Bruce Frieseke
I Love N.Y. Pie Pizzeria
Scottsdale,AZ
1
Certification
30
years of professional experience
Knowledgeable Operations Specialist with proven background in business development, utilizing in-depth industry knowledge and analytical skills to identify and implement effective solutions. Successfully led multiple projects, enhancing operational efficiency and driving business growth. Known for fostering team collaboration and adapting to evolving project needs. Brings expertise in client relations, problem-solving, and driving measurable results.
Work History
Consultant
3 Years- In the space of a year, this pizzeria exploded from complete obscurity to have the most widely known and well liked pizza in the area. Identified unprofitability as a key issue for the business. I engaged with the owners to provide a detailed analysis of their business and accomplish a top-to-bottom reorganization in order to harness the potential of their excellent product. I secured the revenue flow from tampering, analyzed the financial performance of the menu and created a set of procedures to track all categories of costs. I developed recruiting and scheduling strategies to find and retain reliable staff. As the business matured and sought to expand, I switched to a development roll. My best work is making financial projections. I incorporate research of demographics, construction and opening costs, facility design, operational logistics and potential external economic influences. Created a comprehensive business plan to help owners articulate their vision to investors and lenders.
- Analyzed operational workflows, identifying opportunities for efficiency improvement in food preparation processes.
- Developed training materials for staff to enhance service quality and customer satisfaction.
- Implemented inventory management systems to streamline stock levels and reduce waste.
Consultant/Executive Chef
1 Year 3 Months- I served as a consultant and chef in the launch of a new restaurant and craft bar. As the first position hired, I advised the owner in the formation of the management team. Designed kitchen layout and procured major appliances and service wares to ensure operational efficiency. I recruited and developed a team of 27 kitchen staff. We opened with all services, dinner seven nights, weekday lunch and Sunday brunch. Created custom cost tracking tools and procedures utilized daily by kitchen managers to maintain budget oversight. The objective of my work in this project was to promote the executive sous chef as my replacement which happened after the restaurant had been open for six months.
- Developed innovative menu concepts to enhance guest dining experience and drive customer satisfaction.
- Oversaw kitchen operations, ensuring high standards of food quality and presentation were consistently met.
- Trained and mentored culinary staff, fostering skill development and enhancing team performance.
Executive Chef
3 Years 3 Months- This winery strives to offer top-notch hospitality in a beautiful rural farm setting that features an impressive cellar cave. I created a culinary program focused on food and wine pairings. Served small portions of fully developed dishes to guests during wine tastings on weekends, catering to regular attendance of 400 and special events of up to 7,000. While regular weekends averaged 400 attendees, special events and holidays could require anywhere from 2,000 and 7,000 portions. For groups, we offered a VIP tasting in a private dining room with a culinary pairing for each wine served. Prepared and served formal three- and four-course dinners for groups of up to 55.
- Directed culinary operations to deliver exceptional dining experiences at Bella Winery.
- Developed seasonal menus highlighting local ingredients and winery offerings.
- Managed inventory control processes, ensuring optimal stock levels and minimizing waste.
Executive Chef
3 Years 4 Months- Created dinner and pastry menus utilizing produce from Inn’s gardens to enhance culinary offerings. I instituted the offering of a prix fixe tasting menu which became the mainstay of our service. Reviewed profit/loss statements monthly, maintained food cost, controlled inventory, and planned budget to ensure financial health. Learned 1 Michelin Star in the 2011 and 2012 Michelin Guides. Developed cost and labor tracking tools, expanding them to include comprehensive front-of-house components for improved management oversight. As a result, I was capable of tracking every variable cost in the restaurant and taking a predominant role in its general management.
- Led culinary team to enhance menu offerings and improve customer satisfaction.
- Developed seasonal recipes utilizing local ingredients to elevate dining experiences.
- Streamlined kitchen operations, reducing food waste through efficient inventory management.
Sous Chef
2 Years 3 Months- Managed kitchen operations during the executive chef's absence. Kitchen staff of four cooks prepared and executed a small, tasteful menu of hand-picked ingredients for a restaurant of 48 seats. The Farmhouse had a food rating of 27 in the Zagat Guide, 3 ½ stars from the San Francisco Chronicle and 1 Michelin Star
- Supervised kitchen operations to ensure high-quality meal preparation and presentation.
- Developed innovative menu items utilizing seasonal ingredients from local farms.
- Trained and mentored junior kitchen staff in culinary techniques and safety protocols.
Executive Chef
4 Years- Opening Chef of 78-seat wine country restaurant. Designed kitchen layout, hired and trained kitchen staff, developed menu, and established procedures and policies. Created spreadsheets to track food costs and monitored restaurant finances to project weekly and monthly revenue for budgeting purchases and labor resources. Ensured achievement of food cost goals through diligent financial oversight. Manzanita had a three star rating from Michael Bauer of the San Francisco Chronicle.
- Led culinary team to create innovative seasonal menus reflecting local ingredients.
- Oversaw kitchen operations, ensuring compliance with food safety and sanitation standards.
- Developed and implemented training programs for kitchen staff to enhance skills and efficiency.
Executive Chef
2 Years- Executed dinner service, pastry, and banquets as part of daily operations. Reviewed profit/loss statements monthly, maintained food cost, controlled inventory, planned budgets, and supervised 15 restaurant employees. In my time there, I gained enough experience that I initiated a review and the implementation of best practice policies for hiring, disciplinary documentation, workplace safety, dispute mediation and harassment. Partnered with onsite accountant to track purchasing, inventory, pricing, labor, and revenue, analyzing overall financial performance.
- Developed seasonal menus utilizing local ingredients to enhance culinary offerings and guest experiences.
- Oversaw kitchen operations, ensuring adherence to food safety standards and quality control processes.
- Trained and mentored kitchen staff on culinary techniques, fostering a collaborative team environment.
Dinner Line Cook
8 Months- Facilitated onboarding process for new employees to ensure they were prepared for their roles. Worked all stations, specializing in sauté station and wood-burning oven, ensuring high-quality dish preparation. Contributed to the kitchen's success during Chef Loretta Keller's tenure, which earned 3 ½ out of 4 stars from the San Francisco Chronicle.
- Prepared and plated high-quality dishes in accordance with café standards.
- Collaborated with kitchen staff to optimize food preparation processes.
- Maintained cleanliness and organization of workstations to ensure safety and efficiency.
Sous Chef
11 Months- Secured restaurant's position in San Francisco Chronicle’s Top 100 Bay Area Restaurants for six years. Contributed to upgrade of restaurant's star rating by ½ star to 3 ½ out of 4 stars under Michael Bauer.
- Supervised kitchen operations, ensuring food quality and presentation met high standards.
- Developed and implemented seasonal menus, enhancing guest dining experiences with fresh, local ingredients.
- Trained and mentored junior kitchen staff, fostering a collaborative and efficient work environment.
Sous Chef
1 Year- Authentic Italian restaurant. Organized preparation and execution of a large menu of family recipes. Prepared fresh pastas and gnocchi using traditional techniques.
Line Cook
1 Year- Ensured efficient service during peak hours, handling over 550 covers each night. Continental Cuisine. Worked Sauté station on weekend nights.
- Prepared and cooked high-quality dishes according to standardized recipes.
- Collaborated with kitchen team to ensure timely food service during peak hours.
Pasta Cook
3 Years- Prepared fresh pastas using high-quality ingredients and ravioli during the day, and worked the line at night.
Education
Diploma - French Language, Literature and History
Niveau Moyen
- Philosophy and History of Mathematics; Minors in Classics and Comparative Literature
Finished Course Requirements
Skills
Business planning
Forecasting and reporting
Team leadership
Process improvement
Ethical decision-making
Analysis & evaluation
Strategic planning
Work planning
Operational excellence
Training
Client relationships
Process management
Issue resolution
Problem-solving
Analytical thinking
Attention to detail
Talent development
Team collaboration
Collaboration
Excellent communication
Time management
Certification
- Neural Networks and Deep Learning, DeepLearning.AI - April 2, 2021
- Improving Deep Neural Networks: Hyperparameter Tuning, Regularization and Optimization, DeepLearning.AI - April 28, 2021
Timeline
Consultant
I Love N.Y. Pie Pizzeria
01.2017 - 01.2020Read More
Consultant/Executive Chef
The County Bench Restaurant
08.2015 - 11.2016Read More
Executive Chef
Bella Winery
07.2011 - 10.2014Read More
Executive Chef
Applewood Inn
03.2008 - 07.2011Read More
Sous Chef
The Farmhouse Inn
05.2005 - 08.2007Read More
Executive Chef
Manzanita Restaurant
01.2001 - 01.2005Read More
Executive Chef
Warwick-Regis Hotel
01.1998 - 01.2000Read More
Dinner Line Cook
Bizou Café
05.1996 - 01.1997Read More
Sous Chef
Willowside Café
02.1995 - 01.1996Read More
Sous Chef
Tuscany Ristorante
01.1993 - 01.1994Read More
Line Cook
Middleton Taverne
01.1992 - 01.1993Read More
Pasta Cook
Siena Ristorante
01.1990 - 01.1993Read More
St. John’s College
from Philosophy and History of Mathematics; Minors in Classics and Comparative Literature
Read More
Cours de la Civilisation Francaise, Sorbonne Université
Diploma from French Language, Literature and History
Read More
Awards
2011 and 2012, One Michelin Star earned at Applewood Inn, Guerneville, CA
Additional Experience
- 1997
- Restaurant Amphycles
- Paris, France
- Completed three-month stage in pastry. Learned a broad range of disciplines, including baking and chocolate work. Michelin Two Star. Chef Philippe Groult