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David J. Chiddo e-mail: chef4u@gol.com EXPERIENCE Co-producer and Director August 2003 - present Cicada Tokyo, Japan New Mediterranean concept restaurant produced and operated by T.Y. Express under the direction of myself and the president Shimpei Terada. Modern 100 seat restaurant with focus on west Mediterranean food and wine. Food and beverage adviser November 2001 - the present C.I.A. Tokyo, Japan Part time adviser involved in production and development of food and beverage concepts within the office of Creative Intelligence Agency. Projects include food concept re-structure, strategy and marketing planning for Cafe Du Monde, Japan and Saboten Deli. Director of Operations November 1998 - the present T.Y. Express Tokyo, Japan Directly responsible for the concept development, management and overall production of T.Y. Harbor Brewery Restaurant, Harbor Deli and T.Y. Express catering division. TV Chef/Cooking show host April 2000-October 2000 T.Y. Harbor Brewery Tokyo, Japan Local Japanese cable television cooking show "Taiyo no gochiso" or "The Sun's Bounty" chef/host presenting California cuisine and wine. Weekly presentation of California style dishes with complimenting wine. Also introduced many famous restaurants in California throughout the series. Simple cooking for typical house wives and young ladies. Executive Chef - Specialty Restaurant Division November 1997- November 1998 Royal Co. Ltd. Tokyo, Japan Involved with menu planning and development for all specialty restaurants within the Royal company including LunChan, Apetito, Royal Deli, Cafe Croissant and Sizzler Japan. Also assisting with planning and concept development and of these operations and of future projects in the near future as well. Executive Chef November 1992- November 1998 Lunchan Bar & Grill Tokyo, Japan Directly responsible for all food production and menu planning. Assisted with overall restaurant concept development of this modern, eclectic California style restaurant. Also involved with all aspects of management and training for dinning room operations as well. Consultant and Advisor November 1992- November 1998 Royal Co. Ltd. Tokyo, Japan On going assistance with menu planning and development for a variety of specialty restaurants as well as our family restaurant chain ROYAL HOST of which there are over 350 units nation wide in Japan. I have helped produce and develop a range of operations including an American style Deli restaurant and a California style Bakery with Rotisserie restaurant. Executive Chef April 1990- March 1992 Broadway Deli Santa Monica, CA Responsible for all food production in this modern ‘California Deli’. Supervised crew of 75, putting out high volume of production for 200 seat restaurant, retail deli/market and bake shop. Sous Chef June 1989-April 1990 Citrus, West Beach Cafe, Rebecca's Los Angeles, CA Intensive training for opening of Broadway Deli with general partners Michel Richard and Bruce Marder at their respective restaurants. Concentration on food styles and execution at these well respected L.A. restaurants. Chef- Consultant March 1989-June 1989 Tulipe Restaurant West Hollywood, CA Opening duties including training kitchen staff and standardizing operational procedures for this Modern French- California restaurant. Executive Sous Chef March 1989-March 1989 Raddison Plaza Hotel Manhattan Beach, CA Supervised food production, menu planning, inventories and ordering for a gourmet restaurant and a Bistro style restaurant. Also supervised banquets and a crew of 25 in this deluxe hotel. Consultant 1987 WildWings Restaurant Santa Monica, CA Assisted in creating a unique gourmet cafe from conceptualization to successful opening. Responsibilities included all aspects of kitchen design, operational procedures and menu creation. Chef de Cuisine March 1986- March 1987 Barrymore's West Hollywood, CA Working chef in 70-seat restaurant specializing in fresh seafood prepared with local foods and contemporary techniques. Executive Chef September 1985- June 1986 L.A. Celebrations West Los Angeles, CA Involved in menu planning and party coordinating for a top Los Angeles caterer specializing in gourmet food with an up-scale, diverse clientele. Chef de Partie May 1984-September 1985 7th Street Bistro Los Angeles, CA Poissonier and Saucier of this fine French restaurant with emphasis on practicing a progressive, true French cuisine. Sous Chef February 1984-May 1984 Restaurant Muse West Hollywood, CA Prepared Californian cuisine lunch and dinner menu in this trendy Los Angeles restaurant. EDUCATION A.O.S. Culinary Institute of America, Hyde Park, New York Culinary Arts September 1983 Additional information, letters of recommendation etc. will be provided upon request. Hobbies include cooking, wine, music, tennis and scuba diving. back