Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Julio Velasquez

Summary

Versatile, renowned and highly-reviewed Long Island Chef with extensive successful restaurant ownership experience possessing a calm, humane leadership style and top notch teaching/training ability. Expertise in overseeing food and labor costs, managing full service kitchens and several personnel at multiple locations. Relocating to Maryland. Primed to bring a myriad of skill sets and decades of experience to a great company.

Overview

25
25
years of professional experience

Work History

Head Chef

LB Bistro
Long Beach, NY
04.2024 - Current
  • Designed and prepared kitchen for successful launch of restaurant featured in Newsday's 'Long Island Top French Restaurants Guide'
  • Executed all food ordering, accomplished joint objectives of quality product and holding food cost at or under 33%
  • Managed kitchen staff schedule, achieved labor cost of 30% during peak summer season
  • Hired, trained and led kitchen staff of eight
  • Collaborated with owner on developing menu highlighting French cuisine infused with a casual, healthy element
  • Served as hands on chef and expediter during service
  • Monitored all food quality control, resulting in 99% of dishes meeting customer satisfaction
  • Adhered to and enforced all NYS health department safety protocols leading to an "A" rating from Nassau County Health Department
  • Created a culture of teamwork and respect in kitchen and front of house

Restaurant Owner and Executive Chef

Sage Bistro Group
06.2006 - 04.2024
  • Co-founded, owned, managed and served as Executive Chef of the Sage Bistro Group from 2006 - 2024 including:
  • Sage Bistro, Bellmore NY 2006 - 2019 Peak yearly sales 1.6 MM
  • Brasserie Persil, Oceanside NY 2008 - 2012 Peak yearly sales 1.3 MM
  • Sage Bistro Moderne, Woodbury NY 2009 - 2024 Peak yearly sales 2.4 MM
  • Apertif Bistro, Rockville Centre NY 2010 - 2024 Peak yearly sales 1.8 MM
  • Aperitif Bistro, Bayside NY 2014 - 2020 Peak yearly sales 1.8 MM
  • Over eighteen year period, trained and mentored sixty-four kitchen employees from all walks of life, including five head chefs
  • Instilled technical skills, confidence and passion in employees, many of whom continue to work for the companies today
  • In addition to ownership duties, performed similar duties daily as listed above at LB Bistro

Head Chef

Bistro Cassis
Huntington, NY
03.2000 - 06.2006
  • Led with similar duties and accomplishments at LB Bistro above
  • Trained head chef who continues to run kitchen today

Education

Le Technique -

French Culinary Institute of New York
05-2004

Skills

  • Cuisines - French, Italian, New American, Pizza
  • All cooking techniques
  • Knife skills
  • New restaurant kitchen set-up
  • Labor and food cost efficiency
  • Catering private events with 30 to 150 guests
  • Hosting/front of house presence
  • Fluent in English and Spanish
  • Functional Portuguese and Italian in kitchen settings
  • Interpersonal
  • Leadership
  • Collaboration
  • Steadiness
  • Teaching

Accomplishments

Sage Bistro described as "impressive" by Joanne Starkey of The NY Times. And, re: the Mussels Provencale, "The broth was so good we ate every drop"

Brasserie Persil awarded three stars by Joan Reminick of LI Newsday

Achieved Zagat ratings of 25 - Sage Bistro and Aperitif Bistro

Consistently attained Open Table and Google reviews of 4.8 and 4.4 respectively - Aperitif Bistro and Sage Bistro Moderne

Timeline

Head Chef

LB Bistro
04.2024 - Current

Restaurant Owner and Executive Chef

Sage Bistro Group
06.2006 - 04.2024

Head Chef

Bistro Cassis
03.2000 - 06.2006

Le Technique -

French Culinary Institute of New York

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