James T. Canter

PERSONAL OBJECTIVE: To provide extraordinary cuisine & service to my

clientele while administering an educational aspect to their dining experience. To become a leader, innovator, & pillar in the community at large while nurturing and cultivating others in the spirit of the culinary arts. EXPERIENCE:

2014 - Present Owner/operator Guerrilla Gourmet Food Truck - Specializing in sustainable and locally sourced cuisine, culinary consulting & food service management

• Launched a off-shoot brand of Guerrilla Gourmet - TAVERNA TEX-MED 2019 & EL CUBANO (2020)

2012-2014 Victoria Country Club, Executive Chef

2009-2012 Alhambra restaurant, lounge, hookah bar, “Step it up McAllen” local TV series, McAllen Cable Network, RGV metro video magazine, McAllen, Texas Executive chef/consultant/Executive director for RGV farmers market alliance, a non-profit Media personality/social activist/director of public relations & social media Managed and operated all facets of Business, including promotional endeavors, charity events, off & on premise catering, daily operations, farmers market management. Created and operated the city of McAllen, & Weslaco’s, Texas first organic local farmers markets 2008-2009 Cooks & Co., Remote Control Monkey Productions, Chefs on the loose, Sangria’s, L’Eden Tampa, FL -CULINARY CONSULTANT

2007-2008 St. Petersburg Museum of Fine Arts Café St. Petersburg, FL

• Executive Chef/Culinary Consultant

2006-2007 Pane Rustica Tampa, FL, Rustic bistro-cuisine, Restaurant Chef 2022 Shadow Cliff St.

San Antonio, TX 78232

Cell: 813-***-****

adre13@r.postjobfree.com

2002 – 2005 SEASONAL CHEF CONSULTANT/ TASK FORCE MANAGER Various Locations, USA

• Cafe Michelle; Talkeetna, AK: Chef de Cuisine

• Mulligan’s; Lake Tahoe, CA: Executive Chef

• Denali Park Resorts; Denali, AK: Corporate Executive Sous Chef

• Salvador Mollys; Portland, OR: Chef Caterer

• Bighorn River Resort; Yellowtail, MT: Executive Chef

• Fish, Sausalito, Ca: Chef tournade, market purchaser 1999 – 2002 Pena Pachamama San Francisco, CA

• Nuevo Latino Cuisine

• Executive Chef/Owner

1997 – 1999 Bruno’s (AND) Foreign Cinema San Francisco, CA

• Bruno’s: French/ Italian Cuisine; Foreign Cinema: French

• Restaurant Chef (Bruno’s)

• Sous Chef (Foreign Cinema)

1995 – 1997 Kuletos (AND) Canyon Grill San Francisco, CA

• Kuletos: Northern Italian Cuisine; Canyon Grill: Contemporary California Cuisine

• A la Carte service (Kuletos)

• Banquet production (Kuletos)

• Sous Chef (Canyon Grill)

1994 – 2009 Palma Ceia Golf & Country Club Tampa, FL

• Contemporary American Cuisine

• Roundsman/ Chef de Partie

1993 – 1994 Fringale San Francisco, CA

• French/ Basque Cuisine

• Garde Manger

• Nationally acclaimed restaurant (U.S.A.)

1990 – 1993 Omni Hotels International Tampa, FL

• Contemporary American Cuisine

• Culinary Apprenticeship Program

• Trained in Classic Kitchen Brigade System

• Received numerous awards for cuisine and service EDUCATION:

• 1990 – 1991 Pinellas Technical Education Center Pinellas Park, FL

• 1991 – 1993 ACF sanctioned culinary apprenticeship, Omni Hotels International, Tampa, FL ACHIEVEMENTS & AWARDS:

• Messlords/Navy Entertainment - Global culinary entertainment for US military

• UNESCO culinary ambassador to China representing San Antonio, TX

• 2nd place Guy’s Grocery Games chef/contestant

• Tito’s Vodka Bloody Mary Invitational - 1st/2nd place

• Service awards & positive editorial critiques: Best Places Northern Cali- fornia, “One of the bay areas most talented chefs and major proponent of local and sustainable cuisine”,

• “Most sophisticated lunches in the bay area”, “culinary superstar” St. Petersburg Times

• Former owner of two catering companies: Pomegranate & Haute Cuisine Catering, Co Owner of Pena Pachamama, Managing partner, Alhambra.

• Two time “Best taste of McAllen”, McAllen international food festival, 2010-2012

• Two time 1st place “Cocina de los Americas, Corona international paella competition”, San Antonio, Texas, Culinary Institutes of America, 2010 & 2012

• 1st place “peoples choice” award/paella ranch cook off, Austin, Texas

• four time “Top 100 best restaurants” Texas,/ Texas Monthly magazine

• 2nd place RGV Iron chef competition/ McAllen, Texas

• 1st nationally accredited farmers market in McAllen, Texas

• “Top 20 community leaders”, McAllen, Texas/ City Magazine

• Numerous other media accolades and positive editorial critiques/ The Monitor/Valley Town Crier/Uber magazine/Healthy Valley Magazine/ Clase Magazine/Ole Décor/Valley Business Report/ City Magazine, etc...

• Chef/host cooking show “Step it up McAllen” and “Guerrilla Gourmet” “mockumentary” cooking show.

• Channel 4 Action news Sunrise frequent guest chef.

• Board of directors member of RGV Farmers Market Alliance, a non profit (501c3)

• Advisory committee board member for South Texas College, culinary arts program

•

REFERENCES;

Breene Cantwell, Gm, Victoria CC, 361-***-****

Juan Carlos Zapata, Proprietor, Alhambra McAllen, 956-***-**** Robert Sturm, CEMC, Executive Global Master Chef, Omni hotel, 949-***-**** Richard Bottini, CEC, Executive chef, Six tables, 813-***-**** Thomas Powell, Cec, Executive chef, Palma Ceia Golf & Country club, 813-***-**** Robert Helstrom, Executive chef, Kuleto’s, 415-***-**** Gerard Jamgothcian, CEC,CEPC, Executive chef/proprietor, L’ Eden, 727-***-**** Gerald Herigoyen, Executive chef, Fringale, 415-***-**** Dwayne, Proprietor, Bruno’s, 415-***-****

Laurent Kategley, Executive Chef, Foreign Cinema, 415-***-**** Quentin & Eddie Navia, Proprietors, Pena Pachamama, 415-***-**** Francine & Nick Forrester, Proprietors, Big Horn River Resort, 406-***-**** Michelle Faurot, Proprietor, Cafe Michelle, 907-***-**** John Smith, William Wallace, Executive chef, Denali Park Resorts, 907-***-**** Greg & Michelle Baker, Chef/proprietors, The Refinery, Cooks & Co., Chef’s on the loose, 813-***-****

This is a majority of my reverences if you see it necessary I can provide more at a later time.

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