the club with a Lounge, Italian Restaurant and Banquets.
•	Invited for a second trip to the James Beard House to a sold out crowd.

Gulf Bay Group of Companies...Fiddler's Creek Country Club

•	Managed all culinary operations associated with the AAA Five Diamond, Mobile Four Star restaurant.
•	Created Cooking School program for resort.
•	Created and redesigned Kitchen Table Concept.
•	Invited for my First Trip to the James Beard House to a sold out crowd.
•	Participated with the Malcolm Baldridge Award which was won twice.
•	Achieved the Five Diamond, Four Star Standards consistently every year.

The Ritz-Carlton Hotel, Amelia Island

Chef De Cuisine (cook I 1993-1994, Sous Chef 1994-1996, Chef de Cuisine 1996-2001)

Lead Cook in the Grill Restaurant working under Matthew Medure. 
Cooked for AAA inspectors while working Sautee Station. Achieved AAA Five Diamond Status in 1995.

Cook I

Completed Externship. Rotating from Garde Manger, Banquets, Butcher Shop, Pastries, Overnight Shifts, Cafe 4750 and Ocean Bar & Grill. Worked under Chef's Steven Schaefer, Roy Khoo and Matthew Medure.

Kenny Gilbert