CHEF FRANK OTTE
CHEF, CONSULTANT, MANAGER, LEADER
Frank Otte
Phone:
702-592-0037
Email:
Address:
Capital Region NY, Mobile to the world
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.