Seth Blumenthal Email and Phone Number

• Earned one Michelin star for the inaugural Miami Michelin Guide 2022•Opened and operate a Joel Robuchon concept by Culinary Director and Michelin-starred Chef, Alain Verzeroli•Responsible for all aspects of the kitchen including: menu planning, operations, recipes, financials, portion and inventory control, purchasing, food quality, and employee supervision•Manage and maintain both food and service with the highest standards that are associated with Joel Robuchon•Create and lead recipe development and testing, in order to execute menus that directly correlate to ingredient seasonality and available daily inventory, within budget

•Assisted in opening Chef Brad Kilgore’s first restaurant as Sous Chef, and through dedication, vigorous hard work, and focus was promoted to Chef D’ Cuisine•Operated kitchen well within industry standards for labor and food percentages•Lead a team of nine chefs through feverish mise en place, and fast-paced service•Daily responsibilities included: fish and meat butchery, fermentation projects, R&D, and knowledge of expediting, ordering, and receiving•Co-created seasonable tasting menus•Organized, hosted and executed collaboration dinners with multiple Michelin-starred chefs from around the world

•Assisted executive chef in routine and unexpected daily tasks such as: orders, prep, and kitchen management•Efficiently worked all three stations with a sense of urgency, cleanliness, and organization•Maintained a positive work environment amongst chefs, line cooks, and FOH by leading by example•All mise en place was prepped from scratch with a high attention to detail

•Began as Garde Manger Commis for first five months, responsible for five of the seven courses•Focused on freshness of ingredients, precision of knife skills, and accurate execution of plating•Promoted to Chef de Partie on hot station - station consisted of two prix fixes courses and one tasting course•Hotline responsibilities consisted of: station ordering, overseeing Commis, sauce work, and meeting standards for check out•Proficiencies acquired at L2O: a high level of cleanliness, focus, drive, timing and organization