Hugo (Bradford) Naumann
McKinney,TX
Summary
Team oriented Chef with a strong background in fine dining and dry aged beef. Customer-centric, restaurant manager. I have extensive management experience. I am very goal driven and successful in building and motivating dynamic teams. I have excellent interpersonal communication skills. I am very driven and have a strong work ethic.
Overview
10
10
years of professional experience
Work History
Executive Sous Chef
Centro on the Square
McKinney, TX
09.2025 - 04.2026
- I was given the opportunity to run Knife's Newly opened sister restaurant by recommendation from Michelin starred chef, John Tesar. During my time at Centro On The Square I worked to achieve quality of food, cleanliness and organization while coaching new staff members and crafting a rotating seasonal menu. I spent my time managing inventory control, reducing food waste and optimizing budget allocation, while establishing strong relationships with local vendors to ensure high quality local products.
Executive Chef
American Etiquette
Grapevine, Texas
11.2024 - 12.2025
- I was selected to become Head Chef of a new fine dining concept centered around wild game and exotic cuisine, set to open February 2026 in Grapevine Texas. During my tenure with opening this project I have grown relationships with Sysco representatives and wild game purveyors.
Cook 3/ Cook 2/ Cook 1
The Ritz Carlton, Dallas Los Colinas
Dallas, Texas
09.2023 - 03.2025
- I began as a pantry cook and worked my way up to being one of the only cooks crossed trained into every station in the restaurant. Knife Italian opened in March 2024 and I was selected as lead broiler cook, where I had to lead the line and be the bridge between Chef and line cooks working that shift. I was a part of four new outlets opening during my tenure with the Ritz Carlton. I was selected as a five star employee of the quarter.
Lead line cook
Wicked Butcher Fort Worth, TX
Fort Worth, Texas
03.2022 - 06.2023
- I started as a prep cook and was moved to cold appetizers within 2 weeks. Was then moved to hot apps within the month. After successfully executing that station I moved to sauté and became the lead line cook.
Floor Manager
Pappadeaux Seafood Kitchen Fort Worth, TX
Fort Worth, Texas
03.2017 - 03.2022
- I spent almost all my time on the floor observing patrons and servers doing whatever I needed to do so each patron could enjoy their dining experience to the fullest. I was assigned to handle the cash portion of the bar and restaurant and make the safe drop.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Server/Bartender
Pappadeaux Seafood Kitchen Fort Worth, TX
Fort Worth, Texas
04.2016 - 03.2017
- I started as a server and after 3 months of excelling at my position I was offered a promotion to bartender. I embraced bartending and soon was given the best shifts due to my work ethic and performance. I was the person selected by management to reconcile the bar bank.
Skills
- Goal attainment
- Team leadership
- Performance reviews
- Interview certified
- Strategic planning
- Inventory cost & management
- Menu development
- Sanitation standards
Timeline
Executive Sous Chef
Centro on the Square
09.2025 - 04.2026
Executive Chef
American Etiquette
11.2024 - 12.2025
Cook 3/ Cook 2/ Cook 1
The Ritz Carlton, Dallas Los Colinas
09.2023 - 03.2025
Lead line cook
Wicked Butcher Fort Worth, TX
03.2022 - 06.2023
Floor Manager
Pappadeaux Seafood Kitchen Fort Worth, TX
03.2017 - 03.2022
Server/Bartender
Pappadeaux Seafood Kitchen Fort Worth, TX
04.2016 - 03.2017