Executive Chef De

Jennifer Cole ** Grand Canyon, New Orleans, LA. 701**-***-*** 6435 **********@*****.***

Award Winning Executive Chef

Executive chef with 25 years' experience has extensive knowledge of varied cuisines including French, Italian, Spanish Asian fusion,

and authentic Spanish, Basque, and Catalan. With a background that includes restaurant ownership, as well as opening restaurants

and consulting to save failing restaurants.

Qualifications & Skills Whole-animal and whole-fish butchering (20 years’ experience) Zero waste butchering and corresponding

menu development Charcuterie Sausage making Cheese making Bread baking Fois gras Truffles

Farm to table Cocktails Desserts Fluent in Spanish and French Proficient in Catalan Has cooked for

the King of Spain, Felipe de Borbon; Madeleine Albright, former U.S. Secretary of State; President of

Argentina, Nestor Kirchner; Former First Lady and President of Argentina, Cristina Hernandez de Kirchner;

Various celebrities such as Sir Paul McCartney, Mick Jagger, Tom Cruise, and Nicole Kidman

Professional Experience

Gastronomic Consultant Gala Cocina Consulting (NY, Spain)

2009 2015 Owner Hired as a freelance chef to resolve economic and culinary challenges at struggling restaurants

Clients included Fat Goose, Sambuca, Bristol Bar, El Fogon de Pan de Queso, Flex Mussels, Miti Miti Taperia

Opened new restaurants Revamped food procurement and cost savings Restructured menus with an

emphasis on innovation Implemented process systems and kitchen organization for maximum efficiency

Resolved sanitation and compliance issues Hired, trained, and evaluated staff Standardized recipes and

created recipe books to ensure consistent quality control

La Mujer Gala (Brooklyn, NY, New Orleans,La) 2013,2016-2020

Hands-on Chef/owner of traditional Spanish tapas bar/pop-up; farm-to table concept; well-received

Cornucopia (Madrid, Spain) 1996-2000

Co-owner and Chef de Cuisine of restaurant specializing in Euro American fusion cuisine; hands-on

involvement with daily production of special dishes, desserts, and breads

FS Food Group ( Charlotte, NC ) Nov. 2020 – Dec 2021

Chef in charge of Research and Development in a 5 concept,15 location group based in NC. Menu

Development, training of cooks and sous-chefs, recipe development

Toups Meatry ( New Orleans LA ) Feb. 2020 – Oct 2020

Chef de Cuisine under award winning Issac Toups, locally sourced and sustainable foods. In house butchery

Program.

Bacchanal (New Orleans, LA) August 2017 to March 2019

Chef de Cuisine in a high-volume James Beard award nominated venue Oversaw main kitchen and cheese

department, created daily specials Helped set up Commissary Kitchen

Bayona (New Orleans, LA) June 2014 to August 2015

Chef de Cuisine under Award-winning Susan Spicer responsible for daily menu changes, scheduling, hiring,

training, inventory, and quality control.

Fabbrica (Brooklyn, NY) Feb 2013- March 2014

Executive Chef in charge of restructuring business, Italian fine-dining Produced 20% growth in 2nd quarter

Aliseo (Brooklyn, NY) Aug 2011- Dec 2012

Chef de Cuisine in Michelin-mentioned restaurant Heavy emphasis on locally-sourced and sustainable

foods and traditional Italian cuisine

Guest Chef Tia Pol (New York, NY)

2008 Guest Chef in internationally renowned Spanish restaurant Trained line cooks to prepare

authentic Spanish cuisine Crafted off menu items with fresh, traditional ingredients from farmers markets

Miscellaneous Hotel La Costa (3rd Chef) La Truffière (Sous Chef) La Fonda (Sous Chef) Bayona

Awards & Honors Winner of Chopped Season 8, ‘My Way’ episode (2011)

Named ‘Best Female Chef in Madrid’ by El Pais newspaper (Spain, 2007)

Only female American chef invited to the International Cognac Summit (Cognac, France, 2014)

Received Yelp rating of 4.5 stars for her restaurant, La Mujer Gala (Brooklyn, NY, 2013)

Recognized at La Mujer Gala for ‘Best Sangria in Brooklyn’ by Brooklyn Magazine (2013)

Awarded Open Table’s Diner’s Choice Award in 2012 for her work at the Fat Goose (Brooklyn, NY)

Education & Training Worked as sous-chef for Jean Paul Vinay, Michelin star winner (Spain, 2000-2001, 2005)

Worked as chef de cuisine for winner of 2 Michelin stars, Andres Madrigal (Spain, 2003-2004)

Worked with Michelin star winners Juan Mari Arzak and Frances Paniego (Spain, 1996 1997)

Worked under James Beard Award winner, Susan Spicer (New Orleans, LA, 1994-1996)

Apprenticed under Heinz Schwab (Atlanta, GA, 1989 1990)

Bachelor of Arts with a Major in Political Science, University of North Carolina at Chapel Hill

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