Rob Lopez Email & Phone Number

United States

United States

Greater Atlanta Area

- Managed on site catering for cast, crew, and production team of network TV show filming Ran breakfast and lunch service for 200+ guests daily.- Planned menus, coordinated vendors, managed a team of 4 line cooks.

Greater Los Angeles Area

- Lead kitchen re-branding project through creating new menu items, reformatting kitchen layout, managing staff and scheduling, creating and sustaining vendor relationships. - Advised management on how to elevate bar food, while continuously meeting budget markers for both product and labor.

Beverly Hills, California, United States

Greater Los Angeles Area

- Joined Food + Wine team, run by James Beard Award-winning chef Suzanne Goin and Caroline Styne. Ran large scale prep for high volume production. Worked closely with team to develop efficient, safe, and smart ways to scale prep and expedite line cook and plating processes.

Greater Los Angeles Area

- Team Captain for private events catering company. Worked with the Executive Chef and client to develop new and innovative recipes. Managed daily prep schedule for 2-4 large scale events per week. Oversee production kitchen, as well as develop fully working kitchen spaces for each off site event.

Greater Los Angeles Area

- Executive chef on opening team of small, Mediterranean inspired restaurant. Directed management in kitchen build out, worked closely with owners to develop a small, cost conscious, yet rich menu. - Built kitchen systems- from ordering and inventory to staffing and scheduling. Developed and maintained vendor relationships to ensure the highest quality product and service.

Greater Los Angeles Area

- Catering for motion picture production cast + crews, worked on several projects throughout 2 years. Worked 12-16 hour work days consistently to provide meals for 150-350 people at mobile kitchen locations on various sets. Responsible for creating and costing out menus, organizing inventory and ordering, catering truck maintenance and regular/deep cleaning, and oversaw a staff of 3-6 line cooks on each project.