Executive Chef K

Samir Aniba

Thornton, CO

720-***-****

*******@*****.***

https://www.linkedin.com/in/samir-aniba-02b3745

Red Square Euro Bistro, Denver, CO (April 2021-present) Chef de Cuisine

Oversee & create nightly dinner service; Design special event menus; Created production & ordering systems

Sur la Table, Denver, CO (Feb 2018-Mar 2020 closed due to pandemic) Chef Instructor

Responsible for leading classes, both savory and pastry, including custom private events. Additional tasks include cutlery and kitchen gear sales Front Forty Foods, Denver, CO (2016-2017)

Provisions Manager/Executive Chef

Developed nutrition driven menu emphasizing specialized dietary protocols- Paleo, GF, DF, etc. Utilized Chef-Tec software to spec out menu items; Local sourcing with many farms, small businesses, & artisans; Brought unique concept to market Carelli's of Boulder, Boulder, CO (2012-2015)

Executive Chef

Best of Boulder, Boulder Weekly April 2015 issue

Responsible for all facets of kitchen operation (food cost, inventory control, organization, etc) Initialized & maintained local sourcing through my long standing culinary relationships with area farms. Created all charcuterie programs & daily specials. Consulted on kitchen renovation design. Managed high volume/multi-million dollar and banquet service (50-100 during dinner service is normal). Maintained excellent sanitation standards. Bilingual English/Spanish Q's Restaurant, Hotel Boulderado, Boulder, CO (2011-2012 chef/owner returned), Chef de Cuisine

Responsible for all facets of hotel kitchen operation while chef/owner was opening another restaurant. Maintained and added farms available to restaurant through my excellent farmer relationships. Implemented charcuterie program & daily specials. Managed high volume/multi-million dollar hotel restaurant service & room service for all 3 restaurants-The Corner Bar, Catacombs, & Q's Restaurant. Bilingual English/Spanish

Magnolia Restaurant, Lafayette, Co (2005-2011)

Executive Chef

Developed and operated a locally sourced and seasonal menu. Responsible for all aspects of kitchen operation (ordering inventory, hiring/training staff, etc). Implemented charcuterie program, local sourcing, & daily specials Le Chanticler, Niwot, Co (2002-2004)

Exec Sous Chef

Fine dining seasonal CO restaurant

Sushi Den, Denver, CO (2001-2002)

Kitchen Manager

High volume sushi restaurant

Past Hotel Experience

Don Cesar Hotel - St Petersburg, FL

Four Season's Hotel - Washington, DC

Caribe Hilton - San Juan, Puerto Rico

References

(more references available if needed)

Max Ionikh, owner Red Square Euro Bistro, Denver, CO Miki Hashimoto, owner Tokio, creator of Japon, Denver, CO Tim Ackerman & Peter Soutiere, owners of Magnolia, Lafayette, CO Corky Douglas, owner Milwaukee St Tavern (previously owned Tante Louise) Denver, CO

Radek Cerny, owner of L'Atelier, Boulder, CO (previously owned Le Chanticler & Papillion)

Education

BA Political Science, Mary Washington College

Benefits/Books

March of Dimes (2005-2012)-consistently highest live auction chef each year CMF Dinners (1993-2012)

Boulder Aids Project Banquets (1991-2012)

CO Cooking School of the Rockies, taught course (1996) Published in Boulder Cooks by Janis Judd

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