Resume

Justin D. Hamilton 1350 E Northern Phoenix, AZ 85020 (360) 927-9113 Tri2klimb@yahoo.com
Objective: To obtain the standards in a kitchen where I can utilize my culinary talents and skills to the highest degree possible, and also further my education in the culinary field.
Experience:  I have been working in the culinary field for about seventeen years under and with several extremely talented Chefs. I can and have worked with a wide scope of cuisines and take the art of food preparation, presentation and professionalism very seriously. I am also H.A.C.C.P. and Serve Safe certified. Previous Employment
  11-11 / 10-12  Thirteenorth Grille, Phoenix, AZ - Sous Chef under Executive Chef: AJ
02-10 / 09-11  Commercial Fisherman and cook on various boats in Alaska       02-07 / 02-11  Poppy’s Bistro, Bellingham, WA (360) 306-1501 under Executive Chef : David Peterson, Sous Chef
11-05 / 12-06 The Big Fat Fish Company, Bellingham, WA (360) 306-1501 - Sous/Sushi Chef under Executive Chef: David Peterson 
10-01 / 11-05 Fuego. Maple Falls, WA (360) 306-1501 - Sous Chef under Executive Chef/ Owner: David Peterson
06-99 / 09-01 Jeckell and Hyde’s, Gig Harbor, WA - Executive Chef
11-98 / 04-99 Mary Jane Café’, Winter Park Resort, Winter Park, CO - Executive Chef
04-97 / 08-98 The Gardens of Avila, Avila Beach, CA (three stars) - Line Cook under Executive Chef Dan Blevins
1993 / 1996 Van Gogh’s Restaurant, Atlanta Ga. (four stars) - Line Cook under Executive Chefs/Owners- Michelle and Chris Sedwick
Goals and Recreation: Enjoy life! Always exceed in my work and play with an upbeat attitude. Other hobbies include mountain biking, snowboarding and skiing, climbing, kayaking and boating, mountaineering, fly fishing, playing music and lying in the sun.