Freddy Mendoza
Miami
Summary
Executive Chef and Culinary Director with 15+ years of international experience leading premium dining concepts, multi-unit operations, and global restaurant openings. Proven track record in brand-driven menu development, large-scale team leadership, cost optimization, and operational execution. Trusted leader for expansion projects, delivering consistency, profitability, and culinary excellence across diverse markets.
Overview
18
18
years of professional experience
Work History
Executive Chef / Culinary Director
Salvaje Restaurant
Miami
01.2021 - Current
- Executive culinary leadership for flagship Miami location and U.S. expansion strategy.
- Directed multiple international restaurant openings in Paris (France) and Marbella (Spain), from concept development to launch.
- Appointed Head of Projects for the USA, overseeing culinary execution for new markets including Dallas, Chicago, and New York City.
- Led and mentored culinary teams of 40–80+ staff per location, building strong leadership pipelines and performance culture.
- Developed menus aligned with brand identity while adapting to local regulations, suppliers, and guest preferences.
- Achieved food cost reductions of 8–12% through supplier negotiations, portion control, and inventory systems.
- Standardized recipes, SOPs, and training manuals to ensure consistent quality across multiple locations.
- Collaborated with ownership and operations on budgeting, forecasting, and P&L performance.
Chef
Grupo Amano
Panama City
08.2016 - 01.2020
- Managed daily kitchen operations for high-volume, upscale dining concepts.
- Supervised and scheduled teams of 20–30 kitchen professionals per shift.
- Designed seasonal menus and collaborated with bar teams on food and cocktail pairing programs.
- Implemented inventory and purchasing controls, reducing waste by 10%+ annually.
- Strengthened supplier relationships and sourcing strategies to improve quality and consistency.
Chef
Ocean Deck – NOVA
Panama City
07.2013 - 08.2016
- Led full culinary operations, menu creation, and service execution.
- Oversaw purchasing, inventory management, and food safety compliance.
- Improved kitchen workflow and prep systems, increasing service efficiency by 15–20%.
- Maintained consistent guest satisfaction while managing high-volume service periods.
Chef de Partie
Unik
Buenos Aires
01.2011 - 05.2013
- Part of the culinary team for a restaurant ranked among Latin America’s 50 Best Restaurants (San Pellegrino, 2013).
- Worked closely with local farmers and producers, highlighting native and seasonal ingredients.
- Applied advanced and experimental techniques in a farm-to-table, tasting-menu environment.
- Contributed to menu innovation and high-level culinary research and development.
Sous Chef
La Maison
Buenos Aires
01.2011 - 05.2013
- Specialized in French and European cuisine within a fine-dining setting.
- Supervised mise en place, production schedules, and private event execution.
- Supported executive leadership in staff training, quality control, and service standards.
Chef de Partie
Le Gourmet
Caracas
01.2009 - 12.2009
- Managed station production and mise en place for daily service.
- Ensured consistency, plating accuracy, and execution under pressure.
Waiter | Cook | Chef de Partie
Martín Berasategui
San Sebastián
01.2008 - 12.2008
- Trained in a Michelin-starred culinary environment, developing discipline, precision, and elite service standards.
- Built foundational expertise in fine-dining execution and teamwork at the highest level.
Skills
- Executive Culinary Leadership
- Multi-Unit & International Openings
- Brand Concept & Menu Development
- Cost Control
- Budgeting
- P&L Collaboration
- Team Building
- Leadership Development
- Inventory
- Purchasing
- Supplier Negotiation
- SOPs
- Training Systems
- Quality Control
Hobbies and Interests
- Mediterranean Cuisine
- Culinary Travel
- Motorcycles
- Outdoor Fitness
- Continuous Learning
Languages
- English
- Portuguese (Brazilian)
- French
- Spanish, Native
- English, Advanced
- Portuguese (Brazilian), Basic
- French, Basic
Timeline
Executive Chef / Culinary Director
Salvaje Restaurant
01.2021 - Current
Chef
Grupo Amano
08.2016 - 01.2020
Chef
Ocean Deck – NOVA
07.2013 - 08.2016
Chef de Partie
Unik
01.2011 - 05.2013
Sous Chef
La Maison
01.2011 - 05.2013
Chef de Partie
Le Gourmet
01.2009 - 12.2009
Waiter | Cook | Chef de Partie
Martín Berasategui
01.2008 - 12.2008