131 N.

HUBBARDS LANE LOUISVILLE, KENTUCKY 40207 (502)-895-4186 ~ Cel (502)-356-3164 EDUCATION & ASSOCIATIONS JOHNSON & WALES UNIVERSITY CULINARY ARTS, 1989 PROVIDENCE, RHODE ISLAND NATIONAL SANITATION FEDERATION CHICAGO, ILLINOIS SANITATION MANAGEMENT1987 DE LA SALLE COLLEGIATE HIGH SCHOOL, 1986 SERVE SAFE & JEFFERSON COUNTY FOOD SAFE CERTIFIED LOUISVILLE METRO HEALTH DEPARTMENT CERTIFIED FOOD HANDLER CHEFS FOR VETS CO-FOUNDER NATIONAL FOOD SERVICE PANEL MEMBER COLLEGIATE OFFICIALS COUNCIL US LACROSSE OFFICIATING MEMBER KLA, BLOA OFFICIATING MEMBER BLOA BOARD PRESIDENT DDI SEMINAR 1992 PARAGON GROUP INC FIELD EXPERIENCE AND SKILLS ALL PATIENT SERVICES MEALS FOR TWO MAIN FACILITIES, UPHOLD MORRISON STANDARDS, I NSPECTION READY FOR CMS AND JOINT COMISSION MEAL AND MENU CHANGES SUPPORT RETAIL MENU CYCLE PATIENT VISITS, FEED BACK QUAKLITY Q & A , PATIENT SATISFACTION SCI ORES. RESPONSIBLE FOR ALL BANQUET FUNCTIONS, EMPLOYEE CAFETERIA, TWO CLUB LEVEL LOUNG ES ALL ASPECTS OF KITCHEN RESPONSIBILITIESMENUS, BANQUET PRODUCTION, STAFFING, SCHE DULING, PURCHASING AND ALL COST CONTROLS, MENU DEVELOPMENT, P & L, BUDGET CONFORMITY, CHARITY EVENTS, BUFFETS AND SPECIAL EVENTS MENU SPECIFICATION WRITING, FACILITY INSPECTIONS, AND CONFORMITY TESTS MONTHLY COOKING DEMONSTRATIONS, YACHT GALLEY OPPERATIONS AND PRODUCTION ON SITE CHEF FOR LARGE MASTERSON'S CATERING EVENTS COMPANY CHEF FOR THREE RESTAURANTS, ALL COST CONTROLS, MENU DEVELOPMENT, BANQUET BOOKINGS AND MENU PLANNING, INVENTORY, INVOICE TRACKING, AND SALES TRAC KING ALL ASPECTS OF CLIENT SATISFACTION AND SERVICE FOR CATERED EVENTS GROUPS 10-5000 CORPORATE CHEF FOR EIGHT FAST CASUAL BAR & GRILLE RESTAURANTS. RESEARCH AND DEVELOPMENT FOR CORE MENU, LIMITED TIME OFFER MENUS, IMPLEMENTATION OF NEW MENUS, ALL COSTING ASPECTS, MENU ROLL OUT GAME PLANNING, MONTHLY SPECIA LS, WEEKLY PRESENTATIONS TO PARTNERSHIP FOR MENU DEVELOPMENT, PRODUCT REVIEW AND FEASABILITY STUDIES, NEGOTIATE IN CORPORATE BUYING AGREEMENTS, TROUBLE SHOOT AT THE EIGHT RESTAURANTS, FRESH EYES TEAM, EFFECTIVE RUNNING OF THE CATERING AND E VENT DEPARTMENT, MULTI-TASKING, COMPUTER SKILLS, EFFECTIVE COMMUNICATION SKILLS AWARDS AND COMENDATIONS KENTUCKY STATE FAIR 2006, 2007 CAST IRON CHEF 1ST RUNNER UP

LEO MAGAZINE 2005 & 2006 BEST DINING ON THE RIVER 48 WEST NOMINATED RESTAURANT OF THE YEAR FINE DINING, GRAND RAPIDS MAGAZINE 3RD PLACE 2004 GILDA HOUSE CHILI COOK OFF 4 TH PLACE 2003 TASTE OF GRAND RAPIDS RIB COOK OFF 3RD PLACE GILDA HOUSE CHILI COOK OFF 2002 FSS 500 ARAMARK CORPORATION PACESETTER AWARD Raddisson Plaza Hotel 1995 MANAGER OF THE 2ND QUARTER AWARD, 1995 MANAGER OF THE YEAR AWARD EMPLOYMENT HISTORY *EXECUTIVE CHEF, NOVEMBER 2008 TO DECEMBER 2010 MORRISON HEALCARE FOODSERVICE University of Louisville Hospital JEWISH HOSPITAL, Frazier Rehab, Tragger pavilion Conference Center 530 S. JACKSON LOUISVILLE, KENTUCKY *BANQUET/EXECUTIVE SOUS CHEF, OCTOBER 2007 TO OCTOBER 2010 THE BROWN HOTEL 335 W. BROADWAY BLVD. LOUISVILLE, KENTUCKY *EXECUTIVE CHEF, AUGUST 2005 TO MARCH 2007 CAPTAIN'S QUARTERS RIVERSIDE GRILLE CQ PRINCESS YACHT CHARTERS HARROD'S CREEK, KENTUCKY *EXECUTIVE CHEF, OCTOBER 2003 TO FEBRUARY 2005 TAPS SPORTS BAR, 48 WEST, FLANAGAN'S IRISH PUB, GRAND RAPIDS, MICHIGAN *CORPORATE EXECUTIVE CHEF, NOVEMBER 2002-SEPTEMBER 2003 SIZZLIN 5 INC., BRANN'S STEAK HOUSE & GRILLE, BRANN'S CATERING GRAND RAPIDS, MICHIGAN *CAMPUS EXECUTIVE CHEF, AUGUST 2000 - SEPTEMBER 2002 ARAMARK, KIRKHOF CENTER, GRAND VALLEY STATE UNIVERSITY ALLENDALE, MICHIGAN *SOUS CHEF, MARCH 1999-AUGUST 2000 CROWN PLAZA HOTEL, GRAND RAPIDS, MICHIGAN THREE DIAMOND HOTEL EXECUTIVE CHEF HANS FUCHS *ADJUNCT CHEF INSTRUCTOR, 1999-2002 GRAND VALLEY STATE UNIVERSITY ALLENDALE, MICHIGAN HTM DEPARTMENT TEACHING COLLEGE LEVEL COARSE 112 BASIC FOOD PREP CARICULEM OF THE CLASS IS BASED UPON THE LESSONS OF THE WORLD REKNOWN LONDON BASED THE CORDON BLEU CULINARY SCHOOL RESPONSIBLE FOR LECTURE, HANDS ON DEMONSTRATIONS, INSTRUCTION AND PRACTICE OF SK ILLS, *BANQUET SOUS CHEF, SEPTEMBER 1998 - MARCH 1999 AMWAY GRAND PLAZA HOTEL GRAND RAPIDS, MICHIGAN

FOUR DIAMOND THREE STAR HOTEL EXECUTIVE CHEF JOSEPH HUBER C.M.C.

*EXECUTIVE CHEF, MAY 1996 - JULY 1998 MIDTOWNE CAFE BIRMINGHAM, MICHIGAN 1998 OAKLAND COUNTY GOLD PLATE AWARD *SOUS CHEF, NOVEMBER 1994 - MAY 1996 RADISSON PLAZA HOTEL SOUTHFIELD, MICHIGAN FOUR DIAMOND HOTEL 1995 MANAGER OF THE 2ND QUARTER AWARD, 1995 MANAGER OF THE YEAR AWARD EXECUTIVE CHEF MIKE MOROS Major Events of Chef James Bousson 2010 Holiday Meal U of L Hospital 2700 Guests 2008, 2009 JHSMH HOLIDAY MEAL 3700 GUESTS IN 24 HOURS 2008 Ryder Cup Host Hotel PGA, American & European Teams 2005, 2006, 2007 Taste of Louisville March 2006 International Trucking LTD New Model Roll out Extravaganza 2500 High End dinner buffet 2003, 2004 Chefs For Vets Dinner 2003 Muskegon Air Fair, The Blue Angels, 3 Days Hospitality Catering Service for 5000 Guests 2000, 2001, 2002 Campus opening Student Life Welcome Party 2300-3000 Students, Buffet 2001 Lubber's Legacy, Retirement dinner Honoring President Lubbers 30 year career as GVSU President, 1300 guests, 4 coarse Plated Dinner 2001 GVSU President Murry Inauguration. High Tea for 1300 2001 Lunch with the New GVSU President. Buffet for 5000 Campus wide, 6 locations all the same menu. 2000 G. W. Bush Fund Raising Dinner 1500 Plated 1999 Governor John Engler's 2nd Inauguration Ball 2200 guests Hore D'ouerve Dinner Buffet 1998 Senior PGA Tournament Egypt Valley Country Club 36 Hospitality Suites for 4000 guests for the week long Tournament.

1998 Inaugural Grand Rapids Grand Prix 28 Hospitality suites servicing 3000 attendees Concessions for 14000-11000 1998, 1999 Gordon Food Service Company Dinner Plated Holiday Meal for 5400 guests