Update Cover

Guy D. Sockrider, C.E.C.

NewOrleaans, USA

Summary

CERTIFIED EXECUTIVE CHEF OPERATIONS MANAGEMENT • RECIPE / MENU DEVELOPMENT • PRODUCT PROCUREMENT INVENTORY CONTROL • FINANCIAL MANAGEMENT • SALES / PROFIT GROWTH Featured on television’s Great Chefs Series, Travel Café and Extra, and in numerous publications, including New Orleans Magazine, San Diego Union-Tribune, Gayot’s Los Angeles and New Orleans Restaurants (3rd Edition), Zagat Survey, Louisiana Cookin and Chaine des Rotisseurs Gastronome. Sophie Gayot Interview on Gayot.com • An award-winning Executive Chef with comprehensive experience in the design, development, and management of concepts and standards for food procurement and recipe development, preparation, and presentation within high-volume, high-recognition restaurants and hotels, and as the Consulting Executive Chef of the Worlds Fair in New Orleans. • Broad experience includes business planning, menu development, purchasing, and staff recruitment/development, with a demonstrated commitment to ensuring continuous improvement of standards and performance. • Possesses an astute ability to ascertain and analyze needs and goals, to establish operations and processes, to envision new concepts and future trends, and to follow through with successful development, direction, and accomplishment, with a highly publicized record of success. • Effectively networks, collaborates, negotiates, and maintains positive relationships with all levels of clientele, personnel, vendors, and business associates. • A dynamic team builder and leader providing administrative, technical, and creative direction and support through extensive and detailed knowledge of F&B operations, haute cuisine, strategic planning, and innovative menu mix strategies to fulfill the needs and exceed the expectations of guests.

Location

NewOrleaans, USA