Howard Lopez
St. Petersburg,FL
Summary
Motivated and creative chef with 16 years of experience, looking to continue career of learning and crafting delicious and thoughtful food.
Overview
13
13
years of professional experience
Work History
Chef De Cuisine
King State St. Pete
2023.10 - 2024.03
- Created and wrote recipes for most of menu.
- Developed majority of vegan menu.
- Butchered all proteins.
- Streamlined cross utilization of ingredients.
- Implemented constant quality control.
- Hired and trained for our opening team
Chef De Cuisine
Koya
2020.08 - 2023.10
- Prepared and executed 10-12 course omakase with Head Chefs
- Researched and developed high skill techniques.
- Sourced most locally available ingredients.
- Butchered all non fish proteins in house.
- Was part of one of the first Michelin Star teams in Tampa.
- Prepared all sauces and tares.
- Prepared all non sushi courses
- Helped train for the opening of the new location of Noble Rice
Cook, Retail
Noble Market
2020.03 - 2020.08
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared and packaged to go food items.
- Prepared sushi and poke bowls to order
- Helped customers by teaching them about our ingredients and retail items.
- Stocked and organized shelves and stock room.
- Noble Rice closed during the pandemic and I moved to Noble market to expand their take away food program.
Cook
Noble Rice
2016.11 - 2020.03
- Prepped all sauces, tares & stocks and proteins etc for ramen
- Prepped and executed all dishes for hot line and yakitori for dinner service
- Maintained and organized hot line kitchen
- Researched and developed ideas handed down from Head Chef/Owner
- Prepared most items for dessert menu
Cook
Edison Food + Drink Lab
2012.01 - 2016.01
- Prepared, plated and created dishes of varying techniques and styles of food for both hot, cold and pastry menus.
- Maintained clean and organized work space.
- Developed recipes with sous and head chef(s) and alone.
- Maintained steady pace of production,side work and service throughout shift.
- Helped train opening staff.
Cook
Kitchen Bar
2011.11 - 2012.01
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Maintained clean and organized work space.
- This restaurant was a pop-up in the Knife & Co. space. After the pop-up had concluded the team started developing Edison and doing catering events leading up to the opening of Edison
Cook
Knife & Co
2011.09 - 2011.11
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Maintained a clean and organized work space.
- This restaurant pivoted into the Kitchen Bar pop up after the head chef left
Education
Culinary Arts Degree -
Institute of Culinary Education
New York, NY2008
Additional Information
References Available Upon Request
Timeline
Chef De Cuisine
King State St. Pete
2023.10 - 2024.03
Chef De Cuisine
Koya
2020.08 - 2023.10
Cook, Retail
Noble Market
2020.03 - 2020.08
Cook
Noble Rice
2016.11 - 2020.03
Cook
Edison Food + Drink Lab
2012.01 - 2016.01
Cook
Kitchen Bar
2011.11 - 2012.01
Cook
Knife & Co
2011.09 - 2011.11
Culinary Arts Degree -
Institute of Culinary Education
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