Are you opening a restaurant and need some guidance to make your dream a reality? Want to take your restaurant to the next level? Are you looking to stand out in the crowded marketplace and out perform your competitors? From the development of a few new dishes to launching a brand new concept from scratch; let Tattooed Chef Consulting help you achieve your goals with a new perspective from seasoned industry professionals. Call us for a free initial consultation and let us contribute to building your success. Let’s get cooking!
Jay P. Ruff
Founder/ Executive Chef
Bringing joy through cooking since 1994. I have been fine tuning my skills for 24 years to be able to help others through the ins & outs of the kitchen and operational aspect of restaurants. Let me take the weight off your shoulders (and put it around your waist) for you next big event, private dinner or consulting project.
Lassen’s Tap, Homewood IL Consultant 3/2017- Present
After a complete kitchen renovation, helped ownership create a whole new menu to fit the area. Implemented new recipes books and created seasonal menus while training the existing staff on how to properly serve and cook the menu items.
Eurest/Compass Group 3/2012-10/2017
NBC Tower/ Eurest, Chicago IL Executive Chef/ General Manager 2/2014-10/2017
In charge of all ordering, menus, training and hiring culinary associates. Making sure inventory and food cost is in line while supervising 20 employees in two café’s that serve 400-600 people a day. Create Menus for large scale catering events for NBC and all tenant events for the owners of the building.
Urban Market/ Eurest, Chicago, IL Sous Chef 3/2012-2/2014
Work with the District Executive Chef on ordering, menu planning, training and hiring culinary associates. Keeping strict inventory and supervising over 40 employees while serving over 2500 people a day.
Barley & Brass, Chicago IL Executive Chef/ Consultant 6/2014-5/2015
Was an instrumental part of opening the restaurant, creating the menu, setting up vendors, training staff and putting all standards into place. Received many accolades in Chicago for our food and décor.
Delicious, Chicago, IL Head Chef & Marketing Director 4/2011-12/2011
Increased profits by 25% in three months, trained staff, developed new recipes, catered events, and managed a team of over 10 employees. The owner had a loss in the Family and shut the doors.
Dream Dinner’s, Chicago, IL Production Manager and Culinary Trainer 12/2010-6/2011
Worked with employees teaching new ways to serve more enjoyable dinners. Handled shipping and receiving and training new staff.
Ben’s Happy Place, Ozark, MO Executive Chef 2/2009-6/2010
Worked as the owner’s instructor in Food Sanitation certification for new employees. Also served as advisor for budgeting food importation.
Christabelle’s Quarter, Coconut Grove, FL Executive Sous Chef 2/2007-1/2009
Served over 300 a night, managed inventory control and developer of menu planning.
United States Army, Fort Stuart, GA 2003-2007
Culinary Administration, Kitchen Shift Leader
U.S. Army Culinary Team/ Culinary Instructor
American Culinary Federation, Woosong Culinary Academy 2005-2006
B.A. in Art & Science of Culinary Preparation, Certified Executive Chef
Professional International and Domestic competitions include:
U.S. Army Culinary Competition, Fort Lee, Virginia, placing first during 2005 & 2006.
U.S.F.K. Culinary Competition, Seoul, Korea, awarded Senior Chef of the Year during 2006.
International Grand Prix, London, United Kingdom, placed third in Timed Two Course & awarded “Best in Show” for Food Safety and Sanitation during 2005.
International Food Expo, Seoul, Korea, awarded Gold Medals for Contemporary Cooking & Timed Five-Course presentation and Silver Medal in Static Table Display, all awarded during 2005.
Philip A. Connelly Competition, Seoul, Korea, placed runner up at Departmental Level for Field cooking & awarded Philip A. Connelly Award for Excellence in Army Food Service during 2005.