Blend 170 Ashley Avenue Charleston, SC Phone: 843-724-3391 Fax:843-724-3395   WELCOME|MENU|CHEF|MAP Executive Chef Matthew C. Niessner The Sanctuary at Kiawah Island, Kiawah Island, South Carolina August 2004 to November 2005 – Executive Chef Responsibilities include the successful opening of the Sanctuary Hotel, Maintaining food cost and labor cost controls, achieving and beating budgeted N.O.I. for food and beverage operations in the hotel. Responsible for daily training of culinary staff members, working side by side with our conference services team, developing and customizing menus, layouts and execution of the events. Two award winning restaurants, and awarded Mobile four star rating. I have heavy involvement in the community and participate in many charitable events. Responsible for managing our projected food and beverage revenues of fifteen million dollars. August 2003 to August 2004 – Executive Chef During new construction of our ultra luxury 255-room oceanfront hotel, my responsibilities were to oversee the design of five kitchens. I was responsible for the development of training manuals, opening menus, standard operating procedures, concepts of cuisines and operational processes. Responsible for the recruitment and hiring of nine chefs, forty-five culinary staff members, twenty stewarding personnel and responsible for procuring equipment for all of the kitchens.   Kiawah Island Golf Resort, Kiawah Island, South Carolina   March 2000-August 2003 – Executive Chef Responsibilities include the island wide pastry operations, three restaurants, one being fine dining, one being casual high volume, and the other pool side fare. Directly responsible for the banquet and off premise catered events. Our total revenues were $4 million in food & beverage. We were awarded four-diamond status from AAA. The Dining Room at Osprey Point, Kiawah Island, South Carolina August 1997-March 2000 – Executive Chef I was responsible for the daily culinary operations, menu design, training of all culinary, service and stewarding staff.  Customized catered events with potential clients, such as menus, and physical layout, and execution of their events.  Responsible for developing, meeting and exceeding budgeted food cost percentage, labor percentage and profit margins. We achieved four diamond status from AAA in 1999 after three years of operation. Brass Elephant, Baltimore, Maryland September 1993-July 1997 – Restaurant Chef Responsibilities included the development of daily menus, product procurement, research and development of new products. I was responsible for hiring, training and supervision of staff which includes pastry chef and sous chef, 14 cooks, and 18 dining room personnel. Also responsible for menus and production of off premise catering, parties of 25-1000 people while maintaining an efficient and high quality restaurant production. Tapas Pepin, Scottsdale, Arizona August 1992-July 1993 – Executive Chef & Co-Owner From conception of this Spanish restaurant, I planned renovation of building, purchasing of equipment, development of menus, purchasing, cost control, kitchen maintenance, personnel hiring, training and supervision, public relations and advertising. I tracked financials and inventory. Supervised and planned special catering events and in- house functions.                    WELCOME|MENU|CHEF|MAP © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Blend and remember to use your American Express Card.