Douglas Bond

Current

• Corporate Executive Chef at Papa Johns

Past

• Director of Culinary Operations at Brinker International
• Executive Corporate Chef R&D at Chef Solutions
• Executive Chef at LSG Sky Chefs

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Education

• Metropolitan Community College
• Culinary Institute of America
• Howard Payne University

• Baylor University

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1 more...

Recommended

7 people have recommended Douglas

Connections

158 connections

Industry

Food & Beverages

Websites

• FOH-BOH Profile

Douglas Bond’s Summary

Passionate Professional Chef with a solid culinary education, strong experience based culinary knowledge, and a love of quality food and beverage. Data and fact driven, results oriented culinary leader with a talent for solving problems.

Douglas Bond’s Specialties:

-- Food & Beverage Innovation
-- USDA Food Manufacturing
-- Restaurant Operations
-- Retail Food R&D
-- Food Packaging Design
-- Kitchen Small Wares Design
-- Kitchen Equipment Design
-- Kitchen Layout Optimization
-- Process Improvement
-- P&L Responsibility
-- ServSafe Certified
-- Culinary Training & Development
-- F&B Systems/IT Analysis
-- Methods-Time Measurement Labor Analysis
-- Multi-Sector Knowledge - Fine Dining, Hotels, Contract Catering, Quick Service, Casual Dining

Douglas Bond’s Experience

• Corporate Executive Chef

  Papa Johns

  (Public Company; 10,001 or more employees; Restaurants industry)

  September 2008 — Present (2 months)

• Director of Culinary Operations

  Brinker International

  (Public Company; 10,001 or more employees; EAT; Restaurants industry)

  2002 — 2008 (6 years)

  Improved the overall quality, efficiency and consistency of food and beverage offerings for Chili’s restaurants worldwide through culinary operations innovation. Managed Culinary Deployment and Franchise Culinary teams.

• Executive Corporate Chef R&D

  Chef Solutions

  (Privately Held; 1001-5000 employees; Food Production industry)

  2000 — 2002 (2 years)

  Developed customer specific culinary products and training programs for multiple food manufacturing brands. Supported corporate sales force with culinary training and customized customer presentations. This company is a result of the LSG Sky Chefs New Business initiative.

• Executive Chef

  LSG Sky Chefs

  (Privately Held; 10,001 or more employees; Food Production industry)

  1993 — 2000 (7 years)

  Culinary lead for strategic new business initiative. Expanded the business by introducing new customers and new products into existing airline catering facilities. Developed and implemented new menu items for major airline customers.

Douglas Bond’s Education

• Metropolitan Community College

  Experimental Foods Course 2002 — 2002

• Culinary Institute of America

  AOS, Culinary Arts, 1990 — 1992

• Howard Payne University

  BME, Music Education

• Baylor University

  Graduate Studies in Music

  Graduate Assistant for the Opera Workshop

Additional Information

Douglas Bond’s Websites:

• FOH-BOH Profile

Douglas Bond’s Interests:

Classical Music & Opera

Douglas Bond’s Groups:

Research Chef's Association, Right Management

•    Research Chef Association
•    Chef Network

Douglas Bond’s Honors:

ServSafe Certification -- 2008
Profiled in Research Chef’s Association Culinology Magazine - March 2006
Finalist - EMCO Cully Awards -- 1996
Finalist - Telly Awards – 2 years running -- out of 13,000 average yearly entries

Douglas Bond’s Contact Settings

Interested In:

• career opportunities
• job inquiries
• expertise requests
• business deals
• reference requests
• getting back in touch