TONY TYLER
Carbondale
Summary
A deep-rooted passion for culinary arts, nurtured from childhood under the guidance of a grandmother, has shaped a profound understanding of both the simplicity and intricacies of food. This journey has fostered an appreciation for the impact of cuisine on people's lives, emphasizing concepts such as farm-to-table practices, flavor profiles, and harmonious pairings. Valuable experience gained from collaborating with esteemed chefs reinforces a commitment to infusing love into every dish and dining experience. In New Orleans, where food symbolizes connection, each shared meal is a cherished opportunity to create lasting memories with friends and newcomers alike.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Integrity Healthcare Systems
01.2025 - 07.2025
- Supervised food preparation and presentation processes, maintaining operational excellence in daily kitchen activities.
- Streamlined food service processes by implementing standard operating procedures to improve efficiency and uphold consistency.
- Guided staff in mastering culinary techniques and adhering to safety protocols to elevate overall team performance.
- Developed and maintained effective inventory management systems to enhance stock accuracy and reduce excess waste.
Executive Chef
Embassy Suites
02.2023 - 10.2023
- Analyzed and refined culinary processes to improve workflow efficiency, guaranteeing that diverse menu items adhered to quality standards during high-demand periods.
- Analyzed seasonal ingredient trends and designed menu selections to create memorable culinary experiences.
- Evaluated food inventory status and coordinated procurement efforts to uphold quality assurance while maximizing cost-effectiveness.
- Implemented training strategies for kitchen personnel, focusing on skill development and consistent operational quality.
- Analyzed service processes and partnered with front-of-house management to implement initiatives that elevate guest interaction and operational efficiency.
- Achieved cost-effective menu development while maintaining quality. Promoted a culture of safety and sanitation compliance across operations.
- Supervised daily business operations, ensuring effective inventory management and exceptional customer service in restaurant.
- Designed and curated a range of menus focused on inclusivity, addressing specific dietary requirements to elevate customer experience.
- Monitored and enforced health department standards to guarantee a clean and safe working environment.
- Guided and supported kitchen staff through training initiatives aimed at improving skills and maintaining consistent operational excellence.
- Coordinated with front-of-house management to streamline service and enhance guest engagement.
Chef Manager
DAVE & BUSTERS
06.2021 - 01.2022
- Achieved operational excellence in kitchen by implementing effective hiring and safety protocols. Enhanced customer experience through introduction of new menu items and maintained optimal inventory levels. Increased team productivity by refining scheduling practices.
- Analyzed and optimized inventory management workflows, resulting in decreased waste and increased supply chain effectiveness.
- Implemented training programs and mentorship initiatives to strengthen culinary skills and foster collaboration within the team.
- Collaborated with front-of-house team to coordinate service flow, improving overall guest dining experience.
- Oversaw staff scheduling and labor costs, aligning workforce needs with operational demands.
- Led health and safety audits, ensuring adherence to regulatory standards and best practices in kitchen operations.
Asst. Catering Director, Chef de Cuisine, Executive Chef
ARAMARK/SODEXO
02.2016 - 03.2020
- Achieved successful project outcomes across education, hospitality, and sports and entertainment divisions. Delivered impactful support to Louisiana Christian College, Christus Santa Rosa Hospital, and San Antonio Spurs. Elevated team performance through strategic coordination and effective resource management.
- Managed collaboration among cross-functional teams to deliver large-scale banquets while maintaining superior quality and presentation.
- Streamlined menu planning processes based on seasonal availability, enhancing customer satisfaction and engagement.
Senior Sous Chef, Asst. Manager
BAIE ROUGE/TRYST
12.2014 - 08.2016
- Restaurant went through two separate 'Concepts'. Baie Rouge was a Castilian/French fusion Restaurant. Fine dining, yet casual. Restaurant focused on Spanish flavor fused with New Orleans interpretation of French cuisine. Tryst was a casual eatery focused on New Orleans Creole/Cajun cuisine.
Consulting Chef
Terra Burger
11.2015 - 03.2016
- Conducted market research and developed innovative menu items to attract and retain customers.
- Implemented strategies to streamline kitchen workflows, resulting in improved service efficiency and decreased food waste.
- Implemented comprehensive training sessions for culinary staff, focusing on advanced cooking techniques and rigorous safety protocols to elevate kitchen standards.
Server/Line Cook
PALACE CAFE
12.2012 - 11.2014
- I was enrolled in Culinary school while working here. I worked at a Fine Dining Server on the weekends, while working as a Line Cook throughout the week. Starting as Garde Manager, Chef de Partie, and culminating with the Title of Junior Sous Chef. I focused on Creole cuisine.
Education
Bachelor of Science - Physiology
UNIVERSITY OF NEW ORLEANS
New Orleans01-2016
Associate of Arts - Culinary Arts
DELGADO COMMUNITY COLLEGE
01-2012
High school diploma - AP, College Prep
JESUIT HIGH SCHOOL
New Orleans01-1994
Skills
- Proven strategic leadership
- Culinary planning
- Logistics coordination
- Food safety protocols
- Proficient in organization
- Service excellence
- Staff supervision
Certification
- ServSafe Manager Certification
- FMP Certification
Timeline
Kitchen Manager
Integrity Healthcare Systems
01.2025 - 07.2025
Executive Chef
Embassy Suites
02.2023 - 10.2023
Chef Manager
DAVE & BUSTERS
06.2021 - 01.2022
Asst. Catering Director, Chef de Cuisine, Executive Chef
ARAMARK/SODEXO
02.2016 - 03.2020
Consulting Chef
Terra Burger
11.2015 - 03.2016
Senior Sous Chef, Asst. Manager
BAIE ROUGE/TRYST
12.2014 - 08.2016
Server/Line Cook
PALACE CAFE
12.2012 - 11.2014
Associate of Arts - Culinary Arts
DELGADO COMMUNITY COLLEGE
High school diploma - AP, College Prep
JESUIT HIGH SCHOOL
Bachelor of Science - Physiology
UNIVERSITY OF NEW ORLEANS