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Louis A.

(Tony) Gallo II 3553A Sterling Heights Dr River Falls WI 54022 504-957-3332 Executive chef with 21-year career in food preparation and kitchen, banquet, and a la carte operations for leading restaurants, major sport facilities and hotel s. Culinary innovator known for producing top-quality, creative products while c ontributing to revenue growth while simultaneously reducing food and labor costs . Proven ability to effectively lead fine dining and high-volume operations. Tra ined at Delgado Community College in New Orleans, Louisiana. Superior leadership, coaching, and team building skills frequently praised by se nior management. Committed to creating memorable dining experiences for all gues ts. Thrive in high-pressure environments. Passion for food and flawless service. * * * * * * * * * * * * Budgeting/P&L Management Quality Control Creative Menu Development Profit Enhancement Fine Dining/A La Carte/Banquet Service Systems Automation Price Structuring & Cost Containment Inventory/Purchasing Special Event Planning Guest Relations Safety & Sanitation Product Development

Centerplate 900 South 5th Street Minneapolis MN 55415 October 2005 - February 2010 Executive Chef - HHH Metrodome Sugar Bowl Drive New Orleans LA 70112 October 2002 - September 2005 Executive Sous Chef - New Orleans Superdome and Arena Oversee all kitchen operations in high-volume setting, including quality, execut ion and financial responsibility. Supervise 25-member team and manage recruiting , training, scheduling, purchasing, inventory, sanitation, menu research/develop ment, seasonal promotions, price structuring, and food/labor costs. Full P&L res ponsibility with an annual budget of $800K. Key Contributions: * Created by senior management for building a winning, mutually respectful envi ronment between front and back-of-the-house operations, leading to improved impr ovise productivity, customer service, and staff longevity. * Capitalized on all opportunities to emphasize the importance of guest service , tolerance and team building. * Tactfully coached front and back-of-the-house staff in healthy ways to deal w ith stress and frustration. * Consistently met or remained under budget on all controllable expenses. * Beat year-end labor cost goal by 12% through implementation of cross-training initiatives and other efficiency-enhancing efforts.

* Saved $23K in food costs in one year while enhancing product quality. * Formally recognize by general manager and clients for major role in increasin g sales by 50%. * Remedied sport facility's prior challenges with delivery and quality consiste ncy. * Contributed to repeat business and positive word-of-mouth publicity, ending f iscal year with a 15% increase in sales over projections. * Expanded establishment's visibility, generated community goodwill, and height ened staff awareness by seeking out volunteer opportunities supporting worthy ca uses, including shelters, women's crisis centers and hunger relief projects. Howl at the Moon 127 Bourbon Street New Orleans LA 70130 January 2001 - September 2002 Executive Chef and Restaurant Manager Oversee all kitchen, bar and front-of-the-house operations in high-volume settin g, including quality, execution and financial responsibility. Supervise 12 kitch en staff, 30 wait staff and bartenders. Manage recruiting, training, scheduling, purchasing, inventory, sanitation, menu research/development, seasonal promotio ns, price structuring, and food/labor costs. Ralph Brennan's Bacco Storyville District 310 Chartres Street New Orleans LA 70130 January 1999 - January 2001 Executive Sous Chef Worked through kitchen ranks from line cook to executive sous chef. Created, pla nned, and executed the daily, weekly and seasonal menus at this 200 seat up-scal e contemporary Italian restaurant. Responsibilities included recruiting and trai ning of back-of-the-house staff. Emeril's Delmonico Grill New Orleans LA 1998-1999 Grill cook Shenanigan's Restaurant Chalmette LA 1997-1998 Executive chef Falcon Drilling Thibodeax LA 1995-1997 Rig cook Windsor Court Hotel New Orleans LA 1993-1995 Apprentice cook to lead grill cook Major Special Events 2006 & 2008 NCAA Men's Final Four Basketball Tournament - Minneapolis MN

2008 2006 2005 2004 2002

NFL Super Bowl XLII Experience - Glendale AZ Tostito's Fiesta Bowl - Glendale AZ Hurricane Katrina - 4 days of volunteer work as military support Microsoft International Convention - New Orleans LA Southern Governor's Ball - New Orleans LA

Extracurricular activities 2007 - present President - Sterling Heights Home Owners Association References Chris Kohlmier Centerplate 900 South 5th Street Minneapolis MN 55415 612-290-6791 Steve Trotter 623-343-6902 Vicki Lund 3553E Sterling Heights Dr River Falls WI 54022 651-955-8488 Tim LaCroix 7100 Madison Ave W Golden Valley MN 55427 763-226-0758 James Hendrickson 4357 Snelling Ave Minneapolis MN 55406 601-913-3587