Brandon Louis
Houston
Summary
Results-driven Project Manager with over 7 years of combined experience in culinary operations and project management. Proven ability to lead cross-functional teams, manage kitchen renovations, streamline restaurant openings, and execute high-end catering events from concept to completion. Strong background in vendor coordination, budgeting, scheduling, and ensuring quality standards. Adept at balancing creativity with efficiency to deliver projects on time and within budget.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Project Manager
Houston Cafe Inc.
01.2020 - 09.2024
- Led end-to-end kitchen build-outs and remodels for 15+ restaurant projects, coordinating with architects, contractors, and culinary directors
- Managed project budgets ranging from $50K to $500K, achieving average savings of 10% through strategic sourcing and vendor negotiations
- Developed detailed timelines, risk assessments, and contingency plans to ensure smooth project delivery
- Oversaw installation of commercial-grade kitchen equipment, ensuring compliance with local codes and operational efficiency
Executive Chef / Project Coordinator
Zio’s Italian Restaurant
05.2016 - 12.2019
- Balanced culinary leadership with project management by overseeing kitchen operations and coordinating catering logistics for events of up to 500 guests
- Collaborated with clients on menu development and venue layout, aligning food service needs with event flow and spatial constraints
- Supervised construction timelines for on-site mobile kitchen setups and pop-up restaurants
- Trained kitchen staff and ensured all operations met sanitation and safety standards
Sous Chef
Northwest Conference Center-6
06.2013 - 04.2016
- Supported kitchen leadership in a high-volume, Michelin-starred environment, while contributing to seasonal menu development and kitchen workflow optimization
- Worked closely with facilities and management on minor kitchen upgrades and layout enhancements
Education
Certificate - Project Management
The Culinary Institute of America
01.2013
Associate of Occupational Studies - Culinary Arts
The Culinary Institute of America
01.2013
Skills
- Project Planning & Execution
- Kitchen Design & Renovation
- Budgeting & Cost Control
- Vendor & Contractor Management
- Culinary Operations Oversight
- Team Leadership & Training
- Quality Assurance
- Health & Safety Compliance
Certification
- PMP – Project Management Professional, 2025
- ServSafe Manager Certification
Timeline
Project Manager
Houston Cafe Inc.
01.2020 - 09.2024
Executive Chef / Project Coordinator
Zio’s Italian Restaurant
05.2016 - 12.2019
Sous Chef
Northwest Conference Center-6
06.2013 - 04.2016
Associate of Occupational Studies - Culinary Arts
The Culinary Institute of America
Certificate - Project Management
The Culinary Institute of America
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