Norman Fenton

Executive Chef @wildtulum @brassheartchicago

Chicago, IL

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Summary

Searching to continue trying to perfect a craft that almost can't be perfected because we are constantly learning everyday.

Searching to continue trying to perfect a craft that almost can't be perfected because we are constantly learning everyday.

My Dream Job is Anything that creates a movement in food while preserving the sound techniques

Work Experience
  • Executive Chef
    WILD Tulum
    2020 to Present (4 years)

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    Role & Tasks:

    Menu development
    Procedure and technique implementation
    Consultant of direction of restaurant

  • Executive Chef
    Brass HeartChicago, IL, US
    Aug. 2020 to Present (4 years)

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    Role & Tasks:

    Direction of the menu, tasting only, purchasing.

  • Chef de Cuisine
    Schwa RestaurantChicago, IL, US
    Aug. 2016 to Oct. 2019 (3 years and 2 months)
  • Chef de Partie
    The Alinea GroupChicago, IL, US
    Apr. 2016 to Present (8 years)
  • Executive Chef
    Ale Mary's Beer HallRoyal Oak, MI, US
    Jul. 2015 to Present (9 years)

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    Awards:
    Multiple awards: top ten Restaraunt by the Detroit free press and top 25 burgers in America by men's journal magazine along with multiple more awards
  • Executive Chef
    Tom's Oyster BarRoyal Oak, MI, US
    Jul. 2015 to Present (9 years)

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    Role & Tasks:

    Ordering
    Menu development
    P and L
    Food cost
    Scheduling
    Features

    Awards:
    Multiple great reviews from reputable food critics
  • Executive Sous Chef
    Bistro 82Royal Oak, MI, US
    Sep. 2012 to Jul. 2015 (2 years and 10 months)

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    Awards:
    Detroit free press readers choice restaurant of the year
  • Chef de Cuisine
    Andiamo Royal OakRoyal Oak, MI, US
    Jan. 2010 to Aug. 2012 (2 years and 7 months)
Education
Skills

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Culinary & Kitchen
Advanced Knife Skills
Basic Knife Skills
Dressing Making
Expediting
Fish Butchery
Fish Cookery
Frying
Gluten Free Cooking
Grilling
Kitchen Equipment Maintenance
Kitchen Management
Meat Butchery
Meat Cookery
Menu Development
Pasta Cooking
Pasta Dough Making
Plating and Presentation
Portioning
Prepping Ingredients
Recipe Development
Sauce Making
Sauteing
Sous Vide
Vegetable Cookery
Business Operations
Budgeting
Cleaning / Sanitation
Costing
Food Safety Knowledge
Inventory Management
Ordering / Purchasing
Receiving
Safety Procedures Knowledge
Scheduling
Team Development
Vendor Management
Service
100 Covers Per Night
200 Covers Per Night
300 Covers Per Night
300+ Covers Per Night
50 Covers Per Night
Events Management
Certificates & Education
Food Handler Certification
ServSafe Certified
Wine & Beverage
Food and Beverage Pairing
Baking & Pastry
Dough Making
Languages
English