JUSTIN PETRUCE
Greater Orlando Area
Summary
Dynamic culinary leader with a proven track record at Weckerly's Ice Cream, excelling in prototyping and sensory evaluation. Expert in HACCP compliance and global procurement strategies, I drive innovation and efficiency, achieving zero deviations in audits while optimizing production workflows and enhancing team performance in high-pressure environments.
Overview
19
19
years of professional experience
2
2
Certifications
Work History
DIRECTOR OF CULINARY PRODUCTION & CPG R&D
Weckerly's Ice Cream
Philadelphia
04.2025 - 11.2025
- Led the R&D cycle for new CPG lines, moving concepts from benchtop prototypes to large-scale manufacturing with a focus on texture optimization and shelf-life.
- Authored and managed all HACCP documentation and Critical Control Point (CCP) monitoring, resulting in zero deviations on regulatory audits.
- Restructured production workflows to increase throughput and reduce material waste by optimizing formula adherence.
- Analyzed and specified critical raw ingredients to guarantee supplier quality for all high-volume manufacturing runs.
ESTATE EXECUTIVE CHEF
Private Estate
Greater Philadelphia Area
08.2017 - 04.2025
- Directed all culinary operations for a single-location UHNW estate, providing comprehensive service for a family of four and managing auxiliary household staff.
- Engineered bespoke, Michelin-level menus weekly for lunch and dinner service, ensuring 0% menu repetition while strictly adhering to the principals' evolving dietary preferences and seasonal availability.
- Developed specialized, nutrition-dense meal programs for children and adults, collaborating with health consultants to integrate medically-directed wellness goals into daily high-end cuisine.
- Supervised and trained household staff and service teams to maintain flawless dining standards, coordinating workflows for daily service and high-stakes social engagements.
- Orchestrated end-to-end logistics for large-scale private events and formal dinner parties (50+ guests), managing external vendors, rentals, and premium product sourcing.
- Managed a significant annual culinary budget and global procurement of rare, organic, and specialty ingredients, maintaining rigorous inventory controls and estate-standard sanitation (HACCP).
EXECUTIVE DIRECTOR OF CULINARY OPERATIONS
Marquis & Co. (HipCityVeg & Multi-Unit Concepts)
Mid-Atlantic Region
10.2016 - 05.2017
- Directed culinary operations for an 8-unit fast-casual brand while overseeing the launch of two distinct full-service concepts.
- Led plant-based product launches, ensuring formula consistency and establishing scalable production methodologies.
- Developed comprehensive SOPs and training modules used to scale the brand across 10 regional locations.
EXECUTIVE CHEF & OWNER
Petruce et al.
Philadelphia
01.2012 - 12.2015
- Founded, owned, and led all culinary operations for a high-volume concept specializing in wood-fire cooking and farm-to-table sourcing.
- Engineered all operational systems, recipe development, and comprehensive P&L strategies to achieve revenue and profitability targets.
- Managed all aspects of staffing, training, and kitchen management for a 25+ person team.
- Earned multiple James Beard House invitations and national culinary acclaim.
CHEF DE CUISINE
Fish Restaurant
Philadelphia
09.2009 - 09.2011
- Directed kitchen operations for a high-profile fine-dining concept, earning 3 bells from the Philadelphia Inquirer.
CHEF DE PARTIE
Moto Restaurant (Michelin-Rated)
Chicago
01.2007 - 01.2008
- Executed complex molecular-gastronomy and product prototypes at a Michelin-rated "Food Tech" laboratory.
Education
Associate of Applied Science - Culinary Arts
Johnson & Wales University
Charlotte, NC05-2007
Skills
- Prototyping and sensory evaluation
- Shelf-life stability
- Flavor profiling
- Leadership in multi-unit settings
- Global procurement strategies
- Lean 5S methodology
- HACCP plan development
- FDA regulatory compliance
- SQF and GMP standards
- Annual spend management
- Variance analysis
- Labor optimization
- Material waste reduction
Core Competencies
Benchtop-to-Scale Prototyping, Sensory Evaluation, Shelf-life Stability, Flavor Profiling, Multi-Unit Leadership (10+ locations), Global Procurement, Lean 5S Methodology, HACCP Plan Authoring, FDA Regulatory Audits, SQF/GMP Standards, $2M+ Annual Spend Management, Variance Analysis, Labor Optimization, Material Waste Reduction (12%)
Certification
HACCP Certified
Timeline
DIRECTOR OF CULINARY PRODUCTION & CPG R&D
Weckerly's Ice Cream
04.2025 - 11.2025
ESTATE EXECUTIVE CHEF
Private Estate
08.2017 - 04.2025
EXECUTIVE DIRECTOR OF CULINARY OPERATIONS
Marquis & Co. (HipCityVeg & Multi-Unit Concepts)
10.2016 - 05.2017
EXECUTIVE CHEF & OWNER
Petruce et al.
01.2012 - 12.2015
CHEF DE CUISINE
Fish Restaurant
09.2009 - 09.2011
CHEF DE PARTIE
Moto Restaurant (Michelin-Rated)
01.2007 - 01.2008
Associate of Applied Science - Culinary Arts
Johnson & Wales University