Carson Neaves
Biloxi
Summary
Work Safety and Streamlined operations are what I work for and die by. Known for small team leadership and quick thinking actions. Using Problem Solving skills to make work flow safe and efficient for the business and team.
Overview
12
12
years of professional experience
Work History
Head Chef
Vestige
Ocean Springs, MS
08.2014 - Current
- Enforced food safety protocols to maintain compliant, efficient kitchen workflows
- Directed kitchen operations, ensuring consistent food quality and service standards.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed seasonal menus aligned with guest preferences and ingredient availability.
- Trained culinary staff on prep techniques, plating standards, and sanitation practices.
- Managed inventory levels, reducing waste through accurate ordering and portion control.
Education
Associate of Arts - Nutrition Sciences
Mississippi Gulf Coast Community College
Gautier, MS05-2024
Associate of Applied Science - Process Operations
Mississippi Gulf Coast Community College
Gautier, MS05-2028
Skills
- Food safety
- Sanitation standards
- Kitchen management
- Waste management
- Cost management
- Process optimization
- Process improvements
Accomplishments
2023 James Beard Award Best Chef South Finalist (National Recognition)
-Community driven and Leadership
2024 James Beard Award Finalist Outstanding Restaurant (National Recognition)
-Consistency and Unique Identity
2025 Michelin Guide Recommended (Global Recognition)
-Consistency, Identity, Work Ethic, Team Work
Timeline
Head Chef
Vestige
08.2014 - Current
Associate of Applied Science - Process Operations
Mississippi Gulf Coast Community College
Associate of Arts - Nutrition Sciences
Mississippi Gulf Coast Community College