Gabriel Boyer Email & Phone Number

Santa Rosa, Ca, Us

San Antonio, Texas, United States

St Helena, California, United States

Vung Tau, Ba Ria-Vung Tau, Vietnam

Ho Chi Minh City

Gourmet Burger Bar with extensive beer selections in the heart of Saigon.

Ho Chi Minh City, Vietnam

As Corporate R&D Chef for LP Foods, my responsibilities are primarily focused on value added products for export from Vietnam primarily to the UK, USA, and Japan. Taking a products from concept through development, factorization and sale. An understanding of hydrocolloids, starch uses and applications, advanced cooking techniques, cost saving exercises, factory feasibility, factorization and even marketing and sales of products.

Ho Chi Minh City

Global Cafe is a Foodservice Group operating in HCMC since 1998 that primarily focuses on operations within premier international schools. During my time as Group Executive Chef for Global Cafe the company expanded their operations into 3 more campuses and added an additional 2000 daily meals. In addition to the expanded numbers I was integral in the expansion of their sevices, designing, installing and implementing salad bars with rotating menus/ custom smoothie stations/ and healthy snack… Show more Global Cafe is a Foodservice Group operating in HCMC since 1998 that primarily focuses on operations within premier international schools. During my time as Group Executive Chef for Global Cafe the company expanded their operations into 3 more campuses and added an additional 2000 daily meals. In addition to the expanded numbers I was integral in the expansion of their sevices, designing, installing and implementing salad bars with rotating menus/ custom smoothie stations/ and healthy snack counters at both ISCHMC campuses, as well as overhauling all aspects of their operations, focusing on healthier food prepared to a higher standard. In addition to general management of daily operations within the kitchen and service elements, I was responsible for catering menus and operations of up to 1200 people. Banquet dinners, quick-service lunches, buffets and fairs with multiple food stations. Show less

Ho Chi Minh City, Vietnam

Brought in to refresh and redesign Shri's menu, which is European focused with Asian twists. Changing between several dishes every week for the first 3 months, replacing almost the entire menu of over 50 dishes. After, I helped Shri to add and change to their lunch program, offering a large variety of gourmet sandwiches and salads. All dishes were accompanied with portion specific costing.

When I had started with Saigon Gourmet Group they had only opened one of their three planned levels of dining and drinking on the 50th, 51st, and 52nd levels of Saigon’s tallest bulding (Bitexco Financial Tower). The task given to me by the ownership was to help them build and design the next two (including a fine dining western and a high end tapas VIP lounge at the helipad level.) As the Chef and only non-invested member of the their Executive Committee, I was integral in all decision… Show more When I had started with Saigon Gourmet Group they had only opened one of their three planned levels of dining and drinking on the 50th, 51st, and 52nd levels of Saigon’s tallest bulding (Bitexco Financial Tower). The task given to me by the ownership was to help them build and design the next two (including a fine dining western and a high end tapas VIP lounge at the helipad level.) As the Chef and only non-invested member of the their Executive Committee, I was integral in all decision making for all processes in the 3 levels. In the span of a year I was responsible for the following and much more:• Redeveloped their entire Buffet program (had been running without chef for 6 months when I came on) including the style and layout and service style/steps.• Raised all food and sanitation standards (i.e. training the staff on preparation and recipe control.• Opened Alto (heli-bar) with a small international bar menu produced from a small pantry style kitchen.• Opened Cirrus, Fine dining restaurant with international high end menu. • Catered off-site events for 500+ people• Catered all sizes of events on-site for groups of 6- 250 people• Set up regular tour group dinners• Arranged all events personally with Clients from menus to tabl• Personally dealt with all functions of Cirrus includingo Purchasingo Costingo Trainingo FOHo BOHo All aspects of Managemento And worked daily serviceo Interviewing and hiring of all staff on all 3 levels Show less

Ho Chi Minh City

Was a contestant on the second season of Vietnam's Next Iron Chef. Was interested to see the filming of reality shows and the challenges presented. I went all the way to the final battle and received second place honors.

As the Executive Chef, I helped Chill through a period of change and redesign. Completely overhauled and reconstructing their kitchen. Training all the staff for proper organization and procedures. Set up operating procedures and developed organizational techniques that were not in place before. Chill now operates with less staff on a more streamlined menu, focused on cross-utilization, saving money and time.

Chicago

Started this highly successful, farmer friendly, contemporary American restaurant from the beginning. Set up and helped build the entire kitchen from the ground up. Designed menus, set up operating procedures, ordered all equipment, hired employees, etc… Worked on a daily changing menu, using farmer produce, and sustainable meats and seafood.

Chicago

Started this homemade charcuterie company, selling fresh and cured sausages, confits, rillettes, jams, and pickles. While working as a chef at Elate I started this small company out of my home.

Chicago

Was an integral part in the opening of Laurent Gras’ newest restaurant, worked side by side with Chef Laurent in developing new dishes and techniques, and setting up operating procedures for the restaurant. Shortly after I finished working at L2o, the Chicago Michelin guide was released, L2o and Alinea were the only 2 restaurants to receive 3 stars.

Chicago

Started as a cook on Garde Manger station, and then promoted to head of Garde Manger (over 4 other cooks). I was then promoted to the Hot Appetizer station. In my last month at Tru, I was training on the Meat station. Became proficient in the use of food additives