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Vincent Venice

Vincent Venice

Restaurant Consultant

MC Opportunities

Westbrook, CT


MC Opportunities

Restaurant Consultant

Consulted contracted clients in order to improve business income, operation and efficiency

Career medium 03

Whitfield's on the Green

Executive Chef

Responsible for operating the kitchen.
Set and communicated guidelines for cooks, prep workers, and front of the house managers to ensure proper work flow throughout the days of operations.
In charge of all food quality.
Responsible for opening and closing the restaurant as well as maintaining appearance.
Oversaw all functions of food being purchased, cost percentages, overheads and sales of each product produced.
Provided investors of the restaurant with weekly results of sales, new promotions and opportunities to expand the business.


Bar Bouchée

Chef de Partie

Responsible for assuring the station that was being operated was effective, efficient, well organized, and cost controlled with products.
Dealt with minor purchasing through food purveyors.

Career medium 01
Career medium 06

Union Leauge Café

Chef de Partie

Responsible for making sure each station was organized, efficient, and orderly when running through service.
Managed a specific team from each station overseeing the preparation, cooking, and presentation of plates in the kitchen
Followed and executed orders from the Chef de cuisine and Executive Chef


La Petite Gourmet

Assistant Chef/ Caterer

Assisted and took responsibilities under the Executive Chef.


Line cook

Responsibilities were to be efficient, accurate, and effective under high demand situations.
Showed leadership and skills in the art of cooking

Connecticut Culinary School for the Arts

Bachelors Degree, Culinary

Focused studies on classical French and Italian cuisine including wines.