Rene Deleon Email & Phone Number

Dallas, Texas, United States

Moved the food cost by 10% points, Achieved D Magazine Best New Restaurants in Dallas 2022 list, including having my food published on the cover of the December Issue 2022. Implemented a breakfast service, restructured the menu mechanics to increase check average and sales, and changed the kitchen culture and organization to create a more professional atmosphere resulting in higher reviews.

Alaska 61° 59’ N 152° 04’ W

Worked three seasons at the lodge, starting as Sous Chef for the first season and then being promoted to Head Chef for the next two seasons. Oversaw breakfast, lunch, and a four-course dinner for up to 20 guests and 18 staff members while navigating the menu through dietary restrictions and the many challenges produced by the remote location.

Dallas, Texas, United States

Hired as Chef de Cuisine for four months before being promoted to Executive Chef of a high profile 8 million dollar French fine dining restaurant concept. Tasked to modernize the menu until the pandemic hit and shut down the restaurant.

Austin, Texas, United States

Improved the culture to a more professional kitchen environment. Managed a team of 18 employees, covering 12 services a week while overseeing off-site and in-house events. Also updated the admin structure for ordering, recipe documentation, costing documents, and cleaning lists. Refined older menu items while adding new dishes to the creative tapas-sized dishes for the menu.

Joined the mina group to work on a number of diverse concepts as follows -Helped to open a Four Seasons in Dubai’s financial district with seven outlets including a fine dining diner, lounge and room service.-Opened Mina at the tower (menu of Michael Mina classic dishes) for residents only in the Millennium Tower Boston which had $1,000,000,000 in units sold before opening. -5 weeks at Bourbon Steak in Levis stadium (400+ seats) in Santa Clara to reset recipes, assist during an executive chef transition and help bring structure to the kitchen. -2 weeks at Stonehill Tavern in Monarch Beach hotel in Dana Point to develop a new pastry program after a pastry chef of long tenure had departed. -Opened Stripsteak Waikiki 300 seat steak house concept with sushi bar attached in the International Market.

Greater Nashville Area, Tn

Helped to define the concept of a casual yet sophisticated French restaurant in the Adelicia luxury condo building. Was involved in all aspects of designing the concept including working with architects, contractors, artists and interior designers. Developed and documented recipes for lunch, dinner, brunch, lounge and private events menus involving 80+ dishes for opening day. Was brought aboard a few months before working as a consultant then transitioned into full time.

Responsible for creating menu as well as the overall concept and direction of the 400+ seat restaurant. Also responsible for establishing food and labor costs, hiring kitchen and porter staff, establishing and creating the systems necessary to run a successful restaurant, and training the staff to uphold the high standards and efficiency.

Manage a staff of 85 between Next and The Aviary. Help train kitchen and service staff to learn completely different types of cuisines and concepts every 3-4 months and execute them with less than a week of practice at a high level. Oversee a porter team of 14 that executed normal tasks with high volume and high attention to detail, as well as, complete overhauls of systems due to Next's ever-changing menus. Managed non-food supplies for all departments and organized repairs or unusual jobs. Directly assist and collaborate with executive team consisting of Chef Achatz, Chef Dave Beran and Next & The Aviary General Managers to executive daily operations.

Greater Chicago Area

In 2010, Alinea ranked as the #7 best restaurant in The World’s Best 50 Restaurants and #1 in North America. The same year, Alinea garnered the James Beard Award for Best Service in the United States, and was named the best restaurant in Chicago history by Chicago magazine. For four years, I have worked the front and back of house as a chef de partie, server, and running the service as the expediter.