• -  My goal is to obtain a full time long-term position using my culinary, corporate and estate management experience. It brings me great joy personally and professionally to have the ability to make peoples very busy lives healthier, happier and easier.

• -  As a private chef I value creating exciting, sustainable and well-balanced meals. Having the belief that food should be nourishment to the body, fuel for the mind and uplifting to the spirit is at the core of my menu development along with dietary preference and or restrictions.

• -  As an estate manager with high profile clients, my attention to detail and knowledge of house systems and dynamics gives me a distinct advantage both to the vendors and the Principal.

• -  Having extensive luxury experience as well as thriving in a fast paced corporate environment has elevated my adaptability, flexibility and creativity. My professional and positive demeanor, as well as a true passion for my career enable me to exceed any expectations.

Estate Manager – Private Chef
Winter Park, Florida
Managing a 12,000ft lake front Estate, the vendors and household staff year round. Shopping, preparing, and serving meals to the principals          6 days per week

• Creating guest party and entertaining menus

• Updating and maintaining all operations manuals and dietary profiles

• Clean, upkeep and service three cars and boat

• Coordinating all work needed with vendors including but not limited to; landscaper team, pool company, security

• Maintain a relationship with the original builder’s representative, weekly progress reports

• Budget control and supervision

• Interim domestic duties, turn down service, general errands

• Managed 2 housekeepers, maintenance houseman and gardener

• Coordinated a wide range of events from private dinner for 2 to over 250 including hiring additional staff,

        caterers, invitations and final clean-up

• Closed and open the home for the principal including scheduled vehicle maintenance

• Ensured arrival of fresh floral arrangements throughout the year for estate and yacht

• Provided personal shopping and errands

• Arranged private ground and air luxury transportation

• Responsible for all meal preparation in the residence, on the jet and on the yacht

• Menu development and planning

• Extensive provisioning in remote and international locations, sourcing the best local, seasonal foods as well as

        special deliveries

• Consuls with charter guests and private owners to identify favorite culinary styles, dietary needs, allergies and

        special requests

• Maintains meticulous sanitation and cleanliness standards

• Upholds Health and Safety procedures required for any sea voyage

• Caters events both on and off-board, including showcases at annual boat show

• Prepared all meals for crew members

• Ensure the galley, cabinet and storage areas are fully stocked

• Direct management of crew chef and stewardesses; works closely with other crew members

• Practices patience, professionalism and confidentiality required for living and working with others in close

Mission Statement:

To be of service to others and assist their journey in cultivating a healthy mind and nourished body. To share my experiences and the gifts and talents bestowed upon me while living and working authentically, sustainably and intentionally. In my career I have had the honor and privilege to be of service to a select, diverse and elite clientele in doing what I do best; To deliver food that awakens the senses and feeds the soul. My belief is that food has a way of bringing people together, reviving and healing the body and making a celebration out of an ordinary experience.

Kindly,

Chef Tina Rae Fusco