Cell Phone:                                941.404.0996

                                                                                                           Email:                     tinafusco1@gmail.com


Professional Profile:

  • -  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.

  • -  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.

  • -  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.

  • -  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:

  • 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:

  • Hiring, Training & Managing Household Staff                                 Spa Cuisine with a focus on local, organic, and holistic food

  • Event planning and execution for up to 250 people                   ~ Special diets: raw foods, diabetic, Kosher, vegetarian, gluten-free

  • Hiring / Oversight of vendors and contractors                                        ~ Special diets: raw foods, diabetic, Kosher, vegetarian, gluten-free

                                                                                                                           ~ Rustic Italian and regional American styles



Culinary Institute of America – Napa Valley, CA

Boot Camp 


Culinary Institute of America – San Antonio, TX 

Boot Camp 


Culinary Institute of America - Hyde Park, NY

Exceptional In-Flight Service


University of South Florida - Tampa, FL

Courses in Marine Biology


Hillsborough Community College

Associates in Arts Degree


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)

2009- 2015

Flight Safety International Savannah, GA

Flight Attendant Recurrent


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

  • Creating guest party and entertaining menus

  • Updating and maintaining all operations manuals and dietary profiles

  • Clean, upkeep and service three cars and boat

  • Coordinating all work needed with vendors including but not limited to; landscaper team, pool company, security

  • Maintain a relationship with the original builder’s representative, weekly progress reports

  • Budget control and supervision

  • 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

Managed the 20,000 sf home with 5,000 sf guest house on 50 acres for a high profile gentleman and international CEO. Assigned to the principal's private yacht "Oriana" for about three months out of the year.

Household Management Responsibilities:
  • Managed 2 housekeepers, maintenance houseman and gardener

  • Coordinated a wide range of events from private dinner for 2 to over 250 including hiring additional staff,

          caterers, invitations and final clean-up

  • Closed and open the home for the principal including scheduled vehicle maintenance

  • Ensured arrival of fresh floral arrangements throughout the year for estate and yacht

  • Provided personal shopping and errands

  • Arranged private ground and air luxury transportation

Private Chef Responsibilities:

  • Responsible for all meal preparation in the residence, on the jet and on the yacht

  • Menu development and planning

  • Extensive provisioning in remote and international locations, sourcing the best local, seasonal foods as well as

          special deliveries

  • Consuls with charter guests and private owners to identify favorite culinary styles, dietary needs, allergies and

          special requests

  • Maintains meticulous sanitation and cleanliness standards

  • Upholds Health and Safety procedures required for any sea voyage

  • Caters events both on and off-board, including showcases at annual boat show

  • Prepared all meals for crew members

  • Ensure the galley, cabinet and storage areas are fully stocked

  • Direct management of crew chef and stewardesses; works closely with other crew members

  • 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.


Chef Tina Rae Fusco