Executive Chef
Total years of experience :27 years, 2 Months
Working for UHW family of 8 in Marina District Breakfast Lunch and dinner for young informal
family; regular banqueting from 20- 300 covers on occasion. Client enjoys Asian Italian and Arabic influences and a light Organic style selected daily from markets.
Banqueting, 80 people Breakfast Lunch and 3 course dinner with wine paring scratch cooking French Asian Fusion, desserts some fish.
Appetizers and scratch French Desserts.
Provisioning and budgeting;7 day cruise for 23 guests and 13 crew
working with 2
http://www.YachtAlaska.com
Alaska Sea Adventures(Petersburg, Alaska
Opening new resort, training staff, 400 covers in full
Service French Japanese and Thai kitchens, managing up to 27 Chefs.
Jeff Smith
Responsibilities: Catering to guests individual specifications at their venue or home.
Parties up to 500 covers with full service banqueting. Mediterranean cuisine.
Part-time, shopping, preparing meals for celebrity family of four plus help
and guests, menu planning, banqueting for parties up to 300 people. Organic
Californian/Italian cuisine.
CPR Certified
Menu Examples Below
Twice cooked Baby squid in lime zest garlic
and coriander
pearl barley Lyburn Farm Smoked cheddar risotto
Braised haunch of venison Tagine
with cinnamon clove fennel
and white truffle cous cous
Sea Spinach crusted skate wing
with cauliflower pakora
and gratin potato
Five Spiced duck breast
in Tom yum ka
con fit egg noodles
with bok choy
Home made Atlantic Hake and monk fish
sausage in Mexican Po sole casserole
with smoke paprika dusted
crispy parsnip chips
Marinated Organic Chicken
Egg Parpadelle in lobster broth
preserved lemon pesto
roasted artichokes
Grilled Organic Rump Steak
with green curried hollandaise
chantrelle tempura
and coll cannon
Grass fed local lamb cushion
with smoked corn, papaya and
black bean salsa
green arborio rice
Hot Smoked Haddock Thai rice cakes
with woked hot and sour
nam pla peppers
and sum Tam salad
Hand dove Queenie Scallops
Steam buns with cucumber
mint riatta
and deep fried
sweet straw potatoes
Cepe, Chantrelle and morel
Spagettini
in garlic butter flat leaf parsley
egg parsley
with roasted Japanese aubergine
Saffron flatbread
Pomegranate BBQ glazed pork
belly with mashed Yukon gold
champ and Portabello
mushroom tempura
Single Malt Cold Cured Wild Sea Trout
in Home made hand shaved parpardelle
in cherry San Marsano Tomato Sauce
aged Romano Parmesan Cheese.
Escalope of Monk fish
in rosemary cous cous crumbs
peanut Jasmine rice cake
and roasted ginger carrots
Risotto King Crab crab cakes with basil roasted bell peppers
Yellow Curried King Edward Potato and Oven dried plum tomato cocktail aioli.
Char grilled marinated Angus sirloin tip steak with white corn,
Roasted butternut squash sweet onion thyme red wine jus
Cornmeal crusted halibut fillet with finger link potatoes
Rosemary and sauté green beans in Home cured crispy prosciutto ham
Five Spiced mallard duck breast with
Con fit sob a noodles and Bramble Berry hoi sin
House Kim Che
Teriyaki lamb cushion Kebabs
With zucchini garbanzo flat bread
Sumac preserved lemon yogurt
Roast breast of Organic Grain fed chicken breast with Irish soda bread portabella
Mushroom stuffing with steamed brocollini
Beef tenderloin fillet filled with lobster tail
And tiger prawn mousse, steal cut oatmeal
Farce and morel demi g lace
Alaskan halibut fillet in red curry sauce
Baby spinach and sticky cashew jasmine rice
Tandoori chicken with mango cucumber riatta
Garlic naan and braised saffron pistachio basmati rice
Angel hair Homemade pasta with herb crusted Red Snapper
And sun dried tomato pesto
Farmhouse melted goats cheese
Moroccan lamb koftas (meatballs)filled with
Feta cheese and spicy apricot sauce Hariisa
Roast Potatoes
White Sesame seed crusted sock eye salmon fillet
Wok ed garlic vegetables and
Crispy parsnips
Pot roasted pork tenderloin filled with tiger shrimp
Galangal stuffing on egg fried rice
And asparagus tempura
Rack of lamb with salt and pepper prawn crust
Mint pesto and grilled portabella mushrooms
Steamed monk fish tail filled with lemongrass
Sea scallop stuffing wrapped in spring roll pastry
And green curry hollandaise
Breast of pheasant stuffed with raspberry morel mousse
And port wine pan jus
courgette chickpea and cardamon rosti
Breast of pheasant filled with sage and onion stuffing
barley basil Pesto risotto, sautéed portabello mushroom port wine sauce
Whole Grouse with pinhead oatmeal, roast parsnip
mash lemon zest ginger root sauce
Wood Pigeon pheasant and pistachio sausage wrapped in smoked bacon
with baked saffron white beans
and Grilled Aubergine
Marinated haunch of venison in burgundy wine and juniper
Scalloped Gruyère potato and braised cabbage
Fresh Corriander cous cous crusted Lemon sole fillet with broccoli
Fritters and olive oil roasted Yukon gold potatoes
Roast prime rib of beef with a thyme green pepper corn
Crust wilted spinach and garlic mashed potato
Breast of duck with Thai eggfryed rice, sesame green beans
and lime blackberry hoisin or rhubarb sweet and sour.
Starters
Wild Stripe shrimp tempura with sweet chili sauce
Portabella mushroom rosemary brochette
Spicy apricot coconut sauce
Cocktail DE Cameron e with avocado chipotle and lime
Saltine crackers
Wild sock eye salmon tartar with baby artichoke hearts capers
And preserved lemon on won ton crisps
Avocado black bean salsa with mango crudity and tostadas
Babaganush with sumac dusted pita chips
Chicken satay with Thai peanut sauce
King crab spring rolls with sweet and sour dipping sauce
Mini Szechwan smoked salmon cakes with roast garlic aioli
Beef tenderloin Carpaccio with Parmesan shavings and
White truffle oil
Won ton of lobster with sweet basil
Yellow eye rock fish ceviche with Serrano chili Roma tomatoes
And crispy popadoms
Seared A hi tuna with pickled ginger wasabi and shoyu
Home cured Coho salmon with red curry paste, coriander
And smoked paprika aioli
Grilled mussels in the shell with garlic Pernod and tarragon
King Prawns wrapped in home cured wild boar belly
Prosciutto
Breakfast
Tropical fruit granola
Homemade fresh papaya yoghurt
Creamy oatmeal with cinnamon and raisins
Spanish Omelet
Chillaquilles (fried corn tortillas with braised pinto beans and
Ranchero cheese) scrambled eggs and tomatillo salsa
Fresh seasonal fruit platter
Smoked bacon and finger link potato frittata with goat cheese
Corned beef hash with portabella mushrooms and toasted
Homemade bread
Fresh baked cinnamon rolls
with lemon zest icing
Pasta frittata with sun dried tomato sauce melted buffalo mozzarella
Toasted whole meal bagels with fresh chive cream cheese
Heouvos Rancheros toasted corn tortillas salsa Mexicana with avocado
Irish Soda bread French toast with maple syrup
Fresh blackberry scones
Soft poached eggs with smoked salmon crispy proscuto and
Chive hollandaise
Omelet your way
Toasted brioche filled with baby spinach feta cheese and parmesan crust
Carnitas tacos with chipotle jicima avocado salsa; scrambled
Eggs and ranchero cheese
House made smoked salmon locks with soft poached eggs
On sourdough peppered crouton and chive hollandaise
Home Cured Smoked Salmon Eggs benedict English smoked back bacon with lemon hollandaise
Dungeness crab eggs Benedict wilted spinach and crispy proscuto
Banana crepes with maple syrup
Hand ground Pork sausage patty on English muffin topped with
mature white cheddar gravy
Wholewheat pancakes with blueberries and maple syrup
Sourdough french toast with chicken fried pork chops in
apple gravy
Home cured corned beef brisket rosemary Yukon gold breakfast potatoes
sauteed mushrooms
Desserts
Poached blood oranges in cardamom syrup
With macaroons
Apricot bread and butter pudding with Madagascan
Vanilla cream Chantilly
Granny Smith oatmeal crumble with homemade cherry
Ice cream
Raspberry organic coconut cream pie with
Chocolate Oreo cookie crust
Chocolate profiteroles filled
With strawberry mousse
Tropical fruit salad with
Mint sabayon
Drambuie and oatmeal cream brulee
Belgian chocolate mousse
Warm white chocolate sauce
Strawberry Roman-off
(Fresh Strawberry marinated in Pinot Gris
Crushed meringue vanilla bean whipped cream)
Banana Toffee cream pie
Death by chocolate brownie
Mousse sandwich
Raspberry layered sherry trifle
Gastro-pub Food Ideas
Peppercorn Chicken Terrine
in smoked streaky bacon
with leek dressing
Venison Liver Pate
with oatcakes
and toasted pinhead oatmeal cream
Steamed Mussels roasted garlic
lemon and thyme
Barley and root veg broth
Cullen Skink
Brown Lentil and ham
Cream of chicken with herb dumplings
Main
Braised Oxtail casserole
with colcannon, cabbage
and mushroom gravy
Home made Lamb shoulder Burger
grilled red onions
and new potato salad
Pan Fried Atlantic Hake
herb fennel egg batter
homemade picked gherkin mayo
and Maris Piper Chips
Kedgeree of smoked mussels
in citrus tomato broth
and soft boiled duck egg
with roasted green peppers
Grilled Angus rump steak sandwich
with English Mustard Mustard sauteed onions
and Stilton dressing
Breast of chicken
Stuffed with bacon and mushroom
duxelle in rosemary breadcrumbs
garlic mashed potato
Steak and Chantrelle Mushroom pie Pie
in rich red wine gravy
kale and roast onions
Home made venison sausages
with black pudding
and Champ
bramble gravy
Chargrilled Gammon Steak
with pineapple chipotle
salsa, coriander green arborio
rice and warm yellow corn tortillas
Hand made local Game Sausages
with turnip mash, baked cannelli beans
in fresh oven dried roma tomato sauce
and crispy fried kale
28 day aged Angus steak pie
with layered with sauteed onions
new Ayrshire potatoes rosemary
root vegetables in a light beef Cabernet broth
Highland Venison liver, Seared rare
with homemade port wine mustard and
roasted onion marmalade
fingerling potato
with baked golden beetroot
Ahi Tuna ceviche with papaya Serrano chilli cilantro
served in a Manhattan glass with toasted pita chips
Thai chicken skewers with pineapple with peanut
coconut dipping sauce served in a coconut shell
BBQ local shrimp in a chipotle aoli with flat bread and string vegetable crudity.
.
Whole baked snapper with sweet chilli glaze cucumber riatta and fried shoestring potato.
Teriyaki yellow miso glazed Halibut cheeks
with satay calrose rice cake
fenugreek grilled red onions
and home cured wild Atlantic Seatrout “caviar”
dressing
Hand Shaved San Marsano fettuccine
with crimini mushrooms
Stilton and fresh coriander pesto
Cornish style pasty
filled with carnitas
in a light Ibarra
smoky chipotle sauce
and a sour clotted cream
Ravioli of chanrelle mushroom
duxelle with crispy prosciutto
and langusine mashed potato
Lancashire hot Pot
with home made lamb shoulder
pistachio sausage in roast onion thyme gravy
and Gratin dauginiose greyer e crust
Organic Pearl Barley Risotto
with wild sea grass, kale
and minced Shetland Razor clam
24 month aged Rogano cream
“Pulled” Atlantic Skate Wing Tostada's
dusted with cumin,
Salsa Mexican p into beans
and avocado dressing
Kampot peppered 200g 18 day aged
Angus Rump Steak
with roasted finger link potato
savoy cabbage in Ayrshire bacon
and duck egg garlic chive hollandaise
Slow cooked cinnamon, star anise duck
soup in a broth from the bones flavoured
with galangai bok choy ginger
nam pla and nam prick
and yellow egg noodles
Breast of grain fed guinea fowl
stuffed with forsemeat from thigh
flavoured with lemon thyme
charred corn cakes
and rich Merlot pan jus
Margaret Duffy
Responsibilities: Menu development, purchasing, cost control, scheduling, preparation
of game, seafood, sauces, soups and desserts. Mediterranean/Italian style.
Sous Chef
Open Arms Hotel www.openarmshotel.com(East Lothian, Scotland)Feb91-Mar 94
Cooking for Royalty regularly at this 4 star 10 suite Hotel and The Open Golf
Tournament at Royal Muirfield. The hotel also had catering contracts with Scottish
Rugby Union and Princess Anne.
Commis Chef (French Appreniship)
Buttery ( Glasgow, Scotland )Jan0- Jan1 Award winning a la carte Restaurant.
Scottish/French Restaurant or the Year Award 1990
Cajun and Creole Diner; Food preparation and