Aaron I.

McCants
A: 11 Caret Bay, St. Thomas, VI 00803- T: 340-626-1726 – E: chefaaronmccants@gmail.com
I am an experienced chef with 20+years experience cooking American regional & international including
Caribbean, Italian, Latin, and Southern Comfort. Sharp and creative, I’m most effective at building team morale and unity.

EDUCATION
Culinary Arts September 1996-May 1998 Johnson
and Wales University, Norfolk, Virginia
SCHOLARSHIPS
Marriott Olympic Opportunity Scholarship-1 of 250 recipients were picked out of thousands of applicants
to represent Johnson & Wales by cooking during the 1996 . ,.

Lead Cook, Cruz Bay Landing May 2020-Present 6d Cruz

Bay Town, St. John, VI
• Prepare American and Caribbean infused inspired cuisine for locals and travelers, dining.
• Make Chef’s daily specials, prepare gourmet sauces and cool a la carte menu items.
Cook I, Four Seasons Resort Palm Beach February 2019- Present (currently on leave)
2800 S. Ocean Blvd, Palm Beach, FL 33480
• Manage all breakfast prep for 3 star Michelin Chef Mauro Colagreco's Restaurant, Florie's.
• Work all stations as needed while managing all day menu in room Dining prep.
• Sent on Taskforce to support the Grand Opening of Four Seasons Philadelphia at Comcast Centre,
assisting Chef Fabio LaMonica with substantial banquet business in September 2019.
Chef de Cuisine, Southern Spice Restaurant August 2018- Jan. 2019 1920 Tyler
St., Hollywood, FL
• Operated from scratch kitchen, earning 24th ranking on Yelp’s Top Restaurants of Broward County
• Catered numerous parties including volunteer staff for Mayor Andrew Gillum during Bicycle Voting Drive
• Managed scheduling, ordering food production and operations to ensure consistent flow in kitchen
Lead Breakfast Cook, Sonesta Fort Lauderdale Beach Resort March 2016- December 2017 999 N Ft
Lauderdale Beach Blvd
• Worked the position affectionately referred to as “The Anchor”, as opening cook, I was responsible for all morning
banquets as well as the Bistro Breakfast Buffet and ala carte orders
• Produced all preparation and recipes for all restaurant menu items
• Cooked under the direction of Chef Thomas Russo, the first chef to win a gold metal for the US Marine Corps. in
the Culinary Olympics
Nutrition Services Supervisor, Good Samaritan Medical Centre August 2011- August 2015
1309 Flagler Dr. West Palm Beach, FL 33401
• Anticipated needs and resolved patient concerns with efficiency to ensure patient service excellence
• Consistently functioned in multiple roles within FANS dept. including Doctor’s Dining service as well as cooking
and service during special events and catering
Café Chef, Boca Beach Club, Waldorf Astoria December 2008-July 2011 900 S.
Ocean Blvd. Boca Raton, FL 33432
• Played a key role in the opening of the highly anticipated Waldorf Astoria boutique hotel under the direction of
renowned Chef Donna Wynters
• Prepared grand breakfast buffet accompanied by specialty breakfast item for Sea Grille Restaurant a la Carte
restaurant and room service orders Operated and maintained Breeze Café, The Beach Club’s Associate Dining
hall for excellence in food production
Lead Cook, Marriott Ft. Lauderdale North September 2007-June 2008
6650 N. Andrews Ave. Ft. Lauderdale, FL 33309
• Placed all orders according to weekly forecast and BEO needs
• Took leadership role in all food production
• Managed, received, organized, stored, and rotated deliveries in four large walk-ins and a large dry storage
Nutrition Services Supervisor, Holy Cross Hospital March 2005- July 2007
4725 N Federal Hwy, Fort Lauderdale, FL 33308
• Supervised patient tray line for quality, time, and presentation of meals to patients and guests
• Motivated associates to achieve personal excellence in quality of service by serving as the department’s Core
Values Mentor
• Regularly conducted performance assessment reviews charting growth of individual associates
• Ran closing reports, calculated totals for Heart Healthy Cafe and the cafeteria's daily bank deposits, and maintained
the cash safe for Nutrition Services Department
Executive Chef, Courtyard Airport and Cruise Port February 2004-January 2005
400 Gulfstream Way, Dania Beach, FL 33004
• Opening Chef of newly constructed Courtyard by Marriott
• Directed all staff in production and service of all food and beverage operations including breakfast buffet,
Courtyard Marketplace and Banquets for upwards of 150 guests
• Purchased all food and beverage products for Courtyard Café, Starbucks Kiosk, Marketplace and corporate buffets
In- Seat Kitchens Supervisor, Boston Culinary Group September 2002- February 2004 1 Panther
Pkwy, Sunrise, FL 33323
• Managed three club level restaurant kitchens which provided in-seat food service to spectators
• Designed weekly menus and cooked for the media and the Florida Panthers’ Wives every home game
• Received tremendous amount of large banquet experience during the 2003 NHL All- Star Week
• Cooked in Pro Player Stadium's Main kitchen for Miami Dolphins home games when then Panthers had away
games in 2003-2004 season
Chef’s Assistant, Castle Pines Golf Club August 2002, August 2003
10000 Hummingbird Drive, Castle Rock, CO 80104
• During PGA International 2002 served as assistant to Chef Pascal Biancheri, catering to Qwest
Communications • Returned in 2003 and backed Chef Pascal and Chef Dan Mattoon catering to First Data
Corporation
Line Cook/ Production Assistant, Pizza Italia November2001-May 2002
6308 Livingston Rd. Oxon Hill, Maryland 20745
• Learned preparation of Italian cuisine from native Italians, the Privitera family. Made Alfredo sauce rice balls and
meatballs from scratch and various pasta dishes during busy nights for the connecting bar
Line Cook, Courtyard Washington Convention Centre December 2000-November 2001 900 F
Street Washington, DC 20004
• Prepared breakfast buffet and worked omelet station, planned chef’s dinner specials, and soup of the day of the
cooked room service and restaurant dinners.
Line Cook, Best Western Hotel May 1999-March 2000 6400
Oxon Hill Rd. Oxon Hill, MD 20745
• 1st line cook job gaining lots of experience, working extensive hours in every station
Banquet Cook, Aramark/ Old Dominion University October 1997- May 1998
2101 Webb University Center Norfolk, VA 23529
• Part-time job held during college where I learned the ropes to banquet cooking