ADAM SANOGUEIRA
Durham,NC
Summary
Professional chef and manager with over twenty years of experience including in retreat, summer camp, day school, fine dining and fast casual restaurants, private events domestically and abroad, and educational settings. Extensive knowledge of, and experience navigating, ethical and sustainability issues in the food system and the challenges these present in product sourcing and menu creation. At home working with diverse teams of individuals from varying religions, races, genders, nationalities, sexual identities, physical abilities, as well as those who have been incarcerated, struggle with substance abuse, and/or have mental health needs.
Overview
16
16
years of professional experience
Work History
Private Chef
Self
Durham, NC
01.2016 - Current
- Plan and execute domestic and international private events in residences, luxury resorts, yachts, campgrounds, national parks, and community gardens.
- Source fresh, local, and kosher ingredients as well as plan and setup field kitchens, sourcing necessary wares and equipment in hard to reach and/or atypical environments.
- Interact with clients to plan events and obtain feedback on product quality and service levels.
- Respond to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Safely packaged and labeled each individual meal
Director of Culinary Camp
Berkshire Hills Eisenberg Camp
Copake, NY
09.2018 - 08.2022
- Developed and launched overnight culinary camp program for kids ages ten through seventeen
- Created seven week curriculum including daily lesson plans, field trips, and general camp activities.
- Trained and managed staff of unit heads, counselors, and support staff in using-violent communication, active listening, positive reinforcement, and restorative justice practices.
- Recruited campers through camp fairs, strategic organizational partnerships, and in-person and online culinary workshops.
- Designed web content, promotional materials, and videos.
- Participated in trainings with The Foundation for Jewish Camp to build, market, recruit, and retain campers.
Director of Food Service
Berkshire Hills Eisenberg Camp
Copake, NY
09.2018 - 08.2021
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Planned menus and ordered various foods to provide balanced, nutritious meals while emphasizing ethical purchasing.
- Established and trained staff on recipes, food preparation procedures, and guidelines to promote meal consistency and quality.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Reduced waste through implementing and monitoring systems of rotating and reordering food stock and dry goods.
Chef and Food Service Director
Hazon, Isabella Freedman Jewish Retreat Center
Falls Village, CT
09.2012 - 07.2015
- Promoted to restructure food service department for year-round retreat facility
- Created and executed all menus for retreats, holidays, weddings, and school groups up to 300 people
- Hired, trained, and managed up to thirty front and back of house employees
- Managed all foodservice related sourcing, vendor negotiations, service contracts
- Created and controlled annual operating budget
- Created and implemented department operating procedures and employee handbook
- Coordinated with onsite farm, local farms, and natural foods distributors to build towards ethical operations
Lead Pickler
Adamah Value, Hazon, Isabella Freedman Jewish Retreat Center
Falls Village, CT
05.2011 - 09.2012
- Managed total operations and production for Adamah value-added products business
- Created recipes and produced variety of jams and pickles utilizing Adamah Farm and local produce
- Managed and tracked inventory and sales
- Created and controlled annual operating budget
- Designed and managed expansion of production kitchen
Sous Chef/Chef and Manager
Basil Pizza & Wine Bar
Brooklyn, NY
01.2010 - 11.2010
- Hired as opening Sous Chef, promoted to Head Chef after three months
- Directed total kitchen operations, assisted with overall restaurant management
- Managed eleven employees
Chef and Kitchen Manager
Five Star Caterers
Teaneck, NJ
01.2008 - 01.2010
- Directed kitchen operations for foodservice programs for day schools up to 1200 people
- Managed off-site catering events for up to 600 people
- Initiated management of new company account
Education
MSc - Global Finance
THE NEW SCHOOL
05.2008
Master’s Certificate - Culinary Arts
ITALIAN CULINARY INSTITUTE FOR FOREIGNERS
Costigioli D'Asti, Italy 01.2006
Bachelor of Arts - Social And Historical Studies
EUGENE LANG COLLEGE
05.2005
Skills
- Hospitality Management in Retreat Center, Summer Camp, Casual, Private, and Fine Dining Settings
- Events up to 1000 People
- Management of Thirty Employees
- Training and Operations Manual Development
- Training in Food Storage, Ingredient Preparation, Standardized Recipes, Kitchen Safety, Food Allergies, Special Diets
- Product Sourcing and Vendor Relations
- Non-Violent Communication and Active Listening
- Budgeting and Cost Control
- Dedicated production experience with cheeses, jams, and ferments
Languages
Italian
Professional Working
Spanish
Professional Working
Timeline
Director of Culinary Camp
Berkshire Hills Eisenberg Camp
09.2018 - 08.2022
Director of Food Service
Berkshire Hills Eisenberg Camp
09.2018 - 08.2021
Private Chef
Self
01.2016 - Current
Chef and Food Service Director
Hazon, Isabella Freedman Jewish Retreat Center
09.2012 - 07.2015
Lead Pickler
Adamah Value, Hazon, Isabella Freedman Jewish Retreat Center
05.2011 - 09.2012
Sous Chef/Chef and Manager
Basil Pizza & Wine Bar
01.2010 - 11.2010
Chef and Kitchen Manager
Five Star Caterers
01.2008 - 01.2010
MSc - Global Finance
THE NEW SCHOOL
Master’s Certificate - Culinary Arts
ITALIAN CULINARY INSTITUTE FOR FOREIGNERS
Bachelor of Arts - Social And Historical Studies
EUGENE LANG COLLEGE