Brandon Lopes
Louisville,KY
Summary
Dynamic culinary professional with extensive experience in opening and managing California restaurants, dedicated to delivering the highest standards of quality, consistency, and integrity. Proven expertise in menu innovation, high-volume fine dining, and cost control, with a strong track record of elevating guest experiences. Recognized for exceptional leadership in training and developing teams, fostering camaraderie, and optimizing kitchen workflows for peak efficiency. Passionate about sustainability, local sourcing, and continuous mastery of new recipes and techniques. Eager to contribute to a brigade committed to culinary excellence and innovation.
Overview
10
10
years of professional experience
Work History
General Manager
Norsemen Remodeling
01.2022 - Current
Sous Chef
Repeal - Oak Fired Steakhouse
09.2021 - 01.2022
Executive Chef Consultant
Cape Green
01.2021 - 08.2021
Sous Chef
FIA Restaurant
08.2019 - 07.2021
Lead / Certified trainer / NRO Trainer
The Henry (Fox Restaurant Concepts)
03.2018 - 07.2019
Sous Chef
Guild Hall
07.2017 - 03.2018
Sous Chef
Jane Q (The Kimpton Everly Hotel)
07.2017 - 03.2018
Lead Line Cook
The Front Yard (The Beverly Garland Hotel)
12.2015 - 07.2017
Education
Business Management -
Johnson & Wales University
Providence, RI09.2005
Architectural Drafting - undefined
New England Institute of Technology
Warwick, RI05.2005
Architectural Drafting - Diploma of Academics / Architectural Drafting
Greater New Bedford Regional Vocational Technical High School
New Bedford, MA05.2003
Skills
- Expertise in menu development, seasonal planning, and creative recipe innovation
- Strong leadership in supervising, training, and mentoring culinary teams
- Proficient in cost control, budgeting, and maximizing food & labor efficiency
- Skilled in inventory management, ordering, and vendor negotiations
- Extensive knowledge of food safety, sanitation, and regulatory compliance (HACCP/ServSafe)
- Ability to manage high-volume kitchens while maintaining consistency and quality
- Adept at fostering collaboration between kitchen and front-of-house teams for seamless service
- Proven track record of elevating guest experience through culinary excellence
- Experienced in implementing kitchen systems, workflows, and standard operating procedures
- Passion for innovation, sustainability, and sourcing local, seasonal ingredients
Timeline
General Manager
Norsemen Remodeling
01.2022 - Current
Sous Chef
Repeal - Oak Fired Steakhouse
09.2021 - 01.2022
Executive Chef Consultant
Cape Green
01.2021 - 08.2021
Sous Chef
FIA Restaurant
08.2019 - 07.2021
Lead / Certified trainer / NRO Trainer
The Henry (Fox Restaurant Concepts)
03.2018 - 07.2019
Sous Chef
Guild Hall
07.2017 - 03.2018
Sous Chef
Jane Q (The Kimpton Everly Hotel)
07.2017 - 03.2018
Lead Line Cook
The Front Yard (The Beverly Garland Hotel)
12.2015 - 07.2017
Architectural Drafting - undefined
New England Institute of Technology
Architectural Drafting - Diploma of Academics / Architectural Drafting
Greater New Bedford Regional Vocational Technical High School
Business Management -
Johnson & Wales University
RESTAURANT OPENINGS
Black Bottom Southern Cafe / Jane Q-The Kimpton Everly Hotel / Malibu Cafe / The Henry / FIA Restaurant / Cape Green
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