Megan Huylo
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EXPERIENCE:
CHEF, Self-Employed, New York, NY & Long Island, NY                                                                            2012 - 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:
    • HEAD CHEF, Cocoon Portugal, Vila Nova de Milfontes, Portugal; Present
    • CHEF,10-seat pop-up dinners at The Lin Beach House, Greenport, NY; Present
    • CHEF & WEDDING COORDINATOR, 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                                        2014-2019
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                                                                                       2015-2017
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                               2015       
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
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