Chaparral Chef
Ft Worth, TX (USA)
Role(s):
Founder/Owner/Principal
The Chaparral Chef
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Location:
Ft Worth
Industry:
Food Service/Restaurant
Year Founded:
2007
Number Employees:
10-50 people
Description:
The Chaparral Chef, LLC provides catering as well as culinary consultation and management services in addition to culinary education. The reputation of Certified Executive Chef J.D. Loy and the dishes he creates is exemplary. Local food critics and publications have printed rave reviews for Chef Loy and The Chaparral (URL removed) Chaparral Chef, LLC is currently in the process of expanding to the opening of a full service fine dining establishment. The location with which negotiations are pending is in a high traffic section of West Fort Worth, in the area where their reputation is known and solid. Menu development is complete and theme/décor have been established. Emphasis will be placed on fresh, local and sustainable with the marketing focused not only on the FOODIE crowd, but also clients preferring an exquisite dining experience.
Biographies
At age 18, J.D. Loy entered the food service industry. His leadership and positive work ethic allowed him to quickly work his way through every position in the kitchen while being recognized for his skill and ability. He began to study under local renowned chefs and continued to work his way up in the industry, working in fine restaurants, hotels and country clubs. In 1992 he was invited to participate in the International Culinary Olympics in Frankfurt Germany with the Texas Chefs Association where he received a Bronze Medal.
In 1993 he held his first title of Executive Chef. From that point on he became known as a fixer- one who could find problems and solve them. He has been brought in to several establishments that were failing or barely making it; be it over-budget cost controls or labor/scheduling management, resolved the issue and turned them into profitable venues. His diverse experience and passion for the industry has helped him develop a keen sense for upholding or improving quality while improving cost controls and successfully managing labor. He is called upon as a consultant as well as a trainer/educator and has traveled nationally in these capacities. In 2007, J.D. was honored by National Corporation Brookdale Living for Outstanding Financial Performance While Maintaining Customer Satisfaction.
In 2006, J.D. achieved certification of Certified Executive Chef with the American Culinary Foundation and is one of only 3200 in the nation. His next goal is to build a business of his own using not only his exceptional skills as a culinarian but also his management and training skills to succeed.
J.D. is on the staff as a lead instructor for the Culinary School of Fort Worth.
Suzanne Loy earned her Bachelors Degree from Texas Christian University where she met J.D. She has since worked in the Fine Arts as an educator and has served as a merchandising/ marketing field representative as well a certified Pilates Trainer. She also works in retail/food service as a certified customer experience investigator. Suzanne’s knowledge of the food service industry through over twenty years of marriage to a chef and working with him, as well as her marketing/merchandising skills gives her a unique insight into promotion, marketing and quality assurance for the business.
Together, J.D. and Suzanne work as one, with a single vision. Each bringing not only talent, but also unique perspective that only comes from years of experience and an instinctive sense of what the other is about.