Sal C.

Sal C. Email and Phone Number

Executive Chef @ Brew & Ole’s Gastropub
South Milwaukee, WI, US
Sal C.'s Location
South Milwaukee, Wisconsin, United States, United States
Sal C.'s Contact Details

Sal C. personal email

About Sal C.

Certified Culinarian with 19+ years of experience as a sous chef, and kitchen manager in contractdining/healthcare and fine dining, and award-winning restaurants. Talented in the preparation andpresentation of bold and rich flavors from a variety of cuisine including Latin and Mediterranean faire. Strong skills in menu preparation, kitchen operations, food safety, staff management, cost controls,banquets/special events and private parties. Performed under the guidance and supervision of multi-award winner chef Sanford D'amato and James Beard Award winner chef Justin Aprahamian. Experience working in one Michelin starred restaurant in Madrid. Culinary explorations in Paris, London, and Istanbul.Bilingual in English and Spanish.

Sal C.'s Current Company Details
Brew & Ole’s Gastropub

Brew & Ole’S Gastropub

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Executive Chef
South Milwaukee, WI, US
Sal C. Work Experience Details
  • Brew & Ole’S Gastropub
    Executive Chef
    Brew & Ole’S Gastropub
    South Milwaukee, Wi, Us
  • The Legends Country Club
    Executive Sous Chef
    The Legends Country Club Apr 2024 - Present
    United States
    View
  • The Waters Senior Living
    Culinary Director
    The Waters Senior Living Dec 2022 - Apr 2024
    Waukesha County, Wisconsin, United States
    View
  • The Pfister Hotel
    Sous Chef
    The Pfister Hotel Dec 2020 - Dec 2022
    United States
    View
  • Langham Hospitality Group
    Executive Sous Chef
    Langham Hospitality Group Dec 2017 - Nov 2020
    Eaton, Washington Dc
    • Oversaw operations, administration, and meal preparation for a 230-meal/day. Producing approx. $2.9 M in annual revenue• Sourced and purchased large qualities of food from different outlets and completed monthly inventory following proper par levels and stock requirements• Hired and trained new kitchen staff, delegated production assignments and maintained proper safety regulations in sanitation and OSHA restrictions
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  • Potawatomi Hotel & Casino
    Lead Chef
    Potawatomi Hotel & Casino Jul 2014 - Nov 2017
    Milwaukee, Wisconsin
    Worked under master chef Peter Debauer CMC. Revised delivery invoices and inspect produce, fish, dairy, meat, and dry goods. Rotated stock in freezer and walk in coolers. Assigned preparation lists to production cooks as well as cleaning assignments. Helped expedite during rush hour and give breaks to my cooks. Performed line checks before service and order more goods as needed for the week. Assisted in inventory assignments for accurate food costs. Developed training of new culinary staff. Created daily menu food items and seasonal cuisine innovations.
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  • The Iron Horse Hotel
    Sous Chef
    The Iron Horse Hotel Nov 2011 - Jun 2014
    Milwaukee, Wisconsin, United States
    • Created sauces and stocks to accompany dishes for a daily contemporary tasting menu• Managed rotation of produce, meat, seafood, and dairy to effectively maintain freshest ingredients possible• Trained new cooks and met rigorous timeline objectives by creating a high-performance workforce• Maintained strong lines of communication and collaboration with production manager and executive chef to provide quality and excellent service, and in-room dining manager to accommodate guests' special needs
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  • La Cantina Española, Madrid Spain
    Sous Chef / Segundo En Jefe
    La Cantina Española, Madrid Spain Nov 2010 - Oct 2011
    Getafe, Madrid, Spain
    Worked at this Michelin Starred facility under Michelin rated chef Aduriz Lanús. Assisted the banquet chef with preparation and execution of banquet events for up to 100 guests• Collaborated with chef de cuisine and executive chef to plan menu requirements and special events• Ordered produce, seafood, meat, and bread supplies and sourced fish from seafood market auctions• Conducted training on new recipes, techniques, and equipment, managed the daily kitchen assignments, monitored various workstations functions.
  • Sanford Restaurant
    Commis Chef
    Sanford Restaurant Apr 2010 - Oct 2010
    Greater Milwaukee Area
    • Participated in a structured culinary experience in a 4 Star -Diamond Multi-Awarded restaurant regarded as one of the best in the Midwest serving contemporary ethic cuisine • Performed under the guidance and supervision of multi-award winner Chef Sanford D'amato and James Beard Award winner Chef De Cuisine Justin Aprahamian• Assembled entrees and desserts with high regard to presentation and quality to the smallest detail• Gained a diverse experience in high quality operations, advanced techniques, and execution of notable four-course exploration menu and seven-course tasting menu • Worked in a wide range of culinary positions and settings with renowned and highly skilled kitchen staff
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Sal C. Education Details

Frequently Asked Questions about Sal C.

What company does Sal C. work for?

Sal C. works for Brew & Ole’s Gastropub

What is Sal C.'s role at the current company?

Sal C.'s current role is Executive Chef.

What is Sal C.'s email address?

Sal C.'s email address is sa****@****ail.com

What schools did Sal C. attend?

Sal C. attended Le Cordon Bleu College Of Culinary Arts-Chicago, American Restaurant Association, Sanford Restaurant, South Division High School, University Of The People.

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