Summary
Overview
Work History
Education
Skills
Timeline
Generic

Margaret Ambrose

Colorado Springs

Summary

Dynamic chef with extensive experience in professional and private kitchens, adept at crafting innovative menus with an emphasis on seasonal ingredients. Known for exceptional communication skills and adaptability to changing needs, ensuring seamless service and client satisfaction. Incredibly well rounded repertoire of multiple cuisines from classic to contemporary with a keen eye for beautiful presentation.

Overview

24
24
years of professional experience

Work History

Chef/ Owner

Cantina Verde
03.2024 - Current
  • Chef/ Managing Partner of Southwest inspired 125 seat restaurant in a small mountain town west of Colorado Springs.
  • Manages a staff of 20+ employees developing new menu items and specials while actively working as the head chef.
  • Exceptional organizational skills, coordinating all vendors and suppliers for alcohol, food service, linens and floral.
  • Developed restaurant menu and recipes to reflect my standards of high quality, hyper fresh, seasonally available ingredients.
  • Built a loyal client base through consistency and quality.

Event Manager

Summit Catering
11.2017 - 05.2024
  • Managed administrative logistics of events planning, event booking and event promotions for parties for up to 600 guests.
  • Fully hands on with events from planning process to set up and break down.
  • Created custom menus for each event to compliment the theme and budget presented by the client.
  • Implemented innovative event themes and designs to create memorable experiences for attendees.
  • Collaborated closely with clients throughout the planning process to ensure their vision was accurately reflected in the final event layout.

Private Chef

Keesee Family
06.2004 - 03.2016
  • Weekly menu planning in accordance with dietary restrictions and social engagements
  • Preparation of multi course lunch and dinners for family, guests and staff for up to 200 guests.
  • Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards
  • Prepared high-quality meals for client with a diverse palate, emphasizing the use of fresh, local ingredients.
  • Traveled to clients multiple homes domestically and internationally.

Second Commis De Cuisine

The Dorchester Hotel
08.2001 - 09.2002
  • Classical apprenticeship to hone knife skills and knowledge of European cuisine
  • Studied for six months under renowned Italian chef making fresh pastas, classical sauces and traditional recipes
  • Trained with fresh techniques and French vocabulary while working in classic brigade de cuisine

Education

Associate Of Arts And Sciences - Culinary Arts

Johnson And Wales University
Charleston, SC

Fundamentals Of Cake Baking -

Institute of Culinary Education
New York, NY

Modern Greek Cuisine -

Odyssey
Poros Greece

Nuevo Latin Cuisine -

Sazon Cooking School
San Miguel De Allende, Mexico

Skills

  • Excellent Written and Verbal Communication
  • Unmatched Organizational Skills
  • Cocktail Development/ Wine Pairing
  • Extremely Reliable and Trustworthy
  • Allergen Awareness and Adaptability

Timeline

Chef/ Owner

Cantina Verde
03.2024 - Current

Event Manager

Summit Catering
11.2017 - 05.2024

Private Chef

Keesee Family
06.2004 - 03.2016

Second Commis De Cuisine

The Dorchester Hotel
08.2001 - 09.2002

Associate Of Arts And Sciences - Culinary Arts

Johnson And Wales University

Fundamentals Of Cake Baking -

Institute of Culinary Education

Modern Greek Cuisine -

Odyssey

Nuevo Latin Cuisine -

Sazon Cooking School

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Margaret Ambrose