Ambitious Chef that is strategically looking for the right alliance to support my leadership skills in the kitchen as well as supporting the partnership on the investor level.
Purchasing 70% of product for a $35 million company with two plants in the Bay Area. Developed local trade sources with local Ranchers and Artisinal Growers, Accountable for $250,000 per week in Purchases.
Accountable for all Kitchen Production. Scheduling, Ordering, Equipment Maintanence, Vendor Relations, Invoicing, Labor and Food Cost, Weekly P&L meetings to stay on Budget
Created an upscale Gastro-Pub menu with the main focus on locally sustainable resources while keeping the food approachable. Tasting menus, Seasonal menus, Farmer dinners and Supporting local causes.
Opened two restaurants, Menu Development, Kitchen Layout, Sourcing Vendors, Staff Training, Tasting Menus, All Things Kitchen.
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