Ivan Dubriwny
San Francisco,CA
Summary
Dynamic Culinary Manager/Executive Chef with a proven track record at Riggs Distributing, specializing in elevating customer experiences through innovative culinary events. Skilled in recipe creation and team training, I foster collaboration and adaptability, resulting in award-winning dining experiences and significant sales growth. Passionate about enhancing client relationships and delivering exceptional service.
Overview
24
24
years of professional experience
Work History
Culinary Manager
Riggs Distributing
03.2015 - 02.2025
- Ran a culinary program for a high end appliance showroom to enhance sales of the Sub-Zero, Wolf and Cove appliances through culinary offerings.
- Elevated customer experiences with events orchestrated in the showroom by demonstrating on the appliances.
- Created different events to showcase the value of the appliances and how they will enhance the clienteles lifestyle.
- Held trainings for outside sales teams to help promote greater sales in the retail market. These trainings included culinary demonstrations on the appliances and hands on cooking techniques.
- As a product specialist and manager I trained showroom staff on the appliances and upselling techniques.
- Helped organize the opening of a new high-end showroom in the San Francisco design center that featured the brands.
- Built chef customer relationships, pre and post sales, that fostered consumer confidence with the appliance brands.
- Held designer events that created relationships with designers which promoted sales of the appliances for their clients.
- As part of the product consulting team I helped quote over 18 million dollars in 2023 and 14 million dollars in 2024 to clientell out of the showroom.
- Ran a bi-monthly Supper Club that offered a four course gourmet culinary experience while educating guests' on the appliances. This event was given the award for Best Secret Dining Experience by San Francisco Magazine in 2023 and the Best Supper Club by San Francisco Magazine in 2024.
- Hired, trained and managed an in store demonstration program where chefs cooked on the appliances at retail stores throughout the Bay Area. These demonstrations helped promote sales of the brands at outside retail dealers.
- Traveled to the Hawaii territory in Ohau to orchestrate demonstrations and trainings. These events were done at the retail level and for the builder community.
- As the face of the company I was featured in several marketing ads and callout's in local publications. Some of these publications included Luxe Magazine, Marin Living and San Francisco Magazine
- In conjunction with the marketing team, we collaborated in creating culinary social media posts to promote the company and brand recognition.
- Taught use and care classes on specific appliances while providing gourmet culinary offerings cooked on them.
- Created and documented recipes for all events and culinary offerings.
- Orchestrated hands on cooking classes with retail, design and builder clientell to provide greater understanding of the appliances use and features.
- Coordinated outside service staff for events held in the showroom. Ensured that all outside service staff were well trained in service and customer satisfaction.
- Enhanced customer satisfaction by creating and implementing innovative menus, ensuring diverse and delicious culinary offerings.
- Maintained consistently high food safety standards by enforcing strict adherence to sanitation guidelines.
- Collaborated with assistant chef to develop seasonal menus that showcased the high-end appliances. We used fresh, locally-sourced ingredients for optimal taste and quality.
- Stayed current on industry trends to incorporate new ideas into menus, elevating the event experience for guests.
- Mentored and trained chefs and kitchen staff, facilitating professional growth through training sessions on cooking techniques and presentation skills.
- Handled escalated customer concerns and dietary restrictions with speed and knowledgeable support to achieve optimal satisfaction.
- Attracted new clientele with creative marketing initiatives such as themed events highlighting unique culinary experiences based on the appliances.
Master Taster
ChefsBest
03.2009 - 04.2020
- On a panel of seasoned Master Taster chefs that tasted blind samples of products from the open market.
- Through sensory analysis and scientific methodology built a score card on these products to determine the best product for the open market.
- When a brand surpassed established quality standards, it earned the right to the coveted ChefsBest excellence Award.
Executive Sous Chef
Cuisine Style
04.2010 - 02.2015
- Managed event kitchen staff for all events. Catering events, hands on cooking events and catering deliveries.
- Prepared high end gourmet food for all events.
- Managed kitchen staff and over saw all food production.
- Hired, trained and mentored all kitchen staff. Promoted a positive working atmosphere.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Plated every dish with attractive flair to meet strict catering standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for the company.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Chef
Burlingame Country Club
05.2004 - 10.2007
- Oversaw all culinary operations of the country club including: two full service lunch and dinner restaurants, snack bar (seasonal), club events, golf events, tennis events and private member events.
- Managed a fulltime kitchen staff or 9 people and a part time staff of up to 10-15 people.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for the country club.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Sous Chef
Burlingame Country Club
03.2001 - 05.2004
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- In charge of preparation and execution for banquets and buffets of up to 400 people.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest satisfaction .
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Plated every dish with attractive flair to meet strict country club standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Collaborated closely with head chef to develop recipes that significantly increased member satisfaction.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Education
Associate of Arts - Culinary
California Culinary Academy
San Francisco, CA12-1996
High School Diploma -
George Washington High
San Francisco, CA06-1986
Skills
- Kitchen operations and management
- Sales and marketing
- Training
- Food and wine pairing
- Professionalism
- Recipe creation and menu development
- Calm and pleasant demeanor
- Teamwork and collaboration
- Customer service
- Adaptability and flexibility
- Interpersonal skills
- Presentation skills
Timeline
Culinary Manager
Riggs Distributing
03.2015 - 02.2025
Executive Sous Chef
Cuisine Style
04.2010 - 02.2015
Master Taster
ChefsBest
03.2009 - 04.2020
Executive Chef
Burlingame Country Club
05.2004 - 10.2007
Sous Chef
Burlingame Country Club
03.2001 - 05.2004
Associate of Arts - Culinary
California Culinary Academy
High School Diploma -
George Washington High
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