Casey Stoutenburg

Executive Sous Chef

Location 15h@2xExeter, NH

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Summary

I started as a dishwasher at the age of thirteen, paid cash for college as a cook/bartender, and my career culminated my highest achievement by working at the #27 restaurant in the world.

I started as a dishwasher at the age of thirteen, paid cash for college as a cook/bartender, and my career culminated my highest achievement by working at the #27 restaurant in the world.

My Dream Job is 10 table, open air restaurant, chef/owner, in San Remo Italy.

Work Experience
  • Executive Sous Chef

    Balistreri VineyardsDenver, CO, US
    Mar. 2013 to Oct. 2016 (3 years and 7 months)

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    Role & Tasks:

    • Coordinated staff to produce and serve nightly and weekend weddings and functions for 100-1500 people.
    • Worked with the Executive Chef on menu planning, ordering, production needs, tastings, serving, and plating execution.

  • Key Accounts Manager

    Shamrock Foods
    Nov. 2012 to Oct. 2016 (3 years and 11 months)

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    Role & Tasks:

    Serviced and supported over 40 accounts with their purchasing, menu creations, product sampling, and food costing.

  • Executive Chef

    Greenspoint Catering
    May. 2012 to Nov. 2012 (6 months)

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    Role & Tasks:

    • Duties included inventory monitoring and ordering, creating and revising menus, daily production, and staffing details.

  • Chef de Partie

    Frasca Food and Wine
    Nov. 2010 to Apr. 2012 (1 year and 5 months)

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    Role & Tasks:

    • Worked the cold and hot antipasti stations for one year, and worked the pasta station for the last duration of my tenure.
    • Duties included daily inventory, ordering, preparing all sauces, braises, and mise en place for the station.

Education
  • Bachelor of Science, Marketing
    Metropolitan state college of denver
    Aug. 1992 to May. 1996

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    Bachelor Degree • GPA: 3.3

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