Alan Vargas
New York,NY
Summary
I have been in the culinary and Hopitality world for over 25 years, I breathe and live food and everything around it is my entire world and I have worked for some of the top chefs in the world and have run some of the best kitchens in New York, Miami, 3 Michelin stars, 4 New York Times, big productions and also some small boutique kitchens. Always maintaining the best in standards with the best products and ingredients available.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
20
20
years of professional experience
Work History
Executive Chef/Corporate Executive Chef
The Consulate Group
New York, NY
10.2019 - Current
- Spearheaded successful openings of Consulate Upper West, Consulate Midtown, C Cafe, Recette, and Consulate Murray Hill, strengthening brand presence in strategic markets.
- I created all the menus, concept, hiring, training, and worked as the Executive Chef for every location in their first years as well as overseeing all daily operations.
- Concept for the restaurants were French Modern American restaurant based on seasonal and daily specials.
- Worked closely with the managing team in creating a successful method of operation for high volume establishments.
- Ensured consistency in food quality through precise recipe adherence and staff supervision.
- Implemented cost-control measures to enhance profitability without compromising quality or service.
- Collaborated with suppliers to source fresh, high-quality ingredients for menu offerings.
- Designed and executed special events, enhancing customer experiences through tailored culinary presentations.
Corporate Chef
Vella Wine Bar, Bocca and Mela East Restaurants
NY
01.2015 - 09.2019
- Oversaw the successful opening of both locations. One a Southern Italian concept with a modern twist the other a fast paced Italian Wine bar and kitchen
- Developed innovative seasonal menus to enhance customer experience and highlight local ingredients.
- Trained and mentored culinary staff, fostering skill development and teamwork.
- Managed budgetary constraints effectively while maintaining high levels of customer satisfaction through creative menu planning and cost control strategies.
Chef de Cuisine
Masa
New York, NY
01.2014 - 10.2015
- In charge of a 3 Michelin, 4 NY Times stars establishment. Sourced and purchased only the best products available from all over the world. Maintained only the highest standards possible in the restaurant business. Kept a low food and labor cost. Trained.
- Provided the highest standards by any restaurant in the world, obtaining 4 New York Time stars and 3 Michelin Stars.
- Collaborated with front-of-house team to create cohesive dining experiences for guests, with impeccable service
- Mentored kitchen staff, enhancing skill sets and promoting a collaborative working environment.
Executive Sous Chef
The Monach Room
New York, NY
01.2013 - 01.2014
- Executive Chef: Michael Citarella Responsibilities; Executive Sous Chef Created daily specials; sourced the best products in the state. In charge of Payroll, staff, kitchen ordering supplies, delegating assignments, expediting food Preparation.
- Led kitchen operations, ensuring high-quality food preparation and presentation standards.
- Mentored junior chefs, enhancing culinary skills and fostering teamwork.
Executive Chef
The Grange Bar and Eatery
New York, NY
01.2012 - 01.2013
- Created with the owner a great new concept for a restaurant in the area making it a destination.
- Developed seasonal menus utilizing local ingredients to enhance culinary offerings.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Innovated cooking techniques and menu items, driving customer engagement and repeat business.
Executive Private Chef
Cramer Company
Miami, FL
01.2009 - 01.2012
- Responsibilities: Executive private Chef for a celebrity client.
- Created daily menus; in charge of staff in 4 residences throwout the year. New York, Martha's Vineyard, Miami, L.A.
- Created special menus for guests and dietary needs.
- Created all different themes for special events and parties like the Oscars every year. At times up to 1000 guests
- kept the wine cellars stocked,
Sous Chef
BLT Steak
Miami, FL
01.2008 - 01.2009
- All daily activities, ordering, specials, scheduling.
Sous Chef
Fountain Bleu Hotel
Miami, FL
01.2006 - 01.2008
- Executive Chef Sebastian Nooshe Responsibilities: worked closely with Executive Chef in opening all venues for the Hotel.
- As part of the opening team. Created all types of menus for the different establishments.
- responsible for all kitchen staff training, payroll, hiring, assignments of employees positions cooked and expediting food, preparation of Daily specials. Service average for 1350 patrons daily.
- Venues at the hotel that assisted in opening; Vida, Scarpetta, Blade, La Cote,
- Collaborated with front-of-house staff to ensure seamless service and guest satisfaction.
- Developed seasonal menus, incorporating local ingredients to elevate dining experiences.
Education
Culinary Degree -
Le Cordon Bleu
Bachelors of Arts - Photography
School of Visual Arts
Skills
- Menu Creation
- Labor Cost
- Food Cost
- Management Skills
- Catering
- Food Plating
- Ordering
- High Volume
- Menu Creating
- Staff Managing and Training
- Dish Plating and Desing
- Excellent Knife Skills
- Extensive Food Knowledge and Palate
- Food and Labor Cost
LANGUAGE
Spanish 100%
English 100%
Interests
Traveling, Dinning, Photography, Surfing, Cinematography
Timeline
Executive Chef/Corporate Executive Chef
The Consulate Group
10.2019 - Current
Corporate Chef
Vella Wine Bar, Bocca and Mela East Restaurants
01.2015 - 09.2019
Chef de Cuisine
Masa
01.2014 - 10.2015
Executive Sous Chef
The Monach Room
01.2013 - 01.2014
Executive Chef
The Grange Bar and Eatery
01.2012 - 01.2013
Executive Private Chef
Cramer Company
01.2009 - 01.2012
Sous Chef
BLT Steak
01.2008 - 01.2009
Sous Chef
Fountain Bleu Hotel
01.2006 - 01.2008
Bachelors of Arts - Photography
School of Visual Arts
Culinary Degree -
Le Cordon Bleu
SHOWS
- Beat Bobby Flay Season 14 / 2017
- Chopped Sorrento Challenge / 2015
- Midnight Feast FYI / 2015