Luca Sabellico

• Founded and operated a private chef service, catering to high-profile clients.
• Created customized meal plans based on client dietary restrictions and preferences.
• Worked full time for Liz Rad, family, and businesses

( Sorrel River Ranch) since 2021.

• Worked full-time for two years for Dr. Wayne Holman (Ridgeback Capital) and family in various prestigious residences.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Created menus and designed corresponding recipes for Sorrel.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Placed orders to restock items before supplies ran out.

Worked also February to July 2022.

• High volume restaurant (2000/3000 clients daily)
• Led a team of 10 employees at the grill station, overseeing daily operations, execution, prep, ordering, inventory, and pass.
• Supervised a team of 12 employees at the pasta station, ensuring preparation of sauces and pastas, as well as overseeing station prep and operations.
• Acted as head chef when required to maintain continuity of service and quality.

• Supervised daily operations, ensuring the preparation of food to order with a focus on quality control and inventory.

• Spearheaded the creation and development of menus and recipes.
• Supervised daily operations, set up vendors and clients accounts, managed invoices and orders processing, and handled payroll.
• Ensured quality control and managed inventory.

• Provided chef services for private club guests, including breakfast, lunch, dinner, and appetizers.
• Operated in a private island setting, catering to the clientele of Lightsty Cattle Company and White Buffalo East Company.
• For reference you can contact The GM Robert Brammer (702)7527970.

• Established and developed the business, including production floor planning and product recipe creation.
• Managed office setup, vendor and client accounts, invoices, orders processing, payroll, and HACCP plan.
• Developed strong partnerships with other businesses to allow for collaboration and more significant opportunities for growth.

• Oversaw the pasta station, managing daily production, service execution, and inventory.

• Managed stone oven stations and pool bar kitchen, including daily pizza dough preparation and lunch service.
• Received the Employee of the Month Award in July 2007.
• Maintained well-organized mise en place to keep work consistent.

• Conducted daily preparation of pizza dough and toppings, contributing to new pizza recipes.
• Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
• Created specialty pizzas to diversify menu and promote restaurant.

• Daily preparation of pizza dough, pastas and main dishes, specials recipes development
• Produce quality control and inventory.

• Conducted daily preparation of pizza dough and toppings, contributing to new pizza recipes
• Coached new workers on store policies, pizza making, and dough preparation.
• Created specialty pizzas to diversify menu and promote restaurant.

• Fostered positive working environment through effective communication and time management.
• Prepared dough from scratch using old world recipe and added toppings, cheese, and sauce for unique pies.
• Tracked inventory of ingredients and supplies to keep kitchen well stocked and meet product and service demands.