857-222-3271 E-Mail: [email protected]

Kathryn Rippin
285 Great Road, Massachusetts, 01754
Phone: 857-222-3271 E-Mail: [email protected]
Objective
To meet company goals, demands and objectives, and to build the reputation of said establishment as an
acclaimed Master Chef of France.
Experience
Sandrine’s Cambridge, Ma
1997 -2014
Chef Owner of a well respected and highly rated Restaurant in Harvard Square, Cambridge Massachusetts
Web site: Sandrines.com
Le Meridien, Hotel ****, Boston, Ma
1988 -1997
Executive Chef with a team of 54 Cooks - 1500 covers daily, Brasserie, Restaurant Gastronomic, Bar, Room
Service, Banquets, and Catering. Ran food cost at 24% year round, increased food and beverage revenue
from 4 Million in 1988 to 12 million in 1997
Le Meridien, Hotel****, San Francisco, CA
1985 -1988
Executive Sous Chef with a team of 60 cooks. 1800 Daily. Brasserie, Restaurant Gastronomic, Bar, Room
Service, Banquets, Catering, ran food cost at 24% year round.
Opened **** stars Le Meridien Hotels: Le Meridien in Vancouver, San Diego, New port Beach, as executive
Chef with an opening team.
Le Meridien, Hotel****, Abu –Dhabi UAE
1982 - 1985
Executive Sous Chef with a team of 45 Cooks, in charge of all the production including Lebanese and Middle
East cuisine, 5 restaurants, with different specialty and themes. Food cost year round 25%.
Le Meridien, Hotel *****, Kuwait
1980 – 1985
Chef Garde Manger, sous chef Brasserie, with team of 5 to 8 Cooks,
Le Meridien, Hotel ****, Martinique
1977 - 1980
Chef de Partie, Chef Garde Manger, and chef Restaurant Gastronomic, building theme Buffets,
Restaurant Seeterrasse Germany
1976 -1977
Chef de Partie producing an Alsatian menu, and promoting French Alsatian cuisine in Germany.
Restaurant de La Meinau France
A 3 year Apprentice ship as cook
1972 -1976
Education
Ecole Hoteliere de Strasbourg France
1972 -1976
A combination of 6 work days and one day of School during three years In the Restaurant, with at the end a
diploma, CAP De Cuisine (second of the whole School)
Worked in collaboration with ***stars Michelin Chefs
Marc Heaberlin ***(Auberge De l’ill ,Alsace), Emile Jung***(Le Crocodile ,Alsace), Restaurant AMAT
(Bordeaux)**, Versailles Restaurant*** (Paris, Gerard Vier), Senderens ***(Paris), Olivier Roelinger*** (Cancale,
Normandie). Guy Martin ***(Paris), Michel Husser ** (Le Cerf ,Alsace), Paul Bocuse ***(Lyon), Michel Trois Gros
***(Paris),Jacques Maniere **(Spa cuisine Paris), Andre Soltner ***(New York),
Skills
Good organizer, dedicated, great leadership skills, very sociable, wonderful with guests, team building,
consulting, menu planning and execution, imaginative & resourceful, good at developing creative theme
buffets, brunch, can design a highly successful “Chocolate Bar”, opening new hotels and restaurants,
seasonal themes, research and implementation of new culinary ideas, ice carving, networking, spa cuisine,
floral design.
Computer: Proficient Word, Excel, Mac and PC, and social networking such as Twitter, LinkedIn, Facebook.
Titles and Awards
Maître Cuisinier De France (Master Chef of France), Membre de L’Academie Culinaire de France,
(Member of the culinary Academy of France) Membre Des Amis d’Escofier, Membre de La Chaine Des
Rotisseurs, Membre de la Confrerie Gastronomique de la Marmite d’Or, Membre Des Toques Blanches, Officier
du Merite Agricole (Knighted by the French Government), Medaille d’or du tourisme (Gold Medal of Tourism).
Mentions in The News.
New york Times, Boston Herald, USA Today, Boston Magazine, Boston Globe, Gourmet Magazine, GQ
Magazine, Esquire Magazine, Beacon news, Dernieres Nouvelle d’Alsace, Food and wine Magazine, TV Shows:
WGBH, Good Morning Show, Canadian TV, Radio.
Languages
Written, Spoken: French, German, English, (Dual Nationality: French and US citizen.)
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