PETER AIELLO - CEC, CEPC 6245 Savannah Way, Colorado Springs, CO 80919 (719) 650-4033 ALPINE CHEF CATERING

719-650-4033 2003 - 2010 sold Executive Chef / Owner

Colorado Springs, CO Colorado Springs Premier Catering company, specializing in theme events and corp orate catering. Destination weddings, seminar training lunches, grand openings, fundraising dinners, Corporate weekly lunch program, wholesale pastry service t o local coffee houses, Box Lunch company, barbeque and Gourmet Grill division. Tripled growth from 2003 to 2010. Annual gross sales $985k. Operated a 3600 sq. ft. hot food prep kitchen, Garde Manger kitchen, & commercia l bakery. 6 delivery vans. Managed 20 Full time staff: 2 sales, office manager, catering admin assistant, 2 hospitality supervisors, Sous Chef, Garde Manger Chef, Pastry Chef, 3 cooks, 8 drivers/setup/servers. 12 on-call servers & bartenders. Provided buffet service for 1200, sit-down plated for 500. Capable of successfu lly servicing over 20 functions per day. Serviced Air Force Academy, Ft. Carson Army Post, Peterson AFB. Experts with Mil itary protocol in food service. Maintained 24% food cost, in a very competitive market, while using only the fre shest, top quality ingredients. ANTLERS ADAMaS MARK HOTEL 719-473-5600 1999-2003 Executive Chef Colorado Springs, CO a" 292 rooms, 2 full service restaurants, 27,500 sq. ft. me eting space, room service Successful in lowering food cost from 52% to 27.5% and maintaining this for 4 y ears while maintaining a superior level of food quality, placing a strong emphas is on presentation. Maintained budgeted annual labor cost of 11.5%. Strong team building skills. Able to reduce overall staff by 25% while maintaining quality and consistency, t hrough continual training & follow-up. Managed 2 Sous Chefs, 19 Cooks, 1 Executive Steward, 12 stewards Design & implementation of all restaurant & banquet menus, costing and recipe s tandardization Customized apar ordering systema & aoccupancy/production prep systema for 5 ar eas Ice Carving- weekly for Sunday Brunch & special events Participation in local Chefs events & Competitions Chef Tables- every 2 months for Sales staff & 20 prospective clients Customized aweekly labor analysis & schedulinga spreadsheet, designed using Mic rosoft EXCEL Staff training -Biweekly culinary training, bi-annual sanitation training, ice carving instruction Sponsoring house for ACF Apprenticeship program. MARRIOTT CORPORATION 845-732-6700 1991-1998 Executive Chef IBM Palisades Executive Conference CenterPalisades, NY a" 206 rooms, 2 full service restaurants, lunch servery, 48,000 sq . ft. meeting space, 43 meeting rooms Responsible for maintaining food cost and labor costs, based on annual budget. Managed 23 employees including scheduling, payroll, interviewing, hiring, traini ng, and performance reviews. Designed computer ordering system and customized computer inventory system utili zing LOTUS software. Created menus for international corporations requiring specific cuisine. Held weekly meetings for staff covering safety training, business projections, t eam building, and defect elimination. Assisted in developing operating budgets and weekly labor analysis/progress repo rts.

FPM / Pastry Chef Responsible for food production - breakfast, lunch and dinner service in 2 resta urants with seating for 250 people. Designed bi-annual 4-week cycle menu for executive cafeteria utilizing nutrition al analysis software for Health Smarta* entrees. CIA training in Vegetarian Cuisine for daily vegetarian entrees, and ethnic them e buffets. Production and pastries for 1996 Educational Summit, including 40 state governor s and the President of the United States. Special Garde Manger for CEO function held annually for 50 top "Fortune 500" CEO 's, hosted by IBM. Hired as Pastry Chef- responsible for 2 Bakers and Pastry production for full se rvice Executive Conference Center. Breakfast pastry, lunch desserts for up to 500 daily; pastry for 2 restaurants a nd banquets for as many as 500. All ordering, and recipe standardization for pastry menus, including cost analys is.

WOODHOUSE RESTAURANT 1989-1991 Restaurant Chef Allendale, NJ a" Upscale Steakhouse featuring dry-aged beef, lamb, veal and wild game Complete responsibility for 90-seat restaurant and 40 seat banquet facility. Development of custom ordering system, bilingual prep & cleaning checklists, a s tandardized recipe manual. Assisted owner in yearly holiday planning and complete menu updates. Completely analyzed cost and profits of menu, including menu item sales tracking . Performed all inventories, ordering, receiving and devised systems for Lead Cook to perform such tasks. Held meetings every 3-4 weeks which allowed employees to offer suggestions in a constructive forum. Unified a kitchen that previously experienced low morale, creating a strong team spirit. MANSION at BLUE HILL 1989 Banquet Chef Pearl River, NY -Historic stone mansion featuring eclectic cuisine for upscale clientele Responsibilities included ordering, receiving, food preparation and presentation for all events. Worked closely with sales staff to satisfy special needs of our customeras i.e. custom menus, etc. Catered Weddings, Anniversary Parties, Bar and Bat Mitzvahs, Retirement Dinners, Reunions, and Golf outings for up to 100. Achieved high quality standards outlined by V.I.P. Caterers Inc. while placing a n emphasis on food presentation. CREATIVE RESTAURANT SYSTEMS 1986-1987 Catering Chef Denver, CO a" Full service catering company with cafe Responsible for 5 divisions including Cafe Options Restaurant, a 60 seat confere nce facility, a box lunch company, an express window, an d catered events ranging from 25 to 2500 people. Brought food cost down from 47% to 27% and maintained this level without comprom ising food quality. Assisted in developing customized computer program for extending inventories and costing menus. BERARDI & SONS RESTAURANT 1981-1986 Restaurant Chef

Denver, CO a" 140 seat fine dining restaurant featuring Northern Italian Cuisine Employed as Sous Chef promoted to Chef/Kitchen Manager after 1 year, responsible for 15 kitchen employees. Hiring, scheduling, labor and food cost control, monthly inventory and extension , menu design and complete menu cost breakdown. Staff cooking seminars, veal butchering, fish filleting, food ordering and recei ving; sanitation and safety training. Worked saut station for 3 years before redesigning and remodeling kitchen for ne w menu structure. Reduced food cost from 42% to 32% and maintained this average for the duration o f employment, bringing a superior level of food quality to this restaurant by pu rchasing only the finest ingredients and properly training staff in handling and utilization techniques. EDUCATION CULINARY INSTITUTE OF AMERICA 1988 Comprehensive Baking & Pastry Program

Weeks 1-10: Chef instructor Gunther Behrendt; full production of breads, rolls, danish, puff pastry, cakes, pies, pat choux, custards, and cookies. Weeks 11-20: Chef Instructor Hans Paetzold; full production including croissant , brioche, specialty breads, tortes, Bavarians, sabayon, mousse, wine cream, pet it fours, chocolate truffles, marzipan, pastillage, chocolate centerpieces. Weeks 21-30: Chef Instructor Helmut Loibl; full production including individual hot & cold desserts, wedding cakes, souffls, pralinen, sorbet, granita, parfait, ice cream bombes, pulled & poured sugar, chocolate carving and modeling chocola te and Einglas Manier. 20 hours each of Sanitation, Nutrition, Supervisory Devel opment, and Cost Control.