Summary
Overview
Work History
Education
Skills
References
Languages
Timeline
Generic

EDWIN ROBLES

Napa Valley,CA

Summary

EXECUTIVE CHEF ABOUT ME Dedicated to orchestrating culinary excellence, my goal is to lead dynamic diverse flavors and techniques into every dish. I aspire to maintain the highest standards of food quality, safety, and kitchen efficiency, continually evolving and inspiring, fostering a culture of culinary excellence and teamwork offering 20 years plus of food and beverage experience.

Overview

16
16
years of professional experience

Work History

Executive Chef

Compline Restaurant
04.2024 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.

Executive Chef

Parche
01.2023 - 02.2024
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

Culinary Director

GRUPPO CHIARELLO
02.2021 - 12.2022
  • Oversaw all kitchen operations at Bottega, Ottimo, BQTS, Coqueta Napa Valley & Coqueta San Francisco.
  • Implemented food safety protocols that maintained a clean and compliant kitchen environment while meeting local health department requirements.
  • Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
  • Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
  • Maintained a safe and productive work environment by enforcing proper food handling practices, sanitation guidelines, and workplace safety protocols at all times.

Chef-Owner

COMO EN CASA by Chef Edwin Robles
03.2020 - 04.2021
  • In the midst of this year's pandemic, while residing in Los Angeles, I launched my culinary venture, Como en Casa by Chef Edwin Robles, centered around Puerto Rican cuisine
  • Amid these challenging times, I organized pop-up events at Son of a Gun, a restaurant in LA owned by Jon and Vinny, located in the West Hollywood area
  • This allowed me the opportunity to showcase my culinary skills to notable individuals, including celebrities like Nas, professional skaters, fashion designers, and many others.

Chef de Cuisine

SANTA CATALINA ISLAND CO.
01.2014 - 01.2019
  • Created innovative and standardized menus across all locations to ensure consistency in quality and brand identity
  • Collaborated with chefs at each location to incorporate local preferences while maintaining overall menu cohesion.

Sous Chef

THINK FOOD GROUP
01.2009 - 01.2013
  • Participated in the budget planning process for each location's culinary department and analyzed financial reports and performance metrics to identify areas for improvement and cost savings.

Education

Associate of Arts - Culinary Arts

Caribbean Culinary Institute
Rio Piedras PR
01.2001

Skills

  • Culinary Expertise
  • Team Management
  • Leadership
  • Creativity
  • Effective Communication
  • Organization
  • Food Safety
  • Menu Planning
  • Cost Control
  • Menu development
  • Kitchen Operations Oversight
  • Food Prep Planning

References

Paul Iglesias, PARCHE / Owner-Operator, 240-447-3541, paul@parcheoak.com

Ryan Stetins ,Compline Restaurant Napa, 773-931-5857

Roberto Hernandez Executive chef, 714-510-7777

Languages

Spanish
Native or Bilingual

Timeline

Executive Chef

Compline Restaurant
04.2024 - Current

Executive Chef

Parche
01.2023 - 02.2024

Culinary Director

GRUPPO CHIARELLO
02.2021 - 12.2022

Chef-Owner

COMO EN CASA by Chef Edwin Robles
03.2020 - 04.2021

Chef de Cuisine

SANTA CATALINA ISLAND CO.
01.2014 - 01.2019

Sous Chef

THINK FOOD GROUP
01.2009 - 01.2013

Associate of Arts - Culinary Arts

Caribbean Culinary Institute

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