Paul Bartlett’s clients include successful restaurateurs and aspiring multi-unit operators requiring expert assistance with development of financially productive food service systems. For more than 15 years, he has earned a reputation for providing skilled and practical guidance as a kitchen savvy consultant focused on food production excellence, economy and through-put efficiency.
Prior to starting his own consulting firm, Mr. Bartlett was an award winning chef in independent restaurants. Subsequent management skills were developed over a career that includes ownership of an independent catering firm, service as campus executive chef for University of Maryland, Baltimore County and corporate executive chef for multi-unit, Phillips Seafood Restaurants. Mr. Bartlett specializes in meeting the food service development needs of restaurants seeking to move to the next level of operations.
OTHER PROFESSIONAL AFFILIATIONS Certified Executive Chef - CEC (American Culinary Federation) Certified Professional-Food Safety - CP-FS (National Environmental Health Association) ServSafe Manager certified (National Restaurant Association) EDUCATION BA - Public Administration (Antioch University,1974) Additional post-graduate coursework: Basic Nutrition (Community College of Baltimore County, 1992) Human Nutrition Requirements (Johns Hopkins School of Public Health, 1993-94) AUTOCAD (Community College of Baltimore County, 2001) Food Service Plan Review Certificate (National Sanitation Foundation - NSF, 2004) Practical Food Microbiology Certificate (Rutgers University Continuing Education - 2011) Seafood HACCP Certificate (National Sea Grant College Assoc., 2013)
