David Nuno

Chef de Cuisine assisting Chef Nic Montanez over seeing all aspects of kitchen management, including menu development as the seasons changed, creating new dishes, making all in-house desserts, as wells as developed thoughtful food and wine pairings. My role required creativity, organization, and strong leadership to ensure smooth ans efficient kitchen operation. During this time I was honored to win Rutherford's Dust Society Chili ball in 2022 and 2023 with Chef Nic in representation of Peju.

With over 20 years of experience in Professional kitchens, I stepped in the leadership roll overseeing the kitchen operations. I was responsible for hiring and training staff, managing the food costs, maintaining high culinary standards for the restaurant. My role included selecting quality meats and fish, as well as breaking down and preparing all products in-house. Having specials on weekends was something i really enjoyed doing, ensuring there was always something special when our locals came in. In addition to daily kitchen management, I coordinated and executed special events such weddings and private dinners, ensuring each event was delivered with exceptional quality and attention to detail.

Executive Sous Chef under the mentorship of Nash Cognetti. Responsible for the execution, preparation, production of all food. Managed a staff of 35 employees directing food quality, sanitation, plating, timing, cooking techniques,and safety. Oversaw the scheduling, inventory, and cost of goods. Managed all special events, weddings and catering, provided new ideas for food and dessert recipes.

Night Baker producing bread, cakes, cupcakes, and doughnuts. Decorated specialty cakes and pastries. Completed prep duties for the morning baker. Held a few temporary jobs during this time waiting for the right opportunity to join a high-end restaurant.

Opening of a private fine dining restaurant in Sausalito under the ownership of Eric Toralba. Restored an only restaurant for re-opening from the ground up; cleaning painting, ordering, pantry shelving and kitchen design. Directed staff, food quality, sanitation, cooking methods, plating, timing, cooking techniques and safety.

Eric Toralba, Executive Chef- Currently working in France

Worked in various positions of the kitchen; starting from the bottom working my way thought promotions up to Sous Chef. Worked under the direction of Phillip Jeanty, Bob Hurley, Robert Curry, Eric Toralba, Ron Boyd, and Chris Manning. Started in pantry; making salads, soups, and working on pastries. Promoted to first line cook; here is where i began to support staff, maintained quality of raw and cooked dishes, conducted inventory and led the ordering process. Promoted to Sous Chef where my duties grew to manage all kitchen production, hiring staff, scheduling, and creating new and existing dishes.