Email: tinafusco1@gmail.com
Professional Profile:
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- My goal is to obtain a full time long-term position using my culinary, corporate and estate management experience. It brings me great joy personally and professionally to have the ability to make peoples very busy lives healthier, happier and easier.
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- As a private chef I value creating exciting, sustainable and well-balanced meals. Having the belief that food should be nourishment to the body, fuel for the mind and uplifting to the spirit is at the core of my menu development along with dietary preference and or restrictions.
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- As an estate manager with high profile clients, my attention to detail and knowledge of house systems and dynamics gives me a distinct advantage both to the vendors and the Principal.
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- Having extensive luxury experience as well as thriving in a fast paced corporate environment has elevated my adaptability, flexibility and creativity. My professional and positive demeanor, as well as a true passion for my career enable me to exceed any expectations.
Personal Assets:
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25+ years of private & personal chef experience
- 9+ years of estate management experience
- 8+ years of luxury private corporate aviation experience
- Extremely organized, efficient and has excellent attention to detail.
- Proficient in Microsoft Office (Word, Excel, PowerPoint) as well as Mac Platforms
Skill Synopsis:
~ Rustic Italian and regional American styles |
Education:
1015 |
Culinary Institute of America – Napa Valley, CA |
Boot Camp |
1012 |
Culinary Institute of America – San Antonio, TX |
Boot Camp |
2009 |
Culinary Institute of America - Hyde Park, NY |
Exceptional In-Flight Service |
1990-1992 |
University of South Florida - Tampa, FL |
Courses in Marine Biology |
1990 |
Hillsborough Community College |
Associates in Arts Degree |
Certifications:
2000- 2016 |
National Restaurant Association Educational Foundation |
Serve Safe Certification |
2008- 2015 |
AHA Heart Saver Tempus IC Instructor |
First Aid, AED and CPR |
2008- 2015 |
Med Aire Training (Domestic and International) |
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2009- 2015 |
Flight Safety International Savannah, GA |
Flight Attendant Recurrent |
2008 |
Flight Safety International Corporate |
Flight Attendant Initial |
2008 - 2015 |
Flight Safety Certified - G550 / Challenger/ Falcon / Global / Gulfstream |
Professional Experience: 2016 - Present
Estate Manager – Private Chef
Winter Park, Florida
Managing a 12,000ft lake front Estate, the vendors and household staff year round. Shopping, preparing, and
serving meals to the principals 6 days per week
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Creating guest party and entertaining menus
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Updating and maintaining all operations manuals and dietary profiles
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Clean, upkeep and service three cars and boat
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Coordinating all work needed with vendors including but not limited to; landscaper team, pool company, security
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Maintain a relationship with the original builder’s representative, weekly progress reports
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Budget control and supervision
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Interim domestic duties, turn down service, general errands
2008 - 2016
Corporate Flight Attendant/ Culinary Lead
Jet Aviation, Teterboro, NJ
Exclusive private services for a very active, prestigious corporation (Forbes top list of Best Companies) with 5 Private Jets. Establishes culinary standards for the company, including menus designed around dietary preferences and restrictions of the CEO and executive staff.
- Works on Falcon 900 Jets EX, DX, 50, B and 7X; commissioned 2 new Falcon 900 Aircraft
- Creating menus based on passenger profiles, implementing the standards of a 5-Star Restaurant on board while addressing the need for simplicity and safety
- Hires, trains and provides orientation for new employees
- Ensures that all standards for the jets maintain highest level of uniformity
- In charge of provisioning, stocking and consistency for two bi-costal hangers
1999 - 2008
Private Chef, Household Manager and Personal Assistant
Confidential Private Employer, Victoria, British Columbia
Household Management Responsibilities:
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Managed 2 housekeepers, maintenance houseman and gardener
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Coordinated a wide range of events from private dinner for 2 to over 250 including hiring additional staff,
caterers, invitations and final clean-up
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Closed and open the home for the principal including scheduled vehicle maintenance
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Ensured arrival of fresh floral arrangements throughout the year for estate and yacht
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Provided personal shopping and errands
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Arranged private ground and air luxury transportation
Private Chef Responsibilities:
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Responsible for all meal preparation in the residence, on the jet and on the yacht
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Menu development and planning
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Extensive provisioning in remote and international locations, sourcing the best local, seasonal foods as well as
special deliveries
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Consuls with charter guests and private owners to identify favorite culinary styles, dietary needs, allergies and
special requests
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Maintains meticulous sanitation and cleanliness standards
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Upholds Health and Safety procedures required for any sea voyage
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Caters events both on and off-board, including showcases at annual boat show
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Prepared all meals for crew members
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Ensure the galley, cabinet and storage areas are fully stocked
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Direct management of crew chef and stewardesses; works closely with other crew members
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Practices patience, professionalism and confidentiality required for living and working with others in close
Contract Yacht Assignments:
1999 - 2008 |
M/Y “Oriana” |
126 ft Broward |
Bahamian, Caribbean & New England |
By Contract |
M/Y "Just Lucky" |
106ft Westport |
Southeast and Northeast waters |
By Contract |
M/Y “Time “ |
110 ft Palmer Johnston |
International and Domestic waters |
1997 - 1998 |
M/Y “Midnight Sun” |
78 ft Charter |
Alaska and Canadian waters |
1995 - 1997 |
"Nekton Pilot" |
78ft Swath |
Bahamas and Brazilian waters |
Mission Statement:
To be of service to others and assist their journey in cultivating a healthy mind and nourished body. To share my experiences and the gifts and talents bestowed upon me while living and working authentically, sustainably and intentionally. In my career I have had the honor and privilege to be of service to a select, diverse and elite clientele in doing what I do best; To deliver food that awakens the senses and feeds the soul. My belief is that food has a way of bringing people together, reviving and healing the body and making a celebration out of an ordinary experience.
Kindly,
Chef Tina Rae Fusco