EXECUTIVE CHEF - Culinary & Operations Leader

JULIAN VASQUEZ

************@******.*** 916-***-****

EXECUTIVE CHEF CULINARY LEADER

PROFESSIONAL SUMMARY

Accomplished culinary leader with more than 30 years of professional culinary and management experience, including Executive Chef leadership, banquet operations, menu development, inventory and cost control, staff hiring and training, scheduling, HACCP management, and large-scale events. Graduate of the California Culinary Academy with experience at Delta King Hotel/Pilothouse Restaurant, FLIK Hospitality Group, The Firehouse, and Picasso at Bellagio Hotel. Experienced in Northern California's farm-to-fork culture, food and wine pairings, and community-focused culinary events.

PROFESSIONAL EXPERIENCE

Executive Chef Jenner Inn CA Hotel

Jenner, CA May 2025 - Present

Helped re-open the restaurant and re-establish culinary operations.

Created new menus for the restaurant.

Trained staff on kitchen operations and menu execution.

Managed food costs.

Retained and managed vendor relationships.

Executive Chef Delta King Hotel / Pilothouse Restaurant

Sacramento, CA October 2023 - February 2025

Oversaw all aspects of the Pilothouse kitchen and banquet kitchen.

Executive Sous Chef Emirates Executive Lounge (FLIK Hospitality Group), SFO

San Francisco, CA July 2022 - October 2023

Managed ordering and execution of menu items.

Supported hiring and training, HACCP management, daily associate meetings, and employee management.

Executive Chef Polaris Executive Lounge (FLIK Hospitality Group), SFO

San Francisco, CA November 2020 - July 2022

Managed ordering and execution of menu items, inventory and cost control.

Hired and trained staff, managed scheduling, HACCP requirements, and employees.

Executive Chef Delta King Hotel / Pilothouse Restaurant

Sacramento, CA 2005 - November 2020

Oversaw all aspects of the Pilothouse kitchen and banquet kitchen.

Managed menu planning and development, ordering, execution, inventory, and cost control.

Hired and trained staff, managed scheduling, and supervised more than 25 employees.

Oversaw onsite and offsite events, including wine dinners and tasting menus.

Banquet Chef / Executive Sous Chef Delta King Hotel

Sacramento, CA 2003 - 2005

Managed day-to-day execution of banquet functions and ordered requirements for events serving 25 to 1,000 guests.

Assisted the Executive Chef with hotel culinary operations.

Chef de Partie The Firehouse

Sacramento, CA 2002 - 2003

Handled mise en place, executed dishes to chef expectations, and maintained cleanliness.

Chef de Partie Picasso at Bellagio Hotel

Las Vegas, NV 1999 - 2002

Supported line cooks with mise en place and plate presentation to chef expectations.

Worked across amuse-bouche, fish, grill, vegetable, meat, and garde manger stations.

EDUCATION

California Culinary Academy San Francisco, CA AOS Degree, 1999

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