Trevor Mathiak Email & Phone Number

Grand Rapids, Michigan, United States

Grand Rapids, Michigan, United States

As a skilled web developer proficient in a variety of technologies, including HTML, CSS, Tailwind CSS, TypeScript, React, and Next.js, I specialize in designing and developing modern, responsive websites that provide exceptional user experiences. I prioritize accessibility and SEO to ensure that websites are prominently displayed on search engines and provide an enjoyable user experience for all visitors.My workflow emphasizes clean, readable, and maintainable code, which enables me to… Show more As a skilled web developer proficient in a variety of technologies, including HTML, CSS, Tailwind CSS, TypeScript, React, and Next.js, I specialize in designing and developing modern, responsive websites that provide exceptional user experiences. I prioritize accessibility and SEO to ensure that websites are prominently displayed on search engines and provide an enjoyable user experience for all visitors.My workflow emphasizes clean, readable, and maintainable code, which enables me to deliver high-quality results on time and within budget. If you're looking for a reliable and versatile web developer who can bring your project to life, let's chat! Show less

Grand Rapids, Michigan, United States

Carmel-By-The-Sea, California

As Sous Chef, my responsibilities include, but are not limited to:-researching and developing our tasting menu, and adapting with the change of seasons or the availability of product-ordering product for both the restaurant and hotel-organizing and tracking invoices to stay aware of our food cost-hiring and training new employees-filling in on any station in any situation, including the dish station-butchering and breaking down a multitude of proteins, both land and… Show more As Sous Chef, my responsibilities include, but are not limited to:-researching and developing our tasting menu, and adapting with the change of seasons or the availability of product-ordering product for both the restaurant and hotel-organizing and tracking invoices to stay aware of our food cost-hiring and training new employees-filling in on any station in any situation, including the dish station-butchering and breaking down a multitude of proteins, both land and seaAs part of Aubergine's team, I have played an integral role in:-earning and maintaining our first Michelin Star in 2019-developing our bread program-developing a non-alcoholic beverage pairing program-being liaison during Gourmet Fest; an annual, weeklong international food festival that we host and bring in chefs from around the world, many with 3 Michelin Stars Show less

Carmel-By-The-Sea, Ca

Pacific Grove, Ca

Began as chef de partie of garde manger and was quickly promoted to tournant, then chef de cuisine. Was actively involved in the management of the kitchen crew, creating new menu items, as well as ordering inventory. Also played a pivotal role in developing the brunch program at the restaurant.While at Jeninni, my knowledge of Mediterranean cuisine, especially that of Spain, North Africa and the Middle East, expanded exponentially.

Grand Rapids, Mi

Teamed closely with the sous chef/butcher with the development of different charcuterie, as well as different menu items. Expanded my knowledge and skills about butchering and charcuterie, including breaking down whole animals, which we did on a regular basis.Also worked as the baker's assistant and developed an aptitude for creating a variety of daily bread and dessert for menu development.

Chelsea, Mi

Started as a culinary intern through my program at Le Cordon Bleu. After my internship I was hired as a prep cook and very quickly worked my way up to the garde manger station, and eventually, grill cook. When the pastry chef left I was given the opportunity to be the pastry chef where I made all of the desserts for the restaurant that regularly did 400+ covers.