Nathalie Keller Email & Phone Number

Santa Barbara, California Area

Santa Barbara, California Area

Los Angeles

Duties include management and execution of various fundraising platforms for the State of California, including state wide culinary events (1000-2000 attendees) including local and national sponsorship activations, individual giving activities, national culinary events, fundraising galas, cultivations events and special projects. Duties also include cultivating and maintaining a strong network of chefs, donors, and donor prospects for the California pipeline, oversee events and major donor budget for the California market, manage various communications platforms, maintain a master calendar of deadlines for proposals, reports and other funding related materials and ensure timely internal review and submission.

Greater Los Angeles Area

Duties include being executive assistant to Mary Sue Milliken; managing a very busy schedule, booking domestic and international travel, email management, creating initial drafts of correspondence and performing background research. Business development support including but not limited to, overseeing all formation documents for all new and existing entities, liquor license compliances (including applications for new locations), investor negotiations, management of the Border Grill Amazon Fresh Account and day to day operations support for CEO, COO and corporate office. Duties also include, planning, coordinating, and executing media relations and external affairs for Celebrity Chef Mary Sue Milliken and the Border Grill Restaurant Group (television appearances, cooking classes, celebrity chef events, product development, national and local public relations). Managing social media platforms (Facebook, Instagram, Twitter, etc.). Special event planning (Including Bon Appetit Media Events, LA Food and Wine, Taste of The Nation, James Beard Foundation Programs, etc.).

Duties include production of all restaurant desserts, all room service desserts, all banquet orders, cake orders. Ordering and inventory for pastry department. Recipe development and menu development for Delphine Eatery and other IDG restaurants.Duties also include supervision of pastry cooks and garde manger.

Duties include preparation of tea pastries, setting up lunch service, banquet and private event preparation, preparation of all menu items (including restaurant, room service, bar and roof garden menus),setting up dinner service, plating of all menu items, and overnight baking. Duties also include ensuring all standards for five star/ five diamond requirements are met.

Ba, Food Sociology

Associates Degree In Patisserie And Baking, Patisserie And Baking