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Network Power<100 people
Roles
โจ100%
Business Owner
Geos
๐บ๐ธ100%
United States
Work Background
On The Line HospitalityFounder On the Line Hospitality
Jun. 2023
On The Line HospitalityFounder & Consulting Chef
Aug. 2018Greater Chicago Area- Director of Recruitment & Business Development Book a call: https://calendly.com/wecookotl/20min
EatalySous Chef
Dec. 2016 - Jul. 2017Greater Chicago Area
Ate 3 FourPrivate Chef & Consultant
Jan. 2016 - Jan. 2018Greater Chicago AreaIn 2016, a small underground supper club concept called Ate 3 Four blossomed into a new found passion for nomadic cooking as a private chef and restaurant consultant. Since 2017, I've been traveling and consulting for innovative restaurant concepts and cooking for private clients, sharing menus from my travels through Mexico, Columbia and Peru.
Untitled 111 | Oak & Char | Formento'sSous Chef
May. 2013 - Aug. 2014River northServed various roles as Sous, Cook, Butcher and Charcuterie at various restaurants.
Mastro's RestaurantsExecutive Chef
Jul. 2001 - Sep. 2012Southern California- Sous chef 5 years. Executive Chef 6 years
- Opened multiple Mastro's restaurants in Arizona and California
- Executive chef for Beverly Hills grossing $14M per year
- Turned around poor performing unit from $8M to $12M within in 3 years - Lowering food costs from 40% to 32%
- Managed and expedited high volume fine dining for 300-600+ volume covers per night
- Hired, Trained & Managed a staff of over 30 employees. - Oversaw hiring, forecasting, budgeting, and off-site catering & VIP Celebrity Events
- Maintained food and beverage standards through standardized recipes and safe food handling
-Achieved budgeted labor and other cost through proper planning and execution
-Actively interacted with guests and VIPS to ensure an impeccable guest experience
-Managed a food inventory of $60k-$85k
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