Daniel Muller
Kodiak,AK
Summary
Dynamic and results-driven Executive Chef with extensive experience leading kitchen teams in high-volume, fast-paced environments. Proven track record of optimizing kitchen operations, managing food cost control, and consistently delivering exceptional quality cuisine. Strong leadership skills with a focus on team development, menu innovation, and maintaining high standards of food safety, sanitation, and presentation. Adept at building strong supplier relationships and sourcing local, sustainable ingredients to enhance menu offerings.
Overview
25
25
years of professional experience
Work History
Executive Chef
Island hotels LLC
Kodiak, Alaska
05.2025 - Current
- Supervised kitchen staff to maintain high standards of food preparation and presentation in two hotels with multiple outlets.
- Created innovative menus reflecting seasonal ingredients and culinary trends.
- Trained new chefs on techniques and recipes to uphold restaurant quality.
- Managed inventory levels and ordered supplies to ensure kitchen efficiency.
- Developed relationships with local suppliers for fresh, quality ingredients.
- Implemented cost-control measures to optimize budget management in the kitchen for both hotels.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
Executive Chef / Owner
Sustainable Food Company
Reno, NV
04.2022 - 05.2025
- This was my private chef and small catering business that I opened at the request of some clients I met over the years in Lake Tahoe.
- Private chef for high-end clients.
- Plan and execute exquisite menus to meet a client’s specific event.
- Developed and maintained key vendor relationships to source fresh, local, and high-end ingredients.
- Studying sustainability within our food systems to provide education to interested clients.
Executive Chef
Liberty Food and Wine Exchange
Reno, NV
05.2022 - 08.2024
- Directed operations across multiple departments, including the restaurant, USDA Butcher Shop, and Bakery, overseeing 30 employees.
- Developed and implemented seasonal menus that align with the restaurant’s Farm-to-Table concept, collaborating with over 30 local farmers, ranchers, and suppliers.
- Managed food costs and budgets for the restaurant, maintaining a focus on minimizing waste and optimizing resource use.
- Planned and executed exclusive wine, tequila, and whiskey dinner events to enhance the restaurant's brand and revenue.
- Maintained rigorous food safety standards and cleanliness, providing ongoing training to junior staff.
Executive Chef
Golden West
Loyalton, CA
03.2020 - 05.2022
- Rejuvenated and rebranded a historic, small-town restaurant, returning it to prominence by focusing on high-quality steaks, and local ingredients.
- Designed and executed a successful menu that exceeded customer expectations, and revitalized the restaurant’s reputation.
- Mentored kitchen staff across all levels, ensuring that each team member was prepared for growth within the organization.
- Managed labor and food costs effectively, achieving profitability targets.
Private Chef
Private Family
San Francisco, CA
01.2017 - 09.2020
- Designed custom meal plans based on dietary preferences and dietary restrictions for a family of four, preparing meals five to six days per week.
- Managed all aspects of meal preparation, including planning, cooking, packaging, and labeling, while ensuring the highest quality and safety standards.
- Traveled with the family, adapting to new kitchens and environments, while maintaining a consistent standard of culinary excellence.
Executive Chef
Auld Dubliner Tahoe, Zia Lina, Fat Cat Restaurant Group
Tahoe City, CA
09.2011 - 12.2016
- Managed kitchen operations across three restaurants, focusing on creating seasonal menus, and maintaining consistency in food quality and presentation.
- Directed a team of forty-plus kitchen staff, ensuring effective communication and adherence to food safety protocols.
- Implemented cost controls and maintained labor, supporting overall profitability.
- Developed strong vendor partnerships to maintain ingredient quality and control food costs.
Executive Sous Chef
Capital Grill
West Palm Beach, FL
07.2007 - 06.2011
- Supervised an 18-person team, ensuring consistent quality, portion control, and presentation for over 200 plates daily.
- Developed new recipes, refined culinary techniques, and mentored staff to improve kitchen efficiency and productivity.
- Oversaw dry-aging meat lockers, ensuring proper storage and handling of meats.
- Managed food costs and budgets for the restaurant.
- Trained new chefs on techniques and recipes to uphold restaurant standards.
General Manager
Mt. Bachelor Resort Cafeteria, Clearing Rock Bar, and Carver’s Restaurant
Bend, OR
10.2005 - 04.2007
- Led operations and financial oversight for multiple resort dining venues, including budget management, P&L accountability, and staff development.
- Coordinated with leadership to identify business opportunities and optimize internal processes for efficiency and profitability.
- Managed inventory, vendor relationships, and implemented corrective actions to drive operational improvements.
Sous Chef
Sunriver Resort
Bend, OR
01.2003 - 10.2006
- Oversaw all kitchen operations, managing food production, inventory, and staffing across multiple departments, including bakery, banquet, and fine dining.
- Created seasonal menus that reflected the availability of local ingredients, enhancing guest experiences.
- Trained, mentored, and evaluated kitchen staff to ensure quality control and operational efficiency.
Lead Line Cook
The Argent Hotel
San Francisco, CA
08.2001 - 01.2003
- Trained under French Master Chef Joel Guillon, refining culinary skills, and developing expertise in food preparation, time management, and customer service.
- Managed hot and cold food production, ensuring quality control, and adherence to sanitation standards.
- Maintained cleanliness and organization of kitchen and food storage areas.
- Kept stations stocked and ready for use to maximize productivity.
- Performed other related duties as assigned by the Head Chef or Kitchen Manager.
Education
Associate Degree of Culinary Arts and Sciences -
Johnson & Wales University
Providence, RI06-2002
Associate of Arts - Business Management
Champlain College
Burlington, VT05-2000
High School Diploma -
Cheshire Academy
Cheshire, CT05.1998
Skills
- Kitchen Leadership & Team Development
- Menu Creation & Culinary Innovation
- Budgeting & Cost Control
- Food Safety & Sanitation
- High-Volume Operations
- Vendor & Supplier Relationships
- Training & Mentorship
- Local & Seasonal Sourcing
- Event Planning & Execution
- Food cost management
- Problem solving
- supply chain management
Websites
Accomplishments Certifications
- Member, American Culinary Federation (ACF)
- Serve Safe Certified
- TAPS Certified
- CPR Certified
Skills Expertise
- Kitchen Leadership & Team Development
- Menu Creation & Culinary Innovation
- Budgeting & Cost Control
- Food Safety & Sanitation
- High-Volume Operations
- Vendor & Supplier Relationships
- Training & Mentorship
- Local & Seasonal Sourcing
- Event Planning & Execution
Accomplishments
Official Judge, Family, Career, and Community Leaders of America (FCCLA)
Guest Instructor, Truckee Meadows Community College (TMCC), Culinary Finance Classes
Winner, 'Most Creative Flavors,' Vegan Chef Challenge – Reno, NV
Winner, 'Best Savory Bite,' Winter Wonderland Event – Reno, NV
Featured in Local Reno News & Review Paper
Featured in Edible Reno-Tahoe Magazine
Guest Instructor, Truckee Meadows Community College (TMCC), Culinary Finance Classes
Winner, 'Most Creative Flavors,' Vegan Chef Challenge – Reno, NV
Winner, 'Best Savory Bite,' Winter Wonderland Event – Reno, NV
Featured in Local Reno News & Review Paper
Featured in Edible Reno-Tahoe Magazine
Timeline
Executive Chef
Island hotels LLC
05.2025 - Current
Executive Chef
Liberty Food and Wine Exchange
05.2022 - 08.2024
Executive Chef / Owner
Sustainable Food Company
04.2022 - 05.2025
Executive Chef
Golden West
03.2020 - 05.2022
Private Chef
Private Family
01.2017 - 09.2020
Executive Chef
Auld Dubliner Tahoe, Zia Lina, Fat Cat Restaurant Group
09.2011 - 12.2016
Executive Sous Chef
Capital Grill
07.2007 - 06.2011
General Manager
Mt. Bachelor Resort Cafeteria, Clearing Rock Bar, and Carver’s Restaurant
10.2005 - 04.2007
Sous Chef
Sunriver Resort
01.2003 - 10.2006
Lead Line Cook
The Argent Hotel
08.2001 - 01.2003
Associate Degree of Culinary Arts and Sciences -
Johnson & Wales University
Associate of Arts - Business Management
Champlain College
High School Diploma -
Cheshire Academy