Andrew Elliott
Issaquah
Summary
Dedicated and versatile chef with over 10 years of progressive experience in fast-paced Seattle restaurants, specializing in sauté, grill, pantry, pastry, and high-volume meal production. Proven track record in maintaining exceptional food quality, sanitation standards, and team coordination while delivering consistent guest satisfaction. Skilled in knife handling, recipe execution, and building positive tenant relationships through property management role. Seeking to leverage culinary expertise and operational reliability in a lead or sous chef position.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef
Bottlehouse
Seattle, WA
03.2022 - 08.2025
- Led kitchen operations in a high-volume wine-focused restaurant, executing menu items across sauté, grill, and pastry stations with emphasis on seasonal, local ingredients.
- Maintained strict food safety and sanitation protocols, ensuring consistent compliance with health regulations and zero critical violations.
- Collaborated with front-of-house team to deliver exceptional plating and timely service during peak periods.
Sous Chef
Mezzanotte
Seattle, WA
03.2021 - 03.2022
- Supported executive chef in daily menu execution, prep, and line management in an Italian-inspired fine-dining environment.
- Trained and supervised line cooks on station setup, portion control, and technique to uphold quality and consistency.
- Managed inventory and waste reduction initiatives to optimize food costs while preserving flavor profiles.
AM Sous Chef
Il Nido
Seattle, WA
05.2019 - 03.2021
- Oversaw morning service and prep for brunch/lunch in a high-end establishment, coordinating timely production for peak rushes.
- Executed complex pastry and plated desserts alongside savory items, demonstrating precision and creativity.
- Ensured kitchen organization, mise en place, and adherence to hygiene standards during high-pressure shifts.
Education
Culinary Arts
FareStart
Seattle, WA02-2014
Skills
- Culinary Techniques: Sauté, Grill, Pantry, Pastry & Baking, Plating & Presentation
- Food Safety & Sanitation: HACCP principles, temperature control, cross-contamination prevention
- Knife Skills: Precision cutting, speed, and accuracy
- Kitchen Management: Mise en place, inventory control, waste reduction, team coordination
- Other: High-volume production, recipe execution and development, vendor coordination, customer/tenant relations
Certification
- MAST Card - exp. 6/1/27 - Washington State
- Food Handlers Card - exp. 7/23/26 - Washington State
Languages
Spanish
Beginner (A1)
French
Beginner (A1)
Timeline
Chef
Bottlehouse
03.2022 - 08.2025
Sous Chef
Mezzanotte
03.2021 - 03.2022
AM Sous Chef
Il Nido
05.2019 - 03.2021
Culinary Arts
FareStart