Executive Chef Project Management
Resume:
EDUCATION
JOSEPH ALTMAN
EXECUTIVE CHEF
CONTACT
**********@*****.***
Francisco, CA 94118
www.joeyaltman.com
SKILLS
Menu & Recipe Development
Organizational Leadership
Project Management
Media Presence
Effective Communication
Critical Thinking
Teaching
SULLIVAN COUNTY
COUMMUNITY COLLEGE
AAS Hotel & Restautant
Hospitality
1981-1983
French (Intermediate)
Spanish (Intermediate)
LANGUAGES
WORK EXPERIENCE
REFERENCES
PROFILE
Experienced and dedicated chef with over four decades of culinary expertise, originally from New York and now thriving in the Bay Area since 1985. I began my culinary journey at the age of 14 and pursued a path of excellence, graduating with honors in Hotel & Restaurant Management. My career took me to France where I honed my skills in prestigious kitchens in Brittany and Lyon.
Throughout my professional journey, I have had the privilege of working alongside renowned chefs such as Emeril Lagasse and Jeremiah Tower, gaining invaluable insights and techniques. I have successfully owned and operated my own restaurants, and played a pivotal role in launching numerous establishments across a spectrum of scales—from intimate boutique venues to expansive national chains. A consummate professional committed to continual growth, I bring a deep-rooted passion for the culinary arts that remains as fervent today as when I embarked on this journey. 415-***-****
*******@***.***
Roland Passot
Phone:
Email :
Chef, La Folie
*****@***********.**
Quinn McKenna
Phone:
Email :
Co-Founder/Chief Operating Officer,
Byte Kitchen
Hazie’s Restaurant & Bar 2022 - PRESENT
Corporate Executive Chef
Beach Chalet Group 2021-2022
I was hired as the corporate Executive Chef to re-open a 25-year old San Francisco landmark restaurant that grosses 10 M per annum after being closed for 2 years for a remodel during COVID.
I created the menus & recipes and trained the 20+ BOH team as well as collaborated with GM on food & beverage education programs for the FOH staff.
3 months after the re-opening their Yelp rating went from a 3.0 to a 4.2. While overseeing the kitchen operations of our two other restaurants, I collaborated with the design and construction teams on the kitchen & dining room design, buildout and opening.
I created the culinary program consisting of globally-inspired seasonal menus designed to encourage sharing and a festive upscale-casual dining experience.
Created distinct lunch, dinner, brunch, happy-hour and bar menus along with a recipe book and SOPs.
Hire and train all the BOH staff.
Manage all day to day aspects of the BOH operations and maintenance Maintained target food and labor costs
Integrally involved in all marketing and promotional events. Consulting Corporate Executive Chef
PASSIONS
Guitar
Travel
Skiing
WORK EXPERIENCE
China Live 2015-2017
Director of Culinary Operations
Collaborated with George Chen and Avroko Design on the design of and oversaw the construction and installation of equipment and smallwares for the opening of 3 high-end, high-volume kitchens located on 3 separate floors of San Francisco’s premier Chinese restaurant & marketplace. Curated all tabletop for our market place restaurant. (George Chen had Eight Tables’ custom made by Limoges in France)
Collaborated with a team of 3 Executive Chinese Chefs (Fine Dining, BBQ & Dim Sum) to curate equipment and ingredients to execute their visions and programs. Designed and performed weekend cooking demonstrations in our Marketplace driving sales of our specialty products exclusive to our store.
Created all of our house made branded specialty products such as Fermented Black Bean Chili Sauce, Peking Duck Caramel Corn, Sichuan Peppercorn Chili Crisp. Managed the schedules for a team of 20+ line cooks and porters. Managed the sourcing, purchasing and vendor relations for over 300 products. Participated in weekly financial meetings answering to food and labor cost management. Cala at The Manufactory in SFO’s International Terminal 2018-2019 Director of Culinary Operations
I was responsible for setting up the restaurant operations for Mexican celebrity Chef Gabriela Camara's Cala Restaurant outpost at SFO International airport. My responsibilities included, but were not limited to, creating recipes, training manuals, sourcing guides and menu descriptions. This project was a collaboration with SSP America, a multinational food service company.
All our items were freshly made, using the highest quality ingredients and predominantly prepared on site. Along with Tartine Bakery and Kin Khao restaurant, we created a food and beverage hall that offered high caliber fare in a QSR model.
Tommy Bahama’s 2013-2015
Culinary Consultant
Because of my experience as Chef Partner of San Francisco’s Miss Pearl’s Jam House, I was brought in by TB’s Director of F&B, Rob Goldberg, to work with TB’s Corporate Chef Don Donnelly and his chef team to assist in elevating and expand their Caribbean inspired California Cuisine based menus for all of their locations. I lead creative workshops and tastings at their headquarters in Orlando as well as worked along side their chef’s in a few of their other locations.
Bel 50
Restaurant & Chef Consultant
I was hired to create and open a Waffle Based QSR restaurant in Chicago from the ground up. I developed a unique & original menu of savory and sweet waffle sandwiches and salads. I trained the opening staff, all of whom had no restaurant experience but had completed an adult continuing education 8 week culinary program
For the opening I represented the ownership on local television and spoke with journalists on their behalf. 2011- 2012
The Table - Mumbai India
Restaurant & Chef Consultant
I was hired to create and open a San Francisco style fine dining restaurant in Mumbai, India from the ground up. Along with my cousin, Chef Alex Sanchez, who I brought to be the operating chef for 1 year, developed a unique & original menu for the upperclass in the city’s most prominent neighborhood. We, along with a local Indian Chef trained the opening staff. Within the 1st year the restaurant was honored with Best New Restaurant of Mumbai. Year 2, Alex was named Best Chef of India.
2010-02011
WORK EXPERIENCE-CONTINUED
OTHER CULINARY EXPERIENCE
Rancho La Puerta - Tecate, Mexico
Guest Chef Instructor
2007-PRESENT
Annually I am brought in to teach a series of hands-on cooking classes for the guests of this high-end spa resort at their gourmet kitchen and organic farm called La Cucina Que Canta. Diageo Chateau & Estates
Chef Spokesperson
2002-2015
I was the culinary spokesperson for Diageo’s prestigious wine catalog including Sterling, BV, Provenance & Acacia. I performed cooking demonstrations, led interactive classes for industry and consumers, hosted food & wine events at our various properties and traveled with the winemakers on many promotional tours doing food and wine diners. MEDIA EXPERIENCE
BAY CAFE - KRON TV San Francisco
Host
1998-2008
For 10 years I hosted a weekly cooking show on San Francisco’s NBC affiliate station. We produced and aired 585 episodes where I demonstrated recipes and hosted over 500 chefs. I was nominated for 6 times for the prestigious James Beard Award and won 3 times. In 2008 Wiley & Sons published my cookbook “Without Reservations” - How to Make Bold, Creative, Flavorful Food at Home.
Appetite For Adventure - Food Network
Co-Host 2001-2002
My co-host and I produced 14 episodes showing our national audience how to bring gourmet food experiences to their adventures in great outdoors from grilling fish river-side after River Rafting to bbq’ing after horseback riding and cattle herding!
Tasting Napa - Food Network
Host 2003
I hosted and produced 14 episodes showing my national audience the best of the back roads and hidden gems of California’s Wine Country.
Highlight: I cooked with and drove around the track of Laguna Seca with Mario Andretti! Shop at Home - Food Network
Host 2004-2005
I was a chef demonstrator for Food Network’s television shopping channel.
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