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JOSE LOPEZ-PICAZO
Burtonsville,USA
Summary
Dynamic Executive Chef with a proven track record at Dolce Vita, excelling in menu development and culinary training. Expert in food cost control, I consistently maintained a 26% food cost while leading high-volume operations. Adept at creating innovative dishes and fostering team collaboration to achieve exceptional dining experiences.
Overview
25
25
years of professional experience
Work History
Executive Chef
Dolce Vita - Coastel Mediterranean
Washington D.C
01.2021 - 01.2023
- Directly responsible for creating and developing Daily Menus of Creative Cuisine
- Haier and Training all BOH staff, including one Executive Sous Chef, a Chef de Cuisine, three Sous Chefs
- Create a Standard Operation Book for BOH
- Develop Book Recipe Menu
- Develop Food Cost Book
- Create a SOP HCCP
- Teach BOH Staff to use technologic equipment (Paco Jet, Thermomix, Vacuum Machine, Sous Vide etc)
- Reason for leaving: I have to take care of my 12-year-old son and I can only work 2 Weeks a Month being these alternatives and Dolce Vita needs a full time Executive Chef
E.D.R. Executive Chef
IADB/ISS Guckenheimer
Washington D.C.
01.2019 - 01.2021
- Directly responsible for creating and developing Daily Menus of Creative Cuisine for the VIPS who come to the IADB and require a sophisticated and High Quality Food
- Helping the Corporative Chef of the rest of the ISS Guckenheimer Unit with the ordering, inventory, SOP sanitary rules
- Participate in the MOD, helping people to make better job
- Meeting every week with the Manager Team
- Develop new recipes adding to the Net Menu
- Helping the staff to keep the best quality food
- SOP Covid 19 for all departments of the IADB kitchen
- Helping the MG to develop SOP Covid 19 for all the staff
- Helping the GM to develop new innovation ideas
- Reason for leaving: Business was suspended due to COVID and I agreed to work for Dolce Vita
Executive Chef
Delmar
Washington D.C.
01.2017 - 01.2019
- Directly responsible for creating and developing Daily Menus
- Developing menus, recipes, SOP's, training all BOH staff.
- Develop new way to work with the Paella station Developed and rolled out new recipes / dishes for the restaurant
- Trained and developed staff in new culinary techniques, e.g., sous-vide and molecular gastronomy
- Reason for leaving: Big discrepancies with the Corporate Director and I preferred to leave before having any major problems
Chef de Cuisine
Picasso - Bellagio Resort & Casino
Las Vegas, NV
01.2013 - 01.2017
- Annual Sales Volume: $16 Million
- Chef de Cuisine for this highly acclaimed, 2 Michelin Star, French-Spanish restaurant by Julian Serrano
- Awards include: 2 Stars - Michelin, Five Diamond Award - AAA, Grand Award: Best Wine List - Wine Spectator, Outstanding Restaurant - James Beard Foundation, 5 stars - Forbes Travel Guide
- Developed and rolled out new recipes / dishes for the restaurant
- Trained and developed staff in new culinary techniques, e.g., sous-vide and molecular gastronomy
- Standardized and created recipe book
- Consistently maintained 26% food cost
- Managed very high volume, doing almost $35,000 per dinner service
- Managed 22 staff
- Reason for leaving: Moved to Washington D.C. for family reasons
Executive Chef
Julian Serrano Tapas Restaurant - Aria Resort & Casino
Las Vegas, NV
01.2009 - 01.2013
- Annual Sales Volume: $12 Million
- Opening Executive Chef for Julian Serrano's Spanish restaurant, winning many awards, including Best of Award of Excellence (2011) - Wine Spectator Magazine, Best Tapas, Best of the City Award (2010, 2011) - Desert Companion, Best New Restaurants of The Year (2010) - Esquire Magazine, Best Tapas, Best of the City Awards (2010) - Vegas Seven
- Developed menu and recipes with Julian Serrano
- Responsible for all BOH, including 7 stations, training staff, menu planning, food and labor costs
- Consistently maintained 25% food cost, 47% labor cost
- Managed 54 staff
- Reason for leaving: Transferred to Julian Serrano's 2 Michelin star Picasso restaurant
Research Chef / Catering Chef
Windows Catering Company
Arlington, VA
01.2007 - 01.2009
- Annual Sales Volume: $30 Million
- Catered events for up to 8,000 guests, including the Obama inauguration at Dulles Airport
- Responsible for working with clients on menus, recipe development, staff training and hiring, production, quality control
- Developed new dishes, including many Spanish Tapas and a Molecular menu
- Reason for leaving: Moving to open the new Tapas Restaurant "Julian Serrano" in ARIA Resort and Casino in Las Vegas NV
Chef de Cuisine/ Executive Chef
Mienyu/Kyma
DC/Annapolis
01.2005 - 01.2007
- Annual Sales Volume: $6 Million
- Creation new Menus, support the Mienyu Executive Chef
- Opening Executive Chef for Kyma Greek/Spanish restaurant in Annapolis
- Developed menu and recipes
- In charge to select and buy all silverware, plates, all restaurant equipment
- Responsible for all BOH, including 7 stations, training staff, menu planning, food and labor costs
- Reason for leaving: Back to DC, I had three car accidents because long drive for me everyday
Sous Chef
Jaleo DC - Jaleo Bethesda - Jaleo Crystal City
DC/Bethesda/Crystal City
01.1998 - 01.2005
- Annual Sales Volume: $6 DC $6 Million Bethesda $3 Million Crystal City
- Assistance Jose Andres develop new ideas.
- Working how Paella Master 1998/1999. Promotion Sous Chef
- Working in the line cook sending the Menu for 600 customer daily
- In charge ordering and quality food control.
- Participate in the develop of the new Jaleo in Bethesda
- Participate in the develop of the new Jaleo in Crystal City
- Reason for leaving: I had the opportunity to work as a Chef de Cuisine in a Fusion Kitchen that I wanted to know
Education
Certificate - Culinary Arts
Madrid Cooking Culinary Institute
Madrid, Spain01-1998
Skills
- Menu development
- Culinary training
- Food cost control
- Standard operating procedures
- Kitchen management
- Inventory management
Timeline
Executive Chef
Dolce Vita - Coastel Mediterranean
01.2021 - 01.2023
E.D.R. Executive Chef
IADB/ISS Guckenheimer
01.2019 - 01.2021
Executive Chef
Delmar
01.2017 - 01.2019
Chef de Cuisine
Picasso - Bellagio Resort & Casino
01.2013 - 01.2017
Executive Chef
Julian Serrano Tapas Restaurant - Aria Resort & Casino
01.2009 - 01.2013
Research Chef / Catering Chef
Windows Catering Company
01.2007 - 01.2009
Chef de Cuisine/ Executive Chef
Mienyu/Kyma
01.2005 - 01.2007
Sous Chef
Jaleo DC - Jaleo Bethesda - Jaleo Crystal City
01.1998 - 01.2005
Certificate - Culinary Arts
Madrid Cooking Culinary Institute