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▪Experienced with menu planning for restaurant buy outs and special events▪Work closely with local famers/purveyors to obtain the quality seasonal ingredients ▪Communicate with and schedule all vendors who perform work in the restaurant ▪Ability to speak publicly about menu inspiration and wine pairings to large groups

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 equipment-Barrel work including cleaning, filling, and topping barrels with wine

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 ▪Experienced with menu planning for restaurant buy outs and special events ▪Work closely with local famers/purveyors to obtain the quality seasonal ingredients▪Communicate with and schedule all vendors who perform work in the restaurant▪Ability to speak publicly about menu inspiration and wine pairings to large groups

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▪Placed all food and supply orders for the restaurant▪Voted best Chef in Coronado, California in 2012

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