David Pacifico

• Developed menus, oversaw quality, sanitation, and safety processes.
• Classically trained in Mediterranean and Italian
• Delivered excellent food quality and maximized satisfaction by preparing meals according to specific requests.
• Oversaw business operations, inventory control, and private service.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Private Events - French Formal Service
• Discreet Environment

*Free Lance Private Chef, Studio & filmed on-location; plantations in Vacherie, 100-year-old oak trees in City Park and historic shotgun houses in the Ninth Ward, French Quarter

• UHNW CLIENTS, ARTISTS, VVIP Celeberties
• Organized Food Production including meal preparation/service
• Assisted with menu development and planning.
• Disciplined and dedicated to meeting high-quality standards.
• Monitored food production to verify quality and consistency.
• Modified recipes to accommodate dietary restrictions and allergies.

• Created customized meal plans based on client dietary restrictions and preferences.
• Shopped for ingredients.
• Safely packaged and labeled meal selections.
• Implemented The Revolutionary Diet: Shred
• Estate Management
• Overseeing all day-to-day food operations on a large estate in Westchester County, NY
• Spearhead annual, high-profile events including, 200-member banquets
• 80 plus people daily during the holiday entertaining season
• Organized daily meal planning and preparation for family and estate
• Developed the operation of a large-scale residential garden for true farm-to-table dining experiences
• Developed menus, oversaw quality, sanitation, and safety processes.

• Increased company performance through 100% satisfaction, resulting in annual contract extensions
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Delivered excellent food quality and maximized CAST & CREW satisfaction by preparing wonderful meals accommodating special requests.
• Produced/assisted Sous Chef in daily specials and menu planning in studio and on location
• Improved collaborated production efficiencies

• Owned, managed and organized 125 seat Italian - Mediterranean restaurant
• Managed payroll, daily deposits, and cost controls.
• Intergraded culinary trends to enhance and grow a competitive edge over competitors
• Successfully Managed day-to-day business operations
• Consulted with customers to assess needs and propose optimal solutions
• Implemented private Jet catering for business travelers, Cessna Aviation, Stewart Airport
• Designed Heart Healthy Menu – Love for Food
• Selected by Gold's Gym franchise to establish Get Fit Menu
• Leveraged hands-on culinary approach to new concept development
• Multiplied guest traffic through a strategic approach to well-received themes across the restaurant

• Managed all food preparation, developed menu planning, staffing for Doctor's Private Dining Room
• Chosen from a group of over 200 chef candidates for this position

• Organized dining operations for cast and crew members on a wide array of film and television sets (A Bronx Tale, Bullets Over Broadway, Wolf, Bad Girl-Madonna)
• Developed efficient / flawless operations with multiple catered locations
• Served international business clientele, including actors, producers and executives
• Developed new menu items while reducing food cost with strict management of operations and quality control
• Improved staff efficiencies