Dyante Reddick

Experience

• 

  P.F. Chang's China Bistro

  Jan 2000 - Feb 2003

  Sous Chef

  Promoted from line cook in Aventura then transferred to boca right after it opened worked under Chef John who became the regional chef, back when it was a from scratch kitchen doing 10mill a year.

• 

  Do&CO

  Aug 2001 - Mar 2004

  DO&CO Catering

  Work with the catering, and service side of Do&Co at Grand Prix round the world. After my Internship I would fly up using my own vacation time to work the U.S and Canada Race. White Glove/ Fine Dinning at every event.

• 

  Legal Sea Foods

  May 2004 - Jul 2008

  Sous Chef/ High-breed Floor Manager

  worked both as the lead sous chef with 2 KM's under me and worked Floor/bar manager 2 shifts a week.

• 

  Tarpon bend

  Jul 2008 - Oct 2011

  Executive Chef

  Working chef, menu planning, 600-800 covers daily. Product sourcing, fresh fish, multi outlet involvement. 100% from scratch kitchen.

• 

  K&D's Events Inc.

  Jan 2010 - Dec 2021

  Senior culinary consultant
• 

  Trulucks seafood steak and crab

  Oct 2011 - Nov 2013

  Executive Chef
• 

  Tsukuro

  Nov 2013 - Nov 2014

  Senior Culinary Consultant

  * 1 year total * originally a 6 month contract. then extended "off direct contract" for another 6 months.

• 

  B&B Franchise Group LLC

  Feb 2014 - Jan 2016

  Director of Operations & Corporate Executive Chef

  *Consulting evolved into contractual employment. Franchisor sold.

• 

  K&D'S EVENTS INC

  Jan 2016 - Jan 2020

  Executive Chef

  Full time, HANDS ON, Direct Manage of all aspects of operation and execution throughout company while giving guidance to the owner.Covid -19 ended

• 

  Cooper's Hawk Winery and Restaurants

  Jan 2022 - now

  • Senior Kitchen Manager

    Oct 2024 - now

  • Kitchen Manager

    Jun 2023 - Oct 2024

  • Supervisor

    Dec 2022 - Jun 2023

  • Lead Line Cook

    Jun 2022 - Dec 2022

  • Line Cook

    Jan 2022 - Jun 2022