Brian Wolters

Chef de Cuisine

Location 15h@2xGreater Chicago Area

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Work Experience
  • Chef de Cuisine
    The Ashburn Restaurant at The Loews Hotel O'Hare
    May. 2014 to Present (3 years and 12 months)

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    Role & Tasks:

    Loews Hotel O'Hare

  • Line Cook
    Apr. 2006 to May. 2014 (8 years and 1 month)

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    Role & Tasks:

    - Responsible to run any hot or cold line cook stations
    - Interim pastry kitchen supervisor
    - Butchering, saucier and prep work
    - Banquet service experience including planning diverse menus and production for groups of up to 300 people

    My time at The Signature Room was an experience in pushing an evolving culinary perspective with new techniques and thoughtful ingredients in a high volume restaurant. I was depended upon to run any station as needed and lead in the training of many new team members and process improvements among the whole team.

  • Culinary Arts
    the Cooking and Hospitality Institute of Chicago
    Sep. 2003 to Oct. 2004

    See Details

    Associate of Applied Science Degree in Culinary Arts Degree • GPA: 3.4


Advanced Knife Handling


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



Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate


Food Safety Knowledge


Food Styling

Staff education / motivation


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

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

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