Daniel Lucciola
Houston
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Executive Chef
Eurest Dining
06.2022 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations, and have had no recordable.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for market place.
- Managed a team of 3 salaried managers and 40 hourly associates
- Implemented special events promotions such as theme nights or cooking demonstrations to help increase participation in marketplace and catering
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Executive Chef
Eurest Dining
10.2018 - 06.2022
- Responsible for all aspects of operation
- Managed a team of 2 managers, 15 cooks and 5 FOH/Cashiers
- Was asked to bring operation to zero subsidy and nearly achieved
- Refreshed the café with new menu, POS, dining room, stations and small wares
- Developed a good relationship with client and stakeholders
- Executed the largest turn around the refinery has ever had
- Fed 2 shifts for 24/7 operations in refinery
- Continued operations through natural disasters such as hurricanes and freezes
Executive Chef
Brio Tuscan Grille
08.2014 - 10.2018
- Responsible for all aspects of kitchen operations
- Improved food cost 3% points in less than two years
- Improved labor at least 1% in less than two years
- For the first time in almost 5 years we are beating last year in REBITA
- Comps due to poor execution is down to nearly nil
- Sales increase of over 7% over last year
Executive Sous Chef
Brio Tuscan Grille
08.2013 - 08.2014
- My area of responsibility was systems
- I was in charge of keeping food cost at budget
- Conducted a full inventory every week
- Updated and maintained all systems for the kitchen
- Responsible for an improvement in food cost at both locations I worked at in Houston
- Supervise a large staff of over 30
- Expedite high volume shifts for both lunch and dinner
- Place all orders for food
- Trained and taught all new employees including food classes for servers
Realtor
Keller Williams Realty
03.2013 - 08.2013
- I run all aspect of my own business.
- Take classes on a regular basis
Executive Sous Chef
Brio Tuscan Grille
11.2008 - 07.2012
- Worked in several locations either for a short period of time to fill in or help a location get back on track
- Built a strong culinary team for $125k weekly sales
- Filled in as Executive Chef for the last 3 months with the company
- Placed all orders including seafood, meat, produce, small wares, paper goods and grocery
- Conducted physical inventory once a week
- Built and maintained P&L statement in the absence of the GM
- Was in charge of food cost 27%
- Wrote the schedule for all cooks and dishwashers as well as the chefs 14.4 % labor total
- Trained and coached hourly team mates to move up in the company as salary employees
- Conducted all food classes for new hire employees
- Created daily specials that were creative and cost effective
- In charge of all hiring
- Supervised over 40 employees
- Expedited busy service over 250 guests for lunch and over 300 guests for diner
- Fabricated and portioned fish on a daily basis
Sous Chef/Line Cook
Strip House
06.2004 - 11.2008
- Made all side dishes from scratch
- Assisted in the making of all sauces and soups
- Promoted in 2005 to Sous Chef
- Assisted in developing a strong culinary team for 110K weekly sales
- Made all stocks, soups, and sauces from scratch every morning
- Supervised all prep done for lunch and diner
- Supervised and expedited lunch and dinner shifts
- Assisted in ordering of produce, dairy, and dry goods
- Quality inspect and receive all orders
- Fabricated all fish on a daily basis
- Trimmed and cut steaks
Line Cook
Brio Tuscan Grille
01.2004 - 01.2005
- Assisted in all of the training of new line cooks
- Assisted in the prep schedule
- Trained on Sauté, Prep, Pasta, Broiler and Salad
- Assisted in the opening of the restaurant.
Education
Associate of Applied Science - Culinary Arts
The Art Institute of Houston
Houston, TX01.2004
Associate of Applied Science - Restaurant and Catering Management
The Art Institute of Houston
Houston, TX01.2004
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- ServSafe certification
- Operations management
- Catering and events
- Coaching and mentoring
- Fine dining
- Food service safety training
- Allergy awareness
- Waste reduction
Certification
Manager Serve Safe
Timeline
Executive Chef
Eurest Dining
06.2022 - Current
Executive Chef
Eurest Dining
10.2018 - 06.2022
Executive Chef
Brio Tuscan Grille
08.2014 - 10.2018
Executive Sous Chef
Brio Tuscan Grille
08.2013 - 08.2014
Realtor
Keller Williams Realty
03.2013 - 08.2013
Executive Sous Chef
Brio Tuscan Grille
11.2008 - 07.2012
Sous Chef/Line Cook
Strip House
06.2004 - 11.2008
Line Cook
Brio Tuscan Grille
01.2004 - 01.2005
Associate of Applied Science - Restaurant and Catering Management
The Art Institute of Houston
Associate of Applied Science - Culinary Arts
The Art Institute of Houston
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