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Quality-driven Sous Chef maintains complete understanding of all operations of kitchen, equipment and sanitation. Demonstrates organizational skills Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.

I'm Lucas MacLeod, the creative force behind MacLeod Events, and I'm not just a chef but a culinary storyteller. My journey started in my grandmother's kitchen, cultivating a deep love for showcasing local products and cuisines. Armed with degrees in Hospitality and Tourism Management and Business Administration, I refined my skills at the Culinary Institute of America, blending technique with a genuine appreciation for diverse flavors.
My culinary adventure spans traditional French, Southern, barbecue, Latin American, and Japanese influences. Growing up in Florida exposed me to a melting pot of flavors, shaping my unique approach to cooking. From the richness of French cuisine to the boldness of Latin American and the precision of Japanese washoku, I weave these diverse elements into every dish.
Having worked across esteemed venues from Croatia to California, I've dedicated myself to infusing my creations with the essence of local culture. Beyond the kitchen, my love for travel allows me to immerse myself in different cultures by savoring local delights at the spots where the locals dine.
Exploring these cuisines in depth has shown me the myriad techniques that can be applied to cooking. From traditional French finesse to the smoky allure of barbecue, each method adds a layer of creativity to my culinary repertoire. My ambition is to continue crafting unique dining experiences that celebrate the richness of global flavors, creating unforgettable moments for every palate. Whether it's a Southern-inspired feast, a Latin American celebration, or a taste of Japanese finesse.

Adept at leading high-pressure kitchen environments, I elevated food quality and presentation at Grand Harbor Golf, significantly boosting guest return rates. My expertise in inventory management and food safety, coupled with a talent for mentoring, fosters team excellence and operational efficiency. Achievements include substantial waste reduction and positive staff development outcomes. I am very organized and have a willingness to learn attitude. I am a team player, with a high work ethic.

Dynamic culinary professional with experience as a Sous Chef at River Terrace, excelling in inventory management and staff training. Recognized for enhancing kitchen efficiency and maintaining high-quality standards. Committed to fostering team collaboration and delivering exceptional customer service while ensuring food safety and sanitation compliance.

Keri’Von Dodson

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Sous Chef

Valet & Hotel Concierge

Kitchen Manager

Crew Member

Line Cook & Prep

Expo and In-House Food Delivery

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Associate of Science - Hospitality and Tourism Management

High School Diploma - undefined

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Sous Chef

Valet & Hotel Concierge

Kitchen Manager

Crew Member

Line Cook & Prep

Expo and In-House Food Delivery

High School Diploma - undefined

Associate of Science - Hospitality and Tourism Management

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