KELLY DEGALA

**** ******* ******* ****, ********, Hawaii 9681

Home: 808-***-****, Cell: 808-***-****

Email: adpdb0@r.postjobfree.com

PROFESSIONAL EXPERIENCE

November 2009 to Present

GALA San Francisco, California; Seattle, Washington, Honolulu, Hawaii Owner / Chef / Caterer / Independent Consultant

Consultant to Chef/Owners, Restauranteurs in developing:

• Restaurant, Food Truck or Catering Concept

• Development of Business Plan, ROI strategy, Start to Finish Timeline

• Financial Control Training: Food and Beverage Sales-Projection, Budget-Goal Analysis; Labor Cost-Projection, budget-goal analysis

• Kitchen and Restaurant design

• BOH and FOH staff training

• Food and Beverage Menu development

• Restaurant and Kitchen Equipment purchasing

• Outline and Review of Lease or Property purchase

• Chef / Restauranteurs / Owners mentoring

January 2018 to November 2018

GALA HONOLULU Restaurant Honolulu, Hawaii

Chef / Owner,

• Local Hawaiian-Filipino, contemporary cuisine using local ingredients, “Farm-to-Table” menu

• Premium Pick ‘Rave Review’ Ilima Award 2018 chosen by CRAVE editor, Betty Shimabukuru

• ‘Best of Hawaii’s Best Kitchens’ 2018 - one of 10 restaurants selected.

• Feature article in Star Advertiser’s High-End Magazine Distributed at Luxury Hotels –2018 November 2015 to December 2017

MNS, LTD. dba ABC Stores Honolulu Hawaii

Corporate Chef / Culinary Director

• Hired by the CEO / President Paul Kosasa to return home to Honolulu to develop and design a new project

/concept for ABC Stores.

• Developed, designed, coordinated with the Corporate Board in the planning of this 6 million plus project.

• The project is now referred to as Dukes Lane Market and Eatery and located in Waikiki. It is a multi-area food and retail site which included a full production bakery, “Grab-n-Go” products produced on site and part of a food retail section called “DASH”, a “To-Go” window called “SPITFIRE”, producing plate lunches, rotisserie, and flatbread menu items, a burger bar called “ONO”s Burger Bar”, and ABC Store's first upscale restaurant, BASALT. Developed menus for all food venues.

• Hired the FOH and BOH Manager Opening Team selected specifically for this project.

• Coordinated purchases of kitchen small wares and equipment, dining room / bar smallware’s, stemware, plateware, silverware and uniforms.

• Directed the opening team training, kitchen staff training and coordinated with the General Manager on the Front- of-the House Staff Training.

October 2013 to December 2015

W Hotel-Seattle, MARIOTT Seattle, Washington

Executive Sous Chef / Corporate Hotel Opening Team

• Responsible for the hotel’s Banquet operations

• Facilitated the purchasing of product and the preparation and execution of all functions as scheduled by the Catering and Sales team.

• Responsible for food cost, purchasing of food and non-food products (including special items).

• Responsible for kitchen labor cost, scheduling, and tracking

• the on-going training of Banquet kitchen staff, and all menu development.

• Revamped all Banquet menus to bring them current with the seasons and designed custom menus for clients to meet their specific desires.

• Provided support for the Executive Chef in the operation of the hotel restaurant, Trace, as well as assisting in off- site catering events.

• Part of the opening team for Starwood Corporate Chef, Christoph Leu to open the 484-room, Westin Hotel, Denver International Airport.

KELLY DEGALA

3204 Pacific Heights Road, Honolulu, Hawaii 9681

Home: 808-***-****, Cell: 808-***-****

Email: adpdb0@r.postjobfree.com

July 2012 to July 2013

Lisa Dupar Catering / Dupar and Company Redmond, Washington Executive Chef

• Responsibilities included the organizing and detailing, from start to finish, of all catered events

• Staff and hiring for the kitchens of Lisa Dupar Catering and Pomegranate Bistro.

• Along with the Corporate Chef, I was responsible for food and labor costs.

• Oversaw off-site events for the high-end clientele of this $8M operation. March 2010 to July 2012

Slanted Door Group

@ California Academy of Science, Academy Café San Francisco, California Executive Chef

• hired by James Beard award winner Charles Phan (Slanted Door, Heaven’s Dog, Out the Door) to operate this facility which had been open for two years, prior to my hiring.

• The operation consisted of two restaurants, the Academy Café and The Moss Room. I was responsible for a 250+ seat café which offered multiple menu items prepared by staff at manned serving stations.

• The focus of the food was organic and sustainable: 90% of our produce was organic, provided by top local farmers in the Bay Area. The food selection represented a broad flavor profile, including signature menu items from Charles Phan’s restaurants.

• Revenues averaged between $7- 9 million annually, and the café served an average of 5,000 to 10,000 attendees daily.

• Responsibilities included purchasing for both The Academy Café and the second revenue center, The Moss Room.

• Responsible for food purchasing, cost and tracking, labor cost-scheduling and tracking, kitchen staff scheduling, hiring, and training repair and maintenance of the kitchen and dining room

• managed the in-house catering program.

November 2004 to January 2010

Pres a Vi, Global Kitchen and Wine Bar San Francisco, California Va de Vi, Wine Bar and Bistro, Walnut Creek, California Executive Chef / Partner

• Va de VI-an upscale, 110 seat indoor-outdoor bistro and wine bar located in Walnut Creek, California. A $4 million+ operation; with a guest check average of between $40 and $45 per person.

• Opened amid great acclaim, I designed a globally-inspired menu around a ‘small plates’ concept.

• Seasonal menu development included lunch and dinner, weekly menu changes, and daily specials.

• Va de Vi, had been listed by Michael Bauer, Senior Food Editor of the San Francisco Chronicle, as one of 2005’ Top Ten New Restaurants’, and was one of only three East Bay restaurants that made the highly coveted “2005 Top 100 Restaurants” publication. Va de Vi was also selected as one of the top seven restaurants in the East Bay, by Diablo Magazine, and featured on the cover for their November 2005 edition.

• Created the recipes to a self- published cookbook, entitled ‘The Va de Vi Cookbook’.

• In 2007, Pres A Vi, a sister project to Va de Vi, opened across the Bay in the Letterman Digital Art Center, located in San Francisco’s Presidio. A multi-faceted operation that consisted of two private dining rooms, each able to hold 40 guests and an expansive dining room that included a 20-top communal table. Pres a Vi also had a large, separate lounge area and an outside deck that could hold up to 80 guests. July 2001 to November 2004

Asian Venues dba OnoMaze, Pan Asian Restaurant Walnut Creek, California Executive Chef / Partner

• First venture in opening a restaurant with a long-time friend and partner, Ono Maze was an 86-seat, upscale restaurant with additional outdoor seating of 35.

• Ono Maze met with critical acclaim from Nicolas Boer, the Food Editor of the East Bay paper, the Contra Costa Times.

• Selected plates from the menu were also featured, in a multiple page, full-color, and feature article in the Food section of the Contra Costa Times.

• Diablo magazine named Ono Maze ‘Best New Restaurant in the East Bay’ in their July 2002 Reader’s Poll. In the January 2002, Diablo magazine I was featured in a four-page article, for their series ’On the Table’.

• My involvement with the restaurant was all-encompassing, with the direction of the kitchen production and guidance of front of the house operations, as well. Seasonal menu development included lunch and dinner, prix- fixe promotional dinners, and catered parties.

KELLY DEGALA

3204 Pacific Heights Road, Honolulu, Hawaii 9681

Home: 808-***-****, Cell: 808-***-****

Email: adpdb0@r.postjobfree.com

August 1994 to January 1999

Gordon Biersch Brewing Company, Inc. San Jose, California Corporate Executive Chef

Gordon Biersch Brewery Restaurant, Honolulu, Hawaii Executive Chef

• Hired to open Hawaii’s first brewery restaurant with our first year of sales at $6.4 million. Net income averaged over 15% throughout the first year.

• Labor and food cost were maintained close to goal, as projected in our first year’s budget.

• Maintained a 40-item lunch and dinner menu in addition to a pupu menu for the bar.

• Responsible for hiring staff, producing budget projections, labor and food analysis, sanitation upkeep, and overall food quality. Participated as a guest chef in local food events such as ‘ The Big Island Bounty ’ at the Ritz-Carlton Mauna Lani (Big Island); ‘Hawaii Seafood Festival ’, Hawaii Prince Hotel( Oahu) and as guest speaker at the Hawaii Farmer’s Bureau Convention in Hilo. Received a four-star rating for food from John Heckathorn, editor of Honolulu magazine.

• In addition, chosen to be one of a select number of local Chefs to represent Hawaii and be profiled on the PBS ‘ Great Chefs ’ series. Also featured on local shows: ‘ Chef’s in Paradise ’ and ‘ Hari’s Kitchen’.

• Named as a local ‘rising star’ in an article by food writer, Marty Wentzel and as one of the top chefs in the Hawaiian Islands by Larry Brown (Seattle Times).

• Promoted to Corporate Executive Chef to participate in the expansion of Gordon Biersch from five units to twenty by the year 2000. Total revenues, for the first five units opened, averaged over $20 million dollars.

• Strategic planning for multiple-unit openings with two openings completed in 1997. At that time, seven openings were planned for 1998 and an additional seven openings in 1999.

• R&D of kitchen designs for multi-unit operation; R&D of menu items for lunch, dinner and bar menus including all recipes, cost outs and photo cataloging; R&D of menu items for off-site, venue /concession menus

• Hiring and training of Unit Chefs for all pre-existing and upcoming units.

• Refinement and redevelopment of unit kitchen operations including administrative responsibilities, job descriptions, chef’s daily routine, staff hiring and training, scheduling, housekeeping checklist, financial responsibilities-food, labor and assigned controllable cost and management responsibilities. August 1993 to September 1994

Alana Waikiki Hotel Honolulu, Hawaii

Executive Chef

• Hired to re-open and develop food revenue producing outlets for this AAA Four-Diamond, 313-room hotel. Opened two restaurants: ‘Cafe Picasso’ and the fine dining room, “Harlequin”.

• Began room service for in-house guests, initiated banquet and convention sales food service, and developed off- site catering services.

• Created gala, grand opening dinner with invited local celebrity chefs, Sam Choy and Allan Wong, to benefit the Museum of Contemporary Art.

• Received recognition in full, front page article in the Food section of Honolulu Advertiser. Received a four-star rating for ‘ Harlequin’ from John Heckathorn of Honolulu magazine and ‘ Chef of the Year ’ from the Lupus Foundation, which hosts the ‘Honolulu Wine Festival’ benefit dinner each year. EDUCATION

1997-2001 Seattle Central Community College, Seattle, Washington Pre-Requisite Courses to Transfer to Seattle University, Business 1981-1982 University of Hawaii, Kapiolani / Pensacola Campus, Honolulu, Hawaii Graduated: Certificate of Achievement-Food Service Management; Certificate of Achievement; Culinary Arts 1977-1980 University of Hawaii, Manoa Campus, Honolulu, Hawaii Pre-Requisite Courses in Liberal Arts

KELLY DEGALA

3204 Pacific Heights Road, Honolulu, Hawaii 9681

Home: 808-***-****, Cell: 808-***-****

Email: adpdb0@r.postjobfree.com

PROFESSIONAL ACHIEVEMENTS

Awards, Honors and Achievements

GALA Honolulu Restaurant:

Premium Pick ‘Rave Review’ Ilima Award 2018 chosen by CRAVE editor, Betty Shimabukuru TWITTER @GALAhonolulu

https://twitter.com/GALAhonolulu/status/1068599518650785793/photo/1 https://twitter.com/GALAhonolulu/status/1068598699805143040/photo/1 INSTAGRAM galahonolulu

https://www.instagram.com/p/Bop81iDASQK/

‘Best of Hawaii’s Best Kitchens’ 2018 - one of 10 restaurants selected https://twitter.com/GALAhonolulu/status/1068597580509007872/photo/1 https://www.universe.com/events/the-best-of-hawaiis-best-kitchens-2018-tickets-honolulu-HF5MGS https://www.facebook.com/photo?fbid=1810603692394261&set=a.589************ Feature article in Star Advertiser’s High-End Magazine Distributed at Luxury Hotels –2018 https://www.instagram.com/p/Bo5XOKVAzNk/

Va de Vi:

SF GATE / San Francisco Chronicle / Inside Scoop SF / Michael Bauer https://www.sfgate.com/restaurants/diningout/article/A-winner-in-Walnut-Creek-Va-de-Vi-has-all-the-2301259.php San Francisco Chronicle, 2005, 2006, 2007, 2008, 2009; Top 100, (Senior Food Editor, Michael Bauer) https://www.afullbelly.com/2005/01/03/index.html

https://insidescoopsf.sfgate.com/blog/2013/03/28/the-challenges-of-taking-over-an-established-kitchen-is-evident-at-va-de- vi/

San Francisco Chronicle, 2005; Top 10 New Restaurants, (Senior Food Editor, Michael Bauer)

Diablo Magazine, 2005, 2006, 2007, 2008, 2009; Top 7 Restaurants of the East Bay, (Food Editor, Michaela Jarvis)

Contra Costa Times, 2005; Restaurant Review, 5 Forks (four-star rating), (John Birdsall)

San Francisco Chronicle, 2004; 3 Star Review, (Senior Food Editor, Michael Bauer)

Cookbook-“The Va De Vi Cookbook”, Amazon Prime

Ono Maze, Pan Asian Restaurant:

https://eastbayexpress.com/the-hawaiians-are-coming-1/ https://www.sfgate.com/restaurants/article/DINING-A-fusion-infusion-in-Walnut-Creek-Ono-2301987.php

Diablo magazine, 2002; ‘Best New Restaurant in the East Bay’

Contra Costa Times, 2001; “A” rating; (Food Editor, Nicolas Boer) Gordon Biersch Brewery Restaurant, Aloha Tower Marketplace:

‘Great Chefs of Hawaii’, PBS/ Discovery 1996, Amazon Prime

John Heckathorn, Honolulu Magazine, 1994 four-stars Alana Waikiki Hotel

Chefs in Paradise TV Series, 1993

Harlequin Restaurant, John Heckathorn, Honolulu Magazine, 1993 four-stars

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