Nelson Millán Email & Phone Number

Westlake Texas

Dallas-Fort Worth Metroplex

R&D Product Innovation / Premium Food Production

Ontario, California

R&D Product Innovation / Development of Consumer and Food Service Products

Lake City, Atlanta

R&D Product Innovation / Development of Food Service and Retail Products.

San Antonio, Texas Area

Highest Culinary Education in USA 🇺🇸

San Antonio, Texas Area

Top Private Club in South Central USA 🇺🇸

5 Stars 4 Diamonds Resort in Georgia’s Golden Isles USA 🇺🇸

Opening of the new Beach Club, 46 crew members in several outlets including Big George's, an upscale southern seafood restaurant, The Snack Bar, Ice Cream Shop, Coffee Shop, Kids Club, Employees' Cafeteria plus Banquet and Catering events for up to 600 guests. Collectively our company made history in January 2009 and 2010 when four of our properties got.

Key Largo, Florida, United States

Opening of "The Galley" restaurant an 11.5 millions upscale casual American restaurant, 35 crew members, served up to 700 covers a night. Designed, cost, implemented and standardized menus and recipes, Produced training manual. Provided continuous hands-on guidance throughout the opening process for front and back of the house.

Key Largo, Florida, United States

Chef Garde Manger Assigned to lead a crew of 18 co-workers, fulfilling special requests/needs of club members and customers in an operation with 21 millions annual sales in food and beverage. Designed and perform innovative, modern and contemporary plate and buffet compositions for conferences, social caterings, holiday buffets, 6 restaurants, and in-room.

• Re-opening of “Sheerwaters” an upscale three meal California restaurant, crew of 35 co-workers, accomplishing 4.6 millions yearly sales, serving up to 1,800 covers a day during season’s pick. Designed, cost.

 Assigned to lead a crew of 21 co-workers to meet the high standards of a Mobil 5 stars and AAA 5 diamond historic Hotel with 62 millions annual sales.  Run a full “old school” Garde Manger operation including own in-house seafood and meats smoking, pates, terrines, showpieces, ice carving designs, dressings, cold sauces, tea parties, composed salads.

Rio Grande, Puerto Rico

Facilitated the hands-on training of 32 co-workers.Created unique food concepts for 2 restaurants and banquets for up to 500 guests. including menu design, implementation, cost, standardization of recipes and plate presentations. Managed food and daily operations with approximately $6.8 million in annual sales.

Rio Grande, Puerto Rico

Chef Garde Manger Four stars 880 room resort style destination with a 50,000 square feet of conference space.Effectively managed food preparations for up to 4,000 attendees for events inside and outside of the hotel. Also, prepare display of food items and buffet presentations.Managed daily food purchasing, staffing, schedules and discipline.Created.

San Juan, Puerto Rico

Chef de Partie Supervised and facilitated the hands-on training of 6 employees of an upscale Caribbean seafood restaurant.Managed diversified culinary assignments of various exhibit as follows: ice, vegetable and tallow carving, chef tournant, garde manger, banquets hot line, associates cafeteria, butcher shop and pastry shop.

Associate

Education record