Gérard Sampson
Boston,MA
Summary
Experienced Chef 20+ years dedicated to the craft, High volume 10M+ hardworking lead by example management style. Seafood background, High standard, high stress, high pressure situation.
10 years cooking in Los angeles. Latin american Cuisine spanish speaking. Proficient Excel, Foodager, Micros ,Toast, Aloha.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Exec sous chef
Coje group
11.2022 - 12.2023
- Worked under chef Tom Barry and Miguel Deerez overseeing 2 outlets Mariel and Underground
- Managed staff, food cost, inventory implementing new specials and upping standards in health and service
- Speaking predominately Spanish.
Exec chef
Wicked oyster
Wellfleet, MA
05.2020 - 11.2022
- Ran a circulating menu weekly it change weekly
- Large scale dinner only restaurant with covers reaching 350
- Worked with local fisherman to provide an exciting atmosphere
- Received reviews from NYtimes thewickedo.com.
Boomba labs
03.2018 - 05.2020
- Built out and designed a Legal marijuanna kitchen in the Mojave desert
- I am part owner of the brand and can be seen on the insta @boombalabs.
Executive Chef
Market Provisions
Los Angeles
11.2017 - 08.2018
- Produced a printed daily menu which cycled out different dishes and large portion of Farmers market vegetables
- Ran around a 19 percent labor, w food at 30%.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Executive Chef
Mama Shelter
01.2016 - 11.2017
- Opened Mama Rooftop to great success
- Complete overhaul of Menus for 3 meal downstairs and opening menu and concept for roof
- Turned operations to a profitable establishment
- Featured in a Forbes magazine article.
Chef
Langham Pasadena
01.2015 - 01.2016
- Main kitchen run the three meal restaurant, design menu for hotel, Train staff, Manage food cost, uphold sanitation standards
- I was with Langham hotels for over 5 years.
Chef
Laurel Hardware
11.2013 - 01.2015
- Run service, Develop menu, Train staff, Payroll and food cost.
Chef
Foundation Hospitality Group
02.2012 - 11.2013
- Help Chef Eric Greenspan run his restaurants, Consulting projects and dinner service.
Sous chef
Langham Pasadena
08.2011 - 02.2012
- Ran the three meal restaurant
- Worked on improving the profit margin, Labor Cost and Seasonal menus.
Sous Chef
Langham Boston
08.2009 - 08.2011
- Got promoted from Chef De Partie worked services, managed the line, Developed menus and trained new staff.
Cook
Boston Harbor Hotel
05.2008 - 08.2009
- Hired off an externship from school continued to work in all areas in the hotel ended with working service in the fine dining restaurant.
Education
Bachelor Degree -
Johnson & Wales University
08.2008
Skills
- Safe Food Handling
- Food cost
- Menu Planning
- Vendor Relationship Management
- Team Leadership
- Seafood background
- Labor cost
- Meat fabrication
- Fluent Spanish, French
- Productivity Optimization
- Catering and Events
Personal Information
Date of Birth: 07/07/86
References
- Mario Alberto, Exec chef, 323-605-3892
- Eric Greenspan, Chef owner, 213-840-2852
- Phil Howard, Owner, 310-749-6337
- Ed Saul, GM, 323-363-8233
- Miguel, Chef, 617-970-4486
Certification
HACP food handler card management program
Timeline
Exec sous chef
Coje group
11.2022 - 12.2023
Exec chef
Wicked oyster
05.2020 - 11.2022
Boomba labs
03.2018 - 05.2020
Executive Chef
Market Provisions
11.2017 - 08.2018
Executive Chef
Mama Shelter
01.2016 - 11.2017
Chef
Langham Pasadena
01.2015 - 01.2016
Chef
Laurel Hardware
11.2013 - 01.2015
Chef
Foundation Hospitality Group
02.2012 - 11.2013
Sous chef
Langham Pasadena
08.2011 - 02.2012
Sous Chef
Langham Boston
08.2009 - 08.2011
Cook
Boston Harbor Hotel
05.2008 - 08.2009
Bachelor Degree -
Johnson & Wales University
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