Executive Chef Restaurant Team
Resume:
JAMES MONTEJANO
adtlhf@r.postjobfree.com
https://www.linkedin.com/in/jamesmontejano
https://chefsroll.com/JamesMontejano
SUMMARY
To obtain an Executive Chef or a similar leadership position in a recognized establishment where my proven culinary skills and management experience will contribute to the growth and the success of the company and where hard work is rewarded resulting in a progressive career. PROFILE
A seasoned Executive Chef and proven leader with over 20+ years of experience in the culinary field. Acquiring superior leadership, coaching and team building skills with a unique blend of flair and passion for food and great service Proven skills to increase revenue by leveraging my notable social media network, public speaking skills and regular TV appearances on 10NEWS San Diego, KUSI San Diego, FOX5 and NBC San Diego
Successful management of daily operations in high volume restaurants, hotels, casinos and country clubs Great recognition for international food creations and unique style in food presentation PROFESSIONAL EXPERIENCE
International Smoke, Del Mar, CA
Executive Chef
June 2021 – January 2022
Under the direction of the worldwide Mina group in collaboration with Ayesha Curry and Michelin Star Chef Michael Mina, International Smoke has taken the center stage in San Diego’s BBQ Flavors from around the world. Responsible for overseeing a multimillion-dollar property, including hiring, training the entire team, adhering to daily and yearly forecasts, maintain- ing food cost, production, menu costing and executing seasonal menus, in house private events and off-site catering, working with the community on charity events. Building relation- ships with local farmers, fish mongers and small production cattle ranchers, bringing the finest produce and goods to our clientele. I have built a great relationship and have worked with the Mina group off and on for over 30 years building a standard and reputation of excellence in my culinary career and craft. RMD Group, Huntress, San Diego, CA
Executive Chef
June 2018– June 2021
Responsible for leading day-to-day operations of the restaurant, including implementing culinary innovations, while using modern cooking methods and equipment. From the first day of hire, was part of the opening team of the restaurant, while involved in decision making of the restaurant design, branding, marketing, hiring, training of the restaurant team members, menu concepts and costings, sourcing the best product on the market from local farmers, ranchers and fishermen. Maintained a 28% food cost. Developed training FOH and BOH formulating manuals, job descriptions and procedures, while working with the RMD ownership team on concepts and venues across all restaurants. Cardiff Seaside Market, Cardiff by the Sea, CA
Executive Chef
May 2016 – June 2018
Responsible for leading the culinary vision for the market, focusing on culinary innovations and development in all departments, providing market specific expertise, awareness of trends and knowledge of targeted demographics, collaborating to create ways to drive sales, merchandising vision, packaging, menu and venue development. Leading and mentoring a team of 80+ members while focusing on continual improvement and execution of our programs, venues and core values. Since joining the market, total sales have increased by 20% and profit margins have increased by 15% year-over-year under my leadership, above the goal. Achieved a 60% gross profit in the bakery, deli and meat departments. Bakery sales increased from $33M to $36M in 2 years.
La Valencia Hotel, La Jolla, CA
Executive Chef
May 2014 – April 2016
Revamped the hotel’s dining experience by incorporating seasonal menus, multi-unit restaurants, banquets and special events such as monthly wine dinners, numerous charity dinners and off site catering events. Collaborated with the Michelin Star restaurant owner and chef Michael Mina in enhancing the visibility of La Valencia Hotel while supporting Ronald Mc Donald House of Charities among many others. Created a team of chefs and cooks that maintain high standards and consistent food costs and inventory to provide excellent cuisine on daily basis. Result: revenue increased 40% over the last year, food costs maintained under 30%, increased banquet sales by $2M serving over 80 weddings in 2015. The Trident Restaurant/ OnDine, Sausalito, CA
Executive Chef
October 2011 – May 2014
Directing and operating the kitchen of The Trident Restaurant and its banquet room OnDine. Working on the re-branding and launching of the new Trident Restaurant. Creating a well new seafood-driven menu, a farm to table cuisine in the heart of Sausalito. Establishing a Bay Area’s favorite using local produce, sustainable seafood and artisan products. Strongly involved in the community through local events, festivals and social media. Michael Mina Restaurant, San Francisco, CA
Chef de Cuisine
October 2010 – October 2011 & May 1993- August 1998 Michael Mina Restaurant
October 2010 – October 2011
Strong involvement in the re-opening of the Michelin Star Restaurant by overseeing production, receiving and inventory control. Achieved a Michelin star within 6 months of opening the restaurant. Contribute to menu development and establish relationships with local farmers and businesses. Create ever-changing menu based on seasonal availabilities and client expectations. Work very closely with the team of Chefs who strive to provide the best reflection of what Michael Mina cuisine can offer to a very food conscious clientele. Michael Mina “Aqua” Restaurant
Sous-Chef
May 1993 – August 1998
Achieved training and strong knowledge under the direction of George Morrone and Michael Mina who promoted me to Sous-Chef after only two years. Dealt with intense cooking environment. Shared knowledge and worked with the Top Chefs in the USA by traveling, participating in cooking TV demos, photo shoots. Trained and mentored over 200 externs from cooking schools across the nation, preparing them for their careers in the hospitality industry in all aspects of the kitchen. Le Papagayo Restaurant, San Diego, CA
Executive Chef
May 2010 – October 2010
Acted as a consulting chef introducing a sustainable menu with grass-fed beef, organic poultry, sustainable seafood and farm to table vegetables. Retrained and mentored staff with innovative and eclectic cuisine. Trained kitchen manager on ordering, staffing and cooking techniques. Promoted the company’s image and its reputation in the local community through website creation and social media.
Jade Theater, San Diego, CA
Executive Chef
November 2007 – May 2010
Opened restaurant from ground up and developed a new east meets west cuisine. Strong involvement in the kitchen design and the training program for front and back of the house. Developed a unique wine and sake list as well as a new taste for the San Diego market. Unique concept of culinary experience called “Mercy of the Chef” where tasting menus were created on a nightly basis.
Valley View Casino, Valley Center, CA
Room Chef Black and Blue Steakhouse
September 2006 – November 2007
Operated a 24-hour facility serving up to 5000 people per day. Opened the well-known ‘Black and Blue Steak House,’ developed the menu to a more sophisticated level using all prime beef and farmer’s market ingredients.
Café Japengo, La Jolla, CA
Executive Chef
August 2003 – August 2006
Revamped menu and increased the restaurant revenues from being a net negative to a profitable business. Implemented our lunch best seller “Bento Boxes”, increased awareness and occupancy of the restaurant and developed customer loyalty. Improved food service and time efficiency by offering customers a quick culinary experience. Increased room service sales. Had strong involvement in community service with the Seau’s foundation and Mamma’s Kitchen. Pamplemousse Grille, Solana Beach, CA
Executive Chef
July 2001 – August 2003
Enhanced the restaurant’s reputation as a driving force for California French cuisine in San Diego. Dominated the catering industry in San Diego with private parties, corporate parties, weddings, and fundraising events. Developed a wine dinner series every year with some of the best wineries in California. Cultivated deep relationships with the community with countless charity group events.
EDUCATION & TRAININGS
California Culinary Academy San Francisco, CA
A.O.S. Degree in Culinary Arts, GPA 3.5
April 1992 - June 1993
AWARDS
2019 PEOPLES CHEF AWARD- San Diego Wine and Food Festival 2016 & 2017 Taste of Cardiff Winner
2015 & 2016 March of Dimes Signature Chef Gala Competition Winner 2015 - https://www.nbcsandiego.com/entertainment/the-scene/san-diego-bay-wine-food-festival-chef-of-fest-winner-aron-schwartz/2082251/ - 3rd place Chef of the Fest Competition 2015 - BEST CHEF - Dining Out San Diego Battle of the Bands 2015 - SPIRIT AWARD – Individual Appreciation Award Fashion Week San Diego 2014 - PEOPLES CHEF AWARD - https://www.nbcsandiego.com/news/local/jakes-del-mar-chef-earns-top-honors-at-food-fest/60530/ - San Diego Wine & Food Festival 2008 - BEST NEW RESTAURANT - Jade Theater, San Diego, CA California Restaurant Association Gold Medallion Award 2008 - CHEF OF THE YEAR NOMINATION - Jade Theater, San Diego, CA Restaurant Association Gold Medallion Award
2006 - BEST SUSHI - Café Japengo, La Jolla, CA
California Restaurant Association Gold Medallion Award 2006 - FIRST PLACE - Crème de la Crème, Haagen-Dazs Pastry Contest, San Diego, CA 2005 - BEST SUSHI - Café Japengo, La Jolla, CA
California Restaurant Association Gold Medallion Award 1993 – FIRST PLACE - Fetzer Winery, Wine Blend Competition, San Diego, CA INTERESTS/SKILLS
Recipes and menu planning
Conflict Resolution
Forecasting and planning
Budgeting and Cost Control
Employee training and development
Social Media and Brand Journalism
Manager Sani/Serve Certified
Fluent in Spanish
Enjoy being involved in the community for food fundraisings, promotional events and cooking competitions
Strong knowledge in wine and food pairing
Ehow.com cooking videos
MEDIA & COMMUNITY INVOLVEMENT
San Diego Bay Fest 2019 People’s Choice Awards
Ranch and Coast Magazine Cover June 2016
Dining Out San Diego – page 96
About Town Magazine
Modern Luxury Magazine - page 122
Kaaboo Rock’n Chef Competition
Community Table
March of Dimes
11th Annual Chef Showdown 2015 – Center for Community Solutions Chef’s Roll
Ronald Mc Donald House of Charities
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