Tomas Membreno, Ms, Dtr Email & Phone Number

Bradenton, Florida

Hingham, Massachusetts, United States

Delray Beach, Fl

• Plan, budget, purchase and cook all meals for Mario Chalmers and his security staff person; prepare meals occasionally for family, friends, and colleagues • Apply athletic performance cuisine to daily menus for breakfast, lunch, and dinner while ensuring an appetizing variety of menu options and respecting client preferences • Ensure all meals fit strict caloric and dietary guidelines designed to provide adequate nutrition and optimal energy• Educate client on the importance of healthy eating and nutrition in order to optimize performance • Work alongside professional strength coaches and sports dietitian to ensure all proper measures are taken to keep client at peak health and nutritional status • Work variable schedule including all game days, nights, most weekends and holidays, frequent 12 hour days• Participate in Team RIO planning and coordination meetings

Began Spring Training in March 2011 with the Cleveland Indians at Goodyear, AZ as a culinary intern in the major league clubhouse serving up to 200 persons daily. Was only intern invited to continue with team in Cleveland, OH for the regular season as second chef assisting the Executive Chef for the team clubhouse where meals were served to 75-80 persons. Work schedules were demanding, often 12 hours a day, nights, weekends and holidays. Executed all aspects of food service from designing recipes and menus to cooking and ensuring kitchen sanitation and safe food practices Integrated athletic performance cuisine into daily menus for breakfast and lunch; adapted recipes for more healthy versions of ethnic cuisines to increase variety of foods Broke weekly menus into portion sizes according to specific caloric values in order to fit the particular needs of the athletesWorked alongside head strength and conditioning coach to meet specific percentages of carbohydrates, protein, and fat to help keep athletes fit, nourished and energized Gave private counseling and designed diets for weight loss and muscle growth for individual players, most who preferred to communicate in Spanish Created educational handouts and materials to aid the athletes in understanding the importance of proper nutrition

Completed a three month intensive cooperative learning experience as a culinary intern/line cook under the direction of Chef Luis Pous in this luxury resort’s gourmet restaurant which is ranked by Zagat as No. 3 among all hotel restaurants in the USA.Practiced cutting edge techniques including sous-vide methods; utilized exceptional gourmet products, and made extensive use of specialized kitchen equipment and advanced skillsPrepared final project for the internship which comprised recipes and menu design including analysis of food cost, nutrient breakdown, cooking methods and plating instructions Facilitated communication with all staff in the kitchen by translating for the Spanish-speaking staff who had limited English language capacityLa Cascada Restaurant at Piedras y Olas Resort – San Juan del Sur, Nicaragua – Line Cook

Dietetic Technitian Registered, Dietetics/Dietitian

Master'S Degree, Dietetics And Nutrition

Bachelor Of Science, Culinary Nutrition

Associate, Science; Culinary Arts

Dietetic Internship, Dietetics And Nutrition