I would like to introduce myself as a highly skilled chef with strengths developed and honed under three Certified Master Chefs spanning twenty years in various and distinct venues, ranging from multi-million dollar, upscale properties including private country clubs, to fine and casual dining restaurants, hotels, casinos and properties with vast banquet facilities.
My career began on the north shore of one of Long Island’s prestigious country clubs where I was immediately given the opportunity, as chef, to interact daily with members, cultivating a consistent pattern of leadership which was practiced and nurtured over the next two decades. At four country clubs, in diverse regions of the world, I have established a proven and distinctive blend of creativity and passion for food that guests and members value. My enthusiasm is contagious and my leadership style encourages staff dedication to the highest standards, crucial in today’s competitive market.
Team culinary competitions have been one of my most unique experiences during which I had to be meticulously detailed and adaptable to rapidly changing circumstances. These high-pressure competitions taught me how to perform with consistent results which translates to exceptional dining experiences for members and guests. Creating a memorable dining experience for guests is a simple strategy for increasing revenue.
There is no better way to succeed than to master the science of budgeting and forecasting through P & L comprehension, something I cultivated over many years of opening and operating smaller operations. Shrewd business execution, in addition to implementation of broad goals demands teamwork and collaboration with the entire staff as well as the club members. From my previous club operations I learned that success demands keeping the guest at the heart of the enterprise. Some of my fondest memories of my last club in Hong Kong were those involving simple interactions with the members, listening intently to their comments and answering their questions; illustrating to me that interest in the guests’ dining experiences transcends regions and cultures.
Thank you for taking the time to review my resume and portfolio. I look forward to talking with you.
Chef Adam Hightower