• New Orleans LA

Ian Ruckriegel

Work History

Work History


Nov 2014 - Aug 2015
Good Eggs

Responsible for running the kitchen which included budgeting, ordering, scheduling and menu writing.  We prepared lunch for 30-40 of Good Eggs' employees a day 7 days  week.   I would design a unique menu each day based on whatever the farmers and food producers brought that was local and in season.


Jan 2014 - Jul 2014

Worked all the station as needed.  If someone could not make it to work I would fill in for them while on busier nights I would float around and help whoever was getting hit the hardest.  Also Expedited when needed.

Line Cook/ Tournant

Aug 2012 - Dec 2013
Restaurant R'evolution

 Worked all stations wherever a hand was needed.  Usually  Grill, Fish and Saute stations. Often worked to help all other stations like Garde Manger, pastry, and Rotisserie among others. 

Sous Chef

Feb 2011 - May 2012
MeauxBar Bistro

 Responsible for all aspects of kitchen operation, including: Ordering of proteins, produce, dry goods Disciplining and Coaching of employees and staffing, overall cleanliness of the kitchen, expediting , and maintaining food quality.

Executive Sous Chef and Business Analyst

Mar 2008 - Feb 2011
Restaurant Stella

I held many roles at Stella from running the kitchen and increasing profitability to problem solving issues of work flow efficiency and profitability at the then newly opened Stanley Restaurant.


Jun 2007 - Feb 2008
Restaurant Stella

Worked all Stations wherever needed

Line Cook

Aug 2005 - Mar 2007
Inn on the Biltmore Estate,  North Carolina

Worked Grill, Saute and Middle Expo.   Also assisted with Banquet Functions when need.




2008 - 2012
University of New Orleans- Louisiana
  • Earned two BS degrees. One in Business and another in Hotel, Restaurant, Tourism.
  • Graduated Cum Laude
  • Studied Spanish during my time at UNO and am very proficient in its use around the workplace


2003 - 2005
Culinary Institute of America-  Hyde Park, NY
  • Graduated with a perfect attendance record
  • Completed my Culinary Internship at the Hotel DuPont in Wilmington Delaware.