Daniel Diaz, Private Chef

**** ******** ******, **** *****, 33463, United States,

561-***-****

adglnt@r.postjobfree.com

Dear Prospective Client & Team,

First, I would like to thank you for taking the time to review my enclosed resume, biography, and photo portfolio. With over fourteen years and 40,000 hours working in is the food and beverage industry, I have been blessed to learn from some of whom I believe are the world’s most incredible human beings. Since I was a child, I prepared dinner for my family while my mother commuted home from work. It was during this time that an immense passion was formed for the journey of understanding a culture and its regional cuisines. Food has always symbolized more than diet to me, as meals are a universal language that can break race, language, and status barriers. Based on my childhood love for cuisine and my extensive training, I believe there is a great opportunity to serve you and your family.

In understanding the responsibility required for the position of Private Chef to a family, I take this opportunity very seriously. In addition to being a chef, I am a son, brother, husband, and father. My wife and I are very intentional with whom we choose to spend our time with and who is welcome in our home around our two children, Autumn (three years old) and Hunter (5 months old). With that bring said, I am humbled to be considered as a candidate to join the team who serves this household, and trust that you can discern the sincerity in my writing. I come to you with an open mind and adaptable skill set, that is willing to learn each member’s preferences, and dutifully honor your family’s boundaries and expectations.

It would be an absolute honor to be entrusted to enter your home and serve your family, friends, and associates. Thank you in advance for your time involved in this process, and I hope to hear from you soon. You may reach me via cell phone at 561-***-**** or email at adglnt@r.postjobfree.com at any time. Additional references, apart from those included in the resume, can be provided upon request.

Daniel was born a South Florida native and raised in the food and hospitality industry. His mother and father owned and operated restaurants together before he was born. His mother has 35+ years of experience as a leader in food distribution & exports for international brands. Daniel’s father is a chef and former owner of Miami’s famed La Lechonera Restaurants (‘70 to ‘80s.) Now, he owns a distribution company that delivers to 5,000+ stores with three distribution centers throughout the Northeast. Daniel’s childhood journey was full of hands-on cooking competitions, catering, and quick service restaurants.

In 2010, after a year of music study with the FAU marching band, Daniel went on to study culinary arts from Le Cordon Bleu College of Culinary Arts in Miami, Florida. Student by day, and chef by night! In the afternoons until early morning hours, he worked dinner service at Coral Gables legacy 5-Star Diamond rated restaurant, Ortanique on the Mile! He later moved on to work for Chef Daniel Boulud at Cafe Boulud in the Brazilian Court Hotel on Palm Beach Island. Daniel began offering his services as a private chef in 2013, serving high net worth clients and their families throughout Palm Beach, Manalapan, Boca Raton, South Beach, Coral Gables, and beyond. These clients and private dining experiences provide continuous opportunities to increase Daniel’s knowledge base in areas ranging from sustainability and organic gardening practices to yacht provisioning and the use of regional foods to source top quality products for his clientele. Meanwhile, Daniel continued to grow through leadership consulting positions. Between the years of 2013-2015, he consulted various notable establishments, such as the Catalina Hotel in South Beach and Myapapaya in Fort Lauderdale.

In 2014, a notable chef sought Daniel out to join his team at Valentino Cucina Italiana in Fort Lauderdale, FL. Ultimately Daniel partnered in the role of sous chef to support beautiful, high- end dining experiences. He managed food orders and budgets, in addition to nightly leadership in the kitchen. During his time at Valentino, he supported the restaurant gaining James Beard recognition, executed several sold-out wine dinners with 3-star Michelin chefs from around the world and supported the successful opening of a sister restaurant next door. In 2015, a change in lifestyle and an increase in private clientele workload lead Daniel to Sur La Table in Boca Raton, where he was the Resident Chef and Director of the cooking program, instructing over 6.000 students with hands-on cooking class experiences. In late 2017, Daniel moved into management and sales in the restaurant & food industry. As General Manager of Hotel Restaurant Supply, he oversaw a sales team and the business operations for a $12 million business. When another professional role opened up, Daniel took the opportunity to further develop his sales and professional skillset. Now, Daniel works as sales manager for the largest sports nutrition company in the industry.

Moreover as a well-rounded professional chef, husband, and father to two, Daniel continues to seek opportunities to leverage his expertise and advance to greater accomplishments.

o Passionate, knowledgeable chef with twelve years of culinary experience

o Innovative, experienced leader who delivers world class and personalized client dining experiences

o Strong communicator who smoothly directs, instructs, and provides feedback to peers and staff

o Proficient in menu development and delivers client’s desired dining experience o Great attention to detail for bookkeeping, cost management, and food ordering

o Strives to stay current and educated in a wide array of cuisines and seasonal recipes using various culinary styles and modern techniques.

EMPLOYMENT HISTORY

Feb 2013 — Present

Private Chef, Chef Daniel Diaz South Florida

• Deliver world class dining experiences for HNW clients throughout South Florida, in private home, hosted venue, and motor yacht environments.

• Partner with full time Private Chefs to supplement support in their absence, entrusted with ad hoc opportunities to support families in absence of full-time chef.

• Directly engaged with clients and estate managers to plan and execute menus for various event formats, from grab and go breakfast, prepared lunches, and high tea, to plated semi formal and formal multi course meals in home and aboard vessel.

• Additional client references can be provided upon request.

Jul 2019 — Present

Customer Development Representative, Glanbia Performance Nutrition Boca Raton

• Manage over 600 clients in Southeast, Mid Atlantic, Northeast, and Midwest territories.

• Consulting in department growth for smoothie bars, gym retail, pro shops and nutrition shops.

• Educate customers on best practices and product utilization, menu development, and retail presentation.

• Control all budget spending and sales to ensure profitability and meet or exceed quota.

Jan 2018 — Jul 2019

Corporate Executive Chef, Hotel Restaurant Supply Deerfield Beach

• Develop menus, preliminary kitchen designs (AutoCAD), and equipment specifications for new and existing concepts on demand.

• Educate customers on equipment usage, including recipe execution and cost saving techniques.

• Maintain and create P&L reporting, AR, GL, and Open Order Reports (MS NAV & Quick Books)

• Create sales and purchase orders for all in house projects, larger than $500,000 individual orders.

• Monitor progress on PO fulfillment and deliverables.

Oct 2015 — Jan 2018 Resident Chef, Sur La Table Boca Raton

• Instructed 6,000+ guests in a wide variety of technical, savory, pastry, and bread making courses.

• Reduced expenses by 10.6% in one year; grew business revenue by 9.8% in 2017; 11.6% overall.

• Managed 25+ employees and two direct reporting managers, including delivery of formal evaluations.

• Executed tasks to deliver for 24 classes per week, including procurement of ingredients, employee scheduling, class schedule & menu selection, daily guest interaction, and an average of 4 private events per week.

Dec 2013 — Sep 2015

Sous Chef, Valentino Cucina Italiana Fort Lauderdale

• Contributed to awards including Best Chef 2015, Best Restaurant 2014 & 2015, multiple restaurant top 10 lists, and James Beard Recognition

• Organized daily orders as well as weekly and monthly specialty product ordering.

• Led 6 Chef de Partie through production, providing daily training and mentorship.

• Developed dishes for dinner, wine dinner and specials menus.

• Ensured standards of food safety, sanitation and quality were met daily.

Aug 2013 — Jan 2014

Chef de Cuisine, Myapapaya Fort Lauderdale

• Led team to obtain annual goals of $1M Annual Gross Sales and “Best Juice bar in Broward County” awarded in the first year of life cycle.

• Managed team of 20 employees throughout 3 shifts, totaling a 20-hour workday schedule.

• Provided standardized recipes for menu items and created HACCP procedures for cold pressed juice production.

• Created menus and sourced products daily.

Feb 2013 — Aug 2013

Executive Chef, South Beach Group Hotels South Beach

• Achieved 35% sales increase throughout a 6-month period, and goal of highest monthly gross sales in 3 years.

• Designed restaurant concept including brand and experience; redesigned kitchen, sushi bar, service bar and main bar to meet demands of the concept.

• Standardized 100+ menu items by building SOP guidebook, standardized Recipes with Cost Control implementation, and Dish execution training manuals and a product training book.

• Established new purveyor contacts, and created new systems for inventory and purchasing, and employee training

• Managed HR and Onboarding processes, scheduling and training for new restaurant.

Feb 2012 — Feb 2013

Chef de Partie, Cafe Boulud Palm Beach

• Awarded 3 position advancements and 1 raise throughout tenure under Executive Chef Jim Leiken

• Supervised team of 5 chef commis responsible for product receiving and organization, MEP production, HAACP raw protein handling, and banquet production.

• Provided oversight for banquet, canape and staff meal teams.

• Ran entremetier station for service, with cover count ranging from 180-420 daily.

Jun 2010 — Feb 2012

Chef Tournant, Ortanique on the Mile! Coral Gables

• Awarded Employee of the Quarter 2x in 2 years, as well as 1 promotion.

• Excelled in day-to-day production, fabrication of proteins, and production of sauces, starches, and garnish for lunch and dinner menus.

• Created special salads, entrees, and desserts.

EDUCATION

May 2010 — Mar 2012 Hospitality Management / Culinary Arts, Le Cordon Bleu College of Culinary Arts

Miami

Sep 2020 — Present Hospitality Management, Broward College Pursuing a Bachelor in Science, Hospitality Management Broward County

LANGUAGES

English (Native speaker)

Spanish (Native speaker)

CERTIFICATIONS

Dec 2019 — Dec 2024 SafeStaff Handler, Florida Restaurant and Lodging Association (FRLA)

Jan 2011 Cost Control, National Restaurant Association (NRA)

Jan 2012 Certified Culinarian, American Chefs Federation (ACF)

Jan 2012 Nutrition, National Restaurant Association (NRA)

REFERENCES

Chef Luke Bergman Private Chef - Stein Family, Boca Raton, FL adglnt@r.postjobfree.com · 914-***-****

Chef Marilyn Frobuccino Private Chef - Aquarello Family, Palm Beach, FL adglnt@r.postjobfree.com · 212-***-****

Chef James Everett Owner - Driftwood Restaurant, Boynton Beach, FL adglnt@r.postjobfree.com · 917-***-****

Drs. Edward & Renay Chung – Client, West Boca Raton, FL adglnt@r.postjobfree.com · 561-***-****

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