Jesse Marco Email & Phone Number

Austin, Texas, United States

Executive Chef/Consultant for a locally owned multi-unit concept operating 3 brick and mortar units, a central kitchen and stadium concessions.

United States

• Managed high volume, multi-unit culinary operations at Austin-Bergstrom International Airport, overseeing the successful design, opening, and operations of over 10 unique concepts, including Second Bar + Kitchen by.
• Led the expansion of 2 new locations around Austin for flagship restaurant
• Instrumental in securing new unit contracts for Paradies Lagardere through Austin-Bergstrom International Airport
• Developed and executed over 500 creative menu items, ranging from scratch-made pizzas to innovative dishes such as "duck ham with space eggs"
• Demonstrated leadership in managing a diverse team of over 200 associates, ensuring smooth operations, meeting budgets, exceeding guest expectations, and achieving record sales annually
• Showcased expertise in budgeting, cost control, menu development, recipe creation, team training, recruiting, scheduling, and inventory management

Austin, Texas, United States

• Directed a New American Restaurant in North Austin, overseeing a high-volume live music venue offering casual dining service, banquets, catering, and formal tasting menus.
• Managed large teams catering to private and corporate events for clients such as Samsung, Dell, IBM, Bentley, and Retro Studios, accommodating up to 350 people, while demonstrating strong leadership, organizational.
• Developed and executed a locally sourced, seasonal menu, maintaining excellent relationships with local farms and ranches, ensuring quality and sustainability in food offerings

Austin, Texas Metropolitan Area

• Managed the launch and operations of an award-winning wine bar in historic Hyde Park, designing, opening, and managing the kitchen with a seasonal New American menu featuring French and Spanish influences.
• Developed and executed entire menu, sourcing ingredients directly from local farms, vendors, and ranches, ensuring to meet budgets while exceeding guest expectations
• Crafted over 20 seasonal menus throughout 7 years of service, showcasing culinary creativity and adaptability
• Coordinated wine tastings, private parties, festivals, and live music events for up to 250 people, demonstrating excellent event management skills
• Maintained a successful kitchen operation with consistently high ratings and reviews

Ghazni, Ghazni Province, Afghanistan

• Served as a civilian contractor in Afghanistan, managing multicultural kitchens and working with local Afghan nationals on several forward operating bases to fund culinary school.
• Maintained strict standards of operations for multiple government facilities, showcasing adaptability and adherence to stringent guidelines
• Prepared food and beverage services twice daily for 2500+ soldiers, demonstrating proficiency in high-volume cooking and meal planning
• Operated effectively in extreme conditions, working 12-hour shifts, 7 days a week, displaying resilience, dedication, and commitment to excellence