BRYAN SIEGEL, CEC
Education:
- Graduate of Chef Training College Program, Los Angeles, Ca.1982
- Mount San Antonio College, 1982 General Education
- The Essentials of Hospitality, 1988
- Hilton Management Training Course, 1989
- Hilton Priority One Management Training, 1989
- Interviewing Skills Course, 1989
- ACF Advanced Nutrition Course, 1990
- Interpersonal Managing Skills, 1990
- N.R.A. Safety and Sanitation Course, 1993
- Calif. Culinary Academy, Human Resource Management, 1993
- Master Ice Sculptor Workshop, Mark Daukas 1994 Series 1
- Master Ice Sculptor Workshop, Mark Daukas 1997 Series 2
- National Certification as a Certified Chef De Cuisine,1994
- National ACF Convention Host Chef, 1994
- Computer Training Microsoft Windows, Word, Excel 1996
- Typing Refresher course, 1996
- Team Building Workshop, 1997
- Course in Chocolate Showpieces, 1998, Chef Robert Oppeneder
- Service Recovery Workshop, 1999
- CIA, Hilton Train the Trainer, Cuisine Trends, and Nutrition 2000
- Refresher Courses, Sanitation, Nutrition, Mgmt. Western Culinary
Institute 2001
- Continuous Improvement Workshop 2002
- National ACF Certified Executive Chef, ACF 2002
- Leadership Skills Training, Achieve Global 2002
- Customer Really Matters (CRM) Training, 2002
- Time Management 2004
- How to Excel at Managing People, Skill Path 2004
- Light Cuisines of Asia and Spain CIA Greystone 2004
- EQ, Emotional Intelligence Workshop 2005
- ACF Oregon "Chef of the year" 2005
Professional Experience:
As Executive Chef; All attendant responsibilities and duties of the Culinary Division at the Hilton Portland and Executive Tower. Extensive experience in Menu Creation and Development for all Restaurants, including Fine Dining, Casual, Banquets, Special Events and Heavy Bar Business. Extensive experience in all aspects of administrative areas of kitchen management: Scheduling, Sanitation, Purchasing, Forecasting, Labor and Employee Relations. Member of the Hotel’s Executive Committee.
1988-1997 SAN FRANCISCO HILTON AND TOWERS
1800 Room Four Star Hotel, 100,000 Sq. Ft. Meeting Space
Positions:
1992 -1997 Executive Sous Chef
1991-1992 Acting Executive Chef
1990 Main Kitchen Chef, Banquet Chef
1989 Chef de Cuisine, Gourmet Restaurant (Cityscape)
1988-Executive Garde Manger Chef
1987-1988 OPRYLAND HOTEL, Nashville, TN
