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COOK/BAKER

Kerry Deehan
HEAD COOK, HUI HO’OLANA, KUALAPU’U HAWAII – 4/2019 – PRESENT

Responsible for planning and executing full-week menus for intimate groups at this sustainability-focused retreat center on Molokai, Hawaii, encompassing all aspects of kitchen management, from ordering to mentoring assistants and collaborating with guests and farmers to best provide for everyone’s dietary needs. And of course, producing beautiful, healthy, well-rounded meals.

SOUS CHEF, NEBO LODGE, NORTH HAVEN, ME – SUMMER SEASON, 2019

Wearer of many hats at this small but very busy seasonal fine dining establishment, one of only two restaurants on this popular island. Daily prep, expediting, mentoring interns, dessert program, and execution of dinner service six days a week.

HEAD COOK, HURRICANE ISLAND FOUNDATION, ME – 4/18-10/18

Responsibilities included menu planning, ordering, managing staff, and execution of three meals and two snacks daily for this non-profit education and research center. Additionally, worked closely with farm manager to maximize sustainability and healthy options for students and staff. Focussed on seasonal, local, and organic ingredients.

SCRATCH BAKER, THREE FORKS BAKERY, NEVADA CITY, CA – 2014-2018

Prepared a wide and seasonally changing variety of baked goods for this bustling community bakery with speed, efficiency, and a very good attitude in a very small kitchen.

PASTRY CHEF, SALTWATER OYSTER DEPOT, INVERNESS, CA – 2012-2014

Planned and executed dessert program for this intimate casual fine dining spot in West Marin. Focussed on preparing simple yet refined last courses sourcing local and seasonal ingredients, often foraging for same (huckleberries, candy cap mushrooms, elderflowers, etc.)

EDUCATION

Santa Rosa Junior College, Communications and English 2005-2007

UC Davis, Nature and Culture BA Program, 2008-09

REFERENCES

Laura Williams – General Manager, Hui Ho’olana – laura@huiho.org

Eric Howton – Galley Manager, Hurricane Island Foundation (2018)

Executive Chef, Nebo Lodge (2019) – ehowton@mac.com

Matthew Elias – Executive Chef, Saltwater Oyster Depot – thebodegaca@gmail.com

60 EMERSON ST. PORTLAND, ME 04101 KDEEHAN@GMAIL.COM 707-280-9728