Dominic Orlich / domthechef@gmail.com / 954-290-7223
Objective – Seeking a private chef position where I can cater and cook creative, fresh, healthy food
Education – Culinary Institute of America, Hyde Park, NY
Summary- Over 20 years private chef experience on yachts and estates. I am detail orientated with strong attention to organization. My timing is impeccable and the kitchen is always immaculate. I cook French, Italian, Mediterranean, Greek, Caribbean, Spa and more. Scratch baker and pastry chef. I cook fresh healthy farm to table foods with creative presentations. I am cheerful, calm, well groomed and always professional.
Private Chef For Hire www,privatechefforhire.com
Private Estate / Yacht / Catering Chef - Palm Beach, NY, Hampton's, Los Angeles 1994- present
Cooking for high net worth families. Available by the day, week, month, season.
Classical to contemporary, farm to table, dinner parties, large and small functions.
Recent Yacht Chef Experience
Private Yacht Chef (M/Y Waterford & Estate) - Ft. Lauderdale, FL. 11/18/12-5/10/13
Cooked for high net worth principal. 50% travel.
Over 1000 meals prepared.
Private Yacht Chef Experience 1994 - 2013
*M/Y 007 (96’Ferretti) FL & Bahamas *M/Y Claire (150’ Trinity) Boca Raton, FL
*M/Y Papi du Papi (164’ ISA) Italy *M/Y Kisses (175’ Feadship) Palm Beach.FL
*M/Y Renaissance (112’ Westport) NY *M/Y Zantino III (106’ Denison) FL.
*M/Y Charade (153’ Feadship) Bahamas *M/Y Serenity (116 Lazzara) Bahamas
*M/Y Seabird (112’ Westport) Bahamas *M/Y Lady Kathryn III (145’ NQEA) PB, FL
*M/Y Madsummer (257’ Lurssen) Italy *M/Y Andiamo (122’ Azmut) Bahamas
*M/Y Take Five (76’ Ferretti) Bahamas *M/Y Serenity Now (100’ Westship), V.I.
*M/Y Absolutely (100’ Broward), Bahamas *M/Y Khaki-blue (100’ Broward), E. Coast
*M/Y Lorelai (105'), New England *M/Y Kalic (108' Broward), Bahamas
*M/Y Mi Bella Christina (110'), St. Barts *M/Y Casuarina (101' Broward) FL,
*S/Y Ring Anderson (114' Sail), Newport, RI *M/Y Phantom (102’ Feadship), Caribbean
*M/Y The Bottom Line (88') Ft Lauderdale, FL *M/S The Other Women(192) FL.
Land Experience
Freelance Chef – Remi’s Catering, Ft. Lauderdale, FL. 2/04-3/12
Upscale catering co. 10-2000 people. French, Italian, Asian, Caribbean etc. Sit down,
buffets, action stations. Menu preparations, organization, set-up and breakdown.
Freelance Chef – Barton G. Catering, Miami, FL 3/07-3/12
Upscale events and functions at the Versace Mansion. Organized banquets, menus,
set-up & break down. Piloted casual entertainment food concept.
Freelance Chef – Theirry's French Catering, Miami, FL. 1/95-2/04
Intimate lavish events. Menu's, provisioning and cooking of food items; organizing and
supervising responsibilities, set-up and break-down, supervised dish up and plate presentation.
Executive Chef – Bravissimo;, Chicago, IL 9/91-5/94
This is a 130 seat 4 star restaurant. Served Northern Italian and Mediterranean Cuisine.
Designed & implemented lunch, dinner & pastry menus
Executive Chef – The Greenhouse Restaurant; Chicago, IL 1/89-8/91
Opened & implemented an American Regional & Mediterranean Bistro menu. 104 seat
restaurant.
Sous Chef – Toulous; Chicago, IL 1/88-1/89
This 85-seat, 4 star restaurant features Haute French cuisine. In charge of all
dinner & dessert specials & running the line
Sous Chef – Swiss Grand Hotel / Café Suisse; Chicago, IL 6/87-1/88
800 room hotel featuring Swiss & French cuisine. 300 seat restaurant served three
meals a day & room service. Opened & trained employees implementing new menu's
Sous Chef – Chicago Hilton & Towers & Palmer House Hilton 6/85-6/87
Worked at both properties in various outlets including fine dining, room service, pastry
shop, banquets, garde’ manger, butcher, soups& stocks, etc.
Sous Chef – Hyatt Hotel Corporation, Hyatt Regency & Hyatt Winston Salem 1/84-6/85
Worked both properties in all outlets. One hotel had 3000 rooms, the other 450 rooms.
Objective – Seeking a private chef position where I can cater and cook creative, fresh, healthy food
Education – Culinary Institute of America, Hyde Park, NY
Summary- Over 20 years private chef experience on yachts and estates. I am detail orientated with strong attention to organization. My timing is impeccable and the kitchen is always immaculate. I cook French, Italian, Mediterranean, Greek, Caribbean, Spa and more. Scratch baker and pastry chef. I cook fresh healthy farm to table foods with creative presentations. I am cheerful, calm, well groomed and always professional.
Private Chef For Hire www,privatechefforhire.com
Private Estate / Yacht / Catering Chef - Palm Beach, NY, Hampton's, Los Angeles 1994- present
Cooking for high net worth families. Available by the day, week, month, season.
Classical to contemporary, farm to table, dinner parties, large and small functions.
Recent Yacht Chef Experience
Private Yacht Chef (M/Y Waterford & Estate) - Ft. Lauderdale, FL. 11/18/12-5/10/13
Cooked for high net worth principal. 50% travel.
Over 1000 meals prepared.
Private Yacht Chef Experience 1994 - 2013
*M/Y 007 (96’Ferretti) FL & Bahamas *M/Y Claire (150’ Trinity) Boca Raton, FL
*M/Y Papi du Papi (164’ ISA) Italy *M/Y Kisses (175’ Feadship) Palm Beach.FL
*M/Y Renaissance (112’ Westport) NY *M/Y Zantino III (106’ Denison) FL.
*M/Y Charade (153’ Feadship) Bahamas *M/Y Serenity (116 Lazzara) Bahamas
*M/Y Seabird (112’ Westport) Bahamas *M/Y Lady Kathryn III (145’ NQEA) PB, FL
*M/Y Madsummer (257’ Lurssen) Italy *M/Y Andiamo (122’ Azmut) Bahamas
*M/Y Take Five (76’ Ferretti) Bahamas *M/Y Serenity Now (100’ Westship), V.I.
*M/Y Absolutely (100’ Broward), Bahamas *M/Y Khaki-blue (100’ Broward), E. Coast
*M/Y Lorelai (105'), New England *M/Y Kalic (108' Broward), Bahamas
*M/Y Mi Bella Christina (110'), St. Barts *M/Y Casuarina (101' Broward) FL,
*S/Y Ring Anderson (114' Sail), Newport, RI *M/Y Phantom (102’ Feadship), Caribbean
*M/Y The Bottom Line (88') Ft Lauderdale, FL *M/S The Other Women(192) FL.
Land Experience
Freelance Chef – Remi’s Catering, Ft. Lauderdale, FL. 2/04-3/12
Upscale catering co. 10-2000 people. French, Italian, Asian, Caribbean etc. Sit down,
buffets, action stations. Menu preparations, organization, set-up and breakdown.
Freelance Chef – Barton G. Catering, Miami, FL 3/07-3/12
Upscale events and functions at the Versace Mansion. Organized banquets, menus,
set-up & break down. Piloted casual entertainment food concept.
Freelance Chef – Theirry's French Catering, Miami, FL. 1/95-2/04
Intimate lavish events. Menu's, provisioning and cooking of food items; organizing and
supervising responsibilities, set-up and break-down, supervised dish up and plate presentation.
Executive Chef – Bravissimo;, Chicago, IL 9/91-5/94
This is a 130 seat 4 star restaurant. Served Northern Italian and Mediterranean Cuisine.
Designed & implemented lunch, dinner & pastry menus
Executive Chef – The Greenhouse Restaurant; Chicago, IL 1/89-8/91
Opened & implemented an American Regional & Mediterranean Bistro menu. 104 seat
restaurant.
Sous Chef – Toulous; Chicago, IL 1/88-1/89
This 85-seat, 4 star restaurant features Haute French cuisine. In charge of all
dinner & dessert specials & running the line
Sous Chef – Swiss Grand Hotel / Café Suisse; Chicago, IL 6/87-1/88
800 room hotel featuring Swiss & French cuisine. 300 seat restaurant served three
meals a day & room service. Opened & trained employees implementing new menu's
Sous Chef – Chicago Hilton & Towers & Palmer House Hilton 6/85-6/87
Worked at both properties in various outlets including fine dining, room service, pastry
shop, banquets, garde’ manger, butcher, soups& stocks, etc.
Sous Chef – Hyatt Hotel Corporation, Hyatt Regency & Hyatt Winston Salem 1/84-6/85
Worked both properties in all outlets. One hotel had 3000 rooms, the other 450 rooms.
