Logan Kendall

• implemented food programming utilizing produce and seafood sourced exclusively from San Diego County

• operated multiple units within the company.

• developed deep connections with local farmers, ranchers, and fisherman who helped make our restaurant great

- opened Cellar Hand to an immediate following, being named one of San Diegos "Best Restaurants"

• Owned and operated a high volume 90s nostalgia based brunch concept with a strong following in the North park neighborhood
• Remained profitable throughout COVID by constantly adjusting our business model with the curve

• Operated a collective of four high volume restaurants within our group
• Managed each restaurant's food cost, labor cost, SOP, menu development, and menu design
• Played a pivotal roll in the development of our new restaurants, from working with contractors to build out our kitchens, to developing opening menus for those restaurants

• Partnered with and operated a creative small plate restaurant in the Hillcrest neighborhood
• Utilized relationships with local fisherman to create an eccentric menu focusing on local seafood that landed on Eaters '6 best new menus to try right now'

• Directed organic and paid social media marketing campaigns supporting a social media network of over 1.6 million followers across four platforms
• Planned and managed digital content pipeline, working closely with chefs and our graphic design to create high quality and engaging content
• Implemented social media strategy, leveraging UGC and paid media to grow Chefs Rolls social media following over 250% (230k - 720k) in a little over a year
• Created and pitched unique content to use throughout all platforms
• Organized and executed the culinary program for large events that generated over 100k each in sponsor dollars for Chefs Roll
• (Chef's Roll Night at the Mansion, Patagonia Mussel Takeover, Chef Battle, & Chefs Roll Beefsteak)

• Oversaw the 4x James Beard Foundation nominated charcuterie and fermentation program
• Created dishes nightly and menus seasonally utilizing our on-site gardens and butchery