Judd C. Canepari 619-***-****

***** ***** **** #*** *** Diego, CA 92128 abkt12@r.postjobfree.com

Professional Profile

An executive professional with more than seventeen years of experience in

the culinary and management field. Performed at an executive level

position in diverse restaurants throughout San Diego for the past 13

years. Specialized in Japanese, Italian and modern French Mediterranean

cuisine with a classical training and passion for cooking at the finest

resorts, hotels, and restaurants.

Professional Experience

Rancho Bernardo Inn Golf Resort & Spa, Rancho Bernardo, CA

http://www.ranchobernardoinn.com/home.html

Dec 07' - Present

Executive Chef

Responsible for culinary operations for El Bizcocho, The Veranda and Caf

Granada and all banquet facilities. 280 rooms, five star, four diamond

golf resort and preferred hotel. In charge of 30 members of culinary

staff. Responsible for overseeing 26% operating food cost. 8% labor cost.

10 million food and beverage sales. Leadership role for safety committee

meetings and sanitation procedures. Certified as a Manager Serve Safe

trainer. Responsible for 45,000 square-feet of flexible Indoor and outdoor

Guest Space; for a wedding for 10 or a Grand Event for 1000.

Valencia Hotel Group

February 04' - Dec 07'

Executive Chef, Multiple Properties

Rancho Valencia Resort and Spa, Rancho Santa Fe, CA

Relais and Chateaux http://www.ranchovalencia.com/

Responsible for all food operations throughout 48 luxury suits and 5000

square feet hacienda, 15 private homes, 12,000 square feet of meeting

space. In charge of leadership roles throughout the kitchen, this included

creating and instructing the highest levels of French gourmet cuisine.

Required to budget food and labor cost in order to increase profits.

La Valencia Hotel, La Jolla, CA http://www.lavalencia.com/

Responsible for all food operations throughout the historical landmark

hotel, which included 120 rooms, 18 ocean villa suites, and three

restaurants and 10,000 square feet banquets space. Increased sales on an

annual basis during my career at La Valencia, bringing the average food

and beverage sales to eight million. Opened the famous Sky Room restaurant

kitchen

Professional Shefs & Edible Entertainment, La Jolla, CA

Private Chef and Cooking School. San Diego, Beverly Hills, Rancho Santa

Fe, CA

March 02'- January 04'

Executive Chef/Owner

Cooked privately for some of today's top celebrities, professional

athletes, and government officials. Supervised cooking services, kitchen

staffing, and maintained food operations in private homes. Held the

responsibility of purchasing large quantities of wine to complete cellars

adequately for my clients. Some clients having 18 homes, with 60,000

Square feet of living space. Responsible for 1 million dollars in wine,

managing multiple wine cellars.

Privately held upscale cooking shows and demonstrations run through Edible

Entertainment and Professional Shefs. Instructed diverse clientele on

preparation of meals ranging from simple to gourmet. Managed all aspects

of the business including purchasing, cost control, recipe

creation/development and marketing.

Sushi On The Rock, La Jolla, CA

http://www.sushiontherock.com/

January 00' - February 02'

Executive Chef

Managed all aspects of an eclectic Japanese cuisine restaurant and sushi

bar. Generated five million dollars in sales. The job title included

hiring, purchasing, cost control, and menu creation. Assisted in

redesigning the kitchen for higher efficiency and spatial improvements.

Oversaw catering

Roppongi Restaurant, La Jolla. CA

http://www.roppongiusa.com

1998 - 2000

Sous Chef

Supervised training and staffing of over 20 employees. Helped to manage

quality control of entire operations. Assisted with new menu

implementation from creation to preparation.10 million dollars in sales,

in one of San Diego's most dynamic Asian Fusion restaurant.

Long Shore Inn, Westport. CT

http://www.innatlongshore.com/

1994-1998

Sous Chef

Worked for Ambassador Chef from Belgium Alaun De Coster. Helped Chef

manage daily work schedules, food production for five star fine dinning

golf resort and hotel.

Education

1990- Graduate from Johnson & Wales University, Rhode Island

A.A. Degree

3.5 GPA

University Of Colorado Boulder 1991-1993

Achievements:

http://www.ranchobernardoinn.blogspot.com/

Featured segments on KUSI News and FOX 5 News:

http://www.fox5sandiego.com/videobeta/342a51b5-c1cc-404a-b88f-bc236e61dfd3

/Food/El-Bizcocho-Serving-Up-Delicious-Meals

Links to featured articles:

http://winehosttv.com/?page_id=165

http://www.sandiegofoodfinds.com/San_Diego_Food_Finds/Food_Reviews_%26_Rec

ipes/Entries/2010/3/17_Food_with_Roots._A_Vegan_Feast!.html

http://www.signonsandiego.com/news/2009/jan/14/1f14molecula182923-no-headl

ine/

Featured articles in San Diego Union Tribune, North County Times, Los

Angeles Times, Ranch & Coast Magazine, September 07'

Featured article in San Diego's 944 Magazine, October 07'

Gourmet Magazine, October 07'

USA Today Top 100 Hotel Restaurants, featured Sky Room

DIRONA Award of Excellence 2005-2000

Wine Spectator Award of Excellence in food and wine

Featured article in La Jolla Light, San Diego Business Journal, Union TB

Opportunity to serve elite members dinner for the Chain De Rotisserie

Featured guest on channel 10, "California Healthy Dining", 2001

One of San Diego's finest Japanese restaurants

Gold Medallion Award 06,07,08

Silver fork award San Diego Restaurant Association 07'

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