           PERSONAL/ PRIVATE CHEF         Professional Summary     EXECUTIVE CHEF __________________________________________ With more than 29 years of expertise at the forefront of restaurant operations and menu development, I bring an innovative approach to restaurant's, catered events and hospitality services – one that focuses on cost-effectiveness in food and labor, with quality to deliver impactful and exceptional cuisine. My background includes Mexican, Italian, Japanese, American, and fusion of all those cuisines, with broad experience in line management, staffing, new restaurant development and menu planning. Fine dining, scratch kitchens, Catering onsite and offsite 100-20000 people at any given time, retail food outlets, concessions and QSR's       Skills          Kitchen Design & Workflows  Operations Management  Product Costing / Cost Control  Innovative Menu Development  Team Building & Leadership  Quality & Customer Service  New Restaurant Openings 7  Revenue Growth / P&L  Performance Management  IMenuPro  Aloha  Microsoft Office Suite  Solomon  Quest  ETeac  Eventmaster  Caterease  Food plating and presentation  Forecasting and planning  Kitchen equipment operation and maintenance  Operations management      Business process, Negotiation, Unique  Com, Operations Management  CA, Optimization  Cooking, Performance Management  Cost Control, Personnel  Clients, Processes  Client, Purchasing  Customer Service, Quality  DC, Quality control  Direction, Quality management  English, Quest  Financial management, Reception  Focus, Recruitment  Greek, Research  Italian, Retail  Kronos, Sales  Team Building, Scheduling  Recipes and menu planning  Payroll and scheduling  Menu planning            Work History      Personal/ Private Chef  ,     01/2019   to   Current     Company Name   –   City  ,   State      Traveling around the LA and Orange County cooking for parties of 2 to 50.  Plated, buffet, family style or food stations, plus more.  Sourcing wild and sustainable meats, fish, and poultry.  With organic produce, to produce a memorable event.         Executive Chef  ,     07/2018   to   01/2019     Company Name   –   City  ,   State      My goals and direction needed for this 5-million-dollar operation was to bring high quality, innovative, whimsical comfort food that's interactive for the client/guest experience, bringing contemporary California-Italian fusion cuisine, with an emphasis on local farms and businesses using sustainable meats and seafood.  Lounge, Café, Grill and Banquets are the revenue streams for this property.  Also drove dramatic cost saving of labor and food cost, currently trending at 34% food cost and 9% labor cost Selected Achievements:.  Completely revamped menu, brought in fresh ingredients and new ideas, changed menu seasonally.         Executive Chef/ Director of Culinary  ,     01/2015   to   03/2018     Company Name   –   City  ,   State      My focus for this 26-million-dollar operation was to bring high quality, innovative food so clients and customers feel like they are not in a convention center atmosphere.  Whimsical comfort food that's interactive for the client experience, bringing contemporary California Cuisine, with an emphasis on local farms and businesses with sustainable meats and seafood.  Over saw 100+ employees and 6 chefs daily.  Execution of catering, concessions and offsite functions from 200-20000 people.  Drove dramatic cost savings and optimization, including running a food cost of 20% and a labor cost of 8% of gross food sales only.  Revitalized the menu to bring a fresh approach to our branding mantra, chef inspired and culinary driven, creation and implementation of 2 new catering menus, as well as multiple tailored menus to client specifications.         Education      AOS  :   Culinary Arts & Hospitality Management  ,   1997     California Culinary Academy   -   City  ,   State           High School Diploma  :     1993     Mary Star of the Sea High School   -   City  ,   State           Skills      Kitchen Design & Workflows  Operations Management  Product Costing / Cost Control  Innovative Menu Development  Team Building & Leadership  Quality & Customer Service  New Restaurant Openings 7  Revenue Growth / P&L  Performance Management  IMenuPro  Aloha  Microsoft Office Suite  Solomon  Quest  ETeac  Eventmaster  Caterease  Food plating and presentation  Forecasting and planning  Kitchen equipment operation and maintenance  Operations management    Business process, Negotiation, Unique  Com, Operations Management  CA, Optimization  Cooking, Performance Management  Cost Control, Personnel  Clients, Processes  Client, Purchasing  Customer Service, Quality  DC, Quality control  Direction, Quality management  English, Quest  Financial management, Reception  Focus, Recruitment  Greek, Research  Italian, Retail  Kronos, Sales  Team Building, Scheduling  Recipes and menu planning  Payroll and scheduling  Menu planning        Work History      Personal/ Private Chef  ,   01/2019   to   Current     Company Name   –   City  ,   State      Traveling around the LA and Orange County cooking for parties of 2 to 50.  Plated, buffet, family style or food stations, plus more.  Sourcing wild and sustainable meats, fish, and poultry.  With organic produce, to produce a memorable event.         Executive Chef  ,   07/2018   to   01/2019     Company Name   –   City  ,   State      My goals and direction needed for this 5-million-dollar operation was to bring high quality, innovative, whimsical comfort food that's interactive for the client/guest experience, bringing contemporary California-Italian fusion cuisine, with an emphasis on local farms and businesses using sustainable meats and seafood.  Lounge, Café, Grill and Banquets are the revenue streams for this property.  Also drove dramatic cost saving of labor and food cost, currently trending at 34% food cost and 9% labor cost Selected Achievements:.  Completely revamped menu, brought in fresh ingredients and new ideas, changed menu seasonally.         Executive Chef/ Director of Culinary  ,   01/2015   to   03/2018     Company Name   –   City  ,   State      My focus for this 26-million-dollar operation was to bring high quality, innovative food so clients and customers feel like they are not in a convention center atmosphere.  Whimsical comfort food that's interactive for the client experience, bringing contemporary California Cuisine, with an emphasis on local farms and businesses with sustainable meats and seafood.  Over saw 100+ employees and 6 chefs daily.  Execution of catering, concessions and offsite functions from 200-20000 people.  Drove dramatic cost savings and optimization, including running a food cost of 20% and a labor cost of 8% of gross food sales only.  Revitalized the menu to bring a fresh approach to our branding mantra, chef inspired and culinary driven, creation and implementation of 2 new catering menus, as well as multipletailored menus to client specifications.      