Lois Picken
Huso
NEWYORK,NY
12
years of professional experience
Innovative Chef with experience in three-Michelin-starred restaurants, specializing in diverse cuisines and fine-dining techniques. Focused on delivering personalized dining experiences for private households and small groups, blending cultural insights with culinary artistry.
Work History
Head Chef
1 Year 10 Months- Won 1 Michelin star in first 9 Months
- Led kitchen operations, ensuring high standards of food quality and presentation.
- Developed seasonal menus, incorporating local ingredients to enhance customer experience.
- Implemented food safety protocols, maintaining compliance with health regulations and standards.
- Trained and mentored culinary staff, fostering a collaborative and efficient kitchen environment.
- Managed inventory control and ordering processes to minimize waste and reduce costs.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
Sous Chef
1 Year 2 Months- Supervised kitchen staff, ensuring high standards of food quality and presentation.
- Trained and mentored junior chefs, enhancing team skills and productivity.
- Streamlined kitchen workflows, increasing efficiency during peak service hours.
- Implemented food safety protocols, maintaining compliance with health regulations.
- Collaborated with executive chef on inventory management and cost control strategies.
- Curated daily specials to maximize guest satisfaction and drive repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie
1 Year- Collaborated with Sous Chef to develop seasonal menus that showcased local ingredients and French techniques.
- Streamlined food prep processes, reducing waste while maintaining quality and consistency in dishes served.
- Trained junior kitchen staff on proper cooking methods and presentation techniques to enhance efficiency.
- Supervised kitchen operations, ensuring adherence to high culinary standards and safety protocols.
Senior Chef De Partie
4 Years 6 Months- Developed and executed seasonal menus, incorporating innovative techniques and local ingredients.
- Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen brigade.
- Led daily kitchen operations, ensuring adherence to high culinary standards and consistency.
- Oversaw inventory management, optimizing ingredient usage to minimize waste while maintaining quality.
- Streamlined kitchen workflows by refining processes, resulting in improved service times during high-demand shifts.
Line Cook
7 Months- Led kitchen operations, ensuring high standards of food quality and presentation.
- Oversaw meal preparation schedules, optimizing workflow for peak service times.
- Collaborated with front-of-house staff to ensure seamless service delivery and guest satisfaction.
- Innovated cooking techniques to elevate menu offerings and attract diverse clientele.
Line Cook
7 Months- Prepared ingredients and dishes according to menu specifications and food safety standards.
- Operated kitchen equipment, including grills, fryers, and ovens, ensuring proper functionality and cleanliness.
- Collaborated with team members to streamline service efficiency during peak hours.
- Assisted in training new kitchen staff on cooking techniques and safety protocols.
1st Commis
1 Year 9 Months- Part of team who won 1 Michelin star
- Prepared and presented high-quality dishes in accordance with menu specifications.
- Assisted senior chefs in daily food preparation and kitchen organization tasks.
- Maintained cleanliness and hygiene standards throughout kitchen operations.
Commis Chef
4 Months- Collaborated with team members to ensure timely service during peak hours.
- Monitored food inventory levels and reported shortages to management promptly.
- Implemented food safety protocols, reducing risks of contamination and waste.
- Mentored junior kitchen staff on cooking techniques and best practices.
Education
Professional Chefs Diploma - High School
8 GCSE's C or Above
Skills
Menu development
Seasonal menu planning
Menu planning
Recipe creation
Menu design
Food safety
Menu oversight
Waste reduction
Workflow optimization
Team management
Kitchen management
Gastronomic innovation
Fine-dining expertise
Accomplishments
- Awarded 1 Michelin Star in Novemeber 2025 for Huso.
- Part of the team at Core By Clare Smyth winning 2 and the following year 3 stars within 3 years of opening.
- Featured on Bon Appetit Youtube video, a day in my life.
Timeline
Head Chef
Huso
10.2024 - CurrentRead More
Sous Chef
Core by Clare Smyth, London
07.2023 - 09.2024Read More
Chef De Partie
The French Laundry
07.2022 - 07.2023Read More
Senior Chef De Partie
Core by Clare Smyth
01.2018 - 07.2022Read More
Line Cook
Glen Arbour, New York
05.2017 - 12.2017Read More
Line Cook
Harbour Ridge, Florida
10.2016 - 05.2017Read More
1st Commis
The Goring, London
01.2015 - 10.2016Read More
Commis Chef
The Yew Tree, Surrey
09.2014 - 01.2015Read More
Dunottar High School for Girls
8 GCSE's C or Above
Read More
Westminster Kings Way College
Professional Chefs Diploma from High School
Read More