Daniel Lugovtsov

Spearheaded daily operations of a high-volume French Brasserie, achieving excellence in labor and food cost control, budget management, and inventory ordering. Additionally, successfully assumed Executive Chef responsibilities for the past year, driving outstanding results across culinary, financial, and operational departments.

A two-Michelin-starred restaurant led by Chef Fredrik Berselius, provides an exceptional culinary experience showcasing Scandinavian cuisine. The restaurant's distinctive dining format features a series of expertly prepared courses, crafted in an open kitchen. Key responsibilities include overseeing production, procurement, menu planning, and executing impeccable service.

Under the esteemed leadership of Chef Thomas Keller, this three-Michelin-starred restaurant is dedicated to delivering exceptional culinary experiences and unparalleled service. As a key team member, my responsibilities encompass procurement, food preparation, service execution, and mentorship, providing guidance and support to colleagues and junior culinary staff.

Led by James Beard Award Semifinalist Chef Josh Habiger, This dynamic kitchen fosters a collaborative environment, encouraging active participation in menu development among all team members. My key responsibilities include meticulous preparation and precise execution of dishes, ensuring consistency and excellence in every presentation.

A pioneering establishment renowned for its innovative approach to culinary artistry. With a unique chef rotation program, the restaurant incubates creativity and fosters artistic growth among its chefs every 2-3 years. Assisting in overseeing daily production and service execution, with a strong emphasis on immersive guest experiences which allows guests to engage intimately with the culinary process, from preparation to presentation.

A three-meal-period restaurant launched in 2018, part of the opening for the Hotel. As a key operations leader, I oversaw the daily management of the restaurant, encompassing ordering and inventory management, scheduling, and labor cost control. Additionally, I closely monitored production workflows to ensure seamless execution and exceptional customer experiences

A James Beard Award-winning, 4 Diamond-rated fine dining restaurant led by Chef Scott Conant. Ensured seamless service during high occupancy, maintaining culinary integrity, cleanliness, and team motivation. Supported the Chef and Sous Chefs in task execution, while mentoring and training junior staff."