Chef Brian D. Buskey
107 Sampsonia Street, Pittsburgh, PA 15212
Home: (412) 231-7582 - Cell: (412) 709-0330 - Email: [email protected]
Experienced Executive Chef
Private Clubs - Fine Dining - Banquets - Menu Development
Classically trained and highly disciplined Executive Chef with over 15 years of management and kitchen operation expertise. Achieved a proven track record of the following responsibilities and accomplishments:
- Directed kitchen staffs of 6 to 28 employees with emphasis on fresh product
- Developed new lunch, dinner and banquet menus with prep sheets and food photos in response to guests’ needs
- Implemented HACCP sanitation, safety and inventory controls
- Professionally interacted frequently with members and guests
- Developed various themed, wine and catered events for up to 1800 guests
- Simultaneously oversaw 6 to 12 food service outlets
- Coordinated ongoing food education and development of kitchen staff
- Monitored and enhanced food and employee safety
- Procured unique, local, natural and organic ingredients
Professional Chef Experience:
Catering Chef, Instructor - Bidwell Training Center, Pittsburgh, Pa – March.2015 to Present
• Caters to President, Dignitaries and Benefactors
• Instructor to students to serve 120 from scratch kitchen.
EXECUTIVE CHEF - MONTOUR HEIGHTS COUNTRY CLUB, Pittsburgh, PA – Apr. 2013 to 2015
• Executed the redevelopment of the entire kitchen team
• Updated contemporary new menus for breakfast, lunch, and dinner services
BANQUET CHEF - ALLEGHENY COUNTRY CLUB, Pittsburgh, PA – Oct. 2011 to Apr. 2013
• Prepared banquets for up to 500 guests with attractive thematic and event-inspired presentations
• Part of the culinary team to increase club revenues by $800,000
CHEF - UPMC CORPORATE HEADQUARTERS, Pittsburgh, PA – Mar. 2009 to Apr. 2010
• Executed innovative, trend-setting food for top UPMC executives under Chef Brad Kelly
• Primarily oversaw preparation of assortment of baked goods, pastries, breads and specialties
EXECUTIVE CHEF - UPMC PASSAVANT, Pittsburgh, PA – Mar. 2008 to Mar. 2009
•Led kitchen in food preparation for patients, cafeteria, and on and off-premise catering • •Completed corporate Diversity and Ethics training
EXECUTIVE CHEF - WILDWOOD GOLF CLUB, Pittsburgh, PA – Apr. 2006 to Feb. 2008
• Recruited and rebuilt new kitchen staff
• Created Receiver position and security procedures
EXECUTIVE CHEF - WYKAGYL COUNTRY CLUB, New Rochelle, NY – Sept. 2005 to Apr. 2006
• Controlled all elements that determined profit and loss
• Participated in Westchester Chef Association
EXECUTIVE CHEF - PITTSBURGH ATHLETIC ASSOCIATION, Pittsburgh, PA - July 2004 to Apr. 2005
• Successfully performed interim Executive Chef role
• Supervised 12 dining rooms
EXECUTIVE CHEF - LONGUE VUE COUNTRY CLUB, Pittsburgh, PA - May 1999 to Sept. 2003
• Orchestrated club’s first Chaîne des Rôtisseurs dinner for 80+ guests
• Attended CIA’s “Great Chef Series” with Jean Louis Palladian in Napa Valley, CA
EXECUTIVE CHEF - YOUNGSTOWN COUNTRY CLUB, Youngstown, OH – Mar. 1998 to May 1999
• Restored world-class cuisine to discriminating club membership of 425
• Met all budgetary guidelines for food, labor and miscellaneous costs
EXECUTIVE CHEF - THE MOZART ROOM AT HEINZ HALL, Pittsburgh, PA – Aug. 1995 to Mar. 1998
• Main responsibility was pre-theater dining, serving 120 guests a la carte
• Achieved “Best New and Improved Restaurant” in Pittsburgh Magazine
Kitchen Experience:
TOURNANT CHEF - THE DUQUESNE CLUB, Pittsburgh, PA – Nov. 1989 to Aug. 1995
• Selected to attend CIA’s “Restaurant Sampler Program”, Hyde Park, NY
• Assisted Executive Chef Keith Coughenour with practice of several competitions including Culinary Olympics
SOUS CHEF - THE IVY MANOR INN, Ligonier, PA – Sept. 1987 to Nov. 1989
• Maintained all standards and regulations to achieve profitable competitive,quality • Recommended and implemented procedural and production changes
Kitchen Apprenticeships:
• Chestnut Ridge, Blairsville, PA – Nov. 1985 to Sept. 1987
• Bel Aire Hotel, Erie, PA – Nov. 1984 to Nov. 1985
• Hidden Valley Resort, Somerset, PA – Oct. 1983 to Nov. 1984
Professional Affiliations:
• Chaîne des Rôtisseurs, Chef Rôtisseurs
• American Culinary Federation – Pittsburgh Chapter
• Vice President ACF Pittsburgh Chapter
• Pittsburgh Technical College Advisory Board
Education and Certifications:
• CIA Greystone, Napa Valley, CA, “Great Chef Series” with Jean Louis Palladin
• CIA Hyde Park, New York, Continuing Education, “Restaurant Sampler Course”
• Greenbrier White Sulphur Springs Club Chef Institute
• Westmoreland County Community College, Youngwood, PA - Associate of Science, Culinary Arts
• Current ServSafe Certification in Sanitation
Click on "Slide Show and Video" tab to view my portfolio, or "Downloadable Files"
107 Sampsonia Street, Pittsburgh, PA 15212
Home: (412) 231-7582 - Cell: (412) 709-0330 - Email: [email protected]
Experienced Executive Chef
Private Clubs - Fine Dining - Banquets - Menu Development
Classically trained and highly disciplined Executive Chef with over 15 years of management and kitchen operation expertise. Achieved a proven track record of the following responsibilities and accomplishments:
- Directed kitchen staffs of 6 to 28 employees with emphasis on fresh product
- Developed new lunch, dinner and banquet menus with prep sheets and food photos in response to guests’ needs
- Implemented HACCP sanitation, safety and inventory controls
- Professionally interacted frequently with members and guests
- Developed various themed, wine and catered events for up to 1800 guests
- Simultaneously oversaw 6 to 12 food service outlets
- Coordinated ongoing food education and development of kitchen staff
- Monitored and enhanced food and employee safety
- Procured unique, local, natural and organic ingredients
Professional Chef Experience:
Catering Chef, Instructor - Bidwell Training Center, Pittsburgh, Pa – March.2015 to Present
• Caters to President, Dignitaries and Benefactors
• Instructor to students to serve 120 from scratch kitchen.
EXECUTIVE CHEF - MONTOUR HEIGHTS COUNTRY CLUB, Pittsburgh, PA – Apr. 2013 to 2015
• Executed the redevelopment of the entire kitchen team
• Updated contemporary new menus for breakfast, lunch, and dinner services
BANQUET CHEF - ALLEGHENY COUNTRY CLUB, Pittsburgh, PA – Oct. 2011 to Apr. 2013
• Prepared banquets for up to 500 guests with attractive thematic and event-inspired presentations
• Part of the culinary team to increase club revenues by $800,000
CHEF - UPMC CORPORATE HEADQUARTERS, Pittsburgh, PA – Mar. 2009 to Apr. 2010
• Executed innovative, trend-setting food for top UPMC executives under Chef Brad Kelly
• Primarily oversaw preparation of assortment of baked goods, pastries, breads and specialties
EXECUTIVE CHEF - UPMC PASSAVANT, Pittsburgh, PA – Mar. 2008 to Mar. 2009
•Led kitchen in food preparation for patients, cafeteria, and on and off-premise catering • •Completed corporate Diversity and Ethics training
EXECUTIVE CHEF - WILDWOOD GOLF CLUB, Pittsburgh, PA – Apr. 2006 to Feb. 2008
• Recruited and rebuilt new kitchen staff
• Created Receiver position and security procedures
EXECUTIVE CHEF - WYKAGYL COUNTRY CLUB, New Rochelle, NY – Sept. 2005 to Apr. 2006
• Controlled all elements that determined profit and loss
• Participated in Westchester Chef Association
EXECUTIVE CHEF - PITTSBURGH ATHLETIC ASSOCIATION, Pittsburgh, PA - July 2004 to Apr. 2005
• Successfully performed interim Executive Chef role
• Supervised 12 dining rooms
EXECUTIVE CHEF - LONGUE VUE COUNTRY CLUB, Pittsburgh, PA - May 1999 to Sept. 2003
• Orchestrated club’s first Chaîne des Rôtisseurs dinner for 80+ guests
• Attended CIA’s “Great Chef Series” with Jean Louis Palladian in Napa Valley, CA
EXECUTIVE CHEF - YOUNGSTOWN COUNTRY CLUB, Youngstown, OH – Mar. 1998 to May 1999
• Restored world-class cuisine to discriminating club membership of 425
• Met all budgetary guidelines for food, labor and miscellaneous costs
EXECUTIVE CHEF - THE MOZART ROOM AT HEINZ HALL, Pittsburgh, PA – Aug. 1995 to Mar. 1998
• Main responsibility was pre-theater dining, serving 120 guests a la carte
• Achieved “Best New and Improved Restaurant” in Pittsburgh Magazine
Kitchen Experience:
TOURNANT CHEF - THE DUQUESNE CLUB, Pittsburgh, PA – Nov. 1989 to Aug. 1995
• Selected to attend CIA’s “Restaurant Sampler Program”, Hyde Park, NY
• Assisted Executive Chef Keith Coughenour with practice of several competitions including Culinary Olympics
SOUS CHEF - THE IVY MANOR INN, Ligonier, PA – Sept. 1987 to Nov. 1989
• Maintained all standards and regulations to achieve profitable competitive,quality • Recommended and implemented procedural and production changes
Kitchen Apprenticeships:
• Chestnut Ridge, Blairsville, PA – Nov. 1985 to Sept. 1987
• Bel Aire Hotel, Erie, PA – Nov. 1984 to Nov. 1985
• Hidden Valley Resort, Somerset, PA – Oct. 1983 to Nov. 1984
Professional Affiliations:
• Chaîne des Rôtisseurs, Chef Rôtisseurs
• American Culinary Federation – Pittsburgh Chapter
• Vice President ACF Pittsburgh Chapter
• Pittsburgh Technical College Advisory Board
Education and Certifications:
• CIA Greystone, Napa Valley, CA, “Great Chef Series” with Jean Louis Palladin
• CIA Hyde Park, New York, Continuing Education, “Restaurant Sampler Course”
• Greenbrier White Sulphur Springs Club Chef Institute
• Westmoreland County Community College, Youngwood, PA - Associate of Science, Culinary Arts
• Current ServSafe Certification in Sanitation
Click on "Slide Show and Video" tab to view my portfolio, or "Downloadable Files"