Gregory J. Lodato
Greenwich,CT
Summary
Passionate and driven young culinarian currently pursuing a BBA in Food Business Management at The Culinary Institute of America. Background in Michelin-Starred fine dining in addition to banquet service, high volume production, and front of house hospitality and service. Thrives under pressure, outspoken and assertive, inquisitive and detail-oriented.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Kitchen Assistant, Lead Kitchen Assistant
The Bocuse Restaurant
09.2023 - Current
- Expedite Dinner Service (Service Expo and Pass)
- R&D and Recipe Development
- Assisted Chef Instructors and Dean with VIP Dinners and Services
- Prep/Production (Various Prep Work, Knife Work, Butchery, Sauce Production, Pasta Making, etc.)
- Assisted Stations during Production and Service
- Coordinated and Produced Family Meal
Commis Chef
The Inn At Little Washington
07.2023 - 08.2023
- Daily Production and Prep (Sauces, Condiments, Stocks, Knife Work, Pasta Making, etc.)
- Fish Butchery
- Service Tournant (Garde Manger, Entremet)
- Private Events (Prep & Service)
- Breakfast Service Hot Line
- Preparing Family Meal
Culinary Extern
Per Se
04.2023 - 07.2023
- Daily Production & Prep Work (Sauces, Juices, Kits, Knife Work, Pasta, etc.)
- Fish Butchery
- Service Tournant (Garde Manger & Poissonier)
- Specific Jobs Concerning Repeating Dishes (Animal Farm Butter, Hen Egg Custard, etc.)
- Breakdown Procedures (Cleaning, Sanitizing, Shining, and (FIFO) Organizing)
- Vacuum Packing Procedures (following HACCP plan)
Chef De Partie
Stamford Yacht Club
06.2021 - 08.2022
- Set up food stations by following chef's orders.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw expedition of large banquet events (100-500 attendents) and daily lunch/dinner service (150+ covers).
- Mentored kitchen staff to prepare each for demanding roles.
- Recorded inventory of food and equipment storage facilities.
- Prepared menu items for lunch/dinner service (grill station, sauté station, and garde manger).
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Produced new and creative menu offerings to put our establishment on regional map.
- Worked with executive and sous chef on development of new dishes for a la carté, prix-fix, specials, and banquet menus.
- Assisted chefs with ingredients preparation in support of recipes designed by head chef.
Education
BBA - Food Business Management
The Culinary Institute of America
Hyde Park, NY08.2025
Associate of Arts - Culinary Arts
The Culinary Institute Of America
Hyde Park, NY04.2024
Skills
- Basic Culinary Skills: Frying, Sauté, Grill, Garde Manger, Knife Skills, Seafood and Meat Fabrication, etc
- Prix Fix/Tasting, A La Carté, and Banquet Menu Development, Preparation, and Execution
- Food Rotation and Waste Control
- Certified Food Safety Practices
- Quality Control and Oversight
- Coordinating Kitchen Staff with Instruction and Delegation
- Supply Estimates and Inventory
- Front of House Hospitality and Service
Certification
- ServSafe Manager Certification
Volunteer Services
- SkillsUSA Competitor Assistant & "Shadow" (works closely with national competitors for the national SkillsUSA culinary competition, studying and practicing alongside them).
- Club Tasting Menu Experiences (assists with the menu development, preparation, and execution of student-run tasting menu experiences at The Culinary Institute of America).
- Senior Capstone Projects (assists Food Business Management (BBA) students with the execution of final hospitality experience projects in both the front and back of house).
- Admissions "All-Star" (participates in the "Accepted Student Days" at the CIA, assisting in answering questions and offering advice to visiting families and prospective students).
Timeline
Kitchen Assistant, Lead Kitchen Assistant
The Bocuse Restaurant
09.2023 - Current
Commis Chef
The Inn At Little Washington
07.2023 - 08.2023
Culinary Extern
Per Se
04.2023 - 07.2023
Chef De Partie
Stamford Yacht Club
06.2021 - 08.2022
BBA - Food Business Management
The Culinary Institute of America
Associate of Arts - Culinary Arts
The Culinary Institute Of America
- ServSafe Manager Certification
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