Baltimore Vu
Shoreline,WA
Summary
Culinary leader with 16 years of experience, including 9 years in management roles within fine dining, hotels, and high-volume foodservice. Successfully led kitchen teams in launching new restaurant concepts and executing large-scale events for over 3500 guests while ensuring top-tier food quality. Expertise in menu development, labor and food cost management, and staff training, fostering efficient kitchen operations and upholding stringent food safety standards.
Overview
1
1
Certification
16
16
years of professional experience
Work History
Chef
T.D. & Co. / Neb Wine Bar
04.2023 - 02.2026
- Opened and led kitchen operations for a 50-seat Northern Italian restaurant specializing in wood-fired cuisine and house-made pasta.
- Directed all back-of-house operations, including staffing, food production, inventory, ordering, and quality control.
- Planned seasonal menus that balanced creativity, product availability, and food cost objectives.
- Managed labor scheduling and food costs while maintaining consistent execution during regular service, private dining, and off-site events.
- Maintained high culinary standards while fostering a collaborative and accountable kitchen culture.
Culinary Manager
Kappo Kitchen (Taku & Kobo)
04.2022 - 04.2023
- Managed daily kitchen operations across multiple concepts while maintaining quality, consistency, and operational efficiency.
- Oversaw back-of-house teams, production standards, and workflow to ensure seamless service.
- Designed and executed catering menus for specialty dinners and traveling culinary events.
- Trained and mentored kitchen staff in food preparation techniques, sanitation procedures, and quality standards.
- Supported continuous improvement of kitchen systems and operational performance.
Sous Chef
Bellevue Club and Hotel
02.2021 - 03.2022
- Assisted in leading culinary operations for a 100-seat restaurant, banquet services, and large interdepartmental events.
- Managed ordering, inventory, scheduling, and vendor relationships to support efficient daily operations.
- Collaborated with the Executive Chef on seasonal menu development and recipe execution.
- Supervised and trained kitchen staff while maintaining food quality and service consistency.
- Helped ensure compliance with food safety and sanitation regulations.
Roving Sous Chef
Saigon Siblings (Monsoon East & Ba Bar)
07.2020 - 02.2021
- Coordinated efficient service across multiple restaurant stations to enhance guest experience.
- Prepared diverse Asian dishes to meet menu specifications and customer preferences.
- Filled staffing gaps by traveling to various restaurants during time off or call outs to maintain operational continuity.
Corporate Roving Chef/catering Sous
Tom Douglas Seattle Kitchen
04.2018 - 03.2020
- Executed catered events ranging from 10 to more than 3,500 guests throughout the Seattle area.
- Coordinated operations across ten culinary departments to ensure smooth event execution.
- Filled leadership roles across multiple restaurant concepts, maintaining service quality and operational continuity.
- Assisted with culinary education programs and public cooking classes featuring a variety of cuisines.
- Built a reputation for adaptability, organization, and consistent execution in high-volume environments.
Cook/Sous chef
Acadia
Chicago, IL
06.2015 - 03.2018
- Supervised a team of 16 back-of-house employees during dinner service.
- Managed hiring, training, scheduling, ordering, and vendor relationships.
- Collaborated with the Executive Chef on seasonal menu development featuring premium seafood and locally sourced ingredients.
- Contributed to the standards and execution of a nationally recognized two-Michelin-star dining experience.
Cook
Dahlia Lounge
04.2013 - 05.2015
Cook
Seatown Seabar & Rotisserie
04.2012 - 03.2013
Cook
Hill's Restaurant
06.2010 - 09.2012
Education
Associate of Arts - Culinary Arts
Edmonds Community College
Lynnwood, WA01-2010
High School Diploma -
Shorewood High School
Shoreline, WA06-2008
Skills
- Kitchen Leadership
- Menu Development
- Labor & Food Cost Control
- Catering & Banquet Operations
- High-Volume Production
- Inventory & Purchasing
- Vendor Relations
- Scheduling & Staffing
- Food Safety & Sanitation (ServSafe)
- Private Dining & Special Events
- Pacific Northwest & International Cuisine
Certification
Servsafe certificate & Washington State food Handlers
Timeline
Chef
T.D. & Co. / Neb Wine Bar
04.2023 - 02.2026
Culinary Manager
Kappo Kitchen (Taku & Kobo)
04.2022 - 04.2023
Sous Chef
Bellevue Club and Hotel
02.2021 - 03.2022
Roving Sous Chef
Saigon Siblings (Monsoon East & Ba Bar)
07.2020 - 02.2021
Corporate Roving Chef/catering Sous
Tom Douglas Seattle Kitchen
04.2018 - 03.2020
Cook/Sous chef
Acadia
06.2015 - 03.2018
Cook
Dahlia Lounge
04.2013 - 05.2015
Cook
Seatown Seabar & Rotisserie
04.2012 - 03.2013
Cook
Hill's Restaurant
06.2010 - 09.2012
Associate of Arts - Culinary Arts
Edmonds Community College
High School Diploma -
Shorewood High School