Riley Doak

About Me

Riley Doak – Culinary Student

Hello, my name is Riley Doak.
I’m an aspiring culinary student with a passion for cooking and baking. I’ve had the opportunity to work in several restaurants, including The Local and Lib’s Grill in Perry Hall, MD, where I’ve learned the importance of creativity, teamwork, and excellence in the kitchen.

I’ve applied to two culinary schools and am prayerfully considering where to begin this next chapter of my journey. My goal is to refine my craft and build a career that creates meaningful experiences through food. I was accepted to both The Culinary Institute of America and Johnson & Wales.

UPDATE – I have committed to Johnson & Wales University in Providence Rhode Island for Fall 2026.

If you’d like to celebrate my graduation and be part of this journey, gifts toward my culinary education are deeply appreciated.

Work Experience

My resume in food services

Riley Doak

Skills & Experience

I’m an aspiring chef with hands-on experience in various kitchen roles. Over the years, I’ve developed a diverse skill set that allows me to contribute effectively in any culinary environment.

Customer Service: I take pride in my ability to engage with patrons, take orders, and ensure they have a positive dining experience. I enjoy creating a welcoming atmosphere and making sure every guest feels valued.
Knife Skills & Food Preparation: I’ve developed solid knife skills and am proficient in food preparation, allowing me to work efficiently while maintaining precision in the kitchen.
Raw Bar Expertise: I have experience working at the raw bar, handling fresh seafood, and crafting dishes that showcase the quality of the ingredients. I take care in preparing every dish to highlight the flavors.
Teamwork: I work well under pressure and thrive in a team environment. I believe in collaboration and enjoy helping the team maintain a smooth kitchen workflow.
Line Experience: I’ve spent time working on the line, understanding the importance of timing, organization, and delivering quality meals quickly and efficiently.
Timely & Punctual: Punctuality and reliability are important to me. I make sure to show up on time and complete tasks efficiently, meeting the demands of a fast-paced kitchen.

I’m dedicated to my craft and strive to continuously improve, making sure I bring my best to every kitchen I work in.

Front-of-House Experience

During my time working at Chick-fil-A in White Marsh, I had the opportunity to gain valuable experience in the front-of-house environment, where customer service and efficiency were key. Chick-fil-A’s commitment to excellence taught me the importance of creating a positive dining experience by going above and beyond for every guest. I learned how to effectively communicate with patrons, take orders, and ensure that each customer’s visit was smooth and enjoyable. Their strong emphasis on teamwork and upholding high standards in customer service has become a core value I carry with me in every aspect of my career.

In addition to my front-of-house experience, I also honed my skills at Lib’s Grill in Perry Hall, where I worked at the raw bar shucking oysters. This role allowed me to gain hands-on experience with seafood preparation, ensuring that each oyster was fresh, properly shucked, and presented beautifully. The raw bar experience taught me not only the precision required for delicate tasks but also the importance of speed and maintaining high-quality standards in a fast-paced kitchen. Both of these experiences have shaped my approach to food and service, as I continue to learn and grow in the culinary world.

Back-of-House Experience

I’ve gained valuable back-of-house experience working at The Local in the Avenues, where I contributed to food prep and dessert preparation. In this role, I was responsible for a variety of tasks, including chopping, slicing, and dicing ingredients, ensuring everything was ready for cooking. I also assisted in preparing sauces, soups, and other foundational components of dishes. A significant part of my time at The Local involved preparing desserts, where I learned the intricacies of working with various ingredients and techniques to create high-quality, visually appealing desserts. This experience taught me the importance of attention to detail, cleanliness, and organization in maintaining an efficient kitchen.

Currently, I continue to hone my culinary skills at Lib’s Grill in Perry Hall, where I work on the line and at the raw bar. On the line, I’m responsible for preparing dishes quickly and ensuring that each plate is perfectly cooked and presented. At the raw bar, I handle fresh seafood, shuck oysters, and prepare dishes that highlight the ingredients’ natural flavors. These back-of-house roles have allowed me to gain a deeper understanding of kitchen operations, time management, and how to maintain the flow of service while delivering quality meals under pressure.

Why I love Culinary

Experience

I enjoy creating memorable experiences

Creativity

I enjoy experimenting to develop unique dishes

People

I enjoy meeting people and hearing their stories

Learning

I am always learning new skills in the kitchen

Testimonials

My name is Michael Everd, and I am the Corporate Executive Chef for Evolved Hospitality. Mr. Riley Doak worked for me at the restaurant called The Local on the Avenue. This was one of two restaurants I was overseeing at the time. He was able to jump right in and start following directions and the recipes he was given to prepare. He has a great head on his shoulders and wants to continue to further his knowledge in the culinary world. Riley has potential to be an amazing culinary rockstar. He has a true passion for this industry and an understanding of what it takes to make it in the culinary world. Culinary school is a steppingstone to becoming great. He will be able to attain the knowledge of proper knife skills, the history of culinary, the founding chefs who lead the way for all that happens today. He will also be able to attain the tools and knowledge of how restaurants are run, food cost, menu development and so much more. I want to personally recommend Riley Doak in the hope you accept him into your culinary program. This drive that he has is hard to find these days in our profession. Your school will be the foundation of his greatness.

Michael Everd

Corporate Executive Chef, Evolved Hospitality

My name is Steven Agostini, and I am the Regional Chef for the Lib’s Grill Restaurant Group. I have had the pleasure of mentoring Riley Doak through our Culinary Apprenticeship Program, and I am proud to recommend him for your culinary program. Riley is a hardworking young man who began his training on our oyster station and quickly progressed through our daily prep systems and hot line operations. He has shown a level of passion, curiosity, and commitment to this industry that is increasingly rare in young cooks. Riley is never afraid to learn something new. He consistently asked questions, took initiative, and even developed and executed his own special for our dinner service—an opportunity he earned through his reliability and creativity. Throughout his apprenticeship, he also learned the importance of inventory management, organization, and maintaining a clean kitchen, all essential elements of strong food-cost control. Riley has demonstrated maturity, leadership potential, and a genuine love for the craft of cooking. I would personally and confidently recommend him for your culinary program. I have no doubt he will be an excellent student and a valuable addition to your school.

Steven Agostini

Regional Chef Lib’s Grill Restaurant Group

I have had the pleasure of teaching Riley Doak the past three years as a high school history instructor. Riley shows the utmost respect as a student. He completes assignments and projects thoughtfully and thoroughly, and he prepares well for assessments. He also demonstrates intellectual curiosity, asking probing questions that strike to the core of historical issues. What makes Riley's classroom accomplishments even more impressive is his pursuits outside the school environment. He has a passion for the culinary arts. Riley works as a chef, and several times has brought his creations to school. His talent is evident, but his work ethic and enthusiasm for making food is what will certainly shine in his future. He even integrated a chef's biography into a US History project. I am confident that Riley could own his own restaurant someday, if that is his goal. Riley also works well with his classmates. He has maintained a strong friend group through the past three years, and it will serve him well in the future. At the same time, he is willing to assist others, being helpful without expecting anything in return. He shows up for his church and soccer team, prioritizing a balanced life. His dedication and talents will serve him well. I highly recommend Riley for any future endeavors.

Simeon Newton

High School Teacher