Michael Luna Email & Phone Number

Redondo Beach, California, United States

Redondo Beach, California

Work with large corporate teams to implement startup menus and new concepts specific to various client needs. Maintain food quality standards. Ensure optimal operation standards to meet all HACCP and Halal requirements. Quality assurance of all products via daily food tastings on all client menus. High volume operation with focus on uniformity and cost control.

Los Angeles, California

Continuous consultative projects, joint ventures, and solo initiatives. From popups to birthdays, business meetings, or private estate events. Frequent projects involving the restructuring of pastry departments or menus to meet current food trends. Create and develop vendor relationships. Collaborate with startup operations and engage with local markets to create high quality and profitable point of sale products.

Los Angeles

Temporary consultative collaboration between multiple stakeholders to create a superior product and experience. Implement procedures for quality control and uniformity between multiple locations. Quality assurance testing. Develop and maintain vendor relationships to drive cost effectiveness and profitability. Design, develop and produce elevated pastry menus.

Santa Monica, California

Consultative temporary collaboration to update menu with current food trends. Assess the needs of the hotel and restructure the pastry department to develop cost effective menus. Cost analysis and vendor relationship realignment to improve profitability.

Los Angeles, California

Collaborate with owner and executive leaders to redefine the traditional cafeteria dining experience. Recruit, hire, train, and lead staff. Manage scheduling and labor budgets. Facilitate and ensure quality, efficiency, and uniformity to serve 5000+ guests daily while maintaining cost control. Develop and maintain vendor relationships. Manage customer engagement via feedback and special requests to continually enhance the Clifton’s experience.

Los Angeles, California

Collaborate with executive teams in Miami and Los Angeles to create the vision for the pastry experience. Implement pastry menu and design plans. Train staff members on menu item recreation to maintain quality standards

La Jolla, California

Collaborate with Executive Chef/ Culinary Director and Chef de Cuisine to redefine the art of classic French pastry. Create policies and operating procedures for additional offsite restaurant location. Frequent business development activity through promotional and special events.

Greater Los Angeles Area

Collaborate with Chef de Cuisine and Owner to maintain the traditions of Campanile. Assist in the development and execution of branding implementation at multiple locations. Frequent business development activity through promotional and special events.

Awarded Best New Restaurant in the first year, working with Certified Master Chef, James Corwell. Develop and maintain vendor relationships. Develop and implement standards and operating procedures for restaurant staff. Build a cohesive team environment for the success of the restaurant.EDUCATION & TRAININGAssociates Degree, A