Diego Ulin
Chicago,IL
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Mediterranean, Latin-American and Asian cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Over 12 years of experience in the industry. Recently relocated to Chicago, IL
Overview
12
12
years of professional experience
Work History
Executive Sous Chef
Hogsalt (Trivoli Tavern / Lobster Bar)
08.2023 - Current
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
Owner / Executive Chef
Ulin Food Services (Itzayana, El Greco, Kembara)
10.2019 - 08.2023
- Owned and operated 3 full service restaurants: Itzayana (Mexican Cuisine), El Greco (Mediterranean Cuisine) and Kembara (Asian Cuisine)
- Developed innovative sales and marketing strategies to facilitate business expansion from a food truck to brick and mortar locations.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Managed and motivated employees to be productive and engaged in work through incentive programs.
- Cross-trained existing employees to maximize team agility and performance.
Chef Assistant
Walt Disney World Resort
10.2018 - 10.2019
- Directly catered to guest with dietary restrictions and allergies.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef and waiting staff's needs.
- Assisted in menu preparation, making suggestions and researching recipes compatible with existing menu items.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Understood federal, state and local food safety regulations and monitored adherence during inspections.
Executive Chef
Omega Ouzeri
01.2017 - 10.2018
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Created menus for special events and catering according to guest needs.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Oversaw business operations, menu development, inventory control, and customer service for restaurant.
- Oversaw food preparation for both restaurant outlets and event spaces.
Chef De Partie
Four Seasons Resorts
01.2014 - 01.2017
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Member of the opening team for Plancha (Latin Cuisine) and Capa (1 Michelin Star, Mediterranean Cuisine), trainee in Ravello (Italian Cuisine)
Chef De Partie
John's Island Club
10.2011 - 01.2014
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with staff members to create meals for large banquets with a large focus on Mediterranean and Italian Cuisines.
- Planned and directed high-volume food preparation in fast-paced environment.
Education
Associate of Arts - Culinary Arts
The Culinary Institute of America
Hyde Park, NY11.2012
Skills
- Employee Training
- Cost Savings and Reduction
- Budget Administration
- Food Preparation and Safety
- Kitchen Equipment Operation
- Fine Dining Expertise
- Restaurant Operation
- Inventory Control
Accomplishments
- Awarded Wine Enthusiast's Best Greek Wine List in 2017 for Omega Ourzeri
- Awarded AAA Five Diamond Resort Status since 2014 with Four Seasons Hotels & Resorts
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Executive Sous Chef
Hogsalt (Trivoli Tavern / Lobster Bar)
08.2023 - Current
Owner / Executive Chef
Ulin Food Services (Itzayana, El Greco, Kembara)
10.2019 - 08.2023
Chef Assistant
Walt Disney World Resort
10.2018 - 10.2019
Executive Chef
Omega Ouzeri
01.2017 - 10.2018
Chef De Partie
Four Seasons Resorts
01.2014 - 01.2017
Chef De Partie
John's Island Club
10.2011 - 01.2014
Associate of Arts - Culinary Arts
The Culinary Institute of America
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