Executive Chef - Michelin-Grade Operations Leadership

MIGUEL A. LOPEZ

EXECUTIVE CHEF

*** ***** ******* ******, ******, CA 92869 714-***-**** ************@*****.*** PROFESSIONAL SUMMARY

Distinguished and highly accomplished Executive Chef with a rich culinary background blending classical European techniques, modern molecular gastronomy, and Michelin-star fine dining training. Proven track record of operational excellence across high-volume elite corporate environments, luxury airport lounges, and upscale restaurants. Expert in curated menu development, substantial food cost controls, operational Standard Operating Procedures (SOPs), and large-scale kitchen administration. Recognized for dynamic leadership, building exceptional cross-functional teams, and consistently elevating the culinary guest experience for discerning high-profile clientele.

CORE COMPETENCIES & SKILLS

• Classical European & Molecular Gastronomy • Front-of-House & Back-of-House Integration

• High-Volume Fine Dining & Banquets • Multi-Unit Leadership & Team Training

• Strategic Food Cost Controls & Budgeting • Vendor Relations & Procurement (LUX, Sysco)

• SOP Development & Kitchen Standardization • Advanced Allergen & Dietary Management PROFESSIONAL EXPERIENCE

Dining Room Director (D.R.D) —

Provencial Senior Living

February 2025 – Present

• Orchestrated full hospitality operations, managing and auditing end-to-end scheduling for both Front-of- House (FOH) and Back-of-House (BOH) teams.

• Designed and executed regular service and culinary training programs to bridge staff workflows and align team performance with fine-dining benchmarks.

• Formulated daily and specialized menus, enforced strict inventory controls, and consistently reduced food waste to hit target food cost margins.

• Spearheaded weekly culinary events and high-profile facility tours to actively assist community marketing and sales conversions.

• Creates Standard Operating Procedures for multi-shift safety, production, and front-facing service excellence.

• Maintained flawless continuity of service by stepping in to cover critical line, management, and executive shifts across BOH and FOH during peak leaves and vacations. Executive Chef – Level 3 — Sodexo AMEX

Lounge (Partnered with Chef Nancy

Silverton)

June 2024 – February 2025

• Direct all culinary operations for an exclusive, high-volume luxury lounge, executionally partnering with legendary Chef Nancy Silverton to launch and maintain bespoke menus using her signature artisanal recipes.

• Maintain rigorous control over food costs and corporate budgets while upholding high-level culinary standards.

• Provide white-glove, hyper-personalized culinary service for Centurion/Black Card members, seamlessly accommodating VIP special requests and restrictive dietary needs.

• Authored and successfully implemented comprehensive new Standard Operating Procedures (SOPs) to guide and elevate team discipline, culinary output, and sanitation.

• Oversee interactive live exhibition cooking stations within the lounge, enhancing high-end guest engagement and visual presentation.

Executive Corporate & Personal Chef —

Amore Jeans

November 2022 – June 2024

• Conceptualized and executed premium, high-profile corporate catering events, private executive gatherings, and brand-launch staff galas, seamlessly scaling from exclusive multi-course tastings to high-volume corporate events.

• Designed custom, trend-forward menus integrating contemporary concepts with strict macro-nutrient, dietary, and sophisticated allergen restrictions for executives and brand partners.

• Directed end-to-end kitchen logistics for off-site culinary events, managing strict product sourcing, pop-up infrastructure design, and cost-of-goods-sold (COGS) budgets.

• Collaborated directly with corporate leadership to translate brand identity into immersive interactive dining, VIP receptions, and curated culinary experiences.

Executive Chef — Greek House Chefs August 2019 – November 2022

• Directed high-end culinary operations for elite off-campus clientele across multiple units, generating over $16 million in combined annual revenue.

• Managed, mentored, and scheduled a large matrixed workforce of over 30 culinary and hospitality employees spanning multiple distinct locations.

• Curated continuously evolving, scratch-cooked menus centering on Contemporary California Cuisine, utilizing elite vendor networks such as LUX Seafood.

• Maintained ultimate accountability over weekly operating budgets, strict inventory control, and cost-of- goods-sold (COGS).

• Executed precise custom nutrition and restricted allergen meal planning, servicing three daily high-volume meal sessions alongside extensive weekly banquets. Chef — Anqi by House of An / Crustacean

Beverly Hills

July 2018 – August 2019

• Maintained split culinary and management responsibilities across two globally acclaimed concepts, optimizing kitchen logistics for peak seasonal demands.

• Collaborated closely with corporate culinary leadership to draft, test, and launch innovative, high-margin seasonal menu items.

• Boosted overall service metrics and staff retention by instituting regular technical education and culinary training drills for all crew members.

• Coordinated and executed high-profile private banquets and celebrity galas, aligning precise food presentation with ultra-premium standards.

Executive Sous Chef — Water Grill (South

Coast Plaza)

April 2017 – July 2018

• Served as Menu Development Specialist, mastering high-volume premium seafood procurement, rotation, and distribution utilizing POS and inventory tools (Aloha, Micros).

• Managed daily ordering and commercial vendor relations with national and regional suppliers, including Sysco, Best Foods, Savory, Newport Meats, and LA SF Specialty.

• Trained and mastered full executive administrative duties, including scheduling, line testing, labor cost auditing, and safety compliance.

Dinner Cook / Specialty Cook — The Walt

Disney Company – Carthay Circle

Restaurant

May 2012 – April 2017

• Executed precision production cooking under renowned 'Chef of the Year' Andrew Sutton, serving as a core opening team member for the flagship fine dining establishment.

• Conceptualized high-end seasonal dishes, significantly minimizing waste and food costs through strategic ingredient cross-utilization.

• Successfully handled extreme, fast-paced dinner volumes during peak theme park dining windows without sacrificing fine-dining elegance.

• Strictly monitored and applied advanced HACCP compliance, food safety tracking, and complex allergen mitigation strategies.

Production Lead Cook — Sodexo –

Disneyland

August 2007 – May 2012

• Supervised mass-volume production and kitchen lines, managing recipe consistency and portions to safeguard culinary margins.

• Recruited, on-boarded, and trained new kitchen staff on corporate safety guidelines, HACCP standards, and cooking methodology.

CULINARY RESEARCH & ELITE STAGING

Michelin-Star Professional Staging (Immersive Technical Travel):

• SingleThread (3 Stars) • The Restaurant at Meadowood (3 Stars) • Manresa (3 Stars) • Terrapin Creek (1 Star) • Anqi (1 Star)

EDUCATION & CREDENTIALS

Art of Cooking Diploma: Culinary Arts — International Culinary School of Arts – The Art Institute of California, Orange County

Core Focus: Culinary and Restaurant Management, Hospitality Management, Professional Baking, Food Services Technology, and Advanced HACCP Compliance.

Notable Collaborations: Guest Sous Chef for multi-course fine dining pairing events at Bottle Logic Brewery.

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