John C.

Experience

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  United States Marine Corps

  Jul 1997 - Jul 1999

  Planned, prepared, tasted and approved 500-1,000 daily meals. Completed kitchen inspections daily and after every shift. Supervised Marine cooks and Japanese civilians in kitchen operations. Nominated for Nay-Hill Award (Best Marine Corps Mess Hall). Displayed superior performance as assistant chief cook. Prepared 1,000 daily meals.

  • Chef De Cuisine

    Aug 1998 - Jul 1999

  • Sous Chef

    Jul 1997 - Jul 1998
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  United States Marine Corps

  Sept 1999 - Oct 2000

  Chief Mess Manager/Facilities Manager/Embark Non Commissioned Officer

  Successfully passed C.O. inspection by consistently maintaining high sanitation standards while skillfully using leadership and teamwork.On naval ship assignment, prepared daily meals for 150 personnel.On assignment at Camp Pendleton & Twenty-Nine Palms, prepared daily meals for 1,000Trained reservists in institutional food preparation and kitchen management. Supervised, directed, counseled and evaluated a team of 105 U.S Marines.

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  Patina Restaurant Group

  Jan 2001 - Feb 2002

  Garde Manger/Cook at Pinot Provence

  Managed, operated and successfully operated Garde Manger station for Chef Florent Marneau.

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  The Art Institutes

  Apr 2003 - Jun 2003

  Externship Student/Commis Intern

  Member of opening staff for an a la carte operation at the Art Institute. Maintained inventory, created menus, developed, scaled and costed recipes. Managed a team of eight as the Chef and worked all areas of the kitchen.ACF L.A Western Expo 2003 Silver Medal Winner for Hot Food Plated.Represented The Art Institute at The Taste of Newport Food Show 2007.

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  Hoag Health System

  Mar 2004 - Dec 2007

  Executive Sous Chef

  Managed multiple lead cooks and a team of 40 members to support a large production kitchen that produced more than 500 daily units of food. Supported chef in implementing culinary education program.Developed menus and recipes for new patient menu, chef specials, Vip Parties and cafeteria menus.Performed monthly safety and sanitation inspections of department and employees. Encouraged team work, recognized and celebrated successes, and held team members accountable to established guidelines. Show less

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  Restaurante Zeppelin

  Dec 2007 - Mar 2008

  Student - Lead Cook

  Supported Chef Lorenzo Polegri with instruction to students in Italian cuisine and ala carte service at “Marchesa Adele Viti” Culinary Institute. Trained, educated, new culinary students on the hot line, and all areas in the restaurant.Developed, planned, and executed menus for special events at local nightclubs

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  Long Lake Camp For The Arts

  May 2008 - Aug 2008

  Executive Sous Chef

  Opened kitchen and maintained high levels of sanitation. Supervised, trained, and managed, multinational crew with limited English and limited food-service experience for food production.

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  Barbeques Galore

  Apr 2009 - Jul 2014

  Executive Chef Instructor

  Organized, planned, and opened, newest cooking school In Irvine California while teaching and managing both school facilities. Trained chefs and staff in cooking schools. Maintained a budget of $1,000 a week for 70 guests. Attained outstanding reviews, and a five star rating on yelp.com.Execute all food shows, charity events, live news shots, youtube videos, photo shoots, private events, support marketing and sales team.Planned, prepared, developed menus, recipes to entertain, teach and feed a group of 14 daily while implementing company product off sales floor. Took part of the Flavors Culinary Gala at the Hyatt Regency La Jolla 2011, and administrated USO culinary private home charity events 2010, and 2011. Show less

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  PIRCH

  Aug 2014 - Apr 2017

  Executive Chef

  Decreased food cost from 84K to 67K in one year saving the company 17 thousand dollars or 20.24% in the first year. Develop, train, council two Pirch showroom chefs and a lead barista. Menu, R&D, coordinating, and execution of catering events up to 300 guest. Presented 30 hands on classes a year for 14 guest, executed over 100 personal educational demonstrations. Executed clients breakfast, lunch and dinners. Responsible for inventory control and ordering of the kitchen, events, and Bliss Café. Support showroom director, marketing team, sales advisors, by implementing PED’s on various appliances while being an asset to help close the deal. Show less

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  BSH Home Appliances Corporation - North America

  May 2017 - Aug 2023

  Showroom Chef (Regional Culinary Trainer- Thermador/Bosch/Gaggenau)

  Expertise in instruction Q&A training, class settings in front of a live audience, executing hands on classes, demos, and personal education demonstrations. In charge of the development, testing, curriculum, of Gaggenau, Thermador, and Bosch culinary classes, recipes and demonstrations as well as all the trainings for invited Chefs that came to our specific Chef based training modules. This helped improve the BSH experience or guest training. Invited and created a video for Southern California Edison 12th Annual Hispanic Heritage Month Celebration 2022. Assisted and consulted customer service sector with brand, culinary, appliance questions and concerns our consumers had. Assisted sales team, brand, marketing teams with Thermador, Bosch, Gaggenau project management by executing projects, research, testing, developing recipes, and YouTube, Instagram, LinkedIn videos or culinary content. Consulted, worked with, and assisted consumer scientists, product developers, product owners and steak holders in regards to ideation of new future appliance, testing new product, while giving constructive criticism on what needed improvement. Worked with showroom director identifying areas that the culinary team needed improvement & trained, supervised, assessed culinary team member’s performance by mentoring, leading by example and offering advice, while creating a positive and smooth flowing work environment and improving all aspects of the showroom. 2022 assisted corporate team in closing over 30 million in builder/designer sales by executing high-end experiences. 2023 was flown to Hawaii to execute two dinner interactive classes and aided in the closing deal with a Gaggenau project called Alia 888 with the Kobayachi group. That same week executed two additional classes to train two well-known local Honolulu Chefs. Established relationships with food purveyors and took charge of inventory, ordering. Show less

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  The Middleby Corporation

  Aug 2023 - now

  Executive Chef & Brand Ambassador

  Executed live demonstration on new to be released appliance at the Chicago Middleby Showroom, while supporting culinary team with a happy hour, for the Building Decarbonization Coalition utilizing all electric and induction appliances. Supported and took part of Chicago showrooms filming for Middleby’s all electric and induction appliances. Guest Chef at Designer Anne Michaelsen’s Palm Desert “La Maisonnette” House at the Marrakesh Country Club 2023. Created and executed three unique elevated menus, utilizing the Aga Mercury Range, the Brava Smart Oven and Sterling Caviar. Jan 2024Viking marketing content production, pots and pan demonstration for video and still photograph content. Executed live cooking demonstrations on Vikings full line (5 lines) of pots, and pans on the Viking 7 Series Range for marketing content. Show less