Ernestine Blanco

***** ***** *** ***

Temecula, CA 92592

281-***-****

May 2013- present Valley View Casino & Hotel Pastry Chef

Directed and presided over the menu conception of the restaurants and outlets. Establishing

seasonality and local market produce within the menus. Formulated recipe guides and fostered

training to improve and promote skill levels in team members.

April 2012- January 2013 Scarpetta/D.O.C.G. Las Vegas Pastry Chef

Designed and developed plated desserts for both Scott Conant Las Vegas properties. A Modern Italian

Cuisine Restaurant and an Italian Wine Bar. Voted Best Dessert Las Vegas 2012

November 2010- April 2012 The Cosmopolitan of Las Vegas Pastry Sous Chef

Embarked in a successful opening of a luxury resort casino including an award winning buffet

(Wicked Spoon) Voted Best Buffet 2012. Contributed in menu inception, training and operations for all

property outlets.

April 2010- October 2010 The Inn at Dos Brisas Pastry Chef

Composed desserts for a Relais & Chateaux/Certified Organic Farm property in a Forbes Five Star

restaurant. Farm to table dining.

March 2009- February 2010 The Wit Hotel Chicago Executive Pastry Chef

Launched and assembled an opening team and built the foundation for all aspects of the pastry

division for a Four Diamond Hotel property.

May 2008- March 2009 The River Oaks Country Club Assistant Pastry Chef

Worked and trained with AFC Olympic Judge during the Germany Culinary Olympics.

December 2006- January 2008 Hotel ZaZa Houston Executive Pastry Chef

Inaugurated and created desserts for entire opening property including fine dining outlet, room

service, banquets and poolside. Cultivated work ethics while supporting and motivating pastry team

and elevating competence.

August 2005- November 2006 Four Seasons Hotel Houston Assistant Pastry Chef

Managed the operations of the pastry division while maintaining and ensuring the quality of desserts

in accordance with our Five Diamond property standards. Supervised scheduling, inventory and cost

control.

March 2005- August 2005 The Petroleum Club of Houston Assistant Pastry Chef

Assisted in the organization of the pastry department and coordinated the activities of team members.

November 2002- January 2005 Omni Hotel Houston Executive Pastry Chef

Responsible for the pastry production of the entire 5 diamond property including banquets, one casual

dining outlet, room service and a Zagat award winning Four Star Mobil restaurant.

March 2002- November 2002 Intercontinental Hotel Banquet Cook

Served as a pastry consultant of new banquet facility while assisting with the plating of all banquet

functions.

January 2001- February 2002 Rainbow Lodge Pastry Chef

Initiated new wedding cake portfolios and plated desserts for fine dining restaurant.

October 1994- November 2000 Omni Hotel Houston Pastry Chef

Responsible for the pastry production of the entire 5 diamond property including banquets, one casual

dining outlet, room service and a Zagat award winning Four Star Mobil restaurant.

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