Matthew Robert Yarborough

Louisville, KY

Hospitality

Riverhouse Resturant & Raw Bar
Sous Chef
Whiskey Dry Resturuant
Demi Chef
Old Talbott Tavern Apr 2017 - Nov 2017
Executive Sous Chef
Milkwood Louisville Apr 2017 - Nov 2017
Demi Chef
Morning Pointe of Lexington May 1, 2015 - Jan 2017
Director of Food Services

Southern New Hampshire University 2012 - 2015
Bachelors, Bachelor of Arts, Sociology Le Cordon Bleu _ North America 2009 - 2011
Associates, Culinary Arts The Gow School 1996
S. New Hampshire University

Cost Control
Spa Cusine
Wellness Programs
Culinary Skills
Cakes
Cooking
Menu Development
Restaurants
Pies
Food
Catering
Restaurant Management
Food Service
Recipes
Food and Beverage
Cuisine
Gourmet
Food Safety
Fine Dining
Inventory Management
Banquets
Food Preparation
Food Industry
Servsafe
Coffee
Higher Education
Sales
Employee Wellness
Time Management
Event Planning
Chef
Hospitality
Sanitation
Pastry
Hiring
Hotels
Hospitality Industry
Event Management
Hospitality Management
Wine
Bakery
Revenue Analysis
Sauces
Parties
Pre Opening
Seafood
Bread
Mediterranean
Italian Cuisine
Baking

Emerald Grande Resort
Destin, FL
Apr 2013 to May 2014
Harbor Walk Village Garde Manger
Escape Spa at Windcreek Hotel & Casino
Atmore, AL
Nov 2011 to Aug 2012
Chef de Partie
Hotel Magnolia
Foley, AL
Sep 2011 to Nov 2011
Sous Chef
Old Ebbitt Grill
Washington, DC
Feb 2011 to May 2011
Internship
Shreiner Academy
Marietta, GA
Aug 2008 to Sep 2009
Director of Operations
Publix Supermarkets, Inc
Atlanta, GA
Apr 2001 to Jun 2008
Assistant Produce Manager

Le Cordon Bleu College of Culinary Arts Atlanta
Tucker, GA
May 2011
Associate of Occupational Science in Culinary Arts
Le Cordon Bleu College of Culinary Arts Scottsdale
Scottsdale, AZ
Bachelors of Science in Management

ServSafe Alcohol, National Restaurant Association Education Foundation

Oct 2009 to 2000
American Culinary Federation- Member
Old Ebbitt Grill
Washington, DC
Feb 2011 to May 2011
Intern/Cook II
Shreiner Academy
Marietta, GA
Aug 2008 to Sep 2009
Director of Operations
Costco
Kennesaw, GA
Aug 2008 to May 2009
Baker
Publix Supermarkets, Inc
Atlanta, GA
Apr 2001 to Jun 2008
Assistant Produce Manager

Le Cordon Bleu
Scottsdale, AZ
Jan 2011 to Jan 2013
BS in Culinary Management
Le Cordon Bleu College of Culinary Arts Atlanta
Tucker, GA
May 2011
Associate of Occupational Science in Culinary Arts

Proficiency in classical French knife cuts , Proficiency with commercial kitchen equipment, Cyrovac systems, Sous Vive, molecular gastronomy, special diet cooking. French cuisine, Classical Chinese cuisine, Asian Fusion, American and international cuisines, Proficiency in cooking methods: braising, baking, steaming, saut, deep frying, oil blanching and wok cooking methods, Able to handle 2,200 between 3,000 covers.