Beau Gillenwater
Napa,CA
Summary
Le Cordon Bleu graduate and skilled Sous Chef eager to explore innovative culinary experiences for professional growth.
Overview
18
18
years of professional experience
Work History
Sous Chef
Opus One Winery
11.2023 - 01.2026
- Executed canape service for wine tasting
- Inventory
- Contributed to menu development for private dinners and events.
- Chef de Cuisine Daniela Sachez (707) 690-7545 gelvi28@hotmail.com
Sous Chef/Kitchen Manager
Repris Winery
08.2022 - 11.2023
- Created dishes to pair with wines
- Inventory
- Purchasing
- Created menus for private dining events
- Help expand culinary department
Chef de Partie
Joseph Phelps Vineyards
05.2022 - 08.2022
- Created 9 course tasting menu with wine pairings
- Executed daily prep including sauces, stocks, and butchery
- Prepared food for members on private tastings
- Chef Tod Kawachi (707) 963-2745
Chef de Partie
Morimoto Napa
06.2016 - 03.2020
- Execute menu dishes at high volume for 300+ guests per night
- Helped cater offsite events including Bottlerock
- Created amuse dishes for tasting menus
- Worked 5 out of 7 stations regularly
- Chef Sean Massey (405) 245-7094
Chef de Partie
Auberge du Soleil
07.2013 - 06.2016
- Executed fine dining menu items at Michelin standards
- Performed in front of guests carving/pasta/omelette stations
- Produced dishes on fish, garde-manger, and hot apps stations
- Worked lunch, brunch, dinner, and banquet services
- Chef Robert Curry (707) 963-1211
Chef de Partie/Baquet Chef
Brix Restaurant
06.2012 - 07.2013
- Worked gard-marge, hot apps, pizza, and grill stations
- Served and shucked oysters in front of guests for brunches raw bar
- Executed banquet menu for private events
- Chef Cary Delbridge (707) 944-2603
Banquet Chef/Line Cook
Hiddenbrooke Golf Club
08.2011 - 05.2012
- High value banquets and private events
- Prepared ready to eat meals for players
- Executed short order dishes for cafe
- Maintained inventory, placed produce, and protein orders
- (707) 558-0330
Line Cook
Ghiringhelli Specialty Foods/Pizzeria
12.2010 - 07.2011
- Worked all stations
- Organized prep
- Inventory and provided lists for vendor orders
Chef de Partie/Baquet Chef
Brix Restaurant
07.2008 - 11.2010
- Worked banquets and private events
- Learned to prep and worked my way on to the line
- Earned a spot to work garde-manger and pizza station
- Chef Anne Gingrass (415) 640-7855
Education
Culinary Arts
Le Cordon Bleu CCA
San Francisco, California07-2009
General Education/ Culinary Arts
Fairfield High School
Fairfield, California07-2008
Skills
- ServSafe certification
- Dining industry proficiency
- Proficient knife skills
- Meat preparation techniques
- Fundamentals of butchery
- Food distribution logistics
- Task prioritization
- Cultivates team rapport
Timeline
Sous Chef
Opus One Winery
11.2023 - 01.2026
Sous Chef/Kitchen Manager
Repris Winery
08.2022 - 11.2023
Chef de Partie
Joseph Phelps Vineyards
05.2022 - 08.2022
Chef de Partie
Morimoto Napa
06.2016 - 03.2020
Chef de Partie
Auberge du Soleil
07.2013 - 06.2016
Chef de Partie/Baquet Chef
Brix Restaurant
06.2012 - 07.2013
Banquet Chef/Line Cook
Hiddenbrooke Golf Club
08.2011 - 05.2012
Line Cook
Ghiringhelli Specialty Foods/Pizzeria
12.2010 - 07.2011
Chef de Partie/Baquet Chef
Brix Restaurant
07.2008 - 11.2010
General Education/ Culinary Arts
Fairfield High School
Culinary Arts
Le Cordon Bleu CCA