DAVID REGUEIRO

** ********* ****

MONTROSE, N.Y. 10548

Home 914-***-**** Cell 914-***-****

vfnrlb@r.postjobfree.com

Highly focused, successful and self-motivated career minded professional with over 17 years of experience and a full understanding of all back of the house functions both as a manager and a chef.

3/09-7/10 ZANAROS RESTAURANT, White Plains, N.Y.

Executive Chef/ General Manager- Responsible for all aspects of BOH and FOH, including menu design, wine lists, sequence of service, standard operating procedures, hiring and training of employees. Maintained profitable, Food, Liquor and Labor costs. Organized and served banquets of 400 plus people. Implemented seasonal menu changes.

2/06-1/09 SOLACE RESTAURANT, New York, N.Y.

Chef/Partner – Saw property through entire construction beginning in 3/06 and opening stages. Set up all financial accounts, accounting procedures, menu development and successfully hired and trained front and back of house staff. Worked very intently on wine list development and frequently hosted wine dinners and special events. Garnered many positive accolades during my time there from critics and local publications such as John Mariani, Gael Greene and Cindy Adams.

1/04-1/06 THE WATER CLUB, New York, N.Y.

Executive Chef- Successfully controlled all aspects of 180 seat fine dining restaurant. Seasonal menu changes, Cost and Labor control and supervision of ordering food and sundries. Overseeing banquet department with seating capacity of up to 400 and gross sales of $4 million, $8 million overall. Changed banquet menu with each season while training staff with new menu preparations.

1/03-1/04 ZUPPA, Yonkers, N.Y.

Executive Chef- Administratively acquired project during final phases of construction. Developed menu and restaurant concept. Hired and trained entire back of house staff. Organized and served parties up to 300 plus people. Achieved Three Star rating from Westchester NY times- by M.H. Reed in July 2004.

DAVID REGUEIRO

10 ROUNDTREE LANE

MONTROSE, N.Y. 10548

Home 914-***-**** Cell 914-***-****

vfnrlb@r.postjobfree.com

9/00-1/03 THE BRASS RAIL, Hoboken, N.J.

Executive Chef- Took over as Executive Chef of the restaurant in its infancy state under new ownership and management. Implemented standard operating procedures for kitchen staff. Retrained cooks and entire back of house staff. Changed menu structure as well as quality of products, which increased sales revenue while considerably and consistently lowering overall food cost. Established contacts with all purveyors and initialized maintenance contracts. Maintained a profitable labor and food cost while supporting the highest degree of quality and service. Achieved two and one half stars from the Bergen Record.

General Manager- Implemented standard operating procedures for front of house staff. Retrained staff of 20 employees with the guidance of my assistant managers in quality and adherence to sequence of service. Oversaw and controlled Beverage Inventories maintaining profitable margins. Supervised event bookings both on and off premise.

6/96-8/00 METRAZUR, New York, N.Y.

Executive Chef- Promoted by Charlie Palmer from Aureole as opening Chef of his full service restaurant in Grand Central Station. Developed initial menu, interviewed, hired and trained entire back of the house staff. Initiated relationships with various purveyors of sundries, meat, fish, produce and service firms. Maintained a profitable labor and food cost while supporting the highest degree of quality and service. Organized and served parties up to 600 people.

CHARLIE PALMER, AUREOLE, New York N.Y.

Sous Chef- Promoted to Sous Chef and was responsible for organization and execution of all operations of the kitchen, including handling of purveyors,

staffing, scheduling, ordering and cost control. Frequently changed tasting menus while enhancing ala Carte menus, under close supervision and guidance of Charlie Palmer.

Tournant- Called upon to oversee and assist fellow workers with all service preparations. Followed through with ideas for tasting menus and daily specials.

5/95-6/96 BOULEY, New York N.Y.

Tournant- Worked in tandem with Chef David Bouley in extensive preparation and cooking of meat and fish, their respective sauces and vegetable preparations on all stations of the kitchen.

5/93-5/95 THE FOUR SEASONS HOTEL, Fifty-Seven Fifty-Seven, NY, N.Y.

Tournant- Duties included working all stations of the Hot Line and Garde Manger. Preparation of daily specials, stocks, sauces and soups. Member of opening kitchen staff.

EDUCATION: NEW YORK CITY TECHNICAL COLLEGE, Brooklyn, N.Y.

A.A.S. Degree in Hotel & Restaurant Management. Graduated June 1992 with honors and an overall GPA of 3.8.

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