Andrew Tescher Email & Phone Number

Sacramento, Ca, Us

University Of The Pacific, Sacramento Campus, Mc George School Of Law

Cafe and catering operations for graduate school campus

Sacramento, California, United States

Side Hustle Pizza is a boutique craft pizza company. We partner with local breweries, wineries, organizations, and priviate clients to host pizza parties. "If you didn't come to party don't bother kncking on my door..."- Prince

Davis, California

Executive Chef of Retail Dining , Davis, CA Develop menus and concepts for 4 retail dining outlets.  Outlets include: Multi-platform café, counter service Market, quick service Counter, and full service Pub. Transition current retail dining from a contract food service model to self-op. Project lead of integration for a total food service management system with University fiscal and operations standards. Including procurement, recipe development, item specifications, and POS integration.

Folsom, California

Executive Chef, Mills College / Oakland Raiders HQ in Oakland 3/16- 12/16General Manager, Intel Campus in Folsom 8/13-3/16Executive Chef, Intel Campus in Folsom 7/12-8/13Mills College / Oakland RaidersDirect and oversee all operations onsite residence dinning hall, retail cafe, on-site catering and remote catering operations for Oakland Raiders HQ. IntelDirect and oversee 2 cafes, catering operations and 65 employees, serving 3000-4000 meals per day.Develop food programs that balance innovative cuisine and ethnic options with a farm to fork approach and affordable price point.Plan and execute catering and employee events for up to 3000 guests

Sacramento, California

Project Developer/ Operations Manager: Lucky Dog Ranch Beef, Dixon, CA 8/07-6/12General Manager Lucca Restaurant, Sacramento, CA 6/06-6/08Oversaw front and back of the house operations in a premier downtown restaurant. Develop and oversee new and ongoing promotions. Manage service for dinning rooms, banquets and bar.Conceived and opened new business concept: Lucky Dog Ranch Beef, a boutique natural beef brand. They own and operate an angus cattle ranch. I developed and executed a business start up to market our beef direct to consumers, restaurants, schools and distributers. Within the first year we exceeded planned growth and achieved a sustainable sales volume. Recognized leaders in ranch direct beef in the region.

Sacramento, California

Executive Chef; Esquire Grill, Sacramento, CA, 9/01-4/5Executive Chef; Spataro Restaurant and Bar, Sacramento, CA, 4/05-5/06Established Esquire Grill as the hotspot for the capitol by bringing California farm cuisine to the American Grill concept.Developed and opened Spataro and hyper seasonal Italian restaurant featuring scratch made salumi, Neapolitan pizza, rotisserie fired meats and handmade pastaNamed Sacramento Bee top ten restaurant and one of Sacramento Magazines “People Changing the Food Scene in Sacramento”; national press including: New York Times, Los Angeles Times, San Francisco Chronicle, PBS “California Heartland”, Sacramento Bee, Sacramento Magazine, The Snail Magazine

Sacramento, California

Restaurant Chef Piatti, Saramento CA, 11/98-9/01Assistant Corporate Executive Chef, Piatti Corporate, Mill Valley, CA 8/95-11/98Sous Chef, Piatti Restaurant, Sacramento and Mill Valley, CA, 5/92-7/95Worked in all aspects of the small privately held restaurant group.Lead and directed the opening teams for 6 new propertiesDeveloped and implemented food and service standards across 14 restaurants.Pioneered Farm to Fork Italian dinning in the Sacramento region in 1998.