Howard Pierceall

Background

About Howard Pierceall

View on Life: Always stay optimistic and receptive to new ideas and challenges.My greatest strengths include collaborative team leadership, exceptional food production, outstanding hospitality management, effective time management, and strong administrative and prioritization skills.• Hands-on experience in overseeing food preparation methods, portion sizes, garnishes, and meal presentation to ensure appealing and enticing dining choices• Initiative, self-direction, and demonstrated creative problem-solving, while offering multiple solutions in a client-focused environment.• Demonstrated ability to work with Sales & Catering leadership and Purchasing leadership I was a Sysco Marketing Associate for 15 years, focusing on street sales in Northern Arizona, and worked for 4.5 years in the Merchandising/Purchasing department. I owned my own Food distribution company from 1989- 1997. I owned my own restaurant in Chicago in 1982. I have held positions as Sous Chef and Chef d Cuisine at some of the best restaurants in the Country, located in Chicago, Kansas City, Dallas, Scottsdale, Phoenix, and Sedona. I was an adjunct instructor at Junior Colleges in the Culinary Arts / Hospitality Department.I hold an associate’s degree in culinary arts from Joliet Junior College and a teaching certificate from Arizona Community College. I am a certified as an Executive Chef and Culinary Educator with the American Culinary Federation and hold a CTE K-12 certificate from the Arizona Department of Education.When not working, I enjoy fast cars, Jazz, golf, hiking, photography, and travel. I competed at the National Restaurant Association food show in Chicago, winning awards from 1974 to 1980. In October 2016, I attended the Culinary Olympics in Erfurt, Germany.