Executive Food

● ENRIQUE LUNA

Woodside, CA ***** Cell: 504-***-****. *********@*****.*** IG: Tioenriqueluna

PROFESSIONAL SUMMARY

Restaurant owner, executive chef, executive sous chef, line cook, caterer with 10 years of experience in high volume environments; opening restaurants from concept through launch. Graduate student at the CIA; Energetic culinary professional with a blend of creativity, passion for Mexican food and exceptional cooking skills; works well as a dynamic leader in high pressure settings. Bilingual cook with a focus on Latin and Southern cuisine. Previous career as a technology entrepreneur founding and launching two internet companies. A high degree of professional proficiency and quality work. Beautiful presentation of food with strong attention to safe food handling procedures. Seeking to advance skills and management position. CULINARY SKILLS

● Trained new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Inventory ordering and P&L reports.

● Safe food handling procedures - Labeled and stored food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room including walk-in refrigerator, freezer or cooler

● Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines; Accurately and efficiently prepare healthy, delicious fish, meat and vegetable-based dishes

● Redesigned menu, kitchen and developed special food offerings to increase revenue and customer satisfaction of failing restaurant

● Comprehensive knowledge of food and catering trends

● Appeared on closed circuit television restaurant feed to display food preparation and special dishes to VIPl guests seated at Chef’s Table of Restaurant Revolution.

● Created, funded and opened a lunch and breakfast restaurant concept WORK EXPERIENCE

Executive Sous Chef, Village Bakery, 3052 Woodside Rd., Woodside, Ca. 10/19 - Present

Sous Chef, Nakoma Resort, 348 Bear Run, Clio, Ca.

4/20/19 - 09/19

Jr. Sous Chef, Bounty Hunter Wine Bar & Smokin’ BBQ, Walnut Creek, CA. 3/5/19 - 4/14/19

Line Cook, August,301 Tchoupitoulas St, New Orleans, LA. 2/11/ 19 - 3/3/19

Owner, A Moveable Feast Catering – 622 Audubon St. - New Orleans, LA. 12/ 13 to 1/1/ 19

Sous Consultant, Top Floor Restaurant - 637 Canal St., 2nd New Orleans, LA. 5/ 18 to 1/1/ 19

Executive Chef, La Casita, 8400 Oak Street - New Orleans, LA. 10/ 18 to 12/ 18

Line Cook, Cochon Restaurant, 930 Tchoupitoulas St. - New Orleans, LA. 5/ 18 to 9/ 18

Line Cook, Rick Tramonto- John Folse Restaurant

Revolution/ Hotel Sonesta, 777 Bienville St, New Orleans, LA. 5/ 16 to 04/ 18

Executive Chef, The Living Room Foundation – 2334

Marengo St, New Orleans, LA. 3/ 16 to 1/19

Line Cook, Emeril’s NOLA Restaurant – 534 St. Louise, New Orleans, LA. 5/ 13 to 04/ 16

Stage, Chez Panisse, 1517 Shattuck Ave, Berkeley, CA. 3 days 12/ 14, 3 days 12/15 & 1 day 12/16

EDUCATION

Culinary Institute of America - Online CIA Master of Professional Studies (MPS) in Food Business; start Sept., 2019 Bachelor of Arts – Media Studies, University of California, Berkeley 2009 Associates of Arts – Liberal Arts, West Valley Community College, Saratoga, CA 1989 CERTIFICATION

Certificate of Spanish Language and Culture - University of Salamanca, Salamanca, Spain. ServSafe Manager Certification, Louisiana (#12260375) REFERENCES

Provided upon request.

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