Paul Gagne

Executive Chef

Location 15h@2xRaleigh-Durham, North Carolina Area

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Work Experience
  • Executive Chef
    Coquette BrasserieRaleigh, NC, US
    May. 2015 to Aug. 2016 (1 year and 3 months)

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    Role & Tasks:

    Day to Day operations. Menu planning, costing and ordering, Hiring and firing. Trained other Chefs in company in costing, ordering.

    Trained new employees and worked with guests for BEO's and Buyouts.

  • Executive Sous Chef
    VivaceRaleigh, NC, US
    May. 2014 to May. 2015 (12 months)

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    Role & Tasks:

    Assisted in running Day to day operations. Trained staff in proper plating and cooking. Trained fellow Chefs in costing ordering, P&L's and cooking techniques.

  • Chef de Partie
    Apr. 2013 to May. 2014 (1 year)

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    Role & Tasks:

    Assisted Chef in planning, prepping, and firing multiple events daily. Trained other's in sauce making and execution as well as timing of firing events.

  • Line Cook
    Apr. 2012 to Sep. 2012 (5 months)

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    Role & Tasks:

    All Canape and Amuse Bouche production, all tea service, and cold side execution. Moved to entremetier and finished out my internship hours as well as a couple extra months on hot line.

    **NOTE: I am currently working at Fearrington while looking for a new position. I am assisting the Chef's in running The Granary at Fearrington as well as assisting with Banquets.


Advanced Knife Handling

Molecular gastronomy


Off-site Event Management

Cheese course

On-site Special Events


Ordering / Purchasing


Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance



Purveyor/Local Farmer Relationships

Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization


Food Safety Knowledge


Food Styling

Staff education / motivation


Sushi Making

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

Bread making

Pastry Plating

Cake Making

Pastry Production

Pastry Program Management


Petit Fours/Mignardises

Chocolate Making

Servsafe Certified

Cost Optimization

Food / Beverage Pairing

Staff Education / Motivation


Time Management

Ice Cream/Sorbet

Vegan Baking

Menu / Recipe Development

Wood Fire

Pastry Menu Development

Ability To Lift 40+ Lbs


Basic Floor Service

Profit & Loss Management

Beer Knowledge

Budget/cost Analysis

Cellar Organization

Classic Wine Service Knowledge

Coffee Knowledge

Spirits/Cocktails Knowledge

Craft Cocktail knowledge

Staff Education

Food & Wine Pairings

Understanding Of Viticulture & Winemaking

Glassware Knowledge

Wine Buying


List Creation

Wine Knowledge

Wine Ordering

POS Maintenance

Classic Food / Wine Service

Menu development

Conflict Resolution

OpenTable or other

Customer service

POS Systems

Event Management / Organization

Experience in a Fine Dining Establishment

Staff Management of 20

Experience in a High Volume Environment

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Accounting / Bookkeeping



Profit And Loss

Business Management

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Social Media

Food Safety Knowledge

Vendor Management


Microsoft Office

Spanish Basic
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