Joanathan Riccardi
New York,NY
Summary
Experienced plant-based chef with a strong passion for the culinary arts, specializing in creating exceptional and innovative plant-based dishes. Skilled in food safety protocols, elegant plating, and culinary art direction with expertise in kitchen management and brand development.
Overview
17
17
years of professional experience
Work History
Chef De Partie
Acaja
01.2008 - 05.2012
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
General Manager
Bocca di Bacco 169 9th Avenue
05.2014 - 10.2018
- Increased profits by 20%.
- Assisted with the creation of the marketing strategy that were used to promote the facility to the public.
- Reduced and controlled company expenses.
- Prepared program operating budgets, budget reports and other financial performance reports.
- Provided team members with the support and training to achieve top client satisfaction.
Pasta Maker
Plant Food and Wine
05.2018 - 07.2019
- Maximized freshness of final products by closely adhering to proper storage guidelines for various types of pasta.
- Collaborated with culinary team to develop new pasta recipes for menu offerings.
- Ensured compliance with food safety regulations, conducting regular inspections of storage areas and handling procedures.
- Streamlined inventory management by accurately tracking ingredients and supplies needed for daily operations.
Private Chef
Self Elmployed
01.2019 - Current
- Create customize meal plans based on client dietary restrictions and preferences
- Plan menus that incorporate healthy, fresh food sourced from local farmers and stores
- Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
- Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
Culinary Director
Matchaful
01.2020 - 01.2023
- Recipe developer
- Developed CPG products and R&D
- Hire and manage all kitchen staff
- Coordinate and organize all restaurant inventory
- Developed CPG products and R&D
- Enhanced service and team management strategies to boost business profits
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
- Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
Culinary Director
CIVANA
12.2022 - 07.2024
- Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
- Coordinated and organized all restaurant inventory.
- Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
- Introduced new culinary techniques and equipment to the kitchen team, elevating the overall skill set and capabilities of staff members.
- Hired and managed all kitchen staff.
- Implemented food safety protocols that maintained a clean and compliant kitchen environment while meeting local health department requirements.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
Education
Culinary School
PLANTLAB
Los Angeles, CASome College (No Degree) - Culinary School
Institute of Higher Education Arturo Prever
Pinerolo (TO) ItalySkills
- Food plating and presentation
- Meal Preparation
- Culinary expertise
- Recipe Development
- Menu Planning
- Budgeting and cost control
- Fine Dining
- Staff Training
- Kitchen Staff Management
- Safe Food Handling
- Food Safety
- Creative Thinking
Additional Information
Food and Stylist Photographer
Expertise in Adaptogens and Superfoods
Fluent in Italian, English and Spanish
POS experience
Timeline
Culinary Director
CIVANA
12.2022 - 07.2024
Culinary Director
Matchaful
01.2020 - 01.2023
Private Chef
Self Elmployed
01.2019 - Current
Pasta Maker
Plant Food and Wine
05.2018 - 07.2019
General Manager
Bocca di Bacco 169 9th Avenue
05.2014 - 10.2018
Chef De Partie
Acaja
01.2008 - 05.2012
Culinary School
PLANTLAB
Some College (No Degree) - Culinary School
Institute of Higher Education Arturo Prever