Resume

• 1993

  Master of Business Administration (M.B.A.)

  Penn State University

  Clemson University

  Bachelor’s Degree

  Construction Management

  Crew Team

  Le Cordon Bleu Ottawa

  Le Grand Diplome - Cuisine and Pastry

  Cuisine

  Pastry

  Chocolate

  Sugar and Bread Baking

  Master of Business Administration - MBA

  Exchange Programme

  Solvay Business School (VUB)

• Copy Editing

  Entrepreneurship

  Wine

  Beer and Whisky Consultant

  Creative Writing

  Wine and Food Pairing

  Event Planning

  Customer Service

  ServSafe Instruction

  Sports and Business Ethics

  Restaurant Management

  Public Relations

  Youth Soccer

  Public Speaking

  Beverage Management

  Management Consulting

  Pyle

  Jr.

  MBA

  CHE

  Phil

  Tutti Gusti Ristorante

  University of Delaware

  Phil Pyle: Restaurant

  Culinary and Beverage Consultants

  BERNARDON: Architecture | Interior Design | Landscape Architecture

  Brandywine Conservancy (Environmental Management Center (EMC))

  University of Delaware - English Language Institute (ELI)

  Delaware Technical Community College

  Fair Hill Inn

  Wilmington

  Delaware

  Course taught:\n•\tHRI 219 - Innkeeper/Hospitality Law\n•\tHRI 271 - Event Planning and Management\n•\tHIR 215 - Lodging Operations Management\n•\tHRI 211 - Food Principles and Menu Planning

  Adjunct Professor

  Delaware Technical Community College

  Hotel

  Restaurant and Institutional Management

  Courses taught:\nHOSP 314 - Hospitality Entrepreneurship and Venture Creation\nHOSP 230 - Executive Presentations and Problem Solving\nHOSP 381 - Management of Food and Beverage Operations\nHOSP 201 - Food Principles\nHOSP 418 - Beverage Management\nHOSP 321 - Quantity Food Management\nServSafe - Food Protection Managers Certification

  Adjunct Professor

  Lerner College of Business (Department of Hospitality Business Management)

  University of Delaware

  Kennett Square

  PA and WIlmington

  DE

  •\tResponsible for all business operations (Financial

  Human Resources

  Contracts

  etc.) within one of the largest architecture firms in the mid-Atlantic\n•\tResponsible for the creation and oversight of the firm’s yearly financial budget\n•\tResponsible for meeting with each of the firms Partner’s and Associates to review the monthly profit/loss per each project assigned to their group\n•\tResponsible for the creation and implementation of all Human Resource Policies as set by the firm’s Principles\n•\tTook lead role in client contract negotiations and contract creation\n•\tResponsible for handling client and contractor problems or disputes

  Director of Business Adminitration

  BERNARDON: Architecture | Interior Design | Landscape Architecture

  Chadds Ford

  PA

  •\tResponsible for all business

  financial and human resource operations within the EMC – a 501c-3 non-profit organization\n•\tDeveloped and implemented strategy for creating sustainable profit centers within this non-profit organization\n•\tMade monthly presentations (financial

  operational

  etc.) to the EMC Advisory Board and to the Conservancy’s Board of Directors regarding the ongoing operations of the EMC\n•\tDeveloped and oversaw the implementation of a long-term strategic plan (Goals

  Objectives and Strategies) for the EMC\n•\tDeveloped

  monitored and reported on a yearly

  quarterly and monthly budget for the EMC\n•\tWorked with the Conservancy’s Development department in the creation and presentation of Grant proposals\n•\tResponsible for overseeing that all grant monies received by EMC were spent according to proposal and the results were achieved on-time and reported to the grant funding institution

  Director or Business Administration

  Brandywine Conservancy (Environmental Management Center (EMC))

  Newark

  Delaware

  •\tMentored foreign students within the ELI’s BRIDGE Program. BRIDGE is a special program within the ELI whereby a mentor is paired with students who are new to the United States collegiate system. As a Mentor

  I attended classes with my students (and met with them

  one-on-one

  2 - 3 times per week) in order to counsel them on how to create and maintain successful work

  study and time management habits/skills in order to succeed in a rigorous University setting.\n•\tTutored foreign students in reading

  writing and speaking English.\n•\tProvided editing

  copy writing and other grammar-related assistance to foreign students who were pursuing graduate-level degrees.

  Mentor/Tutor

  University of Delaware - English Language Institute (ELI)

  Fair Hill

  MD

  •\tReceived “Grand Award” and was named “Culinary Restaurant of the Year” for the entire country by Sante Magazine in 2009\n•\tAwarded 3 Bells “Excellent” Craig LeBan – Philadelphia Inquirer 2011\n•\tReceived Wine Enthusiast “Award for Unique Distinction”\n•\tAwarded “Best Sustainable Cuisine – Mid-Atlantic” Sante Magazine in 2008\n•\tCreated a new menu every month for 8 years – never repeating a cuisine or pastry dish\n•\tCreated a new

  original

  4-course Sunday Garden Supper menu every Sunday for 8 years\n•\tPlanted

  managed and maintained extensive vegetable and fruit gardens that supplied the Inn – as well as a 120 vine vineyard – Apiary and flower/herbs gardens\n•\tConduct extensive staff training on a regular basis in the areas of wine and food pairing

  gardening

  cocktail making

  service

  etc.\n•\tResponsible for all financial

  legal

  marketing and human resource operations of the restaurant

  Chef/Owner

  Fair Hill Inn

  Ocean City

  MD

  •\tSeasonal

  Northern Italian Restaurant – Open April – Sept. yearly\n•\tIn high season – served upwards of 200 guests per night\n•\tPrepared all menu items from scratch

  daily

  including

  pasta

  bread and desserts\n•\tEstablished a reputation as one of the very best restaurants at the beach – When we had the opportunity to sell and purchase Fair Hill Inn – we had not less than 5 offers.\n•\tResponsible for all financial

  legal

  marketing and human resource operations of the restaurant

  Chef/Owner

  Tutti Gusti Ristorante

  Wilmington

  Delaware

  United States

  My partners and I have over 60 combined years of experience in all realms of the restaurant industry including

  but not limited to:\nTurn-around management\nFood

  wine and beverage menu development \nRestaurant and kitchen design \nCulinary

  baking and pastry curriculum development\nRestaurant start-ups\nF & B Analysis and Recommendation

  Restaurant Consultant: Specializing in Wine

  Cuisine

  Baking

  Pastry and F & B Management

  Phil Pyle: Restaurant

  Culinary and Beverage Consultants

  Danish

  Spanish

  English

  French

  Norwegian

  Swedish