Bradley Butts
Frederick
Summary
Passionate executive chef with a career-long record of culinary operations, guest relations, and kitchen management success for leading organizations. Proven talent for aligning business strategy and objectives with established culinary and kitchen management paradigms to achieve maximum operational impacts with minimum resource expenditures. Quality-focused thought leader with expertise spanning culinary operations, kitchen management, guest relations, butchery, fermentation, woodfire cooking, sous vide cooking, knife handling, employee training and development, menu creation, food preparation, cross-functional team leadership, process optimization, issue resolution, and project management. Exceptionally dedicated professional with keen interpersonal, communication, and organizational skills, as well as inventory management, quality assurance, and resource allocation expertise.
Overview
17
17
years of professional experience
Work History
Executive Chef
Wye Oak Tavern
Frederick
05.2025 - Current
- Work closely with chefs Bryan And Michael Voltaggio in their modern steakhouse.
- Coordinated inventory management to maintain stock levels and reduce waste.
- Implemented food safety protocols to comply with health regulations and standards.
- Supervised kitchen staff to ensure efficient operations and high-quality food preparation.
- Collaborated with front-of-house staff to align service and culinary experiences.
- Managed vendor relationships to secure quality ingredients at competitive prices.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Drives seasonal menu working closely with farmers and vendors to ensure the best quality products.
- Carefully monitors labor and food inventory to ensure proper costing.
- Familiar with software programs such as Toast and Excel.
- Oversees food quality and presentation.
- Manages kitchen team members on recipe procedures, preparation, and cleaning duties.
- Boosts guest satisfaction by ensuring on-time and high-quality food.
- Mentor and train cooks in all aspects of becoming a chef.
Executive Chef
The Ordinary Hen
Frederick
07.2024 - 05.2025
- Drives seasonal menu working closely with farmers and vendors to ensure the best quality products.
- Carefully monitors labor and food inventory to ensure proper costing.
- Familiar with software programs such as Toast and Excel.
- Oversees food quality and presentation.
- Manages kitchen team members on recipe procedures, preparation, and cleaning duties.
- Boosts guest satisfaction by ensuring on-time and high-quality food.
- Mentor and train cooks in all aspects of becoming a chef.
Chef de Cuisine
Thatcher & Rye
Frederick
09.2020 - 07.2024
- Plays a key role in assisting the executive chef with routine tasks.
- Drives seasonal menu working closely with farmers and vendors to ensure the best quality products.
- Oversees food quality and presentation.
- Manages kitchen team members on recipe procedures, preparation, and cleaning duties.
- Boosts guest satisfaction by ensuring on-time and high-quality food.
- Mentor and train cooks in all aspects of becoming a chef.
Senior Sous Chef outlets
Estuary at the Conrad Hotel
Washington D.C.
12.2018 - 03.2020
- Plays a key role in assisting the CDC with routine tasks.
- Oversees food quality and presentation.
- Manages kitchen team members on recipe procedures, preparation, and cleaning duties.
- Boosts guest satisfaction by ensuring on-time and high-quality food.
- Mentor and train cooks in all aspects of becoming a chef.
SOUS CHEF
THE DABNEY
WASHINGTON D.C.
10.2018 - 12.2018
- Played a key role in assisting the executive chef with routine tasks.
- Boosted customer satisfaction by ensuring on-time and high-quality food.
- Oversaw food quality and presentation.
- Handled kitchen concerns in a professional manner.
- Managed and oversaw kitchen workforce on recipe procedures, preparation, and cleaning duties.
Chef de Partie
Pineapple and Pearls
Washington D.C.
05.2016 - 09.2018
- Trained at Chef Aaron Silverman's two Michelin-star fine dining restaurant.
- Facilitate operations by working as both AM prep cook and PM Chef de Partie.
- Gained knowledge in butchery, stock, and sauce making.
- Demonstrated strong organizational skills on a consistent basis.
- Ensured optimization and accuracy by focusing on detail.
- Foster a teamwork-centric environment conducive to success.
- Mentor and train younger cooks on all line stations.
Sous Chef
Family Meal
Frederick
04.2013 - 05.2016
- Played a key role in assisting the executive chef with routine tasks.
- Boosted customer satisfaction by ensuring on-time and high-quality food.
- Oversaw food quality and presentation.
- Handled kitchen concerns in a professional manner.
- Managed and oversaw the kitchen workforce on recipe procedures, preparation, and cleaning duties.
- Maximized efficiency by performing product inventory.
- Selected and trained kitchen personnel in collaboration with the Executive Chef.
Kitchen Manager
Clarion Hotels
Shepherdstown
09.2009 - 04.2013
- Spearheaded all daily kitchen operations.
- Organized daily production list and ensured accuracy of recipes and portions.
- Monitored kitchen labor, food costs, and budgetary requirements.
- Guaranteed cleanliness and organization of the kitchen as well as dish and food storage areas.
- Examined food items and supplies to ensure quality and quantity requirements.
Education
GED - Homeschooled
Martinsburg, WV, USASERVSAFE CERTIFIED -
Washington, D.C., USASkills
- Inventory management
- Menu development
- Team supervision
- Cost control
- Kitchen operations
- Quality assurance
- Training and mentoring
- Problem solving
- Effective communication
- Attention to detail
- Time management
- Food presentation
Hobbies and Interests
- Music
- Film
- Fishing
- Playing Guitar
- Learning more about food and cooking
Personal Information
Date of Birth: 12/28/83
Timeline
Executive Chef
Wye Oak Tavern
05.2025 - Current
Executive Chef
The Ordinary Hen
07.2024 - 05.2025
Chef de Cuisine
Thatcher & Rye
09.2020 - 07.2024
Senior Sous Chef outlets
Estuary at the Conrad Hotel
12.2018 - 03.2020
SOUS CHEF
THE DABNEY
10.2018 - 12.2018
Chef de Partie
Pineapple and Pearls
05.2016 - 09.2018
Sous Chef
Family Meal
04.2013 - 05.2016
Kitchen Manager
Clarion Hotels
09.2009 - 04.2013