Gregory Chavez Email & Phone Number

San Diego, California, United States

• Manage a kitchen staff of 6 in a fine dining restaurant that seats 105 patrons
• Responsible for creating 3 menus weekly ranging from 3-7 courses paired with wine
• Experienced with pairing wine to specific flavor profiles
• Ability to replicate international cuisines
• Responsible for all food and kitchen supply orders
• Collaborate with owner to select wines for each wine maker dinner

San Diego Metropolitan Area

• Lead and train a team of 6 kitchen staff
• Contribute to and execute a Cal-Italian focused menu with specials created weekly
• Extruding fresh pasta daily
• Produce fresh focaccia made by hand
• Responsible for all orders to purveyors and food safety measures
• Create menus for and host wine pairing dinners on occasion

Amity, Oregon, United States

-Fruit sampling, focusing on site and clonal selection and picking strategies-Receiving, sorting, and processing of fruit, understanding sorting for quality wine-Fermentation management duties including punch-downs, lab analysis, and sensory evaluation during fermentation-Cleaning and operation of winery equipment, use of pumps, press, and other crush.

San Diego, California

• Manage a kitchen staff of 6 in a fine dining restaurant that seats 105 patrons
• Responsible for creating 3 menus weekly ranging from 3-7 courses paired with wine
• Experienced with pairing wine to specific flavor profiles
• Ability to replicate international cuisines
• Responsible for all food and kitchen supply orders
• Collaborate with owner to select wines for each wine maker dinner

Coronado, California, United States

• Supervised a kitchen staff of 14 at Leroy's Kitchen & Lounge
• Monitored food cost levels and all quality control measures for kitchen
• Responsible for completing monthly inventory for the back of the house
• Created seasonally driven menus for brunch, lunch and dinner service
• Collaborated with brewers to design unique beer paired dinners
• Organized and executed private event menus for bookings held in the PDR

Pacific Beach, California, United States

• Responsible for managing 11 cooks
• Developed and maintained a seasonally driven menu
• Collaborated with the Chef de Cuisine on quarterly menu changes
• Contributed to a unique Sunday brunch menu that changed weekly
• Ability to create menus that are entirely seafood based