Bradley M.

Durr
1692 Miller Ave. Cell: (734)272-5079
Ann Arbor, MI 48103 Home: (734)926-0071

An American Culinary Federation Apprentice Graduate that required 6000 hours of on

the job training in all aspects of kitchen operations. Classical French technique trained with a
sound understanding in the science of food cookery. Experienced in effective communications
essential for team dynamics to achieve departmental goals and going above and beyond guest
expectation. A true passion for total guest satisfaction, understanding food is only one part of the
experience.

PROFESSIONAL EXPERIENCE:

DoubleTree Guest Suites, Detroit Detroit, MI 9/08-1/10

In charge of staffing, training and opening food and beverage operations for new hotel, restaurant
and banquet operations, Created all menus, pricing and food costing. Implemented systems for
inventory control, ordering, and financial monitoring. Guest chef on several morning news
broadcast, i.e. WDIV & Fox Detroit

Hotel St. Regis, Detroit Detroit, MI 7/07-9/08

Executive Chef
Complete and implemented revisions of all food and beverage operations for hotel, restaurant
and banquet operations, inventory control, ordering, and financial monitoring. Responsible for
installing all S.O.P.s for front and back of the house including all staff hiring and training

The Blue Nile Restaurant Ann Arbor, MI 2/05-6/07

Restaurant manager, Chef
Temporary position for redesigning kitchen and procedures for all in-house events,
implemented full service lunch, lunch buffet, carry-out and off-premises catering for traditional
Ethiopian cuisine

Ann Arbor Food Entertainment Inc. 9/00-1/05

Restaurant Manager/Executive Chef
Successfully renovated family restaurant into theme steakhouse/sports bar raising sales by 50%
while lowering food cost and raising food quality. Applied same methods at two other properties

Crowne Plaza, Ann Arbor 7/98-9/00

Restaurant Manager/Executive Chef
Responsible for all food service operations for 200 room hotel, restaurant and Holiday Inn
Express, with banquet facilities for 1000 people in up to twelve meeting rooms.
Succeeded in turning food and beverage from the worst to the best department in terms of
customer satisfaction ratings using “Creating a Service Culture” corporate training systems
Promoted to dual position after seven months as executive chef
EDUCATION:
American Culinary Federation
Chef Apprenticeship Program, A.C.F. certified
Oakland Community College—Farmington Hills, MI
Culinary Arts/Applied Science Associate Degree Program
Dale Carnegie Training
Human Relations and Effective Speaking
ServSafe Sanitation Education
Certified, last renewed in ‘06

PROFESSIONAL DEVELOPEMENT
Apprenticeship sponsored positions at Opus One (Detroit, MI), and Tournament Players Club
(Dearborn, MI).
Sous Chef positions held at Tournament Players Club (Las Vegas, NV), and Oakland Hills
C.C. (Birmingham, MI).

AWARDS, HONORS, AND RECOGNITION

Michigan Chef de Cuisine Association

Two time medal winner in culinary salon exhibitions

American Culinary Federation

Member of and certified by the A.C.F.

Kitchen Port
Guest Chef for cooking demonstration and lectures