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Work experience

Aug 2015Present

Sous Chef 

Belcampo Meat Co. - Santa Monica, CA
  • In charge of opening and closing procedures, all ordering and inventory, managing food cost, costing menu items, and developing recipes 
  • Training and promoting of all prep and line cooks 
  • Knowledge of whole animal butchery, beef, pork, lamb, poultry.
Feb 2015Feb 2016

Lead Line Cook

Sonoma Winde Garden - Santa Monica, CA
  • The opening chef with responsibilities including: ordering and receiving , station checks, temperature logs, staying on top of line and prep cook dutys, as well as cooking and expediting lunch/brunch service.
Nov 2014Feb 2015

Line Cook

Cafe Del Rey - Marina Del Rey, CA
  • Work all stations including Saute, Grill, Fish, and Garmage
Feb 2011Oct 2014

Lead Line Cook

JRDN Restaurant at Tower 23 Hotel - San Diego, CA 
  • Worked as Saucier, Sauté, Grill, Expo, and Garmage cook.  
  • Winner of "Best Hotel Restaurant, Fine Dining" from the California Restaurant Association 2012-2013
Jan 2010Feb 2011

Line Cook

Three Tomatoes Trattoria - Burlington, VT
  • Saute/pasta/pizza cook in high volume fine dining Italian restaurant.
Sep 2006Jan 2007

Line Cook

Luma - Orlando, FL
  • Fine dinning preparation of French, Italian, Japanese, Southern and Northern American cuisine.
 
Aug 2003Sep 2006

Sous Chef

Three Tomatoes Trattoria - Burlington, VT
  • Began as a Garmage Cook and rapidly moved into the Saute, Expo and Grill stations.
  • Became Sous Chef in the Fall of 2005, I was 18 years old.
  • Considered very talented for my age; moreover, well respected for the focus and professionalism that I applied to the restaurants needs.

References 

Caleb Orth - 747-258-8027

Executive Chef Belcampo Meat Co. Santa Monica

Brett Halfpap - 443-569-9516

Executive Chef Belcampo Meat Co. Oakland 

Adam Titze - 773-220-7144

Regional Chef/Director Belcampo Meat Co. California  

Justin Hernandez - 716-510-2270

Executive Chef Sanoma Wine Garden, Santa Monica