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Memberships

American Culinary Federation

ServSafe® Certified

Food Safety Manager
Certified Food Safety Trainer

www.NRFSP.com

Food Services Professionals

If you are in the food service business and need consulting assistance, please see the Professional Food Service page or  Contact me for more information.

Certifications

• Certified Food Safety Manager

• Certified Food Safety Trainer

• American Culinary Federation Certified Executive Chef Program

• Confrerie de la Chaine des Rotisseurs Balliage de Pinellas Gulf Coast, Member

My resume is available (in PDF) format.

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About Nature's Chef and Chef Dan Ost, Certified Food Service Manager

Nature's Chef is based in Florida, in the Tampa Bay area. We have great weather, lots of fresh produce--much of organic--and beautiful beaches.

My idea is to provide the services of an Executive Chef to the individual at an affordable rate to prepare interesting, delicious, nutritious food.

Are you remodeling? I can provide assistance with kitchen design, finding the best deals on professional equipment.  I am also available to teach vegetarian cooking classes. Get a group of friends together, and learn to cook the vegetarian way!

Qualifications

Chef Dan Ost, FSP, is a professionally-trained commercial Executive Master Chef with over two decades of experience in the food business, having worked locally at the Redington Beach Hilton, Clearwater Beach Hilton, Rollin' Oats Natural Foods Cafe, and Nature's Harvest.

An experienced restaurant consultant, Chef Dan has consulted for Sea Critters on Pass-A-Grill, Tucson's, Palm Restaurant Supply, the Brown Derby, and others. Currently, Chef Dan is doing menu consulting for the Week Day Gourmet in Tampa.

Chef Dan is also a cooking class instructor, ServSafe® certified staff trainer, and frequent resource for the local press about natural foods. Chef Dan can bring this professional experience to your home or business to provide professional-grade results.

Background

• Over twenty years of professional chef, cooking, catering, and kitchen management experience. Exemplify leadership, professionalism, and creativity, backed by a consistent, verifiable record of achievement.

• Executive Chef with formal European style training under Master Chefs Sally Pasty and Frank Vargas.

• Trained extensively in bakery, cake decoration, ice sculpture, Garde Manager, and Esaucier.

• Training & development specialist; teaching instructor, created popular “sell out” cooking classes in vegetarian cooking for the public

• Successful catering and event experience (1,200+ people).

• Effective kitchen designer.

• Assisted with writing the cookbook "The Tao of Cooking" by Sally Pasty (Ten Speed Press, 1981)

Awards

• Top Hilton Hotel in Florida award for food and beverage customer satisfaction for three year's running Awards

• First Place, Florida Suncoast Seafood Competition, Ft. Lauderdale, FL

Media

• Frequent expert reference for the local press about natural foods and recipes.

• Featured in St. Petersburg Times, Tampa Tribune, Weekly Planet, and Tampa Bay Magazine.

Instructor

• Certified as a "Hilton Priority One" trainer.

• Created popular “sell out” cooking classes in vegetarian cooking for the public.

• Trainer for Hilton Hotels Chef Programs.

• Participated in a Florida-to-Holland chef exchange to train in Amsterdam, Holland, to bring Florida-style cuisine to Amsterdam's "Martin" restaurant.

Other

• Occupational license Issued by Pinellas County, FL. #05-25680.

See the Services page for prices and other information.