SETH BIXBY DAUGHERTY

9140 East Sunrise Circle

Eden Prairie, MN 55347
952-937-7672
[email protected]

GOAL- to continue to use my gift and love of food and cooking to enrich other peoples lives in a positive
way.

EDUCATION
Culinary Institute of America July 86 Apr 88
Hyde Park, NY 12538
Associates Degree in Hospitality

Cobleskill Agricultural and Technical College Sep 84 May 85

Cobleskill, NY 12043
Studies included courses in Baking, Skill Development and Quantity Cookery
EXPERIENCE

Minneapolis Marriott Southwest April 2016- present

5801Opus Parkway
Minnetonka, Minnesota 55343
As executive chef at the Marriott. I manage a staff of 10 cooks. Since April of 2016 I have brought the food
cost down from 29 percent to 25 percent. I have implemented a new banquet menu, new happy hour menu,
new room service menu as well as a new menu in the restaurant for breakfast, lunch and dinner.

The Art Institutes International Minnesota Jan 07 June 2015

15 S 9th St
Minneapolis, MN 55402
612-332-3361
As a Chef Instructor of Basic Culinary Skills I was responsible for 4 classes per quarter which included lab
and lecture instruction. Each class was comprised of 18-24 students. Class curriculum included sanitation
training and testing as well as the core competencies designed by Art Institutes International. During this
time I had the opportunity to design curriculum including lecture notes, testing, evaluation and practical
cooking tests. I was part of the Faculty Development Committee for 7 years. My role included open
houses, orientation, summer teen workshops, community volunteering and training for and with faculty.

Founder of Real Food Initiatives Dec 06- present

Realfoodinitiatives.com
As founder of Real Food Initiatives I have traveled the country consulting with public schools at the local,
state, and federal level to help them to restructure their school lunch programs. In the summer of 2010 I
worked with the First Lady Michelle Obama to consult with her on her Lets Move initiative. I have always
been very active in the Hunger relief community. This year I have been involved with events that I started
here locally that have raised $150,000.00 dollars for the community. For every dollar raised it buys 9
dollars of groceries thats $1,350,000 worth of food this year alone. (Taste of the Nation Minneapolis, Iron
Fork Minneapolis)
In the spring of 2009 with the help of the University of Minnesotas Extension Program I helped launch
Cooking Matters (a program started by Share our Strength- Strength.org) these are cooking classes for
families that are at risk of hunger. Now this program is being taught in 20 + communities. Many of my
former students from The Art Institutes International have and are still volunteering for this program.
 SETH BIXBY DAUGHERTY

Graves601hotel Feb 03 Dec 06

601 First Avenue North
Minneapolis, MN 55403
612-677-1100
My duties as Executive Chef and Department Head include creating training manuals, standard operating
procedures and job descriptions for the culinary part of the food and beverage operation. Part of the
opening teams responsibilities was developing the mission statement and colleagues handbook. I was part
of our job fair, which resulted in hiring of the 200 colleagues to staff the hotel. While managing a staff of
thirty-five I helped the food & beverage operation become an immediate success. We received a glowing
three-star review for the restaurant Cosmos in the hotel from the Star and Tribune, and a Four Diamond
rating from AAA in Both 2005 and 2006 along with winning one of the Ten Best New Chefs of the year in
2005 by Food and Wine magazine and many other accolades from other local and national press. I worked
with all my cooks side by side leading them by example.

DAmico Cucina Sep 00- Jan 03

100 North Sixth Street
Minneapolis, MN 55403
612-338-2401
Hired as Sous Chef then promoted to Chef in October of 2000. I continued to keep DAmico Cucina at the
top of the dining scene adding to the menu a weekly five course tasting menu. Not only did we continue to
push ourselves to provide a contemporary product at the same time we maintained a food cost under 30%.

Pauls Creekside Grill Aug 97 Jun 00

P.O. Box 1996
Granby, CO 80446
970-887-1128
I was part of the opening team for Pauls Creekside Grill and was responsible for all pastry production. The
position of Executive Chef was offered to me in August of 1999 and during the next year I helped bring
Pauls to national prominence in addition to dropping the food cost. Pauls is a restaurant and banquet
facility that does 1.5 million in revenue each year. My focus was to continue to bring new ideas to the
kitchen; but one of my biggest accomplishments was creating and maintaining positive learning
environment.

LeBernardin July 94 Apr 96

151 West 51st Street Feb 93 May 93
New York, NY 10019
212-489-1736
I was first hired to work the Garde Manager station and after one month was promoted to Pastry assistant
for Francois Payard (1995 recipient of the James Beard Pastry Chef of the Year Award). While working
in pastry I helped with all production and service responsibilities.
Upon returning to LeBernardin as morning Saucier I assumed the responsibilities of opening the kitchen
every morning: preparing all sauces, stocks and checking in all products including the fish. In the spring of
1995, after accepting the promotion to Sous Chef, my responsibilities expanded to include ordering and
maintaining the quality of product including a 30% food cost. During this time when I was working both
lunch and dinner services we were reviewed by the New York Times and once again garnished a four-star
rating.
 SETH BIXBY DAUGHERTY

The Four Seasons Hotel May 93 May 94

57 East 57th Street
New York, NY 10022
212-758-5700
Initially I worked as Saucier as part of the opening team and within six months I was promoted to Sous
Chef. During this time I was involved in the development of the menus in the 57-57 restaurant, banquet
and room service. As sous chef my responsibilities included daily scheduling, ordering and helping
manage a staff of approximately forty people.

DAmico Cucina Oct 91 Jan 93

100 North Sixth Street
Minneapolis, MN 55403
612-338-2401
During my employment with DAmico Cucina I worked every station in the kitchen. After initially being
hired to work the pantry station I worked my way up through pasta, saut and grill stations cooking the
modern Northern Italian cuisine. In addition to preparing the menu items each station had two specials
daily which enabled me to be very creative.

The Four Seasons Hotel Apr 89 Apr 91

Aux Beaux Champs
Pennsylvania Ave., NW
Washington, DC 20007
202-342-0444
In February 1987 I began a seven-month externship through the Culinary Institute of America. During my
externship I worked in the Banquet Kitchen under the direct supervision of Chef William Douglas McNeill.
After returning in April of 1989 I worked my way through the ranks of the kitchen brigade. I was first
hired as head of the Pantry, was quickly promoted to Chef de Partie, and after four months I was again
promoted to Chef de Tournaut. My last year at the hotel I worked as the Saucier of the banquet kitchen
where I supervised all events.
 SETH BIXBY DAUGHERTY

Corporate Sponsorships
- Calphalon Cookware
- Hudson Valley Foie Gras
- Wisconsin Milk and Marketing Board
- Eggscellent Chef for the American Egg Board
- Chef Garden Huron Ohio

Mentor Program
- Mentor program for Culinary Institute of America, Hyde Park, New York
- Arts Institute International, Minneapolis, MN
- Mentor for ProStart Minnesota 2013-present
-

Culinary Awards
- Named one of the Top Ten Chefs by Food & Wine Magazine 2005
- Runner up as Humanitarian of the Year at conference of leaders 2008-2011 Share our Strength
- Winner of Advocate of the Year 2012 by Share our Strength
- Cooking Matters All Star
- Community Hero Charlie Awards 2015
ADDITIONAL WORK EXPERIENCE
- Constant Volunteerism
- Catering
- James Beard Dinners while working at Cosmos, The Four Seasons Hotel, LeBernardin and
DAmico Cucina, Topping Rose House Guest Chef
- American Express Charity Event Dinner
- American Liver Foundation Charity Event Dinner
- Childrens Home Society Dinner
- Aspen Food & Wine Show in affiliation with Calphalon Cookware 2001, 2002
- Share Our Strength Charity Event, Toledo, Ohio 2002, April 2003, May 2004
- Featured Chef at Calphalon Culinary Center, Chicago, IL 2001, 2002, 2003, 2004
- Host Chef for Minneapolis Taste of the Nation Event (Share our Strength) MN 2005-present
- Member of the National Culinary Council Share our Strength 2005-Present
- Prostart Mentor for the Elk River High School Culinary Team 2014, 2015, 2016, 2017
- Sips & Suppers participating chef 2015, 2016, 2017
- Founding Chef and MC of City Pages Iron Fork 2006-present