Culinary Operations & Wine Program Strategist

David Ivey Soto, MBA, CEC®, CCA®

Culinary Operations Expert Food service Analyst and Strategist Culinary Educator Wine Professional 15303 Linville Creek Drive • Haymarket, VA 20169 6292 Phone: 703-***-**** Email: *****.****-****@*****.*** LinkedIn: linkedin.com/in/david ivey soto

Professional Summary

Seasoned culinary executive with more than 40 years of cross functional experience spanning restaurant operations, large venue foodservice, product development, sales leadership, and higher education instruction. Proven track record of scaling businesses (e.g., 4 fold growth at Latin Goodness Foods), developing an award-wining wine program, launching new manufacturing facilities, and driving revenue generating efficiencies through menu engineering, software implementation, and strategic partnerships. Bilingual in English and Spanish, conversational in French. A recognized national leader within the American Culinary Federation.

Core Competencies

• Culinary Operations & Kitchen Design

• Product Development & R&D (CPG, Private

Label, Foodservice)

• Business Strategy & Revenue Optimization

• Sales Enablement & Channel Management

• Curriculum Design & Adult Education

• Sommelier Certification

• Wine Program Success

• International Culinary Programs & Military

Partnerships

• Leadership & Team Development

• Multilingual Communication (EN/ES/FR)

• Technology Integration

(recipe management software, LMS, ERP)

Professional Experience

Chief Culinary Operations Officer – The Manors Virginia (2025)

• Oversee culinary direction for a five venue, six ballroom wedding operation.

• Implemented kitchen redesign and recipe management software, boosting menu profitability and upsell rates.

• Streamlined service delivery and captured missed revenue opportunities through data driven pricing and sales initiatives.

Director of Culinary & R&D – Latin Goodness Foods, Inc. (2022 – 2024)

• Transitioned from consultant to full time R&D lead, driving a four fold production increase in year one.

• Established three strategic pillars (CPG, Private Label, Foodservice/K 12) and co designed a new facility projected to increase capacity up to ten fold.

• Developed proprietary doughs & fillings for nationwide private label and foodservice clients, optimizing cost & consistency.

Consultant & Developer – Rouxbe.com (2022 – Present)

• Created online culinary training curricula and LMS content.

• Managed partnerships with the U.S. military, ACF, and academic institutions; designed transition programs for active duty personnel.

Adjunct Professor – Culinary & Business

• Prince George’s Community College (2020 – 2022) – taught Advanced Baking, Food Production, Garde Manger.

• Northwest Arkansas Community College (2020 – 2021) – instructed Cost Control via Canvas. David Ivey-Soto Page 1 of 2

Director of Sales – Barrie House Coffee & Tea Co. (2019 – 2020)

• Reoriented the $40 M+ company from manufacturing first to sales driven model, implementing CRM & project management tools that increased profitability. Managing Partner – Chef David Industries (2000 – Present)

• Provided operational consulting, staff training, menu development, and financial planning for restaurant openings and turn arounds.

• Support for several equipment manufacturers for trade shows, kitchen design and layout, application development, and end-user training.

(Earlier senior roles include East Coast Region Sales Manager for Irinox North America, Regional Sales Manager for RATIONAL, Lead MBA Professor for Ana G. Mendez University, Ambassador for Culinary Institute of America, and multiple executive chef/maître d’ positions across the U.S., Caribbean, and Europe.) Education

• Master of Business Administration

College of William & Mary, Williamsburg, VA – 2005

• Associate in Occupational Studies, Culinary Arts Culinary Institute of America, Hyde Park, NY – 1990 Certifications

• Certified Culinary Administrator (CCA®) – American Culinary Federation, 2008 – Present

• Certified Executive Chef (CEC®) – American Culinary Federation, 2000 – Present

• Court of the Master Sommelier – 1993

• Institute of Masters of Wine – 1991

Professional Affiliations & Leadership

• American Culinary Federation – National Secretary (2009 2011), National Treasurer (2021 2022), President’s Medallion Recipient (2007)

• Chef & Child Foundation – National Chair (2015 2017)

• Military Hospitality Alliance – Competition Coordinator & Judge (2007 2015)

• ProStart & SkillsUSA – National Judge (2012 Present) Languages

• English – native (read/write/speak)

• Spanish – native (read/write/speak)

• French – conversational

Technical Skills

• Software: Microsoft Office Suite, macOS/PC, recipe management platforms, LMS (Blackboard, Canvas, Rouxbe), CRM/ERP tools

• Food service Tech: Kitchen design software, HACCP compliance systems, inventory control Selected Achievements

• Increased wine sales by 108% as Maître d’/Sommelier at Augusto’s Cuisine (1991 1992)

• Designed and launched a new manufacturing facility for Latin Goodness Foods anticipated to support 10-fold production capacity

David Ivey-Soto Page 2 of 2

Contact this candidate