Resume

My name is Frederick H. Nesbitt III, most call me Chef Fred. I was born and grew up on the San Francisco Peninsula. I graduated from El Camino High School in South San Francisco, CA. Mostly spending the next ten years attending colleges around the state, and Manhattan, New York. When I lived in San Diego, CA I began a promotions team and became a DJ, a.k.a. Little Fred. Performing at various locations in California and Mexico. In 2002 I made the wise decision to attend my child hood dream School, The California Culinary Academy. I earned 3.87 GPA with Honors. I love and believe in education. It takes perseverance, hard work and planning to bring all the tools of an education to a fine point. Education isn’t necessarily something you have to get from a school, my most important lessons I've learned have been from life experiences and working along side people who know how to make good decisions.

I am a family man, with a beautiful, supporting wife, daughter and another on the way. They help inspire me to do what I do the best I can. I’ve always said, where there is a good man, there is a great woman somewhere close by his side. Here is an example of one with four wonderful women supporting my ideas. My family is very influential in the way I respect my client’s needs.

Wine and Roses Hotel & Resort • Lodi, California
I decided to take an externship at Wine And Roses after finishing the extensive one-year program at the California Culinary Academy. While an extern I earned a position among the best chefs in the San Joaquin Valley. When the externship was over, I was offered a banquet line position. I was given an opportunity to work under the Executive Chef for Alex Spanos's birthday party and a fundraiser for Arnold Schwarzenegger, while running for the governor of California.

Marriott Hotel • Walnut Creek, California
I was hired as a Sous Chef by Windsor Capital Group in Santa Monica, CA to be the Banquet Sous Chef in charge of 2000-6000 guests per week, manage 6 cooks 17,000sqft of banquet space, 22 different rooms for an event to take place. Time management and employee placement became my strong points before I desired to move on to the River Boat.

Moore’s Riverboat • Isleton, California
Moore’s River Boat is a cool spot to hit if you’re on the delta. It’s located on Brandon Island on the Delta Business loop. I was the Sous Chef on the boat writing menus, training staff, and developing skills in speed, mastering of the pan and development of dishes on the line.

Ruby Hill Country Club • Pleasanton, California
Ruby Hill is a beautiful 4 star Private Country Club located in Pleasanton, CA. I was hired as a Sous Chef, executing recipes, presentation, and financial goals set by the Executive Chef and the members of Ruby Hill. I was very fortunate in the opportunity to work with many top athletes and their families, each having diverse culinary needs. Guests such as John Madden, Steve Young, and Jerry Rice were members of the Club House and dined on a regular basis at golf or bocce ball tournaments.

Mobile Food Service • Stockton, California
Mobile Food Service was my first attempt on my own in the food service industries. My clients were local union workers of all trades. I purchased a catering truck and cooked and served classical Italian and American food. Bringing the food to them rain or shine twice a day at multiple stops. This was hands-down the most demanding task my family and I have taken on yet.