Executive Chef
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Location: Ponte Vedra Beach, FL, USA
School: Penn State University
Field of study: Business Administration

Executive Chef

Keith Derrick Atkins

Extensive experience in hands on management, customer service, culinary arts and overall business operations have provided me the knowledge and skill sets to thrive in a number of areas including: progressive organization, coordination, and communication in areas of the hospitality industry. These skills have provided me the ability to easily adapt to any assignment or task presented my way. My areas of expertise include supervision, direction, and teaching of large groups of culinary employees, along with overseeing large catering services and companies to ensure nothing but the highest quality of culinary services.

Core Competences

Catering, Customer Service Adaptability, Event Production, Nutrition, Seasonal Menus, Development, Global Flavors, Operation Management, Leadership, Team Development, Budget Management, Food Service Management, Organizational Strategies, Problem Resolutions, and Program Management


Culinary Consultant/Support Chef April 2018-Present

Pro Travel Chef LLC

Executive Chef Oct 2007-Dec 2018

Aramark at Flagler College | St. Augustine, FL

-Responsible for all food production, banquets, and catering

-Management for food inquiries at a private college of three thousand students

-Recruited and trained various culinary staff members of seventy employees

-Created specific dietary restricted gluten free, vegan, and dairy free menus for all student and staff including a four-week cycle menu

Private Contracting Chef Feb 2009-Present


International Speedway Corporation (NASCAR) | Daytona, FL

-VIP catering for the corporate office

Private Contracting Chef April 2018-Present

Augusta National (The Masters Golf Tournament) | Augusta, GA

-Clubhouse culinary support chef

Private Contracting Chef June 2017-Present

Levy Restaurant

Notre Dame University

Oklahoma University

Levy Prom Golf

Indiana Pacers

Milwaukee Bucks

Private Contracting Chef June 2013-Present

Ridgewells Catering (Purple Tie) – (US Open Golf)

-Oversee culinary management for a 1,500-person tent on a course serving 2,500-3,000 meals per day

Private Contracting Chef April 2014-Present

Events 20-20 | Augusta, GA

-Private VIP catering for clients such as SONY, Aflac, and Pioneer Technology

District Executive Chef/FSD Feb 1998-Sept 2001

Aramark at Blue Cross Blue Shield of Florida | Jacksonville, FL

-Managed eleven B&I accounts for Aramark in the Jacksonville area

-Responsible for serving over 10,000 employees and serving 5,000 meals per day

-Reduced food costs by 6% in devising a healthy four-week menu cycle while maintaining quality of food and sales over a three-year period

Owner & Executive Chef Dec 1994-Feb 1998

Lane Ave Café | Jacksonville, FL

-Designed eclectic styled menu voted to be one of the top 25 restaurants in the Jacksonville Magazine

-Prepared weekly accounts, payable vouchers, food revenue, and expense budgets

-Reduced employee turnover by effective hiring, training, and team management

Fine Dinning Chef June 1989-Nov 1999

Marriot at Sawgrass | Ponte Vedra, FL

-Assisted executive chefs in daily restaurant operations including menus and preparation for private events


Pennsylvania State University 1983-1985

Serve Safe Certification 2018-2021

Advisory Board 2014-Present

St. Johns Technical High School Academy of Culinary Arts