Summary
Overview
Work History
Education
Skills
Websites
Additional Skills And Experiences
Timeline
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Bradley 'Louie' Carletti-Silva

Bradley 'Louie' Carletti-Silva

Chef
Uniontown,PA

Summary

Culinary professional with extensive experience in high-volume kitchen management and menu development. Known for fostering collaborative environments and delivering results through effective team leadership. Skilled in operational efficiency and culinary innovation, ensuring high standards and adaptability to changing needs.

Overview

4
4
years of professional experience
2014
2014
years of post-secondary education
2
2
Languages

Work History

Culinary Director

Nemacolin Resort
Farmington , PA
07.2022 - Current
  • Director leading a team of over 140 culinarians
  • Direct Report to 10-15 senior leaders, curating specific leadership and development plans for each
  • Oversee 14 F&B outlets; ranging from a Forbes 5 star restaurant, fine dining, casual, golf, and casino
  • Opened and help redesign 3 concepts, including a ground up remodel (blue prints, design, opening po's, forecasting)
  • Facilitate menu research & development, rotation, training and implementations
  • Revenue budget to year is up over 50% (budgeted at 7.5 million projected to hit 15)
  • $32 million overall F&B revenue, 70/30 split outlet vs banquets
  • 35,000 sq ft banquet/meeting space
  • 22 Forbes strs across property
  • 350 food and beverage associates

Executive Chef

Utah Club - ClubCorp
Salt Lake City , UT
01.2021 - 07.2022
  • Opening Executive Chef for 100-million-dollar private club build out from ground floor
  • Directly worked with University Ops, Engineers, GC's on build out and blueprint designs on applicable areas
  • Controlled and helped create opening PO's: Equipment, Smallwares, Glass, China, etc (over 3-million-dollar budget) (Capital Expenditures)
  • Built Culinary Team of in season 6 management level chefs and +30 culinarians
  • Created opening menus for ALC, PE, Athletics, and Concessions outlets
  • Assisted Regional Director with RFP's on other stadium clubs
  • Food costs to current target of 32.6% (low 28.9%) In season high (44.7% of 45-50% variance target)
  • PE Revenue up +10% of opening projections (900k in year one, current 1.1mil, on track for 1.3 to finish year 1)
  • Work in conjunction with GM on all P&L's, Forecasting, Checkbooks

Education

General high school studies -

DUNCAN HIGH SCHOOL
DUNCAN, OK

Degree - Culinary Arts and Restaurant Management

PLATT CULINARY INSTITUTE
OKLAHOMA CITY, OK

Skills

  • Microsoft Word

  • Excel

  • PowerPoint

  • NetSuite

  • Google Suite

  • Kitchen management

  • Food presentation

  • Menu development

  • Ingredient sourcing

  • Nutritional advice

  • Special event planning

  • Guest interaction

  • Cost control

  • Customer service

  • Problem-solving

  • Team leadership

Additional Skills And Experiences

  • Volunteer Team Lead for March of Dimes and Habitat for Humanity
  • Utah Food Bank volunteer work and donation
  • Food and Wine Classic x3 Years, Aspen, CO
  • Berger Family Fund Raiser, Aspen, CO
  • Jacque Pepin 80th Birthday- Little Nell
  • Hakan Thornstrom- Swedish Michelin Starred Chef - Private Dinners
  • Private Dinners, 2 Michelin Starred Chef, Terrance Brennan
  • Farm and Ranch Hand experience x 15 years

Timeline

Culinary Director

Nemacolin Resort
07.2022 - Current

Executive Chef

Utah Club - ClubCorp
01.2021 - 07.2022

General high school studies -

DUNCAN HIGH SCHOOL

Degree - Culinary Arts and Restaurant Management

PLATT CULINARY INSTITUTE

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Bradley 'Louie' Carletti-SilvaChef