Joseph Antonishek

Experience

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  Line Cook

  Jun 1989 - Mar 1993

  Line Cook Experience

  The Chefs and Cuisiners Club, New York City, Charles Palmers late night bistro frequented by hospitality professionalsGranita, Malibu California, Externship from the CIA, I was fortunate to be on Wolfgang Pucks opening team.The Rattlesnake Club, Detroit Michigan under James Beard renowned Best Chef of Midwest- Jimmy Schmidt.The Appeteaser, Milford Michigan, summer job during high school under CIA Graduate Chef Owner

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  Mesa Grill & Judson Grill

  Mar 1993 - Sept 1997

  Sous Chef

  Joined Bobby Flays flag ship Mesa Grill as a line cook and was promoted to Sous Chef within eleven months.Developed kitchen management, leadership, purchasing, cost control, scheduling and labor management skills.Two years later I was transferred within the company as Sous Chef to Judson Grill a busy mid town brasserie now called Bar Americana. I developed skills in pre-theatre service, large banquets and wine knowledge.

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  Jean Georges

  Oct 1997 - Aug 1998

  Chef de Partie

  Working under Jean Georges Vongerichten was an opportunity of a lifetime, I regarded it as going back to school for my masters.Responsibilities included: Meat cookery, sauce and jus production, butchery and assisting my team members in an all hands in teamwork capacity.

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  The Mondrian Hotel, Coco Pazzo

  Aug 1998 - Feb 1999

  Executive Chef

  I oversaw the entire food program at Ian Schragers flagship four- star west coast flagship hotel, which included Coco Pazzo, SkyBar, Poolside Dining, twenty- four hour room service and celebrity parties of upwards 1500 guests. My cuisine was very well received by guests, local and national media, however restaurant was sold to another leading restaurant group.

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  Raffles L'Ermitage Hotel

  Feb 1999 - Dec 2001

  Executive Chef

  Dual role of Executive Chef and Director of F&B in luxury five star-five diamond hotel with celebrity clientele.Created and introduced my interpretation of French Asian Cuisine which resulted in James Beard Honored Best Hotel Chefs of America Dinner, LA Magazine Best Presentation amongst many other local and national accolades. In addition I was featured in several print, radio and television segments including The TV Food Network.Additional responsibilities included Executive Comity Member, room inspections, MOD duty, Budgeting, P&L Reporting and working closely with Director of Catering in planning celebrity and Saudi Prince rooftop parties. Show less

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  Argyle Hotel

  Dec 2001 - Sept 2005

  Executive Chef

  Four star historic art deco hotel which I joined after operating for eight months without having an Executive Chef.Organised, spearheaded and rolled out all kitchen organisational tools, including elevated sanitation standards.Boosted staff morale by introducing an “all hands in” team effort. Which resulted in greater guest and staff retention.Created and implemented all new food menus. Resulted in returning previous guests and winning over new guests.In addition to my role as Executive Chef, I assisted the restaurant GM in running Fenix nightclub where I could hone my bar management skills. Show less

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  Raffles L'Ermitage Hotel

  Sept 2005 - Feb 2006

  Consultant: Food & Beverage Director

  Asked to return to the hotel by the Jack Naderkhani, GM and my mentor on a six- month contract to identify, assess and correct service issues within the F&B department.• Introduced all new food menus including in room dining, cocktail menus and wine lists.• Evaluated current team members, coached and recruited and trained new team members to fill positions.• Worked with the purchasing manager and lowered food cost to 3% under budget.• Ensured five star-five diamond standards were achieved. Show less

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  MINX Restaurant & Lounge

  Feb 2006 - Jan 2008

  Executive Chef

  Opening team of 258 seat restaurant night club with nightly cover counts of upwards 400 dining guests.Set in place all culinary back office tools: inventory, sales mix reconciliation, labor tracking, food purchase journals.Showcased Globally Inspired Cuisine, in addition to Ala Carte menu I introduced weekly rotating world tasting menus to drive sales. Result was very well received with patrons and press. Featured in several print and on line publications as well as television and radio. Show less

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  The Lake Arrowhead Resort & Spa

  Jan 2008 - Dec 2008

  Executive Chef

  Four Star three hundred room hotel located in the San Bernardino Mountains. Fine dining restaurant,24- hour room service, large wedding facility, lounge and monthly food sales over $500,000 USDImplemented all new menus including pastries, worked closely with sommelier in wine selections, managed cost controls & purchasesAwarded Best Restaurant in San Bernardino and Best Dish for Jamaica Flower Seared Elk Carpaccio.Due to nationwide economic collapse the hotel suffered unrecoverable economic loss which resulted in massive layoff and hotel loss. Show less

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  Green Street Tavern & Industriel

  Jan 2009 - Apr 2013

  Chef Partner

  Primary role and responsibilities included all operational aspects of front and back of the house.Support team of Chef de Cuisines and Floor Managers in both restaurants which I cultivated, inspired and mentored.Created all food menus, cocktail lists, and developed wine list with the lead of our Sommelier.Press response to the opening of Industriel was positive while maintaining consistent standards and guest satisfaction at GST.

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  Petit Ermitage Hotel

  Nov 2009 - Jul 2011

  Consulting Chef & Director of Food & Beverage

  While maintaining my responsibilities at Green Street Tavern I was contracted to do a full over haul of the F&B department for my favorite bohemian boutique hotel in Los Angeles.Implemented all new food menus, cocktail lists, wine lists, special events and introduced a gypsy brunch to drive F&B sales.Created and implemented new SOP’s, staff training manuals and bar package programs which minimised loss.Resulted in increased guest satisfaction, 30% increase F&B revenue and 20% increase hotel ADR while managing food and beverage costs below budget to have a net result of 22% profitability YTD. Show less

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  Makan-Minum

  Apr 2013 - Jun 2014

  Pre Opening Executive Chef: Consultant

  Creative development team of original concept: 24- hour eatery with huge bar venue and rooftop terrace.Spearheaded kitchen design and build while monitoring local contractors to ensure proper specs and material usage.Created all menus, recipes and staff training materials. Hired lead kitchen staff prior to joining The Canggu Club.

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  Canggu Club

  Jul 2014 - Apr 2015

  Director of Culinary/ Food Beverage

  Developed existing kitchen team including management to meet “western to western” expectations.• Resulted in higher guest satisfaction, reduced food waste, higher repeat guest ratio, increased sales.Revamped three existing restaurants with modern menus while launching three new additional F&B restaurant outlets.Lowered an inherited food cost of 52% to meeting budget of 30%, while purchasing better quality higher cost products.• Resulted in higher guest check average with food quality to match, doubling monthly budgeted profitability of F&B.Introduced a new sequence of FOH service, which resulted in reduced payroll and more efficient service. Show less

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  Professional Consulting

  May 2015 - Jan 2018

  Consulting Chef F&B Developer

  Contracted to design and build two kitchens/restaurants in Bali and one in Jakarta.• Developed SOP’s, back office, cost control, inventory systems, vendor relations and staffing guidelines.Additionally developed and launched a full breakfast program for an established restaurant in Bali with support systems.• Staff recruiting and training, developed HR related materials, staff guidelines• Recipe development & costings, inventory systems, SOP’s, loss prevention systems and back office support Show less

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  Petit Ermitage

  Mar 2016 - Jan 2018

  Executive Chef
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  Karma Group Global

  Apr 2018 - now

  Based in Bali, overseeing, inspiring and driving culinary and F&B operations through creativity and profitability across the globe with Karma Group. Currently 48 resorts in operation and growing!

  • Group Executive Chef- Global

    Nov 2023 - now

  • Senior Executive Chef SEAP

    May 2022 - now

  • Executive Chef: Karma Kandara

    Apr 2018 - now