Conrad Emerson

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Click here for Conrad Emerson’s Profile Sheet

Click here for Conrad Emerson’s Application

EXPERIENCE:

–       Bayona Restaurant – Sous Chef 2007-2012

–       Tizi Melloul – Line/Prep Cook April 2007-September 2007

–       XO Chicago – Line/Prep Cook August 2006-April 2007

–       Uncommon Ground – Lead Cook/Asst. Chef August 2005-August 2006

–       Cooking and Hospitality Institute of Chicago – Le Cordon Bleu Associates 2001-2003

ABOUT:

–       Sous Chef for one of the nation’s renowned and James Beard award winning chef’s, Susan Spicer.

–       Cocky, not arrogant, and in-your-face competitive.

–       Sensitive

–       Has a black belt in karate and feels his cooking is just as strong.

–       Very focused and organized in kitchen

–       Momma’s boy

–       Has a 1 year old daughter who changed his life.

–       Was the recipient of the James Beard Foundation Culinary Arts Scholarship in 2003, as well as the Chef of the Year Award in 2002 & 2003.

–       Overthinking is one of his weaknesses and it slows him down in the kitchen.

–       Specializes in creating pastas infused and/or stuffed with various intriguing food elements.

–       Has a quirky look and loves tattoos.  His next tattoo with be the HK!

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