Joseph Tellus

Experience

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  TAO Group

  May 2001 - Mar 2005

  Chef

  Duties focused on leading lunch/dinner service of 5000 diners weekly. Scheduling and payroll staff of 50. Hiring, training of junior kitchen managers along with all hourly staff. Creating occasional food specials, banquets up to 1000 guests, cooking on line as needed. Expert on products, techniques and equipment used in execution of high level pan-Asian concept

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  TAO Group

  Jun 2005 - Jan 2006

  Executive Sous Chef

  Opened 40000 sq. ft space in Venetian Hotel. Top grossing restaurant in United Staes. Supervision, training of opening staff of 90 cooks and porters. Training of team of 5 sous chefs. Partnered with Corporate Chef in development of Chef de Cuisine and the TAO "way".

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  The Venetian

  Feb 2006 - Jun 2007

  Chef Tournant - Banquets

  Member of Chef team of highest volume banquet operation in Las Vegas. Prepared and executed a varied menu at AAA 5- Diamond / Mobil 4-star level. Training and supervision of staff of 30 cooks and porters. Banquet functions from 10 to 10000.

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  Imperia - Modern Asian Dining

  Jun 2007 - Nov 2008

  Executive Chef

  Ground up build out of 3-star Modern pan-Asian restaurant. Developed entire menu, training and purchasing systems. Currently open and running predominantly original menu.

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  Mad Dogs

  Aug 2010 - Aug 2013

  Corporate Executive Chef

  Culinary expert for executive team with charged responsibility of corporate culinary development, strategy, menu implementation and training.

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  Dog & Bee Public House

  Mar 2011 - Jun 2012

  Consulting Chef - Corporate

  Through Mad Dogs Corporate arm: Providing ongoing consulting services to British themed pub concept. Central purchasing responsibility, training and development.

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  Paige Hospitality Group

  Jul 2013 - Nov 2013

  Executive Chef

  • Executive Chef of entire food service operation of 166 room boutique hotel (including 22 suites) located centrally in the vibrant Meatpacking District of NYC. • The Chester Restaurant is a brasserie styled space serving American classical fare utilizing premium ingredients and sourcing locally when available.• Outlets and responsibilities include: 300 seat a la carte restaurant serving breakfast, lunch dinner and weekend brunch; Catering and banquets for multiple on-resort event spaces serving 6 to 110 people for sit down dinner and up to 300 for cocktail receptions; staff catering for 120 team members daily; in room dining available 24/7, year round.• Culinary development, strategy, profit and loss responsibility. Training and development of culinary team of 40 cooks and sous chefs. Show less

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  World Class Capital Group

  Mar 2014 - Oct 2014

  Corporate Executive Chef

  * Culinary expert for executive team with charged responsibility of corporate culinary development, strategy, menu implementation and training.* Oversee day to day culinary operations of Rio Nightclub/Dayclub in Austin's vibrant West 6th street District* Development of catering and banqueting menus for onsite/offsite events

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  Texas Land and Cattle

  Jan 2015 - Jan 2016

  Culinary Manager

  Culinary focused member of store management team. Steakhouse operation.

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  Mad Dogs British Pub

  Jan 2016 - Nov 2019

  Executive Chef

  Resume role as culinary expert for executive team with charged responsibility of corporate culinary development, strategy, menu implementation and training.

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  Earl Abels

  Nov 2019 - now

  Business Partner