Carlos H Sanchez

*** *. ******** **. #*** San Mateo, CA 94401 650- 430-7018

Professional Experience/Key Career Accomplishments Best Dessert Orlando Sentinel, 4 years in a row

James Beard House Guest Chef

Starchefs International Top 10 Pastry Chefs Competition Best Pastry Chef, SF Bay Area

Food & Wine international Festival, Bogota, Colombia Professional Experience

Sr Executive Sous Chef 2008-Present Santa Clara Marriott Santa Clara, CA

● Execute daily operations for $22 million F&B operation in the heart of Silicon Valley.

● Create culinary/pastry concepts for 4 outlets and 29,349 sq ft. of event space

● Lead team of 25 associates to deliver consistent high quality guest satisfaction experience.

● Manage financial analysis for $5.3 million specialty restaurant with 24% food cost.

● Led culinary operation team for Super Bowl XL host hotel, which serviced over 2000+ high profile guests Pastry Chef 2001-Present Parcel 104 Santa Clara Marriott Santa Clara, CA

● Create award winning desserts and pastries with garnered recognition in local and national media.

● Increased guest check average with tableside and dining room presence.

● Participate and represent hotel in local and international events.

● Implement training standard for food quality and service with a menu that changes daily.

● Established relationships with local farmers, ranchers, and artisans for the best in local ingredients. Pastry Chef 1999-2001 Swan & Dolphin Resort Walt Disney World Orlando, FL

● Responsible for desserts and pastries for four fine dining signature restaurants.

● Created and executed custom desserts for events for over 2,200 guests.

● Developed standardized recipes for high volume production. Executive Pastry Chef 1996-2001 Flying Fish Café Walt Disney World Orlando, FL

● Developed seasonal and innovative award winning dessert menu for high volume, fine dining restaurant.

● Work to continually improve guest and associate satisfaction while maintaining the operating budget.

● Drive and motivate team to consistently increase service standards. Chef Garde Manger 1986-1996 Saddle River Inn Saddle River, NJ

● Daily preparation of cold station, dessert station, bakeshop.

● Studied under the tutelage of Chef Hans Egg.

Additional Information

Accolades

2003-2016: SF Bay Area March Of Dimes Gala, San Francisco, CA 2015: CALA Executive Chef Meeting, Lima, Peru

2014: Food & Wine International Festival Bogota, Colombia 2010: First annual Star Chefs International Pastry Competition, New York 2007: Best Pastry Chef South Bay, San Jose Mercury News 2005: JW Marriott Anthony Bourdain Discovery Channel Dinner 2000: Flying Fish Café James Beard House Dinner

1998 – 2001: Best Dessert in Orlando Florida, Orlando Sentinel Newspaper Stagier

2015: Jordi Rocca: Madrid, Spain

2005: JW Marriott: Hong Kong

2003: Arzak: San Sebastian, Spain

2000: Francois Payard Patisserie: New York, NY

Education

1984-1986:Apprenticeship:Hotel Real,Liechtenstein

Majority of my culinary experience has been self-taught, through working in and staging in various restaurants around the world.