Lionel Lozano
College Station,TX
Summary
Executive Chef |Upscale Residential Dining| Catering & High-Volume Operations Expert |Restaurants| Hotel | Maritime Academy Innovative, results-driven culinary professional with 20+ years of experience leading large-scale catering operations, high-profile events, and residential dining services. Proven ability to deliver exceptional culinary experiences for VIPs, celebrities, and institutional leadership, while maintaining cost control, operational efficiency, and team development. Adept at managing multimillion-dollar food programs and cultivating lasting vendor and client relationships.
Overview
22
22
years of professional experience
Work History
Executive Chef
Compass Undine @MRC
09.2025 - Current
- Upscale feel and elevated cuisine for retired Military and working professionals
- 200 residents for breakfast, lunch and dinner
- Creating fun and comfortable meals for our residents
- Custom dietician meals for residents with specials needs (mechanical, purees, chop meals
- Weekly inventory Control
- Puree with a Purpose Program
- P+L account with controlled ordering
- 16-week engineering cycle
- Creating a profitable account
- Controlled scheduling
- HR hiring and onboarding
- Increased our food satisfaction percentage to 60% to 100%
- Financial Accountability
Executive Chef
Compass Chartwells @ University of Houston
03.2025 - 06.2025
- Busiest dining hall on campus at UOH and self-serve
- Maintained $4.25 cost-per-meal while improving kitchen structure and team efficiency.
- Fresh Pizza Concept, baking100 +variety of 16-inch pizzas.
- Market Deli Concept BYO own sub, panini, wrap, flatbread-from roast beef to fresh sliced turkey
- Teaching Kitchens classes with students and faculty, ranging from steamed chicken dumplings, fabricating chicken, Pho to basic knife skills
- 2 entrée hot lines ranging global cuisine from Thai -Mediterranean.
- Marketing University Events
- P+L account
- Hot Sautee pasta station -300plus covers per service, sautéing fresh pasta to order
- Mongolian Grill -umami flavored topping from soba noodles, jasmine rice to Pad thai Bowl.
- Garden Salad Bar-a array of greens, spring mix, baby kale, romaine hearts to sizzling hot salads, featuring grilled salmon, grilled chicken to plant-based protein
- Daily Grill Option on the fly-from chili cheese hot dogs to chorizo and cheese quesadillas
- Overseeing a team of 30+
- Elevated the standards of residential expectations
- Streamlined inventory processes in the dining hall, resulting in improved stock accuracy and reduced waste.
- Controlled scheduling
- Financial Accountability
Executive Chef
Compass Chartwells Texas A&M University
College Station, TX
09.2024 - 06.2025
- Merged and streamlined two major operations (Residential Dining + Catering), reducing labor and improving operational flow.
- Lead all facets of catering for Board of Regents, Chancellor, and President of Texas A&M.
- Oversee staffing, inventory, labor, ordering, and food cost control across both units.
- Implemented efficient Sysco distribution strategies and restructured dining/catering systems campus-wide.
- Keeping track of new trends in the industry
- Financial accountability
- Catering ranging from 2000 buffet to 1500ppl elevated plate up
- 5 course meals
- Budgeting Schedule
- Developed and costed all menus via Webtrition.
- 10million Operation
- Overseeing a team of 30+
- Custom menus to clients taste and vision.
- P+L account
Executive Chef
Compass Chartwells @ California Maritime Academy
06.2024 - 09.2024
- Managed all culinary operations aboard ship for 3 months while traveling to South Korea, Japan, Hawaii, and Los Angeles.
- Catered 400 cadets daily across 4 meal periods, exceeding standards set by the captain and administration.
- Led ordering, production, and Webtrition menu development; pivotal in Chartwells securing the maritime contract for 2025
- Late night street food pop-ups to keep morale high.
- FEE Account
- Sunday Theme BBQ @Sea , smoked brisket, pork ribs, sausage, beef short ribs mac salad, potato salad, coleslaw.
Executive Chef
Compass Chartwells @ Texas A&M University
01.2021 - 01.2024
- Oversaw daily operations serving 3,500–4,000 students with a focus on global cuisines (Thai, Indian, Tex-Mex, Mediterranean, BBQ).
- Marketing University Events
- Maintained a $3.25 cost-per-meal while improving kitchen structure and team efficiency.
- Mentored and promoted 3 internal Sous Chefs, contributing to long-term organizational development.
- Logistic Menu Engineering 16 week menu cycle.
- Fresh Pizza Concept, baking100 +variety of 16-inch pizzas.
- Market Deli Concept BYO own sub, panini, wrap, flatbread-from roast beef to fresh sliced turkey
- 2 entrée hot lines ranging global cuisine from Thai -Mediterranean.
- Hot Sautee pasta station -300plus covers per service, sautéing fresh pasta to order
- Mongolian Grill -umami flavored topping from soba noodles, jasmine rice to Pad thai Bowl.
- Garden Salad Bar-a array of spring green mix, baby kale, romaine hearts to sizzling hot salads, featuring grilled salmon, grilled chicken to plant-based protein
- Daily Grill Option on the fly-from chili cheese hot dogs to 800 grilled cheese sandwiches
- Overseeing a team of 40+
- Finalist, 2024 TAMU Chef Showdown (featured on KAMU & YouTube).
- Teaching Kitchens classes with students and faculty, ranging from steamed chicken dumplings, fabricating chicken, Pho to basic knife skills.
- Overseeing a team of 30+
- Financial Accountability
- P+L account
- Keeping track of new trends in the industry
- Elevated the standards of residential expectations
- Streamlined inventory processes in the dining hall, resulting in improved stock accuracy and reduced waste.
- Weekly pop-ups from Korean bulgogi fries, Ramen Tonkotsu, Mexican Sopes, Fideo Loco
- P+L account
- 4 star certified green restaurant and minimizing our carbon footprint in our daily operation.
Executive Chef
Chartwells @ Texas A&M University
01.2020 - 01.2021
- Led culinary operations for 1,800 cadets per meal, with rapid "March-In" services feeding 2,000 in under 15 minutes.
- Maintained $2.90 cost-per-meal while elevating food quality and variety.
- Built strong rapport with command staff; incorporated elevated elements into residential menus.
- Keeping track of new trends in the industry
- P+L account
- Elevated the standard of residential Cuisine by adding catering flare and finesse
Executive Catering Sous Chef
Century Oak Catering @ Texas A&M University
01.2015 - 01.2020
- Managed $3.5M catering operation with up to 20 events daily, including buffets, plated dinners, and VIP receptions.
- Catered events for:
- President, Chancellor, and Board of Regents of Texas A&M
- George H.W. Bush Funeral (in partnership with CIA & Secret Service)
- Hurricane Harvey Benefit (with 5 U.S. Presidents & Lady Gaga)
- Princess of Belgium State Visit
- Twice named Texas Region Culinary Associate of the Year (2017 & 2018).
- Custom menu building
- Maintained food costs at 24% and managed vendor/client partnerships effectively.
- Effectively managed a high volume of daily events, including plate-ups, buffets, receptions, private dinners, and Board of Regents functions, ensuring smooth execution and attention to detail.
- Weekly BEO meetings
- Daily tastings on regular basis to lock in catering contracts.
- Events consisting of 5ppl intimate upscale plate up to 3000ppl buffet/reception/plate ups/tastings
- Yearly 1100guest plate up dinner, 4-5 course meal AFS Donors Foundation.
Chef de Cuisine
IHG Hotel Group
San Antonio, TX
01.2013 - 01.2015
- Opening to close, assuring restaurants is flowing correctly, caterings get executed as BEO states, room service is getting delivery in timely fashion manner.
- Keeping track of new trends in the industry
- Enforcing best practices for safety and sanitation in the kitchen
- High pressure environment, working the line/expo while executing multiple catering
- Coordinating all kitchen staff and coaching/teaching as required
- Responsible for controlling costs in all areas within the unit to stay in line with annual budget, including cost of goods sold, kitchen labor, tools, and equipment.
- Weekly BEO meetings to cover indebt of all events for week
- P+L account
Culinary Lead
Levy Restaurants @ AT&T Center
San Antonio, TX
01.2008 - 01.2015
- Executed high-end catering and hospitality for San Antonio Spurs ownership,Spurs family, VIPs, and national media (TNT, ESPN).
- Managed food service for concerts, rodeo events, and sports banquets – including smoking 1,000 lbs of meat weekly.
- Catered to major artists: Nickelback, Shakira, Lil Wayne, George Lopez, Vicente Fernandez, etc.
- Oversaw Chef’s Table experience during Spurs home games, serving 300–600 guests per night with gourmet offerings, tomahawk ribeye, striploin etc.
- Operated for a month straight the San Antonio Stock Show and Rodeo for 8 years
- 1000lbs of smoked brisket daily,500lbs smoked turkey,500lbs pork butt,300lbs assorted cobblers
Sous Chef
PHX Lounge/Restaurant (Priest Holmes NFL)
San Antonio, TX
01.2012 - 01.2012
- Accountable for kitchen operations and presentation
- Expediting
- Fine dining Tapas from Beef Carpaccio to Risotto Arancini
- Alter Weekly Menu
- Logistic reviews w/ Priest Holmes(owner)
- Table Touching with guest
Chef de Cuisine
Tejacienda Restaurant
San Antonio, TX
01.2011 - 01.2011
- Fine Dining Mexican food
- Responsible for managing daily kitchen operations, managing staff and ensuring food quality and consistency.
- Leading and training fosters a positive, professional work environment.
- Menu and costs control with menu creation and testing recipes and managing inventory and cost
- Strong communication, organization and delegation skills
- Fabricating fresh, salmon, snapper, beef striploin, prime rib
- Fresh production everyday
Chef de Cuisine
The Golf Club of Texas/Briggs Ranch Country Club (Private)
San Antonio, TX
01.2009 - 01.2011
- Cross Utilized (Overseeing both Kitchen Public& Private) Design seasonal menus for dining rooms, Caterings, pool/grill, and special events
- Ordered food and kitchen supplies while managing staff
- Assist with forecasting for events and seasonal demand
- Plan menus for weddings, tournaments, holiday buffets, and member functions
- Create prep lists and production schedules
- Build relationships with vendors and negotiate pricing
- Participate in meetings with club leadership or board committees
- Held Yearly Caterings to San Antonio Spurs members & George Strait
Catering Cook
Vans Warped Tour (Texas Tour)
06.2008 - 08.2010
- High pressure cooking for 50–80 rock bands while touring major Texas cities (San Antonio, Austin, Dallas, Houston).
- Collaborated with renowned chefs in high-pressure, mobile kitchen environments (12–18-hour days).
Catering Cook
Cook Sunset Station
San Antonio, TX
01.2004 - 01.2008
- Produced and executed catering for events ranging from 5 to 3,000 guests – from simple breakfasts to fine-dining weddings.
- Provided backstage and green room hospitality for concerts (Snoop Dogg, Staind, Danzig, Disturbed, etc.).
- Served political figures including former Texas governors.
- Hosted large-scale corporate events (Army Bowl – 2,000 guests; Heineken – 1,000 guests).
- Named Best Catering Company in the Texas Southern Region in 2008.
Education
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St. Phillips Culinary Program ACF
San Antonio, TX01-2007
Skills
Culinary Operations Management
Large-Scale Catering & Banquets
Restaurant Experience
Staff Development & Leadership
Food Cost Control & Inventory Management
VIP & Political Event Coordination
Menu Engineering & Development
High-Volume Dining Services
International & Maritime Culinary Service
Vendor & Client Relationship Management
Webtrition & Recipe Standardization
Serv Safe
Computer Hardware
Computer Software
Merchant Mariner Credentials
Ems Basic Skills certified
Fire Fighter Certified
AWARDS & RECOGNITION
Compass Chartwells Culinary Associate of the Year – Texas Region (2017, 2018), Best Catering Company in Southern Texas (2008), Finalist, TAMU Chef Showdown (2024)
Languages
Spanish
Native or Bilingual
Timeline
Executive Chef
Compass Undine @MRC
09.2025 - Current
Executive Chef
Compass Chartwells @ University of Houston
03.2025 - 06.2025
Executive Chef
Compass Chartwells Texas A&M University
09.2024 - 06.2025
Executive Chef
Compass Chartwells @ California Maritime Academy
06.2024 - 09.2024
Executive Chef
Compass Chartwells @ Texas A&M University
01.2021 - 01.2024
Executive Chef
Chartwells @ Texas A&M University
01.2020 - 01.2021
Executive Catering Sous Chef
Century Oak Catering @ Texas A&M University
01.2015 - 01.2020
Chef de Cuisine
IHG Hotel Group
01.2013 - 01.2015
Sous Chef
PHX Lounge/Restaurant (Priest Holmes NFL)
01.2012 - 01.2012
Chef de Cuisine
Tejacienda Restaurant
01.2011 - 01.2011
Chef de Cuisine
The Golf Club of Texas/Briggs Ranch Country Club (Private)
01.2009 - 01.2011
Catering Cook
Vans Warped Tour (Texas Tour)
06.2008 - 08.2010
Culinary Lead
Levy Restaurants @ AT&T Center
01.2008 - 01.2015
Catering Cook
Cook Sunset Station
01.2004 - 01.2008
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St. Phillips Culinary Program ACF