Eric Mickle Email & Phone Number

San Diego, California, United States

Opening Chef for partnership of Richard Blais and Bon Appetite Management on full scale a la carte dining as well as amenity restaurant. Working with Chef Blais on Menu and Recipe Development while working with Bon Appetit to bridge the working partnership. Responsible for all BOH management functions, including Training, Ordering, Labor and HR responsibilities.

Initial role to transition existing steak house into new concept for the property a contemporary seafood house. Created conceptual vision, niche and direction for the restaurant. Was responsible for all BOH and FOH operations for the upstart of the new restaurant including Menu and Recipe Development, Staff Training materials for both BOH and FOH, work with F&B Director on new service standards. Was responsible for meeting and exceeding budgetary needs for Food, Labor Costs. Develop inter-departmental relationships to ensure the guests and restaurants needs are exceeded.

Pasadena, California, United States

Help with and manage aspects of in class requirements of students, including attendance, school, state and federal requirements. Revamping and re-conception of curriculum. Instructing multiple classes, including Advanced Techniques class such as fermentation, molecular gastronomy, and modern chefs recipes, Baking and Pastry, Restaurant Simulation, and International Cuisines.

Anaheim, California, United States

Corporate Executive Regional Chef West CoastOver saw all aspects of BOH financials for our 10 west coast restaurants. Worked with Executive Chef team on financial understandings, cleanliness, staff training and menu/ recipe development and implementations. Developed new opening procedures for the company including staff training, standardizing equipment needs for the different concepts, and staffing pars and requirements and Covid 19 standard practices for BOH operations. Wrote and implemented Culinary Manager in Training Program and Companies first Culinary Summit. Worked with VP of Operations on current food specs, vendor programs, and new product testing. Executive Chef Orange Hill Restaurant Executive Chef of $8.5 million-dollar contemporary steak house concept. Responsible for driving and growing BOH operations. Actively involved with many charitable dinners including Table for 10, Ducks in Tuxs and many others. Have begun to take on a R&D roll for the group looking at and vetting new products for the company as a whole. Also training kitchen for any and all new chefs, managers and managers in training for the company.Chef de Cuisine/ Interim Executive Chef Castaways Burbank Chef de Cuisine for the re-conception of current restaurant and banquet space for 11 million dollar operation at the time. Responsible for BOH financials and cost controls menu and recipe development and staff training. In the process of major renovations and using experience from multiple restaurant openings to help with kitchen design, conception of menu, bar menu, and training programs.