Paul Cressend Jr

Hello there! I'm reaching out because I love to travel the world and work out of town as much as I can! I have over 20 years of restaurant (fine dining kitchen) experience, working any and every station with numerous cuisines. I would like to be considered for a chef position. I will give you 110% every shift if you can give me what I need in return. I am available after February 20th for a temporary and or seasonal position. Thank you for the consideration!

Best Regards,

Paul Cressend Jr 

Contact Information

paul cressend jr

[email protected]

+13185536954 (Cell)

Location

Asheville, North Carolina 28803

United States

Summary:

Innovative, creative individual, professionally trained with 26 years of upscale, fine dining kitchen management experience. Including the last four years as a self-employed private chef.

Broad knowledge of Contemporary American, European, Latin and Asian Cuisines. A lifelong student and practitioner of global comfort food and ancient to post modern techniques.

Skills:

Catering

Advanced

Executive Chef

Advanced

Pastry Chef

Intermediate

Sous Chef

Expert

Daily Specials

Expert

Dining

Expert

Work Experience

Little Mama's Italian
11/25/2024 - present

Prep and line cook
Full-time, over 40 hours each week

Prepping and cooking menu ingredients/dishes to order, at a VERY busy Italian restaurant in Charlotte, North Carolina. Feeding about 500 peopl a day, at least. Temporary employment. Paul had to relocate because of Hurricane Helene.

Chef/Owner

Paulieboy Enterprises

Asheville, United States
4/2020 ‑ Current
Temporarily closed due to devastation from hurricane Helene

Catering/Private Chef parties up to 50 people. Customized menus, casual to Fine Dining. Globally influenced, locally sourced. And Paul's own Culinary themed apparel brand / logo - "Create it and Plate it."

Head Chef

Schooner Mary Day

Camden, Maine, United States

8/2/2024 - 9/2/2024

Hired to fill in and finish the season as head chef on a 90 ft schooner. Paul was responsible for breakfast, lunch and dinner menus, preparation and execution. A one person kitchen operation. Cooking and baking from a wood fired oven, feeding between 20 and 30 people every meal. Executed a baked good with every pre-planned meal as well, normally with little or no assistance.

Sous Chef

RosaBees

Asheville, United States

5/2020 ‑ 4/2021 (1 years)

Worked hot side and cold side. Prep, plating, expediting, assisting in fry and dessert stations as well. All from scratch, upscale Hawaiian cuisine.

Chef tournant

Isa's Bistro

Asheville, United States

Chef de Partie

Chiesa Italian Restaurant

Asheville, North Carolina

1/2019 ‑ 7/2019 (0.6 years)

All handmade pastas, seafood specials every week. All traditional sauces and Modern Italian flavors. Homemade Italian cuisine with plenty of locally sourced ingredients.

Chef de Partie

Fern, favors from the garden

Charlotte, United States

5/2017 ‑ 10/2017 (0.5 years)

All vegan/vegetarian casual fine dining.

well, whether it be savory, sweet or both. The majority of the time he was working with little or no assistance, while sailing off the coast of central Maine.

Sous Chef

RosaBees

Asheville, United States
5/2020 ‑ 4/2021
Worked hot side and cold side. Prep, plating, expediting, assisting in fry and dessert stations as well. All from scratch, upscale Hawaiian cuisine.

Chef tournant
Isa's Bistro

Asheville, United States
7/2019 - 3/2020(covid shut down)
French comfort and southern Appalachian classics, utilizing regional ingredients for breakfast, lunch and dinner in the heart of downtown. Inside the Haywood Park Hotel.

Chef de Partie

Chiesa Italian Restaurant

Asheville, North Carolina
10/2018‑ 7/2019
All handmade pastas, coastal seafood specials every week. All traditional and regional sauces, incorporated with WNC ingredients. Homemade Italian cuisine with plenty of locally sourced ingredients. A very busy, vibrant restaurant, a half of a mile from downtown, that used to be a church, "Chiesa."

Chef de Partie

Fern, favors from the garden

Charlotte, United States
2/2017 ‑ 10/2017
Al vegan/vegetarian, an upscale scratch kitchen. Serving breakfast, brunch, dinner & dessert. Always using the freshest, minimally processed, North Carolina grown ingredients. Menu changing regularly. Casual fine dining.