Emrys Love
San Luis Obispo,CA
Summary
Seasoned Chef with over ten years of critically acclaimed work preparing a decadent experience within various dining atmospheres. While captivating local ingredients, a chef that helped modernize a diverse set of establishments to fit the clienteles needs. Quality-focused, ambitious, and efficient at preparing and presenting high quality food in a high energy environment. A culinarian who does not critique on the origin of the dish but who is passionate about all cuisine. Someone who only wholeheartedly gives equal criticism based off the balanced flavors, creative techniques and driven effort devoted towards executing a memorable dish.
Overview
11
11
years of professional experience
Work History
Kitchen Manager/Executive Chef
The Granada Hotel & Bistro
08.2023 - Current
- Solely renovated the back of house to create an organized and sanitary kitchen
- Hiring, managing and working alongside staff while furthering their knowledge of proper kitchen etiquette
- Implementing new and innovative techniques to advance the kitchen staff as well as my own culinary knowledge
- Scheduled staff accordingly through 7shifts software to accommodate the fluctuation of the weekly bookings/reservations
- Created a structured and progressive work environment that made for a successful service
- Maintained great relations with staff by consistently giving constructive feedback and boosting morale through a positive atmosphere
- Established healthy relationships as well as sourced local ingredients from numerous farmers and purveyors on a daily basis
- Development of seasonal menus to accommodate banquets, catering, prix fixe as well as our restaurant that were a balance of delicious and cost effective.
Chef de Cuisine/Consulting
New Cuyama Buckhorn
05.2023 - Current
- Collaborate with executive chef to develop menu items that elevate the restaurants dining experience
- Work along side, train and delegate kitchen staff to run a full service restaurant
- Prepare a daily family style meal for the entire restaurant/resort staff
- Orchestrate as well as prepare multi-course meals for on/off site banquets and events
- Maintain good relations with local producers and feature their product throughout the restaurants menus
- Build guided prep, order as well as sanitation lists to keep kitchen/staff sanitary and organized
- Implicate lacto fermentation along with other forms of food preservation to build new flavors and minimize food waist.
Chef/Chef De Cuisine
Farmhouse Corner Market/The Carissa
03.2019 - 04.2023
- Working with a farm to table concept from produce to poultry, cattle, and swine
- Enhanced employee retention as well as morale by tactfully promoting team environment, emphasizing guest relations, and instituting a positive means of dealing with stress in a high-volume operation
- Oversaw/performed daily recipe preparation, food storage, cooking, and presentation
- Provided high-level support to Executive Chef with preparing authentic food with a soul
- Created unique menu items and plate presentations
- Assisted with catering food preparation, storage, hauling, cooking, and presentation, ensuring exceptional quality of ingredients and final products in various environments
- Rebuilt, reorganized and refurbished an entire kitchen single handed
- Hired, supported and delegated a brigade of employees
- Attended weekly meetings to discuss ongoing banquet event orders and assisting in organizing future events
- Maintained a low food cost but utilizing all of my product, leaving little to no waist through lacto fermentation, pickling, dehydration and other forms of preservation while creating new elements for dishes
- Curated and executed large banquets while simultaneously sustaining an operational kitchen during service with minimal staff
- Rewarded staff by preparing a family meal at the end of service every Sunday to recognize as well as reflect on our efforts and discussed how to boost productivity.
Sous Chef (Temp.)
Halter Ranch Winery
01.2022 - 07.2022
- Collaborated with executed chef in creating seasonal driven menus that would pair well with our featured wines
- Developed multi-cultural cuisine by only utilizing our self sustained garden and local farmers
- Prepared and orchestrated large scale banquets
- Built inventory charts, order guides and preparation lists to support ongoing service
- Maintained executive chef position when necessary
- Upheld a fast paced, fully functioning kitchen while delegating multiple employees
- Provided support/human relations to staff and customers on a regular basis
- Practiced proper sanitation and safety with more than exceptional standards.
Chef/Kitchen Manager/Lead
Baywood Ale House
03.2017 - 04.2019
- Created unique specials daily to utilize excessive products and prevent waste
- Managed a team of kitchen staff on a daily basis while scheduling and delegating appropriately based on employees individual strengths
- Kept the kitchen in clean, sanitary, and safe conditions
- Conducted interviewing, hiring, and training functions of new and previous employees
- Managed orders with multiple vendors, while keeping cost within the restaurants budget
- Prepared food, while ensuring quality standards for service and presentation were continually met or exceeded
- Collaborating with restaurant staff/ownership to create specialty items for service and/or banquets.
Chef de Partie/Sous Chef
Centrally Grown / CG Off The Grid
06.2013 - 02.2017
- Foraged ingredients that grew in our local landscapes throughout the central coast
- Provided courteous and informative customer service in an open kitchen format
- Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas
- Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
- Systematically tasted all prepared dishes, observed color, texture and garnish
- Traveled to Local events and lead a culinary team to prepare multiple course meals
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
- Prepared healthy alternatives while utilizing foraged ingredients for a fine Dining atmosphere
- Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods
- Consistently emphasized food quality.
Education
Culinary Arts Certification -
Cuesta College
01.2019
High School Diploma -
San Luis Obispo Adult School
09.2011
Skills
- Menu Development
- Kitchen Management
- Motivational Style
- Staff Supervision
- Multitasking and Organization
- Attention to Detail
- Quality Assurance
References
References available upon request.
Timeline
Kitchen Manager/Executive Chef
The Granada Hotel & Bistro
08.2023 - Current
Chef de Cuisine/Consulting
New Cuyama Buckhorn
05.2023 - Current
Sous Chef (Temp.)
Halter Ranch Winery
01.2022 - 07.2022
Chef/Chef De Cuisine
Farmhouse Corner Market/The Carissa
03.2019 - 04.2023
Chef/Kitchen Manager/Lead
Baywood Ale House
03.2017 - 04.2019
Chef de Partie/Sous Chef
Centrally Grown / CG Off The Grid
06.2013 - 02.2017
Culinary Arts Certification -
Cuesta College
High School Diploma -
San Luis Obispo Adult School
Similar Profiles
Elisabeth Sola GarcíaElisabeth Sola García
Recepcionista de Hotel- Reservas at Hotel Casa 1800 GranadaRecepcionista de Hotel- Reservas at Hotel Casa 1800 Granada
Jayne CooperJayne Cooper
Administrative Assistance at Granada Tavern & Carlyle HotelAdministrative Assistance at Granada Tavern & Carlyle Hotel
Robert RamirezRobert Ramirez
Banquet Manager/ Bar Lead at Sundown At Granada/ Granada TheaterBanquet Manager/ Bar Lead at Sundown At Granada/ Granada Theater
Sienna MadridSienna Madrid
Etsy Shop Employee at Iron GardenEtsy Shop Employee at Iron Garden
Cristine MartirezCristine Martirez
California Clinical Laboratory Scientist II at French Hospital Medical CenterCalifornia Clinical Laboratory Scientist II at French Hospital Medical Center