Daniel Elliott Pundik
Summary
A highly skilled Executive Chef and Culinary Director with a proven track record of leading high-performance kitchens, enhancing operational efficiency, and cultivating positive, team-oriented environments. Extensive expertise in modern culinary techniques, from farm-to-table to scratch charcuterie, artisanal bread, and beyond. Adept at managing large culinary teams, overseeing budgets, and implementing systems to optimize costs without compromising service or quality. Accomplished in executing high-profile culinary events, collaborating with renowned chefs, and consistently exceeding culinary expectations. Skilled in building and leading teams through effective communication, mentorship, and hands-on training.
Overview
20
20
years of professional experience
Work History
Executive Chef
The Ben Hotel - Autograph Collection Hotels
West Palm Beach, FL
01.2024 - Current
- Oversee all culinary operations, elevating the dining experience for a luxury hotel and private members.
- Collaborate with senior leadership to curate menus that align with high-end guest expectations and private events.
- Lead a diverse team of culinary professionals, maintaining a strong emphasis on creativity, consistency, and efficiency.
Culinary Director / Partner
Ryes & Grind - Sister Concept of LTH
Oceanside, CA
01.2022 - 01.2024
- Co-founded and directed culinary operations for this innovative restaurant concept, bringing a unique, high-quality dining experience to the local community.
- Led menu development, training, and daily operations, ensuring exceptional service and culinary excellence.
Culinary Director
LTH & Kitchen
Oceanside, CA
01.2014 - 01.2024
- Recognized as San Diego's Best Restaurant.
- Directed all kitchen operations, providing top-tier culinary experiences with a focus on sustainability and local ingredients.
- Managed staff of 30+, fostering a collaborative and positive work culture that encouraged innovation and growth.
- Developed and implemented cost-saving strategies without sacrificing quality, resulting in significant budgetary savings.
Executive Sous Chef
Relais & Châteaux Rancho Valencia Resort and Spa
Rancho Santa Fe, CA
01.2012 - 01.2014
- Forbes 5-Star, 5-Diamond.
- Assisted the Executive Chef in managing the culinary operations for a five-star resort.
- Led a team of chefs and kitchen staff to maintain exceptional food standards, ensuring every guest had a memorable dining experience.
Executive Chef
The Crossing at Carlsbad Country Club
Carlsbad, CA
01.2005 - 01.2012
- Directed kitchen operations, overseeing a team of culinary professionals and creating innovative menu offerings that drew local and regional attention.
- Managed budgeting, procurement, and vendor relationships to ensure smooth operations.
Education
Associate of Arts - Culinary
Auguste Escoffier School of Culinary Arts
San Diego, CA05-2007
Skills
- Kitchen Operations Management
- Culinary Team Leadership & Staff Development
- Menu Creation & Modern Cuisine Expertise
- Event Planning & Execution
- Cost Control & Budget Management
- Mentorship & Training
- Strong Client Relations & Executive Communication
Timeline
Executive Chef
The Ben Hotel - Autograph Collection Hotels
01.2024 - Current
Culinary Director / Partner
Ryes & Grind - Sister Concept of LTH
01.2022 - 01.2024
Culinary Director
LTH & Kitchen
01.2014 - 01.2024
Executive Sous Chef
Relais & Châteaux Rancho Valencia Resort and Spa
01.2012 - 01.2014
Executive Chef
The Crossing at Carlsbad Country Club
01.2005 - 01.2012
Associate of Arts - Culinary
Auguste Escoffier School of Culinary Arts
Awards And Accolades
- Host of Palm Beach Food & Wine A Night at The Ben Featuring Chef Robert Irvine , David Burke and so many more .
- San Diego Food & Wine Festival - Chef of the Fest, 1st Place Meat Category & 1st Place People's Choice Award.
- Various culinary honors and distinctions for innovative menu designs and event execution.
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