EDUCATION 2001: completed year 12. 2001-2003: Intl. Relations Major University of the Pacific, Stockton, CA 2003-2004: Cordon Bleu Florence, Italy : Culinary Arts, Pastry & Breadmaking 2004-2006: Gambero Rosso Rome, Italy: Restaurant Management 2012 STCW 95
QUALIFICATIONS Fully qualified Chef: 1 year chef apprenticeship
10 years restaurant experience
2 years personal chef experience
1 year yacht experience
October 2011 – September 2012 M/Y Here Comes the Sun, 30m
Sole chef, private client, up to 32 guests & 6 crew. Joined in Los Angeles and went to Cabo for weekend trips on/off for 6 months. Then worked Summer season 2012 in Ibiza.
October 2012-December 2012 Coronado Sport Fishing “Condor”
Partime Chef-Fish Butchery for Captain Alejandro Cornejo-owner/operator of Coronado Sport Fishing
Hospitality Restaurant Experience
April 29, 2011-January 7, 2013 Christian Audigier, Los Angeles, CA
I was employed as personal chef. Family of two adults and 4 children. Numerous 50-60 pax last minute parties. Responsibilities from menu planning, managing costs, Food &Beverage budget, cooking, and running house staff. Chef on personal yacht/villa/travel. Breakfast , lunch, and dinner service. Fine Dining and Silver Service.
October 20,2011- October 18, 2012 Pritzker Family – Bel Air, CA (part-time)
Personal chef at home of Pritzker Family (Hyatt Hotels). Family of two adults and 7 children. Variable number of people in home at all times due to frequent dinner parties and events. Lunch and Dinner Service. Responsible for all Food & Beverage and occasional yacht trips for M/y Sans Abri.
January 29,2012 –ongoing project Romanek Family- Los Angeles, CA
Kids cooking lessons.Three-course cooking lesson for Romanek kids (age 4 and 7). Twice a month.
2010-2011 April Fig & Olive Restaurant – West Hollywood, CA.
Sous chef for Chef Lulu DeRoen and Mazen Mustafa. Exec. Chef Pascal Lorange. Helped with opening. Responsibilities went from training to ordering and running the kitchen of a 100 seat restaurant with 500 covers a night. Five star Zagat and Gayot rating. Breakfast/Lunch and Dinner Service.
2008-2010 STK Restaurant – West Hollywood, CA
Executive Pastry Chef of a new style steakhouse. High Production and silver service. 400 covers a night. Dinner service
2008-2008 Montage Resort & Spa – Beverly Hills, CA
Pastry Chef for opening of Montage Hotel Beverly Hills. Five star hotel. Completed Mobile Five Star course. High production pastry for 3 restuarants and in room dining. Muse/Parq Restaurant/Banquets/Tea Service
2006-2008 Papyrus – Rome, Italy
Partner/Chef de Cuisine of Restaurant next to Trevi Fountain. Responsible of Kitchen, private parties, food/labor cost, and catering. Fresh seasonal product cuisine with daily rotating menu. Worked with many Italian VIPs. Busy Bistrot with wine service and all day service.
2004-2006 Enoteca Guerrini – Rome, Italy
Chef de cuisine for Typical Roman Wine Bar. Organize various tastings and wine/liquor pairings. Wine service. Worked with Veuve Cliquot, Birreria del Borgo, Amarone Masi.
2003-2004 Hotel Le Mejean – Montpellier, France
Sous Chef for Hotel in Montpellier, France. Classic French Food, Moroccan, and Italian. Serviced to weddings, banquets, & sports groups.
2002-2003 Truffles – San Diego, CA
Sous Chef for European Bistro. Make paella, soups, sandwiches, salads, etc. Serve customers and attend kitchen..
Cooking Styles Modern Californian, Asian, Mediterranean, French, Italian , Middle Eastern, Global Fusion, Mexican, Vegetarian,Vegan, Gluten Free & Kosher.
Additional Skills Menu planning, Menu costing, Restaurant management, Staff training, Accounting. Kid Friendly Meals.