Chancellors Restaurant 850 West Michigan Street Indianapolis, IN Phone: 317-231-5221   WELCOME|MENU|CHEF|MAP Executive Chef Dan Noble Objective : To continue my career as an executive chef and oversee the food & beverage operation while continuing to improve skills as a hospitality professional Education : Culinary Institute of America, Associates degree in Culinary Arts March 1993, Member of the Gourmet Society, Epicures of Wine & Member of the American Culinary Federation (ACF) Successfully completed OMD1, OMD2, OMD3 ( Omni Management Development Training Classes ) Attended four Omni driven chef symposiums as continuing education focused on food & wine pairing , techniques & brand recognition Traveled to Spain & Argentina with Omni Hotels to study the food, wine for a fourth quarter initiatives. June 2006 & September 2007 Experience : Executive Chef / Omni Severin Hotel 40 West Jackson Street, Indianapolis, Indiana 46255 (317) 634-6664 Oversee all food & beverage outlets, banquets and stewarding department. Responsible for F&B direct expenses, forecasting, scheduling & payroll, labor cost, food cost, EOM & big 4 inventories, implementing corporate initiatives. Create & implement menus for outlets, banquets & guest room dining. Assist in responsibilities while F&B director is on task force. February 2004 to Present Executive Chef / Something Different Restaurant & Snax Restaurant 4939 East 82nd Street, Suite100, Indianapolis, Indiana 46250 (317)570-7700 Create monthly dinner & banquet menus for both restaurants. Worked with GM to coordinate wine dinner and cooking classes for property. Purchasing of all food items, equipment and CGS. Responsible for food & labor cost and EOM inventory. September 2002 to February 2004 Executive Chef / The Glass Chimney Restaurant 12019 N. Old Meridian, Carmel, Indiana 46232 (317) 844-0921 Responsible for all aspects of the kitchen and stewarding. Planned restaurant, banquet and wine dinner menus, as well as, staffing for back of house. Responsible for controlling food cost and labor cost while maintaining high quality product. January 1999 to September 2002 Chef De Cuisine / Sous Chef / Something Different & Snax Restaurant 4939 East 82nd Street, Suite100, Indianapolis, Indiana 46250 (317)570-7700 Worked with chef on monthly menu planning, planning of nightly chef table menus( 7 to 10 course tasting menu) Instructed during cooking classes, as well as, oversee the purchasing of all meat, produce and seafood items. August 1997 to January 1999 Chef De Cuisine / The Terrace, Hamilton Park Conference Center 100 Park Ave. Florham Park, New Jersey July 1995 to 1997 Sous Chef / The Grand Café 42 Washington Street, Morristown, New Jersey 07960 (973) 540-0033 4 Star rating New York Times 1994 & 1995 March 1993 to July 1995 Achievements : Taskforce at Omni Royal Orleans for the DOS/ HRD annual conference August 2006 Taskforce at Omni Majestic to write and implement new lunch & dinner menu in the Mahogany Grille restaurant October 2006 Taskforce at Omni Majestic to create a competitive survey, create & price all banquet menus and roll out the festive flavors of Spain menu and wines November 2006 Executive Chef of Something Different Restaurant when inducted into the Fine Dinning Hall of Fame ( only Indiana restaurant ever inducted ) Planned wine dinners with wine makers from - Rodney Strong - Chalk Hill - Andretti - Geyser Peak - De Loach - Iron Horse - St. Supury - Silver Oak - Fife Participated in several charitable events: - Zoobilation - Chocolate Fest - Dining a’la Heart - Vintage food & wine festive - Taste of elegance food competition WELCOME|MENU|CHEF|MAP © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Chancellors Restaurant and remember to use your American Express Card.