Todd Unkefer
Executive Chef

Websites:

• http://www.carolinafoodjunkie.com

Owner and Executive Chef of FoodJunkie Productions LLC

L'Universite d'Orleans France; Pol Sci, International Relations

Bowling Green State Univ; Pol Sci, International Relations

New England Culinary Institute, Montpelier, VT A.O.S. Culinary Arts

Sept 2004-Current

Exec Chef, FoodJunkie Productions, Atlanta , GA - Large Event Catering

Exec Chef ,Atlanta Wine School- write menus, stage live events and culinary demos

Banquet Chef, Aramark Sports/Entertainment, Atlanta Braves, Turner Field, 755 Club

Exec Chef- Simon Super Chefs Road Tour 2005-2006, 2006-2007,

Itinerant Chef Americrown/NASCAR food services,

Exec Chef, US Open 2005, Pinehurst, NC American Corporate Events

Production Chef- One Missed Call Productions, Atlanta

Production Chef- The Silence Inside Productions, Los Angeles

Feb 2004- Aug 2004

Lush, Atlanta, Opening Exec Chef, menu writer and designer for an Upscale Vegan Concept Restaurant and Caterer marketed to the Atlanta area music and entertainment industries.

Jan 1999- Dec 2003

Cayo Espanto- Belize Executive Chef

Island Cuisine-Equatorial-New World-Nuevo Latino

Opened a private island resort in Western Caribbean. Met with guests and

developed daily, individually crafted menus according to guest preferences, maximum of 24 guests on island. Remote Catering for large and small crews and guests staff. Trained Spanish speaking staff in procedure and sanitation. Worked with other regional Latin American chefs to develop buying power for importing goods from the US. Responsible for all island purchasing and organic growing/composting. Won several medals in international competition and started the Belize National Culinary team.

Aug 1998- Jan 1999

Sushi by Yoshi, Nantucket, MA

Sushi-Japanese

Learned the art of sushi and Japanese cuisine under Japanese Sushi Masters. Performed mainly prep duties and filled in as sushi chef when necessary for busy seasonal restaurant. Catered Boston Pops 4th of July and several Nantucket Island Events. Won Award for creating Cranberry Nori.

October 1996-June 1998

Marlin Bay Resort, Beqa, Fiji, Exec. Chef

South Pacific-Indian-Island Cuisine-Equatorial

Developed a 21 day menu rotation for a 36 Room Resort in the remote South Pacific, home to the Fiji Firewalkers. Planted gardens to provide most necessities and directed the grounds staff. Travelled to the main island twice a week on purchasing trips for other staples. Won Rodale Press Best food for a Scuba Resort in Fiji.

June 1993- March 1996

CLUB MED, Various Caribbean Locations, Sous-Chef

Island Cuisine-International Cuisine-Resort Cuisine

Supervised staff ranging from 16-30 in an international kitchen utilizing foreign language skills. Responsible for requisitioning of all product, entertaining/organizing guest events at resorts in Nassau, Bahamas, San Salvador and Turks and Caicos Islands. Started and maintained an herb garden. Annual F&B sales ranging from US$1.5M-2.5M. Banquets and Buffets from 40-750 people.

November 1989- January 1993

WHITE ELEPHANT HOTEL, Nantucket Island, MA, Rounds, Sous-Chef,

New England Cuisine-Island Cuisine-Southwestern

Started as rounds cook/intern, then promoted to Sous-Chef after one season. Catered to exclusive guests, ordered all produce and dairy, meat and fish fabrication and p.m. line mise-en-place. Cuisine was a mix of New England and Southwestern. Seasonal F&B sales around $1m. Implemented the "Food Cost Can" all edibles were saved from prep and we prepared our own meals using them instilling the importance of cost and maximum utilization.