BRIANNA LUPIA
Syracuse
Summary
Culinary professional with over 25 years of experience, specializing in high-volume dining and luxury catering. Proven track record in developing seasonal menus that elevate guest experiences through local ingredients. Strong leadership in kitchen management, fostering collaboration and efficiency in fast-paced environments.
Overview
18
18
years of professional experience
Work History
OWNER/OPERATOR
"BREE'S EATS" Food Truck/Catering
Big Island
07.2024 - Current
EVENTS EXECUTIVE CHEF at The Deck
Queen Kapiolani Hotel
Honolulu
02.2026 - 05.2026
- Developed seasonal menus utilizing local ingredients to elevate guest experience.
- Coordinated menu selections and preparations for catering events, ensuring seamless execution and guest satisfaction.
- Prepared diverse menu items to enhance dining experience for high-volume guests in luxury hotel.
- Monitored inventory levels to ensure consistent availability of fresh ingredients, supporting daily operations.
ASSISTANT BANQUET CHEF
Four Seasons Resort Hualali
Kailua-Kona
11.2023 - 06.2024
- Launched private chef and catering business, providing customized meal services and event catering to meet client needs.
- Assisted in preparing high-quality banquet dishes for diverse events.
- Collaborated with chefs to create innovative menu items for seasonal offerings.
- Maintained cleanliness and organization of kitchen equipment and workstations.
SUPERVISOR/LEAD COOK
Papa Kona Restaurant
Kailua-Kona
04.2023 - 11.2023
EXECUTIVE SOUS CHEF
Lava Lava Beach Club
Waikoloa
11.2022 - 04.2023
- Facilitated transition to new restaurant location during renovations.
- Supervised kitchen operations and maintained high food quality standards.
- Collaborated with the head chef to design seasonal menus and special dishes.
- Trained and mentored junior chefs on culinary techniques and kitchen procedures.
SOUS CHEF
Brasserie Ten Ten Restaurant
Downtown Boulder
05.2021 - 11.2022
- Relocated to Big Island, Hawaii to pursue culinary opportunities and expand professional experience.
- Assisted in preparing high-quality dishes for a busy upscale dining environment.
- Coordinated kitchen staff to ensure efficient food preparation and service flow.
- Monitored food safety and sanitation practices throughout kitchen operations.
SOUS CHEF
Taos Ski Valley Resort
Taos
09.2019 - 12.2020
- Relocated to Colorado to explore culinary opportunities and expand professional network.
- Assisted head chef in menu development and daily kitchen operations.
- Managed inventory to ensure fresh ingredients and minimize waste.
- Supervised kitchen staff, ensuring proper food preparation and safety protocols.
LEAD LINE COOK
Wuksachi Lodge
Sequoia National Park
03.2019 - 09.2019
- Executed seasonal contract work during peak periods
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Collaborated with team to develop seasonal menu items and special dishes.
- Maintained clean and organized kitchen environment adhering to safety standards.
ASSISTANT CATERING CHEF
Rush Creek Lodge
10.2018 - 03.2019
- Executed seasonal catering tasks to ensure timely delivery of services
- Prepared diverse menus for various events at a scenic lodge.
- Managed food inventory and ensured freshness of ingredients.
- Collaborated with event planners to customize catering options.
LEAD COOK/NIGHT SUPERVISOR
Deleware North Corporation, Yavapai Lodge
Grand Canyon National Park
04.2017 - 09.2017
- Executed seasonal contract work to maintain kitchen operations during peak periods.
- Supervised kitchen staff to ensure adherence to food safety standards.
- Prepared and cooked diverse menu items for restaurant guests.
- Managed inventory and ordered supplies to maintain stock levels.
LINE COOK/LEAD COOK
ARAMARK, Ahwahnee Hotel, Yosemite National Park
Yosemite National Park
06.2015 - 09.2016
- Completed seasonal contract work during peak periods.
SOUS CHEF
Positive Carry Private Luxury 62 Meter Motor Yacht
France, Italy, Spain, NYC
06.2014 - 09.2014
- Investigated Mediterranean Ocean ecosystems to enhance understanding of biodiversity and environmental impact.
- Prepared ingredients and dishes according to restaurant standards.
- Coordinated kitchen staff to ensure smooth service flow.
- Managed inventory and ordered supplies as needed.
SOUS CHEF
Un-Cruise Adventure Cruises
Alaska
04.2014 - 06.2014
- Executed contract tasks to support kitchen operations
- Prepared daily specials and menu items for Brasserie Ten Ten's diverse clientele.
- Managed kitchen inventory and ordered supplies to ensure freshness and quality.
- Supervised kitchen staff, providing training on techniques and safety protocols.
NIGHT COOK/KITCHEN SUPERVISOR
ARAMARK Offshore
Gulf of Mexico
01.2014 - 03.2014
- Atwood Advantage Drill Ship
ASSISTANT GALLEY COOK/SOUS CHEF
The Nature Conservancy
Palmyra Atoll
07.2013 - 11.2013
- Executed seasonal contract responsibilities
- Palmyra Atoll, Pacific Ocean
HEAD CHEF
Otter Bar Lodge & Whitewater Kayaking School
Redding
04.2013 - 07.2013
- Collaborated on seasonal contracts to align culinary offerings with business needs.
- Created seasonal menus featuring locally sourced ingredients for diverse clientele.
- Supervised kitchen staff, ensuring adherence to food safety regulations and standards.
- Managed inventory, ordering supplies to maintain optimal stock levels and freshness.
LINE COOK
Deer Valley Ski Resort
Park City
11.2012 - 03.2013
- Contracted seasonally to fulfill specific project requirements.
- Prepared high-quality ingredients for daily menu items at mountain dining facilities.
- Operated kitchen equipment including grills, fryers, and ovens efficiently and safely.
- Maintained cleanliness and organization of workstations during busy service hours.
PREP CHEF
Kennicott Glacier Lodge
Wrangell
04.2012 - 08.2012
- Executed seasonal contract assignments to support kitchen operations during peak periods
- Prepared ingredients for daily menu items at Kennicott Glacier Lodge.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Assisted chefs with cooking tasks and food presentation during service hours.
BREAKFAST/DINNER COOK
Xanterra Parks & Resorts
Bottom of the Grand Canyon
08.2009 - 09.2011
- Phantom Ranch, Grand Canyon
- Prepared and cooked meals according to menu specifications and dietary needs.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Assisted in inventory management by tracking food supplies and ingredients.
LINE COOK
DNC Parks & Resorts, Sequoia National Park
Sequoia National Park
08.2008 - 08.2009
- Wuksachi Lodge, Sequoia National Park
- Assisted in daily operations at Wuksachi Lodge during peak tourist season
- Prepared and cooked high-quality dishes for guests at a premier ski resort.
- Maintained cleanliness and organization in kitchen areas during busy service hours.
- Collaborated with team members to ensure timely meal service during peak seasons.
PRIVATE CHEF
Cuvee Big Island Hawaii
Big Island
- Provided tailored culinary services to clients, aligning menus with specific dietary preferences and event requirements.
- Prepared gourmet meals using fresh, local ingredients sourced from Hawaii.
- Designed customized menus tailored to clients’ dietary preferences and special requests.
- Managed kitchen operations, ensuring cleanliness and adherence to food safety standards.
PRIVATE CHEF
Kukio Golf and Beach Resort
Big Island
- Engaged with clients weekly to address inquiries and provide tailored culinary recommendations.
- Prepared gourmet meals using fresh, local ingredients from Hawaii's farms.
- Designed customized menus based on client preferences and dietary restrictions.
- Managed kitchen operations, ensuring cleanliness and organization throughout service.
Skills
- Culinary expertise and techniques
- Menu development and recipe creation
- Kitchen management and leadership
- Inventory and cost control
- Customer service and communication
CERTS/TRAINING
- High School Diploma, 2002, Chittenango, NY
- Serve Safe Cert.
- Food Handlers Card (various locations)
- CPR/AED/First Aid Certified
- Offshore Water Survival Training
- Seafarer Medical Certificate (ENG 1)
- STCW 95 Certification/Training
- Merchant Mariners Credential w/ Food Handlers Cert.
- HUET (helicopter Underwater Egress Training)
- Fluent in English and conversational Spanish
References
- Ben Lockett, Head Chef at ARAMARK Offshore & Lic.Merc.Marin, 130 Pennsilvania Ave, Winter Garden, FL, 34787, 407-579-7791, cfmk66@yahoo.com
- Chris Gibson, Chef at Deer Valley Ski Resort, 2250 Deer Valley Drive South, Park City, UT, 84060, 435-649-1000, cgibson@deervalley.com
- Laurie Moore, Director of Palmyra Program, The Nature Conservancy, 923 Nu'uanu Avenue, Honolulu, HI, 96817, 808-587-6282, lmoore@tnc.org
Timeline
EVENTS EXECUTIVE CHEF at The Deck
Queen Kapiolani Hotel
02.2026 - 05.2026
OWNER/OPERATOR
"BREE'S EATS" Food Truck/Catering
07.2024 - Current
ASSISTANT BANQUET CHEF
Four Seasons Resort Hualali
11.2023 - 06.2024
SUPERVISOR/LEAD COOK
Papa Kona Restaurant
04.2023 - 11.2023
EXECUTIVE SOUS CHEF
Lava Lava Beach Club
11.2022 - 04.2023
SOUS CHEF
Brasserie Ten Ten Restaurant
05.2021 - 11.2022
SOUS CHEF
Taos Ski Valley Resort
09.2019 - 12.2020
LEAD LINE COOK
Wuksachi Lodge
03.2019 - 09.2019
ASSISTANT CATERING CHEF
Rush Creek Lodge
10.2018 - 03.2019
LEAD COOK/NIGHT SUPERVISOR
Deleware North Corporation, Yavapai Lodge
04.2017 - 09.2017
LINE COOK/LEAD COOK
ARAMARK, Ahwahnee Hotel, Yosemite National Park
06.2015 - 09.2016
SOUS CHEF
Positive Carry Private Luxury 62 Meter Motor Yacht
06.2014 - 09.2014
SOUS CHEF
Un-Cruise Adventure Cruises
04.2014 - 06.2014
NIGHT COOK/KITCHEN SUPERVISOR
ARAMARK Offshore
01.2014 - 03.2014
ASSISTANT GALLEY COOK/SOUS CHEF
The Nature Conservancy
07.2013 - 11.2013
HEAD CHEF
Otter Bar Lodge & Whitewater Kayaking School
04.2013 - 07.2013
LINE COOK
Deer Valley Ski Resort
11.2012 - 03.2013
PREP CHEF
Kennicott Glacier Lodge
04.2012 - 08.2012
BREAKFAST/DINNER COOK
Xanterra Parks & Resorts
08.2009 - 09.2011
LINE COOK
DNC Parks & Resorts, Sequoia National Park
08.2008 - 08.2009
PRIVATE CHEF
Kukio Golf and Beach Resort
PRIVATE CHEF
Cuvee Big Island Hawaii