- Engaging in food photography and sharing culinary creations on social media
- Participating in cooking contests and challenges to showcase culinary skills and creativity
- Learning new cooking techniques and expanding my culinary skills
- Enjoy experimenting with different ingredients and flavors in the kitchen
- Hiking, Foraging
- Creating digital artwork using software like Photoshop, Illustrator, or Lightroom
Logan Abbe
Cleveland
Summary
Professional culinarian with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef
Jaja, Harbor Bay Hospitality
Cleveland, OH
11.2024 - 06.2026
- Developed innovative seasonal menus, enhancing guest satisfaction and dining experience.
- Managed kitchen operations, ensuring high standards of food quality and cleanliness.
- Trained and mentored culinary staff, fostering teamwork and improving kitchen efficiency.
- Streamlined food preparation processes, reducing waste and optimizing ingredient usage.
- Collaborated with suppliers to source fresh, local ingredients for menu offerings.
- Implemented food safety protocols, ensuring compliance with health regulations and standards.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Creative Culinary Director
Richard DeShantz Restaurant Group
Pittsburgh, PA
01.2023 - 09.2024
- Oversaw culinary operations across now locations in the Pittsburgh Market, with a focus on staff development, food quality, and menu elevation.
- Directed culinary operations, ensuring high standards of food quality and presentation.
- Implemented cost control measures to enhance profitability while maintaining ingredient quality.
- Led staff training programs to elevate culinary skills and improve team performance.
- Analyzed customer feedback to refine menus and enhance overall dining experience.
- Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
- Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
- Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
Executive Chef
The Last Page
Beachwood, OH
10.2020 - 01.2023
- The first hire of the flagship restaurant for a brand new group post-Covid. Led the kitchen during the first three years claiming accolades such as Best Local Chef, Best New Restaurant, among others for Cleveland Magazine's Silver Spoon Awards.
- Developed notoriety across Cleveland and other markets for our menus and collaboration dinners.
- Conducted regular inventory assessments to maintain optimal stock levels and reduce costs.
- Analyzed customer feedback to refine menu items and enhance overall dining service quality.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Executive Chef
Sawyer’s
Shaker Heights, OH
08.2019 - 03.2020
Chef De Cuisine
Greenhouse Tavern
Cleveland, OH
09.2012 - 08.2018
- Lead the kitchen on menu design and creation during its final years, getting nods on Food & Wine's Best Gastropubs in the US in 2018.
- Lead culinary team in creating innovative menu offerings aligned with seasonal ingredients.
- Created menus and designed corresponding recipes for the entirety of Team Sawyer LLC.
Education
High School Diploma -
Elyria High School
Elyria, OHSkills
- Menu development
- Menu planning
- Cost control
- Food safety
- Attention to detail
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Kitchen operations oversight
- Staff training
- Food plating and presentation
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Awarded Cleveland Magazine's Best Local Chef and Best New Restaurant in 2021 for my work at The Last Page.
- Won The Battle of the Land live cooking contest in 2022 and the Silver Spoon Awards.
- Reoccurring name in local media "Best of" lists.
Certification
- Manager Certification in Food Health, , Ohio Department of Health - 2020
Interests
Timeline
Executive Chef
Jaja, Harbor Bay Hospitality
11.2024 - 06.2026
Creative Culinary Director
Richard DeShantz Restaurant Group
01.2023 - 09.2024
Executive Chef
The Last Page
10.2020 - 01.2023
Executive Chef
Sawyer’s
08.2019 - 03.2020
Chef De Cuisine
Greenhouse Tavern
09.2012 - 08.2018
High School Diploma -
Elyria High School