Frank Otte

 

Phone:

702-592-0037

 

Email:

Cheffrankotte@gmail.com

 

Address:

Capital Region NY, Mobile to the world

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ABOUT FRANK

 

27 years of diverse and dynamic experience have made him a fearless, confident, result driven professional. Frank's dedication to a job well done coupled with a relentless eye for detail has made him a valuable asset to all programs he has managed.  While being a respectable colleagues who leads his team by example, who always maintains a can-do attitude Frank is able to breed a positive and respectful environment for his staff. With endless culinary abilities, passion, a frugal nature, the ability to stream line operations Frank is a powerhouse of abilities.

With a career that has encompassed nearly every aspect of the hospitality industry he has unique experience and perspective which gives him the ability to think way outside the box.  

EXPERIENCE
2018-2020

Culinary Director/ExecutiveChef

Saratoga Springs, NY

CANTINA, THE MERCANTILE, 408 EVENTS

2017-2018

Executive Chef

Saratoga Springs, NY

THE ADELPHI HOTEL

2016-2018

Corporate Chef/R&D Chef 

San Francisco,CA

EATSA/BRIGHTELOOM

2013-2016

ExecutiveChef

Palo Alto, CA

CALAFIA BRANDS

ENTEM CORP. PRIVATE CHEF TO YURI MILNER

2011-2013

Global Executive Private Chef

Los Altos Hills, CA, Moscow, RU, Davos, CH

2008-2011

Executive Private Chef 

Las Vegas, NY

FERTITTA ENT PRIVATE CHEF TO FRANK FERTITTA

2005-2008

Executive Private/Owner 

San Francisco, CA

HAUTE CUISINE BY FRANK OTTE

Developed and maintained VIP clientele providing exceptional hospitality to clients for various contract, catering and culinary focused events

Previous Experience

Account Specialist 2005-2006, San Francisco, CA, The Chefs Warehouse/ Dairyland USA

 Executive Sous Chef, 2002-2005, Greenwich, CT, Restaurant Thomas Henkelmann/ Homestead Inn

Relais & Châteaux, 4 Diamond, 5 Star, Member of Le Grandes Table Du Monde, Master Chef Thomas Henkelmann

Sous Chef, 2000-2002, Los Angeles, CA, L’Orangerie

Relais & Châteaux, “Gourmande”, 4 Diamond, 5 Star, Celebrity Chef Ludovic “Ludo” Lefebvre Chef De Partie 1999-2000, Essen Kettwig, Germany, Schloss Hugenpoet, Chef Hans Dietrich Marzi

Relais & Châteaux, 1 Star Michelin, Master Chef Hans Dietrich Marzi,

Chef De Partie 1998-1999, Portland, OR, Avalon Restaurant, Chef Roy Brieman

Chef De Partie 1995-1998, Dallas, TX, The French Room, Adolphus Hotel, Chef William Koval

Chef De Partie 1993-1994, San Francisco, CA, Le Club, Chef Yves Garnier

EDUCATION
2003-2004

Certificates of completion

New York, NY

AMERICAN SOMMELIER ASSOCIATION

6 week foundation course covering wine-growing, varietals, pairing, regions, tasting and learning how to talk about what you taste

24 week course vitification and viniculture

1993-1995

AOS Degree, Culinary Arts

San Francisco, CA

CALIFORNIA CULINARY ACADEMY

16 month culinary arts program in the European style

Learning all fundamentals or cooking, managing, safety, administration and nutrition

1988-1991

High School Diploma

Canoga Park, CA

CANOGA PARK HIGH SCHOOL

General education

ACCOLADES

Holds managers Serve Safe certificate

Holds certificate for developing and implementing HACCP plans

Is certified by American Red Cross for CPR and First Aid

Speaks “kitchen” Spanish and German

Has worked in Germany, Russia, Switzerland and staged and traveled in a dozen others

Starred in Food Network Man vs. Child season 1 episode 1

Appeared on Food Network Cutthroat Kitchen episode 1 season 6

Was winning contestant on Bravo Network Rocco’s Dinner Party

Appeared on Food Network’s Beat Bobby Flay Season 11, Episode 7

Won first place lamb dish at the American Lamb Jam 2016

Worked with celebrity Chef Ludo Lefebvre as sous chef at the James Beard House 2001

Has experience with most dietary aversion for both health and religious purpose

Owns a cookbook collection of more than 300 books

Has received recognition from several charities and believes strongly in philanthropy

Understands the basic functions of Excel, Word, Power Point, G Drive, Mac and Windows 

Has 2 young daughters that love vegetables (one of my proudest accomplishments)

 
EXPERTISE
 
 
Leader/Motivator

Growing up in kitchen around the globe Frank has witnessed and adopted exceptional leadership skills.  With the ability to lead by example and keeping levelheaded in times of stress Frank is able to nurture and cheer his team to progress and success.  With keen human skills he is able to manage a broad range of personalities.

Streamline/Organization

With a high degree of experience and common sense.  Frank has learned  and put to work time and money saving knowledge to his day to day operations. With a huge focus of limiting steps coupled with technique Frank is able to achieve maximized labor, an exceptional product as well as a healthy bottom line. 

Master Culinary Craftsman

Frank has devoted his life to his craft.  He is a student of gastronomy and always does more and never less.  Trained by exceptional mentors who have instilled culinary abilities, devotion and love for learning and sharing the craft.  Frank has truly dynamic world class cooking abilities which allow him to make harmony on the plate and table. 

 
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