|2011-2018||360, Boundary and Basso Restaurants and Bars, St. Louis MO. – LHM Hotel Corporation |
|Corporate Executive Chef||www.360-stl.com • www.boundary-stl.com • www.basso-stl.com |
Planned and developed opening of these restaurant operations. Actively implemented the training, mentoring and development of the culinary staff.
|2008-2011||McCormick & Schmick’s Seafood Restaurant, St. Louis, MO. |
|Executive Chef||Overseen all planning and implementation for opening of this 5 million- dollar restaurant operation. Created and overseen program for the training, mentoring and development of the culinary staff.|
|2004-2008||Charlie Gitto’s Restaurant at Harrah’s Casino, St. Louis, MO. |
Charlie Gitto’s on the Hill, St. Louis, MO.
Mike & Charlie’s Restaurant at Harrah’s Casino, Kansas City, MO.
|Corporate Executive Chef||Set up all kitchen operating standards from recipes to organization and ordering.|
|2002-2004||St. Louis Steakhouse, St. Louis, MO |
& Executive Chef
|Created an extensive wine list focusing on American Wines. Managed and supervised all culinary|
and dining room employees.
|2001-2002||Pastore’s, Los Osos, CA. |
|Chef/Owner||The menus were created nightly to use only the finest product from the local market. The restaurant received accolades in various local publications.“It’s not just this world traveler’s long resume that’s impressive. It’s Hale’s exceptional taste and ability to produce cuisine, both complex and simple that’s consistently great.” States Kathy Marcks Hardesty.|
|2000- 2001||The Cliffs Resort, Shell Beach, CA.|
|Food and Beverage Director|
& Executive Chef
|Monthly, prepared Winemaker Dinners with local wineries. Food & Beverage Director oversaw all aspects of the food and beverage department. While as Food Beverage Director created an extensive Wine List including some of the finest wines from the central coast of California, France and Italy. Planned and assisted in developing several events at the resort including; The KCBX Wine Classic, The World of Pinot Noir.|
|1998-2000||Little Dix Bay Resort, Virgin Gorda, BVI |
|Executive Chef||www.rosewoodhotels.com/en/little-dix-bay-virgin-gorda |
Harvey Steiman of The Wine Spectator stated, “On my visit Little Dix offered by far the best food I tasted in the Caribbean,” in his profile on the Caribbean in the November 30, 1999 issue. This Rosewood Resort is a member of the elite group of Preferred Hotels, Leading Hotels of the World and Small Luxury Resorts. The food at Little Dix Bay received accolades in a number of publications including Gourmet Magazine, Wine Spectator and Bon Appétit.
|1996-1998||Ojai Valley Inn & Spa, Ojai, CA.|
|Executive Chef||www.ojairesort.com |
The food received praise from John Mariani a nationally recognized food writer. Mariani states “The solidity of Hale’s ideas is evident on the plate.” Received accolades in various publications including Esquire, Wine Spectator and Los Angeles Times. Prepared Taste of Ojai for 130 highly recognized Travel and Food Writers at Chelsea Market in New York.
|1993-1993||The Cascades Hotel, Sun City, South Africa |
|Executive Chef||https://www.oetkercollection.com/hotels/jumby-bay-island/ |
A Relais & Chateau Resort. Conceived a one-acre garden that produced assorted specialty produce for the hotel’s kitchen. Prepared menus at Gourmet Magazine facilities for food writers to familiarize them with the food of Jumby Bay and the Caribbean. The resort received international accolades in such magazines as Food Arts, Nation’s Restaurant News, Conde Nast Traveler, Gourmet, Departures and Wine Spectator.
|1993-1996||Jumby Bay Island Resort, Antigua, W. I. |
|Food and Beverage Director & Executive Chef||https://www.oetkercollection.com/hotels/jumby-bay-island/ A Relais & Chateau Resort. Conceived a one-acre garden that produced assorted specialty produce for the hotel’s kitchen. Prepared menus at Gourmet Magazine facilities for food writers to familiarize them with the food of Jumby Bay and the Caribbean. The resort received international accolades in such magazines as Food Arts, Nation’s Restaurant News, Conde Nast Traveler, Gourmet, Departures and Wine Spectator.|
|1989-1992||The American Restaurant, Kansas City, MO. |
|Executive Chef||The cuisine received local and national accolades. Chef Hale received a nomination for Best Chef of the Midwest from the James Beard Foundation. Chosen as one of the Top New Chef’s in America in Food and Wine Magazine.|
|1987-1989||Baby Routh, Dallas, TX |
|Executive Chef||Profiled in Restaurant and Institution Magazine and in Bon Appetit|
|1985-1987||Brennan’s of Houston, Houston TX. |
|Executive Chef||Featured on PBS TV Series, Great Chefs of the West.|
|Education||Tulane University |
|Dean’s List at each of the above G.P.A. 3.7|