Carson Montgomery Reimer

• Provided chef services for high-income private clients including tech and business leaders, professional athletes, and politicians.
• Met a high expectation of culinary prowess and professionalism while working in clients homes, cooking for them and their families, as well as occasional parties with varying guest amounts.

• Collaborate with chefs to enhance culinary techniques and kitchen efficiency.
• Develop and document innovative recipes, improving team efficiency and creativity.
• Strengthen supplier relationships, optimizing ingredient quality.
• Oversee kitchen maintenance, ensuring operational excellence.
• Gain insights from top chefs, enriching culinary expertise.

• Led savory stations, mentoring junior cooks for improved performance.
• Enhanced skills in fish butchery, dry aging, and sauce preparation.
• Adhered to rigorous schedules, boosting kitchen efficiency.
• Implemented structured practices, elevating team standards.
• Strengthened leadership through high chef expectations.
• Passionate about creating memorable dining experiences, fostering a positive team environment that encourages creativity and collaboration.

• Led kitchen team, enhancing efficiency and collaboration.
• Implemented new techniques, boosting dish quality.
• Trained staff, improving skill levels and morale.
• Resolved kitchen issues, ensuring smooth operations.
• Contributed to restaurant's reputation for innovation.

• Collaborated with local farms to ensure ingredient quality and freshness.
• Organized onsite farm dinners, enhancing customer experience and engagement.
• Gained hands-on farm work experience, understanding farm-to-table processes.
• Contributed to high-level food production by prioritizing ingredient quality.
• Participated in events with Outstanding in the Field, showcasing farm partnerships.

From age 15 until I went to culinary school at 19, I worked at various independent restaurants to develop skills and understanding of the restaurant business and functions.