Los Angeles Personal Chef
Resume:
Arielle Hernandez Los Angeles, CA *****
Mar Vista
*****************@*****.***
PERSONAL CHEF
@CULINARI_ELLE – Los Angeles, CA
● Designing custom and diverse pre-fixe tasting menus for private clients, including actors, producers, influencers, and high-net-worth individuals with careful consideration of their diet restrictions, allergies, and flavor preferences.
● Managing independent culinary services while accepting bookings through private chef platforms like Take A Chef and Food Fire + Knives.
● Balancing quality and budget planning with client spending limits.
● Handling grocery shopping and meal preparation, ensuring timely delivery and strict food safety standards.
● Conducting hands-on cooking classes for small groups, providing recipe cards for each session.
● Food content creator showcasing private events and craftsmanship. SOUS CHEF / PERSONAL CHEF - Manila, Philippines
2018-2020
● Collaborated with the Executive Chef to create seasonal menus featuring ingredients exclusive to the region.
● Prepared weekly dinners for some of the country’s most prominent names, catering to business meetings and special occasions at their residences. CHEF CONSULTANT
SAVA Beach Bar Parameter Coffee SushiMaki Queen J Common Ground The Refuge
2018-2020
● Developed menu items and kitchen operations.
● Executed food styling for the restaurant’s menu photography.
● Trained staff to prepare dishes I created, specifying required equipment for each.
EDUCATION
De La Salle, College of
Saint Benilde, Manila —
Bachelor of Science in
Hotel, Restaurant and
Institution Management
2011-2015
Major in Culinary Arts
CULINARY INTERNSHIP
Hyatt Regency, Rhode
Island — Banquet Kitchen
2014 (6 months)
BUSINESS
Cookieheads – 2019-2021
Personally baked and supplied
cookies to Parameter Coffee;
Managed online retail sales and
distributor contracts for resellers.
POP-UP EVENT
Seventeen O’nine – 2019
Hosted a 10-course Valentine's
dinner featuring nostalgic Filipino
flavors across 3 fully-booked
event nights.
RESTAURANT EXPERIENCE
NOBU, Beverly Hills — Sous Chef
2024-2025
● In charge of staff training, scheduling, purchasing, liaising daily with FOH on events and key decisions.
● Head of line and prep.
JOEY DTLA —Chef de Partie
2021-2024
● Learned the basics of CrunchTime (inventory), Zenput (food & safety hazards) and labor & profit projections. LVC FOODS CORP — Sous Chef
2018-2021
● Completed 2 months of international training in Hong Kong at the exclusive fine dining restaurant.
● Managed supplier relations as one of the restaurant’s founding team members. Hey Handsome – Lead Line Cook
2018-2018
● Collaborated with some of Asia's highly renowned Michelin-starred chefs.
● Primary Food Stylist for TV, magazine, and social media features.
● Gained hands-on experience in basic FOH service. Torch – Head Chef
2015-2017
● Head Chef at 21 years old; oversaw kitchen operations, food expedition, inventory and staff probation. Refinery – Line Cook
2015
● Learned the fundamentals of food sanitation, opening/closing procedures, knife skills and time management.
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