CARLOS LETONA

EXECUTIVE CHEF CONSULTANT CHEF
Lokal Eatery/ Aura Cocina/ 3308 Sport Bar/Viva Cucina Jan 2019-Present

 Executive chef consultant for three + restaurants in the tri- state area
 Managed 45+ FOH team
 In Charge of Led a drive to train all the employees FOH-BOH
 Accountable for stablishing a strategic direction, devising methods to improve business performance
 Maintained restaurants updated on processes change and product handling
 Answered all routine queries and questions related to culinary.
 In charge of all menu’s changes, specials, private events, caterings
 Set methods to for PnL
 Set strategic direction in development of pastry and bread programs, new quality standards, as well as quarterly and annual business plan to accomplish business unit goals and objective

• Expertly designed and implemented numerous pastries, bread, and aging programs
• Worked on a track of cost and inventory
• Demonstrate leadership skills in coaching employees on daily operations
• Ensured optimum performance by introducing new quality standards using modern techniques
• Cut down food costs from 29% to 21% in less than three months in one year

• Led and guided 25 to 30 staff on day-to-day tasks
• Drove efforts in minimizing food cost to reduce waste
• Coordinated with the founder of Spring and La Bourse et La Vie restaurants in Paris
• Contributed to the achievement of the Best New Restaurant in 2017 title from the James Beard Foundation

• NOMA, COPENHAGEN, DENMARK

• ALINEA, COI, MANRESA, SAISON, AND CREEN, VARIOUS LOCATIONS
• Stagiaire
• GASTROLOGIK & EKSTEDT, STOCKHOLM, SWEDEN
• Stagiaire
• FRANTZEN/LINDEBERG, STOCKHOLM, Stagiaire
• MUGARITS/ EL BULLI

• Prioritized the planning and execution of new menu and recipes in a restaurant named as “Best New Restaurant in New York City” by Concierge Choice Awards
• Substantially boosted sales from zero to $18M in one year, 8M–$10M Annual Sales Volume)

• 15M–$20M Annual Sales Volume), ($2M–$, Annual Sales Volume)
• Research and Development

• Worked under the supervision of an award-winning chef
• Started as pastry chef, subsequently earning promotion to research and development for demonstrating excellent performance
• Garnered two-star Michelin rating in opening year, and three stars from New York Times
• Started as pastry chef, subsequently earning promotion to research and development for demonstrating excellent performance

• 8M–$10M Annual Sales Volume), Directly reported to the head chef/company owner
• Played an integral role in the attainment of three-star Michelin ratings for both Per Se and French Laundry
• Earned promotion from commis to chef de partie
• ATERA