David Chenelle Email & Phone Number

Undisclosed Base

San Diego, CA

Successfully opened a large, fast casual, high volume Family themed restaurant, microbrewery and live music venue located in San Marcos, Ca.Responsible for all culinary operations, menu development, menu costing, hiring/terminations, scheduling, purchasing, inventory, sanitation, and cleanliness of the kitchen. Teaching and mentoring team in curing.

La Mesa, CA

Featuring La Mesa's first Scottish Gastropub and Brewery. Opened in April 2018. Welcome to the neighborhood place where brewers, bankers and bricklayers can all come together. There’s a place for you at Fourpenny House. This is why you work. Leave your 9–5 at the door, and let’s raise a glass. Toast to heritage and the many crafty ways we know how to use a.

San Diego, CA

• Redesigned restaurant for maximum efficiency and reviewed equipment list saving over $12,000
• Successfully opened the brewery and pub.
• Creation of sustainable menu based on a Scottish British theme for the pub and special events.
• Developed vendor relations and kept them on a bid system saving 20% on protein and dairy purchases
• Arranged free oil collection services.
• Kept food cost within budget. Standardized all baking and menu recipes.

Greater San Diego Area

Chef, Event Planner & Offsite CoordinatorFull service caterer and coordinator for special functions, intimate events, wine and food pairings, large parties, fundraisers, charitable functions, festival vending and food trailer concessions. I Promote and market through social media, price, plan, coordinate, and supervise the execution of all special parties.

Greater San Diego Area

• Premier Food Service, San Diego, CaBridgepoint 6/2011 to 12/07/2011Catering Chef Organizing the production of the catering & delivery of banquets for 3 campuses.Premier Food Service, Sempra Energy 12/2007 to.
• Creation, management, and administration of the executive dining program
• Recruitment, management, and training of executive wait staff
• Creation of specialized items to address specific dietary needs
• Buffet, banquet, and menu preparation for honorary guests of The Board of Director’s, which included: Foreign
• Dignitaries, Energy Ministers, Politicians, Ambassadors and Heads of State

Coronado, CA

• Executive Chef 2/2002-3/2008Executive Chef, Operations Manager to two locations, operating from two of the most prestigious Yacht Clubs in Southern California.
• Provided prefixed menu services to club members
• Conceptualized, created, designed, and executed special events
• Expanded business and revenue potential by persuading Club & Board Members to allow non-member hosted events at the property such as weddings and other milestone celebrations
• Introduction and institution of a full Inventory Control standard and practice

Culinary Arts Certification, Culinary Arts/Chef Training

Three year apprenticeship course through the California Department of Industrial Relations, The American Culinary Federation and Mesa.

Certification Of Achievement, Culinary Arts

Activities and Societies: Professional Member of the Chaine de Rotisseur President, Chefs de Cuisine Association Founder of "Taste de.