Hunter L. Satterwhite, III
12540 Braddock Drive #233B
Los Angeles, California - USA 90066
(310) 569-3349
Playboywest21@msn.com

OBJECTIVE
To obtain a positive position for progressiveness and advancement as a Chef in the yachting industry. (Please refer to interests and professional experiences for details.)

EDUCATION
New England Culinary Institute - Montpelier, Vermont
Bachelors Degree in Culinary Arts and Hotel/Restaurant Management
Intense hands on training, 7 to 1 student/teacher ratio, and two 750 hour Internships. Students operate multiple public and private restaurants.

American Flyers - Santa Monica, California
Training for additional aviation ratings

Wagner Flight Training - Boston, Massachusetts
Obtained Pilots License

Park View School - South Hill, Virginia
Obtained high school diploma within special technical work/management skills program graduating early and with multiple prestigious honors.

PROFESSIONAL EXPERIENCE
Private Yachting – West Coast, USA
2005 to present
M/Y BIRGITTA – Palmer Johnson 120 feet – 10+ guest and 4 crew
Duties include menu composition, shopping, organization and storage, preparing 3 meals daily for crew and guest. Also light deckhand work such as docking, cleaning, and serving. This is a very challenging boat in many aspects. Small storage and galley areas have sincerely taught me practical utilization dealing with all spaces and equipment available. Mise en place is an essential on this boat, and with that I feel that I could tackle the task of any ship floating.

Playboy Mansion West - Beverly Hills, California
Fall 2000 to present
Duties have progressed over the years to Chef de Partie which includes all of Mr. Hefner’s private and corporate parties for up to 1700 people. Responsibilities include ordering, receiving, inventories, and menus, expediting, and managing. Other daily job details consist of providing meals for his girlfriends, general kitchen and function shopping, and providing for the over 300 animals, birds, and fish. All preparations are done on premises including 3 meals daily for up to 100 employees. The Playboy Mansion is well summed up as a restaurant, private country club, hotel, corporate banquet events property, executive offices, private zoo, Mr. Hefner’s private home, just to name a few, with one kitchen serving all. The kitchen is open 24 hours a day 365 days a year. I am one of 7 full time chefs trained to cook personally for Mr. Hefner, his family, and the small executive luncheons and brunches. Mr. Hefner even requests us to prepare his food for him at the mansion and deliver it to every restaurant and club he and his girlfriends patronize. Menus designed include a fusion of all international food items and preparations, such as Cantonese, Spanish, Italian, regional American, and Middle Eastern, of these are only a few cuisines in which I am well trained and educated. I am also highly trained and take pride in the art of sushi. The Mansion has an extensive international food and beverage program including some of the world’s most coveted cheeses, fish, beef, pork, wines, water, spirits, and beers as well as both exotic fruits and vegetables while following and maintaining a very strict budget.

Fidelity Investments - Sebastian’s Catering - Boston, Massachusetts
Fall 1999 to Fall 2000
Sous Chef Was responsible for assisting the Executive Chef with retail stores, the top 12 Executives, offices in The World Trade Center, Boston, and many other Fidelity Offices providing breakfast and lunch. Sebastian’s provides Fidelity Investments only. We prepared food for over 1500 daily and up to 3000 people for large parties. Menus were developed based solely on seasonal availability.

Wauwinet Inn - Nantucket Island, Massachusetts - A Relias & Chateau property
Completed second 700 hour internship as rounds chef summer of 1999
The Wauwinet Inn is a classic New England style luxury inn. My duties included prepping and executing breakfast, brunch, lunch, dinner, room service, and events menus. We also provided an array of options for picnic baskets designed and paired for all outdoor activities. We hosted all food and beverage needs as well as personal pairings, weddings, receptions, caviar service, and afternoon tea service. World Class cuisine and service was a standard.

Nantucket Inn - Nantucket Island, Massachusetts - AAA 4 star rating
Completed first 700 hour internship as Sous Chef summer of 1998
The Nantucket Inn is a traditional New England business and corporate oriented inn with 100 suites. We mainly hosted large corporate, family, and tour group events. Some job detail included overseeing and preparing continental breakfasts, parties, weddings, reunions, and outdoor barbeques.

Dessert’d Island Bakeshop and Pastries - Nantucket Island, Massachusetts
Worked part time during both internships designing and executing wedding cakes, international pastries, scones, cookies, ice creams, sorbets, breads, cakes, quiches, and tarts just to name a few. Also worked in the early morning delivery service as well as food cost analysis and ordering and receiving.

SKILLS
Languages: English (native language)
Spanish (moderate)
Dutch (moderate)
Also moderately fluent with culinary terms and general converses in Italian and Japanese. Culinary terms only in most all other languages of the world.

Computer: All general Microsoft personal and office programs including XP.
Experience also in restaurant programs such as Squirrel and Macros.

Valid United States of America Passport
International Drivers License and North American Drivers License
International ServSafe Food Protection Manager Certified
CPR certified and trained in general choke relief exercises as well as other basic First Aid practices

AWARDS AND HONORS
Who’s Who among American High School students each year (Musical Arts)
National BETA Club each year in high school (Academics)
United Media Services recipe publishing’s in 2000
Citizenship Awards, community services, and various scholarships

INTERESTS
I was born and raised in an area of southern Virginia and northern North Carolina called ‘Lake Country’. My family, friends, and I spent all of our free time enjoying all marine activities including boating, jet skis, sailing, skiing, wakeboarding, and many more while maintaining all safety factors related. Other interests and skills include: Traveling, Golf, Belgium Beers, Cars, Playing the Drums, Formula One (BAR), racing my Honda S2000, Fashion, Exotic Foods, Wine Collecting, Flying, Music, Entertaining Dinner Parties, and most importantly having Fun and Enjoying Life.