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DAVID L. WINSTON 50 Old Village Lane Suffield, CT 06078 860.668.0111
EXECUTIVE CHEF
Award-winning, progressive culinary professional with over 15 years of experience in establishments that
include a world-class resort and several upscale restaurants. Unique blend of creative flair and passion for food,
strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving
service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working
environments with customer-oriented professionals. Highly skilled at performing financial analysis,
troubleshooting operations and recommending effective cost controls.
HIGHLIGHTS
Worked with noted chefs such as Thomas Keller of French Laundry and Per Se, Mario Batali of Babbo, Ming
Tsai of Blue Ginger and Masayoshi Takayama of Masa at charity events. Interned with Edward Leonard,
CMC of Westchester Country Club.
Nominee for Best Northeast Regional Chef Award from the James Beard Foundation in 2005, and also
named for Best Rising Chef in 2000.
Earned Distinguished Restaurant of North America Award from DiRona in 2003, Max’s of Manchester, Avon, CT
Appeared on TV shows including Phantom Gourmet, Lidia’s Italian Table and Cooking Live.
Written up in magazines such as Gourmet, Food and Wine, and Bon Appetit, with recipes published in
cookbooks such as Joy of Cooking.
PROFESSIONAL EXPERIENCE
POMEGRANATES, Avon, CT 2004 – 2007
Upscale restaurants with full banquet facilities offering gourmet international cuisine
Executive Chef
– Managed a staff of up to 44. Oversaw all kitchen and food operations for 2 restaurants, and
assisted in managing others in corporation, including opening a new facility. Negotiated with vendors on food supplies
of up to $4.8M annually. Spearheaded purchase of commercial vehicle for catering and transport of perishable goods.
Personally traveled to Boston weekly to select fresh produce and fish. Developed wine list and menu. Supervised
catering for events accommodating up to 400 people. Conducted budgeting, marketing and financial/cost analyses.
Earned Best Fine Dining in Farmington Valley Award
Achieved optimum food service operating costs for the corporation at a critical juncture:
− Kept restaurant food costs at 25.5% versus industry standard of 32-34%, and owner goal of 30%
− Maintained whole staff labor costs at 26% versus industry standard of 30%
Streamlined all kitchen operations and set up a commissary unit for 5 restaurants that provided the necessary
structure for the corporation to run as profitably as possible and fueled its future growth.
MAX’S OF MANCHESTER, Hartford, CT 2000 – 2004
Three-star fine dining restaurant with eclectic international cuisine and full banquet facilities with annual revenues of$7.5M
Executive Chef
– Managed the daily operations of restaurant and banquet facility with a staff of 45. Trained
new hires and retrained existing staff on food presentation techniques and wine decanting. Revitalized internship
program for students from local schools, colleges and universities. Managed dessert production. Oversaw
purchasing, menu development and wine selections. Attended weekly management meetings and conducted
monthly staff meetings.
Nominated Best Chef: Connecticut from the James Beard Foundation, 2002 – 2004
Leveled food services expenses across 4 categories while preserving quality and service:
− Kept banquet food costs at 27% vs. industry standard of 32%
− Maintained restaurant food costs at 32%, in line with industry standard of 34-36%
− Controlled banquet labor costs at 4.5%, compared to industry standard of 4-6%
− Leveled restaurant labor costs at 17% compared to industry standard of 17-20%
Featured in numerous local newspapers and in both Gourmet and Bon Appetit on multiple topics including
seasonal menus, restaurant critique surveys and charity events.