Armando Galeas Email & Phone Number

Vero Beach, Florida

Manalapan, Florida

Chef at the prestigious Temple Orange restaurant. A 5 start by Forbes and AAA 5 diamond Eau palm beach resort and spa.

Boca Raton And Resort

Run daily operations for the signature restaurant in 501 East restaurant among my responsibilities are schedules, labor and food cost, HACCP, purchasing, menu and recipes development.

West Palm Beach, Florida Area

Chef de Cuisine for the signature Ironwood steak and seafood restaurant.

Wellington, Florida

Opened the restaurant from the ground up, trained and develop the kitchen staff and sous chefs, menu development, cost of food and labor,

Miami/Fort Lauderdale Area

● Hired to launch and developed a new restaurant concept in downtown Fort Lauderdale, that included entire kitchen layout and restaurant design with a budget of up to 3 million dollars. ● Directly responsible for the hiring, training and development of the restaurant staff front and back of the house. ● Created and developed the menu selection by working directly with local and national food purveyors to offer only the best and freshest ingredients. ● Responsible for creating a plan to capture the local market by making several morning television show appearances as well as working with charity and fund raising events

Greater New Orleans Area And Orlando, Florida

Promoted within the company as Executive sous chef for the renowned NOLA restaurant in New Orleans and Emeril's Orlando in Universal studios, Florida. Managed a staff of 30 cooks and 3 sous chef with annual sales between the $7 and $13 million dollars on each location respectively.

South Beach, Miami

Member of the opening team for Emeril's restaurant in South Beach, Florida

Orlando, Florida Area

Member of the opening team for Tchoup Chop restaurant in Universal studios, Orlando Florida. supervised a team of 25 cooks and integral part of the development of every aspect of the restaurant operations, from menus, food cost, labor, hiring and development of the staff.

Greater New Orleans Area

Early in my journey i received the great opportunity to be part of Chef Emeril Lagasse. Starting as a line cook, promoted to saucier and later on as a sous chef.