Patrizio La Gioia

Los Angeles, CA *****

305-***-**** adxspl@r.postjobfree.com

https://www.linkedin.com/in/patrizio-la-gioia-320030154/

**/**** – 05/2022 The California Club Los Angeles, CA

Executive Sous Chef https://californiaclub.org/

Annual Sales Volume: $8M

Responsible for BOH staff for large dining space and catering events on property.

Consistently motivated staff to perform to best of abilities across every service.

Create new recipes and menus, implementing seasonal ingredients and modern techniques.

(Reason for leaving: My fife and I had a baby, and I decided to take some time off.)

04/2020 – 04/2021 Sofia Englewood, NJ

Executive Chef

Annual Sales Volume: $5M

Responsible for BOH staff and operations.

Teaching and motivated staff to perform to best across every service.

Keeping food and labor costs at the lowest.

(Reason for leaving: With my family we decided to move to Califoria.)

02/2019 – 03/2020 Felidia New York, NY

Chef de Cuisine

Annual Sales Volume: $4M

Worked under tutelage of celebrity chef, Lidia Bastianich in her acclaimed Manhattan East Side restaurant, contributing to menu design and BOH management.

(Reason for leaving: Restaurant closed; relocated to Los Angeles.)

09/2016 – 02/2019 Madison Square Garden New York, NY

Sous Chef

Annual Sales Volume: $20m

Chef in charge of the Delta Club and Suite, creating new recipes and developing menus.

Managed high-volume kitchen with large staff for all events, VIP service and banquets (up to 3,000 guests).

Responsible for controlling the food and labor costs to stay within budget for my area of oversight.

(Reason for leaving: Offered position at Felidia in a more traditional setting.)

03/2014 – 07/2019 The Four Seasons Restaurant New York, NY

Executive Sous Chef

Annual Sales Volume: $12M

Responsible for managing dining services and catering functions.

Oversee kitchen staff and line management ensuring excellent service and only the freshest ingredients.

Contribute to menu development and train staff on changes.

Input on inventory and maintaining budgets levels for labor and food cost.

(Reason for leaving: the restaurant closed.)

EARLIER EXPERIENCE

Chef’s Club by FOOD & WINE Chef de Partie Aspen, CO

Nobu Chef de Partie Miami Beach, FL

The Forge Restaurant Chef de Partie Miami Beach, FL

APPRENTICESHIPS

Per Se (3 Michelin star) Stagiaire New York, NY

I Portici (1 Michelin star) Stagiaire Bologna, Italy

EDUCATION AND CERTIFICATION

- Instituto Tecnico Commerciale, Torremaggiore, Italy

- NYC Certificate of Food Protection

ServSafe Certified

REFERENCE

Roy Khoo Executive Chef Califoria Club. Cell. 732-***-**** Email. adxspl@r.postjobfree.com

Eddy Sujak Owner of Sofia. Cell. 917-***-**** Email. adxspl@r.postjobfree.com

Russel Guarneri Executive chef at Madison Sqare Garden. Cell. 347-***-**** Email. adxspl@r.postjobfree.com

Chef Thomas Buckley Corporate Chef at Nobu USA. Cell. 786-***-**** Email. adxspl@r.postjobfree.com

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