Josephine Berlin
Chicago,IL
Summary
Private Chef with extensive experience in fine dining and culinary management. Specializes in designing tailored meal programs and executing high-end dining experiences while overseeing operational efficiencies and cost control. Seeking to transition into food styling and high-end culinary events to create visually stunning dining experiences.
Overview
5
5
years of professional experience
Work History
Private Chef
Andy Suarez
Chicago, Illinois
2026.07 - Current
- Design and execute personalized meal programs and private dining experiences tailored to clients' nutritional goals, dietary restrictions, and lifestyle preferences.
- Managed culinary operations, overseeing menu development, recipe testing, ingredient sourcing, production planning, food cost management, and on-site execution to ensure seamless service.
- Prepared restaurant-quality meals, focusing on consistency, seasonal ingredients, and refined techniques to enhance dining experiences.
Chef
King
New York, New York
2026.03 - 2026.07
- Led preparation and execution for garde manger station, ensuring quality and presentation standards
- Tracked ingredient usage per service to analyze high-cost items and maintain daily cost control
- Prepared diverse menu items using fresh, high-quality ingredients.
- Collaborated with team to ensure efficient kitchen operations and workflow.
- Managed inventory levels and ordered supplies to maintain stock availability.
Private Chef
Haley Wexler
New York, New York
2025.08 - 2026.06
- Crafted bespoke weekly menus aligned with dietary restrictions and client preferences to enhance dining experiences
- Created unique culinary experiences for high-profile clients, showcasing culinary skills and attention to detail
- Prepared diverse meals catering to dietary preferences and restrictions.
- Planned weekly menus based on seasonal ingredients and client tastes.
- Managed kitchen inventory, ensuring fresh ingredients and supplies availability.
Executive Director of Operations
Slow Food USA
Madison, Wisconsin
2021.12 - 2025.05
- Led diverse cross functional teams to achieve annual targets
- Optimized budget allocation strategies to maximize fiscal returns and support operational goals
- Supervised and trained 45+ interns, managing kitchen operations to ensure quality and efficiency
- Planned and led weekly meals, creating menus, branding, and sourcing ingredients from local farmers market for 100-200 guests
Education
Diploma - Culinary Arts
Institute of Culinary Education
New York City, New York2026-03
Bachelor of Arts - International Economics and Spanish
University of Wisconsin-Madison
Madison, Wisconsin2025-01
Skills
- Culinary operations management
- Private event coordination
- Culinary presentation
- Fine dining
- High volume service
- Project management
- Financial analysis
- Team leadership
Languages
Spanish (Highly proficient)
Additional information
- Substack, Author
- Writing engaging content about personal experiences in the restaurant industry, sharing insights on culinary techniques, and behind the scenes stories.
Timeline
Private Chef
Andy Suarez
2026.07 - Current
Chef
King
2026.03 - 2026.07
Private Chef
Haley Wexler
2025.08 - 2026.06
Executive Director of Operations
Slow Food USA
2021.12 - 2025.05
Diploma - Culinary Arts
Institute of Culinary Education
Bachelor of Arts - International Economics and Spanish
University of Wisconsin-Madison