Ivan Marquez Email & Phone Number

Los Angeles, CA, US

San Francisco Bay Area

• In this position, I formulated prototypes of low-carb, plant-based flour products. I collaboratively executed product development cycle with product teams, including formula iterations, ingredient sourcing, shelf life.
• Developed six core products, building revenue to $1M in 10 months.,
• Created and launched a first-of-its-kind 2g net carb, plant-based croissant, selling 10k units in its week of launch.

St Helena, California, United States

• I oversaw operations of pastry and artisan bread departments, processing and executing needs and requests for customers, team members, and external partners. I managed relationships between culinary, private dining.
• Developed takeaway menus in response to COVID-19 pandemic within first two weeks of employment.
• Distributed meals through the pandemic, feeding over 200 families at a time to the Boys and Girls Club of St. Helena.

Los Angeles, California, United States

• With this company I built and structured the pastry department and managed daily restaurant operations. I developed recipes and baking processes, and I controlled labor and food costs. I also created inventory.
• Received scholarship and study-abroad opportunity at Valrhona Chocolate in France. Established brand partnership with Valrhona Chocolate.
• Won Chopped Champion in chocolate competition in 2019.
• Achieved Michelin Bib Gourmand.

Los Angeles, California, United States

• I reestablished a collaborative bakery, systemizing shifts throughout the day to expand retail and wholesale operations. I led a team of over a dozen bakers, managing and improving product formulations, new products.
• Named a "Zagat 30 under 30" recipient.
• Renovated menu and laminated dough program, offering refined and seasonal products.Expanded wholesale business from 8 to 15 accounts.

The French Laundry, Yountville, California, United States

I oversaw operations of production, lunch and dinner stations under supervision of Pastry Chef. I executed daily menu changes, inventory management initiatives, and ordering. I also kept organizational records and managed staff, implementing process improvement initiatives when needed.

Bouchon Bistro, Beverly Hills, California, United States

• I facilitated the opening of this restaurant. To do this, I analyzed operations of pastry and artisan bread departments to meet and exceed cleanliness standards, revenue goals, and TKRG core values. I collaborated with.
• Attained management position within six months.

Gordon Ramsay At The London, West Hollywood, California, United States

• I managed the kitchen and supervised the commis during both morning and evening production. I participated in research and development, created production lists, managed schedules, and conducted daily orders. I also.
• Led a team of 10 pastry cooks.

Los Angeles, California, United States

• I maintained and elevated the quality of products being distributed for lunch and dinner services. I built relationships with the pastry chef, customers, and other stakeholders. I also handled changing priorities and.
• Maintained Michelin Two Star Status.

Bouchon Bakery, Yountville, California, United States

I managed the laminated dough station at this bakery during overnight hours. I laminated dough and baked viennoiserie on a daily basis, ensuring compliance with company standards.

Spago, Beverly Hills, California, United States

I collaborated with the pastry chef to oversee operations of the pastry kitchen, remedying process issues when needed. Additionally, I assumed various duties throughout my tenure, including the pastry line during lunch and dinner services.