LUIS LEBRON
Chicago,IL
Summary
Experienced cook with 8 years in high-volume food production and upscale dining. Skilled in meal preparation for large events, including weddings and corporate functions. Proven ability to manage kitchen operations efficiently and deliver exceptional culinary experiences.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Banquet Cook
St. Regis Hotel Chicago
Chicago, Illinois
04.2023 - 08.2025
- Executed high-volume banquet meals for weddings, corporate events, conventions, and private dinners, ensuring timely service in fast-paced hotel environment
- Prepared diverse American, international, and upscale banquet cuisine items according to Banquet Event Orders (BEOs), contributing to guest satisfaction
- Assisted with food preparation, plating, and setup for buffets, carving stations, and live-action stations, enhancing overall event experience
Assistant Catering Chef /Head Prep Cook
Frontera Grill
Chicago, Illinois
07.2016 - 12.2022
- Prepared authentic upscale Mexican cuisine, including sauces, marinades, proteins, and specialty dishes
- Prepared kitchen lines for private dinner events, ensuring readiness of all stations and ingredients for live culinary execution
- Coordinated daily production for prep team, assigning tasks to ensure timely completion of food preparations
Education
Associate of Applied Science - Culinary Arts
Kendall College
Chicago, Illinois06-2018
Skills
- High-Volume Food Preparation
- Banquet & Catering Operations
- Banquet Event Order (BEO) Execution
- Grill, Sauté, and Prep Cooking
- Multi-Tasking in Fast-Paced Environments
Certification
- ServSafe Food Handlers
- On-Premise BASSET Alcohol Certification
Languages
- English
- Spanish
Timeline
Banquet Cook
St. Regis Hotel Chicago
04.2023 - 08.2025
Assistant Catering Chef /Head Prep Cook
Frontera Grill
07.2016 - 12.2022
Associate of Applied Science - Culinary Arts
Kendall College