Megan Huylo
EXPERIENCE:
CHEF, Self-Employed, New York, NY & Long Island, NY 9/12 - Present
Offering services including but not limited to: personal chef, intimate events, cooking instruction and consulting
PUBLIC CLASS INSTRUCTOR, The Natural Gourmet Institute, New York, NY 8/14 - Present
Facilitate lecture-based, demonstration and hands-on cooking instruction for public class offerings of up to 16 students
CHEF/FARMER, Bhumi Farms, East Hampton, NY 10/15 - 10/17
Assisted owner of non-profit organic farm with advisory, field labor and production of private, field-to-table dining experiences
CHEF-IN-RESIDENCE/FARM APPRENTICE, Amber Waves Farm, Amagansett, NY 4/15 – 10/15
Provided chef, catering and field work assistance to 15+acre organic non-profit farm for the 2015 farming season
ADDITIONAL CULINARY EXPERIENCE:
INTERN, Dickson’s Farmstand Meats, NY, NY; butcher shop offering humanely-raised, high-quality meats, 2017
SOUS CHEF, Honest Catering, East Hampton, NY;popular South Fork catering company, 2016
SOUS CHEF, Joulebody, NY, NY; raw juice and packaged meal service specializing in whole food, vegan meal cleanses, 2013
EXTERN, Morimoto, NY, NY; one of New York’s premier dining destinations specializing in Japanese cuisine, 2013
PREVIOUS PROFESSIONAL EXPERIENCE:
EDUCATION & TRAINING:
Natural Gourmet Institute for Health & Culinary Arts, New York, NY
Chef’s Training Program, 1/13
T. Colin Campbell Foundation/Cornell University, Ithaca, NY
Certificate, Plant-Based Nutrition, 8/12
University of Scranton, Scranton, PA
B.S., Human Resources, Minor in Business, 5/06
EXPERIENCE:
CHEF, Self-Employed, New York, NY & Long Island, NY 9/12 - Present
Offering services including but not limited to: personal chef, intimate events, cooking instruction and consulting
- Develop, prepare and serve delicious menus for personal chef clients while catering to specific needs and dietary restrictions
- Produce and cater private events ranging from intimate dinner parties to large-scale gatherings
- Design and facilitate instructional cooking classes ranging from serious individual instruction to group events
- Provide consultative services to clients ranging from menu and recipe development/writing to kitchen management
- Consulting Highlights:
- CHEF,10-seat pop-up dinners at The Lin Beach House, Greenport, NY; Present
- WEDDING COORDINATOR AND CATERER, 100-guest wedding, Sag Harbor, NY; 2018
- RECIPE DEVELOPER, Confidential,Washington, DC; 2016
- CHEF/KITCHEN MANAGER, South Fork Kitchens Cafe, Southampton, NY;2015
- HEAD CHEF/KITCHEN MANAGER, LuliTonix, NY, NY; 2013
PUBLIC CLASS INSTRUCTOR, The Natural Gourmet Institute, New York, NY 8/14 - Present
Facilitate lecture-based, demonstration and hands-on cooking instruction for public class offerings of up to 16 students
- Determine class offerings based on current trends and topics; design curriculum, develop lectures, menus and test recipes
- Lead students through class while offering guidance, answering questions and directing team of kitchen assistants
CHEF/FARMER, Bhumi Farms, East Hampton, NY 10/15 - 10/17
Assisted owner of non-profit organic farm with advisory, field labor and production of private, field-to-table dining experiences
- Provided assistance with crop selection, pre/post-season farm work, harvesting, field maintenance and animal care
- Produced on and off-site, field-to-table dining experiences for groups ranging from 12-50 guests
- Managed both FOH and BOH; responsible for everything from ingredient sourcing to table decor
- Developed menus and recipes based off of crop availability and clients’ tastes
- Prepared and plated dishes, partnered with server(s) to expedite, set-up/breakdown prep area
- Handled all administrative work; i.e., proposals, staffing, client correspondence, invoicing, etc.
- Assisted where needed with farm stand operations, tours, demos, deliveries and speaking engagements
CHEF-IN-RESIDENCE/FARM APPRENTICE, Amber Waves Farm, Amagansett, NY 4/15 – 10/15
Provided chef, catering and field work assistance to 15+acre organic non-profit farm for the 2015 farming season
- Prepared daily meal for farm crew of 10+ utilizing local, seasonal produce and products
- Planned and prepared menus for on-site farm events ranging from intimate dinners to 35+ guest dining experiences
- Operated and cared for farm’s Le Panyol wood-fired oven; prepared pizzas, baked goods and other dishes
ADDITIONAL CULINARY EXPERIENCE:
INTERN, Dickson’s Farmstand Meats, NY, NY; butcher shop offering humanely-raised, high-quality meats, 2017
SOUS CHEF, Honest Catering, East Hampton, NY;popular South Fork catering company, 2016
SOUS CHEF, Joulebody, NY, NY; raw juice and packaged meal service specializing in whole food, vegan meal cleanses, 2013
EXTERN, Morimoto, NY, NY; one of New York’s premier dining destinations specializing in Japanese cuisine, 2013
PREVIOUS PROFESSIONAL EXPERIENCE:
- 5+ years human resources experience at financial services firms such as Merrill Lynch, Bloomberg LP, and Barclays Capital
EDUCATION & TRAINING:
Natural Gourmet Institute for Health & Culinary Arts, New York, NY
Chef’s Training Program, 1/13
T. Colin Campbell Foundation/Cornell University, Ithaca, NY
Certificate, Plant-Based Nutrition, 8/12
University of Scranton, Scranton, PA
B.S., Human Resources, Minor in Business, 5/06