Dustin Hambrick

Background

About Dustin Hambrick

I started in this business at a very young age. Growing up around restaurants and in the kitchen. My Uncle who is a certified chef and has been in the business for over 30 years, inspired me to pursue a career in the field. As I got my first job at Loves seafood my passion for cooking grew more and more. The owner promoted me to Kitchen Manager. It was then that I realized I was heading down the right path in my career choice. I worked at Loves Seafood for 7 years and along the way took online French cooking courses, and studied on the craft that I loved so much. I also began an independent business ran inside of Loves that consisted of teaching different cuisins from around the world to guests. I was then hired on at RiverHouse Seafood as a sous chef. While there I got to run my own specials, managed a larger staff,and gained lots of responsiblity. Through working there I have gained the confidence needed to be able to operate a full kitchen on my own. I currently work at Chart House,and have made it my goal to become management there as well. Hopefully I'll be able to show my ability and someday get transfered to NYC to be able to work under some of the best chefs in the country. Ultimately having my own restaurant in Savannah is my goal in my professional career. Specialties: cooking delegation, international cuisine, delegating staff, creating menus, budgeting food/labor cost, inventory, and quickbooks