-
Guy D. Sockrider, C.E.C.
- Male
- New Orleans, LA
- United States
Guy D. Sockrider, C.E.C.'s Groups
Guy D. Sockrider, C.E.C.'s Page
Latest Activity
Guy D. Sockrider, C.E.C. replied to Essam sayed mohamed's discussion 'Tuscany Restaurant new ala carte Menu 2011' in the group Smart chefs
"Very nice menu and great pictures, well done!"
Profile Information
- Are you a Hospitality/Retail/Travel industry professional??
- Yes
- Current Employer/Company ?
- Interstate Hotels and Resorts
- Your Designation/Position?
- Executive Chef
- Maritial Status?
- Married
- Educational Qualifications
- •Culinary Institute of America - Hyde Park, New York Nutrition Diploma
•Culinary Institute of America - Hyde Park, New York Train The Trainer, Culinary
•Culinary Institute of America - Hyde Park, New York C.M.C. Workshop
•National Restaurant Association Educational Foundation Management Diploma
•Dumas Pierre - Chicago, Illinois Haute Cuisine Diploma
•Iowa Western Community College - Council Bluff, Iowa Nutrition
•L’Ecole du Moulin Seminar - Mougins, France Internship
- Years of Work experience
- 35
- About yourself/Contact details
- Executive Chef Guy D. Sockrider, C.E.C. began his career mentoring under a chef formally trained, and a master in his own right, in the art of Haute Cuisine. Upon discovering his passion for the culinary arts at such an early age, Guy Sockrider began perfecting his technique toward this style of culinary philosophy. He decided to be taught by other culinary masters that revered this philosophy as well. On his path of education he also was trained in the arts of Nouvelle Cuisine and regional American Cuisine
Chef Sockrider has over 30 years of experience. Before accepting the appointment at The Bourbon Orleans Hotel he has held a position of Executive Chef for the second largest hotel in Orange County, California, which accommodated guests to maximum capacity with 402 rooms. Chef Sockrider supervised approximately 4400 meals per day from an Haute French Restaurant, a classical Japanese Restaurant, a 24–hour café, large scale banquets, and room service. Guy has also held the position of Executive Chef in La Jolla, in one of California’s most revered restaurants, receiving Three toques from Gault Millau and a Top restaurant Award from Zagat. This venture was a formal, Haute French restaurant with a second outlet serving contemporary California cuisine. In Guy’s time there the restaurant received numerous reviews and awards and profitability increased well beyond the owner’s expectations.
Guy’s key strengths are establishing and administrating standards, policies and procedures, business planning, menu development, purchasing, and staff development. Guy is also strong in analyzing needs and goals, is able to envison new concepts and future trends and to follow through with successful development, direction and accomplishment with a highly publicized record of success.
Guy D. Sockrider, C.E.C.'s Photos
Guy D. Sockrider, C.E.C.'s Videos
Comment Wall
You need to be a member of Hozpitality Plus- Dedicated Hospitality Networking group to add comments!
Join Hozpitality Plus- Dedicated Hospitality Networking group
- No comments yet!
Welcome to
Hozpitality Plus- Dedicated Hospitality Networking group
Adverts
International Jobs
Canadian Jobs
© 2012 Created by Raj.
