Diane Lam Email & Phone Number

San Francisco, Ca, Us

San Francisco, Ca, Us

San Francisco, California, United States

Produces monthly dinners for First Round Financial that are elevated, restaurant quality experience and quality.

San Francisco, California, United States

Currently am in charge of club events, private events, F&B outlets (restaurant, bar, lounge), communications (e-blasts, marketing, newsletter, etc.), and manage all FOH employees.

San Francisco, California, United States

Produced and executed a 400 person culinary experience for Coinbase's Summer Camp, "BaseCamp." Led a team of 50 Back-of-House and Front-of-House employees all working together to execute a high level meal throughout our guests' experience.

San Francisco, California, United States

Helped with backend kitchen organization, hiring, kitchen operations, menu development, menu costing and kitchen startup plan. Created protocols and solutions to aide in the opening of a brand new restaurant/marketplace/cafe.

Portland, Oregon, United States

A business started during the rise of Covid-19 pandemic where I successfully maneuvered through tumultuous business conditions by using quick-witted strategies while maintaining order and consistency within my team. I managed a team of 35 employees with high retention rate and built a 10k+ customer base following. Consistently created and operated large scale public events, monthly and worked with global grands (Adidas, Nike, Weiden Kennedy, Snow Peak) on events and catering opportunities. Owning a business meant created marketing campaigns, promotions and merchandise based around tge brand and I was consistently created menus with items that were constantly written up by major food publications

Portland, Oregon, United States

I created and operated ghost kitchen incubator concept to challenge social issuesregarding large company operated and scaled ghost kitchens (ubereats, reef kitchens, etc.) and built a 7k customer base after 1 year of operation. The project focused on optimizing efficiencies and created I was able to create a self-running operation with low overhead within the first 6 months. Prey + Tell was dubbed “best wings in Portland” while maintaining a public profile of an Asian led “New American” cuisine.

Portland, Oregon, United States

operated full service restaurant as both BOH and FOH manager where I handled scheduling, accounting and marketing; started my journey as an owner operated entrepreneur. The food was a fusion of French classic techniques with Korean and Southeast Asian flavors. I also helped opened the restaurant, where I gained the skills towards executing new projects.

San Francisco, California, United States

My first experience at Michelin rated restaurant where I learned how to lead fine dining service in BOH perspective and learned all kitchen stations.

Seattle, Washington, United States

My first back of house position, became a contributing team member within the first fourmonths, where I helped created menu items and created programs still utilized in the kitchen to this day. Joule is still regarded as one of the best restaurants in Seattle and Owner Rachel Yang remains a mentor to this day. I later worked for her in Portland at Revelry restaurant.