Suman Chef
An International style, with vast cultural diversity, driven by a commitment to sustainability and innovation
© Chef Suman 2011 All Rights Reserved
There is no love sincerer than the love of food
Chef Suman Roy  -  Resume
Telephone: (416) 704-0314
Professional Profile Experienced professional with over 20 years of culinary experience University of Reims-Arden Champagne (France) 2013, Gastronomy Le Cordon Bleu, Paris – 2013 - Note By Note Cuisine and Medieval Gastronomy Executive Chef, Vancouver 2010 Olympic Athletes Village Author of International Award Winning book - “From Pemmican To Poutine – A Culinary Journey Through Canada’s History” Gourmand World Book Award 2010, Paris Le Cordon D’Or Academy award, 2011, Florida Vice President of Canadian Culinary Federation (Toronto Chapter) Culinary Lecturer, Ontario Colleges 2004 – present Owner of a Unique Restaurant in Whitby & Toronto ( Core Competencies Profit & Loss Assessment/Recovery Menu Development/Design Project Management Extensive Knowledge of HACCP Business/ Revenue Growth Excellent Interpersonal Skills Special Events Catering and Planning Inventory Control and Cost Reduction Purchasing and Supply Management Experience Excellent Customer Service Experienced Media Presence Research and Development Professional Experience Qualifirst Foods, Toronto January 2015 - Present National Corporate Chef Work with Other Corporate Chefs and Executive Chefs of various hotels, restaurants, food service and retirement homes, creating menu with Qualifirst ingredients. Support and manage inside and outside sales team with creative ideas and innovative uses of Qualifirst products. Identify new trends and source ingredients from around the world to import. Develop recipes and blogs for the website, with new and innovative ingredients. WILD BURGER, Toronto & Whitby June 2014 - Present Owner Own and Operate two restaurants serving most unique Burgers – Menu Planning, Concept design, Location Design and Planning, Lease-hold, Financial Planning, Marketing & Sales Named as the 10 Ten Burger Restaurant in Toronto in Year 1 Campbell Company of Canada, Toronto Retail September 2012 – November 2013 National Corporate Chef Food Service November 2013 – December 2014 Sales Support Initiated an innovative sales approach which involved working directly with corporate clients (Ex: Costco, Cara Restaurant, Tim Hortons, Aramark). Customize product, based on customer and consumer preference. Collaboration with clients and the Sales team to leverage an interactive culinary approach that was desirable to retailers and operators. Orders increased by ~50%. Marketing Support Collaboration with Brand Managers for Campbell’s Soup, Simple Meals, V8, Pepperidge Farm and Bolthouse. Strategic Development around key consumer insights. Recipe Development for the website:  Brand Ambassador, working with various publications, TV and radio, promoting Campbell’s products through interviews and widely recognized TV shows. Research and Development Collaboration with Product Developers for the innovation of new products for the marketplace. Identified culinary trends and applied those trends toward new product development. Collaboration with internal and external Market Research teams to conduct focus groups and obtain relevant information in order to develop new products. Global Culinary Support Commissioned to support Campbell’s Culinary & Baking Institute providing expertise to culinary teams in Australia, France, UK and Asia regarding corporate client relationships, recipe creation, understanding trends and strategizing on new product development. Gourmet Alchemy Inc. Jan 2012 – Present Director of Hospitality / Executive Chef Wild Burger Inc Create and develop menu Recipe Development Pre-opening support Team Building Evolution Food Co., Healthy Fast Food Pre-Opening Culinary Consultant Concept Development Kitchen Design Dining Room Design Policy Development Hiring the on-site team Training the on-site team Menu & Recipe Development Campbell Company of Canada (Food Service) Support Business Development  Special Events Programme development Recipe Development Operational Support, Major Accounts Team Building Caviar Kelp New Business Development Recipe Development Culinary Trainer Team Building Sidra Medical Centre, Qatar Foundation, $10 Billion Hospital (Doha, Qatar) Consultative Services Concept Development, Retail and Patient Dining Kitchen/ Dining Room Design Menu development Recipe Development Policy Development/Implementation Hiring and training pre-opening staff Team Building Sodexo Canada, Toronto Business / Program Development Special Events Operational Support, Major Accounts Team Building Centennial College, Scarborough New Course Development Curriculum Development International Cuisine program Inception Clovelly Golf Club, St John’s, NFLD Concept / Strategy Development Budget Development Menus Development Recipe Development Hiring and Training Team Building Durham College, Oshawa January 2014 - Present Lecturer Sodexo Canada, Toronto December 2004 – December 2011 Executive Chef/Director of Culinary Services Operational Support Culinary Team Leadership in various divisions including Campus Services, Healthcare, Remote Sites and Corporate Services. Programme / Menu Support Planned new concepts and design for various locations. Working with the designers and construction crew to plan Openings. Worked with various Franchising company to figure out suitable concepts for suitable locations. Developed seasonal menu and marketing programs for the various divisions consistently remaining within budgetary guidelines. Achieved buy-in from Marketing Director. Created and implemented recipes in collaboration with divisional Chefs. Business Development and Marketing Support Worked with Business Development team to bid on RFP’s, providing culinary insight on programs. Created and facilitated high impact presentations. Developed new programs and concepts for the Marketing team to offer existing and new clients. Created operational budgets for new programs. Supply Management Support Work closely with the Supply Management team to identify relevant products for our various divisions. Work with various vendors in creating specific products that would be appropriate for our needs. Centennial College, Toronto September 2009 – December 2013 Professor – Hospitality Services Armadillo Texas Grill, Toronto Dec 2003 – Dec 2004 Kitchen Manager The Sultan’s Tent & Cafe Moroc, Toronto October 2002 – November 2003 Pre-Opening Chef/Executive Chef Marriott International – Hotels Division April 1999 – October 2002 Washington Marriott Hotel – Executive Sous Chef/Food Production Manager Marriott’s Goa Resort, Goa India – Specialty Chef Pre-Opening Marriott’s Marco Island Resort, Florida – Line Cook, Chef de Partie Hotel & Restaurant Consultants and Caterers (HRCC), India April 1993 – March 1999 Cook, Chef de Partie, Kitchen Manager Culinary Demonstrations & Media Relations Toronto Culinary Salon, 2005 – Culinary Demonstrator Singapore Culinary Mission, 2008 – First Canadian Chef to be invited to participate Kerasma Food Conference (Greece), 2008 – First Canadian Chef to be invited to participate Guest Speaker – American Culinary Federation (2006, 2007, 2012), Ottawa Food and Wine Show (2010), Chicago Value Cut$ Conference hosted by Plate Magazine (2008), Canadian Culinary Federation (2007), Royal Winter Fair (2010), Canada Outdoor Show (2010), World Cookbook Fair in Paris (2011), International Curry Competition, Florida (2012, 2013) Featured Guest Chef - City TV’s “Breakfast Television” (2007, 2011), Roger’s Television “Daytime” , Toronto, Durham, London, Kitchener, Mississauga(2007, 2009, 2011, 2012, 2013), London Food and Wine Show (2007) Awards & Recognitions Manager of the Year, 2001 – Washington Marriott Hotel Escoffier Award, 2006 – Escoffier Society of Toronto CEO Marketplace Award, 2007 – Sodexo North America Heroes of Everyday Life, 2007 – Sodexo Canada Ltd Spirit of Sodexo, Gold Winner Service Spirit, 2010 – Sodexo Canada Spirit of Sodexo, Platinum Winner Service Spirit, 2010 – Sodexo North America Gourmand World Cookbook Awards , 2010 – Paris, France Le Cordon D’Or Gold Ribbon Culinary Academy Award, 2011 – Florida, United States Honorary Memberships/Committees Vice President, Canadian Culinary Federation, Toronto Chapter. Past Board of Health, City of Toronto Toronto Food Policy Council (Governed by the City of Toronto) Chairman of the Board, FoodShare Toronto Executive Committee for the Toronto Public Health to draft the first Toronto Food Charter Education & Training Institute of Hotel Management, Catering Technology & Applied Nutrition, India, Hotel & Restaurant Management and Culinary Management Professional Chef’s Association, Certified Executive Chef (CEC) University of Reims-Arden Champagne, Paris, Diploma in Gastronomy (Hautes Etudes Du Gout) Marriott International Group, 2002 – Management Development Training Canadian Restaurant Food Association, 2011 – Food Safety Certification Culinary Institute Of America, 2005 – Menu Master’s Culinary Design Workplace Safety Insurance Board, 2006 – Health & Safety Certification Professional Affiliation & Membership Escoffier Society of Toronto Canadian Culinary Federation of Chefs and Cooks (CCFCC) World Association of Cooks Societies (WACS) American Culinary Federation (ACF) Research Chef’s Association (RCA) References Available Upon Request