Shirley King

I specializing in Asian, French and New American cuisines.  Many years of hotels and restaurants kitchen experience. I worked for The Ritz Carlton, The Taj Pierre, The Intercontinental Hotel at Time Square and was the CDC/Executive Chef at the Sheraton LaGuardia East.  I also was a private chef for 4 years and a restaurant consultant.  My expertise is developing menus, training staffs how to cook , final plating, food cost, what is trending on the market, basically what a Chef suppose to know or do. I have Certification in Food Protection and Servsafe Certification. 

CDC/Executive chef at The Sheraton Hotel. Managing kitchen staffs, developing menus for all F&B outlets (restaurant, in-room dining, banquet, VIP club lounge and employee cafeteria), mentoring and training kitchen staffs on new dishes, menus and revolve any issues related to F&B. Maintain kitchen cleanse and food safety according to Dept of Health requirements, attending BEO meeting and scheduling.  3 years of private chef for a prestige family in NYC and their Hamptons home (from 2006- 2009).

Culinary Institute of America