Summary
Overview
Work History
Skills
Timeline
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ANTHONY MIGNONA

Philadelphia,PA

Summary

Dynamic Executive Chef with a proven track record at Portofino, excelling in menu development and food cost management. Expert in optimizing kitchen operations and implementing cost reduction strategies, achieving significant waste minimization. Renowned for exceptional food presentation and strong leadership, ensuring high standards of quality and sanitation compliance.

Overview

28
28
years of professional experience

Work History

Chef

Fiorino
Philadelphia, PA
10.2017 - 05.2025
  • Overseeing daily restaurant operations
  • Menu featuring Italian cuisine.
  • Purchasing, inventory controls, minimize waste
  • Control food, labor and waste costs within set limits
  • Assure quality control and proper sanitation procedures
  • Daily preparation, line checks, direct daily preparation for line cooks
  • Hands on management, work line daily

Chef Consultant

Cutillo’s Restaurant
Sanatoga, PA
06.2017 - 09.2017
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Collaborated with kitchen staff to ensure high standards of food quality and presentation.
  • Assisted in implementing cost control measures to optimize ingredient usage and reduce waste.
  • Monitored quality, presentation and quantities of plated food across line.

Chef

Zesty's
Philadelphia, PA
01.2016 - 06.2017
  • Menu featuring Mediterranean and Italian Cuisine
  • Assisted in the relaunch, setup and opening
  • Menu planning, purchasing, inventory controls, minimize waste
  • Control food, labor and waste costs within set limits
  • Assure quality control and proper sanitation procedures
  • Daily preparation, line checks, direct daily preparation for line cooks
  • Hands on management, work line daily

Executive Chef

Portofino, Walnut Street Supper Club, Cibo Ristorante Italiano
Philadelphia, PA
01.2007 - 01.2016
  • Executive Chef for all three restaurants located at 1227 Walnut Street
  • Created menu featuring Italian cuisine as well as American favorites
  • Assisted in the relaunch, setup and opening
  • Menu planning, purchasing, inventory controls, minimize waste
  • Control food, labor and waste costs within set limits
  • Assure quality control and proper sanitation procedures
  • Daily preparation, line checks, direct daily preparation for line cooks
  • Hands on management, work line daily

Executive Chef

Annamarie's & Annamarie's at Raven's Claw
Royersford, PA
01.1999 - 01.2007
  • Executive Chef for upscale casual restaurant serving Italian cuisine
  • Menu planning, purchasing, inventory controls, minimize waste
  • Control food, labor and waste costs within set limits
  • Assure quality control and proper sanitation procedures
  • Daily preparation, line checks, direct daily preparation for line cooks

Head Chef

Cutillo's Sanatoga Inn
Sanatoga, PA
01.1997 - 01.1999
  • Creating daily lunch and dinner specials
  • Sauté, Broiler and Preparation
  • Supervising and staffing kitchen
  • Preparing banquets and catering parties
  • Creating new menus and creating soups and sauces

Skills

  • food cost management
  • menu development
  • kitchen operations
  • inventory control
  • sanitation compliance
  • food presentation
  • cost reduction strategies
  • portion and cost control

Timeline

Chef

Fiorino
10.2017 - 05.2025

Chef Consultant

Cutillo’s Restaurant
06.2017 - 09.2017

Chef

Zesty's
01.2016 - 06.2017

Executive Chef

Portofino, Walnut Street Supper Club, Cibo Ristorante Italiano
01.2007 - 01.2016

Executive Chef

Annamarie's & Annamarie's at Raven's Claw
01.1999 - 01.2007

Head Chef

Cutillo's Sanatoga Inn
01.1997 - 01.1999

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ANTHONY MIGNONA