Daniel Phippard Executive Chef - 29 years experience
Web page: http://dphippard.wix.com/danielphippard
Tel: +380 (97) 967 89 03
+44 (0)7 570 151 227
Email: d.phippard@hotmail.co.uk
D.O.B: 10-05-1976
Languages: English/Native
Russian/ basic
Profile
Executive chef with a strong combination of culinary experience and management skills, coupled with a food orientated Michelin background. Extensive experience in menu planning, procurement and management both on a national and international level. A structured background providing strong leadership skills and a good knowledge of financial and business acumen.
Areas of experience include:
· Operations Management · Customer Service
· Seasonality and creation of menus · Quality Assurance
· Training & Development · Cost Containment
· Business Development · New openings openings
· Kitchen Design & Logistics · Health and Safety (advanced level)
· Advanced HACCP training
Experience
Mishi Blyahera Restaurant Feb 2015 to March 2020
Dnepro/Ukraine
Brand chef/Executive chef consultant: As brand chef for this independent restaurant i oversaw all aspects of the kitchen including development and training. I maintained a consistent number one place on Tripadviser and have been named the only gastronomic restaurant in Ukraine. I have cooked for guests from far and wide and we have received critical acclaim from the New York Times.
Mgallery by Sofitel June 2018 to March 2020
Prague/Czech republic
Executive chef: As executive chef of this hotel I oversee all aspect of the hotel including breakfast, room service and the running of our fine dining restaurant LA VERANDA. I was tasked with generating new revenue streams to bring the restaurant into the public eye and make it a destination restaurant in Prague. After the 1st year of operations I had increased our customer base and increased revenue in the restaurant by 75% on the previous year.
Consultancy Sept 2016 to June 2018
Working on a consultancy basis on projects in London and in the Ukraine which take on various different forms including: Re-branding an Italian chain to suit the current business climate
A modern burger concept in London
A fine dining restaurant in the Ukraine
Various private chef positions throughout Europe
Restaurant OURS July 2015 - Sept 2016
London - Chelsea
Executive chef : I have been employed to work alongside Tom Sellers (Restaurant Story) to open this restaurant in Chelsea. Once open and running smoothly I moved on to pursue work on a consultancy basis for several different companies in the UK and Europe
Ernik ( TIME OUT best new restaurant) & Food Embassy June 2011 - Nov 2014
Moscow - Russia
Executive Chef: Employed by Julia Vitsotskaya to come to Moscow to run Ernik the first restaurant in an expanding group. The task set for me here was to cook exceptional food at the highest level and to gain exposure in the Media and create the identity for an expanding brand.
Food Embassy http://www.foodembassy.ru/en/
Moscow - Russia
Food Embassy is the second restaurant that I opened in 2013 and has 200 seats. This restaurant has a simpler style of cuisine with a focus on hot & smoked meat and fish that are all made on the premises.
Kensington Place (D and D London) Nov 2009 – June 2011
London - NottingHill
Head Chef: Employed by D and D London, who also own a further 26 restaurants in London I was given strict guide lines and targets to adhere too.
Restaurant Alimentum (1star Michelin) Jan 2009 - Nov 2009
Cambridge - UK.
Head chef (Temporary): Directing the kitchen in all areas of preparation and service while maintaining Michelin standards.
Lady & Sir Anthony Bamford June 2007 – Jan 2009
Head Chef: In this role I had many experiences and worked in a variety of different fields including the private residence in the Cotsworlds, their Yacht (M.Y. VIRGINIAN) as well as running one of their restaurants in London (Daylesford Organic Pimlico).
Tom Aikens (Rising 2 star Michelin) May 2006 – June 2007
London - Chelsea Pastry chef: Running of the kitchen at Tom Aikens overseeing all aspects of the pastry kitchen with Tom and also assisting the main kitchen when necessary.
Les Trois Garcons (3AA Rosettes) March 2005- May 2006
London - Shoreditch
Head Chef: During the time spent at Les Trois Garcons I took the AA rating from 1 rosette to 3 in a relatively short period of time, while still turning over 1.4 Million.
Pluton (3½stars out of 4/Chicago Magazine) Jan 2004- March 2005
Chicago - USA.
Sous-Chef: Prepared a variety of dishes and menus in this fine dining restaurant according to the stipulation of Chef De Cuisine Antony Kerouvac. During the 1st year we obtained Chicago’s Best New Restaurant Award from Chicago Magazíne.
Peninsula Hotel (5 star AA/ 5 ◊ Mobil) Nov 2002- Jan 2004
Chicago - USA.
Sous-Chef: Whist mostly overseeing the Lobby with a staff of 12 mainly inexperienced chefs I also spent time in the fine dining restaurant Avenues (1star Michelin), during my employment in this 286 bedroom hotel.
Aubriot (Fine dining restaurant) Nov 2001- Nov 2002
Chicago - USA.
Sous-Chef: Assisted chef Aubriot with the everyday running of his restaurant including motivation of staff, organisation and menu planning.
Little Palm Island (5 star Relais and Chateaux) May 1999- Nov 2001
Florida - USA.
Sous-Chef: as Sous-Chef on this resort it was my responsibility to ensure that we exceeded our guests expectations no matter what their requests. The resort was always and is still heavily featured in the Conde Nast Gold List with an assortment of accolades.
Additional Employment Information
Oct 1998- May 1999
Mortons / Chef de partie
Head chef - Gary Hollihead
Barclay square - London
Jan 98- Oct 98
MPW (Marco Pierre Whites) /Chef de partie
Head chef - Gary Hollihead
Canary Wharf, London
May 96- Jan 98
Buckland Manor (1 star Michelin)/ Chef de partie
Head chef - Martin Pearn
Gloucestershire UK.
Sept 92- May 96
Savoy Hotel (5 star Hotel)/ Apprentice & Demi-chef
Executive chef - Anton Edelman
London