LUKE A. OMARZU
Two Harbors,MN
Summary
Professional culinary expert 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
24
24
years of professional experience
1
1
Certification
Work History
Executive Chef
Global Task Force
02.2022 - Current
- Worked alongside our corporate management teams to support and elevate multiple location operations including, Saudi Arabia, Las Vegas, Washington DC, New York City and Orlando Florida.
- Tasked with overseeing daily operations, financials, menu development and staff management.
Executive Chef
CUT by Wolfgang Puck Mondrian Hotel Doha
10.2020 - 02.2022
- Head position in charge of maintaining brand standards, creating new dishes and regional menus, managing staff, hygiene standards and operating costs as well as maintaining a positive and helpful relationship with property management and ownership.
- Assisting with F&B in any and all capacity as needed for both current outlet and hotel property as a whole.
Executive Sous Chef
Re/Asian Cuisine by Wolfgang Puck Four Seasons Hotel Bahrain Bay
11.2019 - 10.2020
- In charge of maintaining brand standards, creating new dishes and regional menus, managing staff, hygiene standards and operating costs as well as expediting dinner service.
Executive Sous Chef
CUT by Wolfgang Puck Four Seasons Hotel Bahrain Bay
11.2018 - 11.2019
- In charge of maintaining brand standards, creating new dishes and regional menus, managing staff, hygiene standards and operating costs as well as expediting dinner service.
Specialty Sous Chef
CUT by Wolfgang Puck Four Seasons Hotel Bahrain Bay
12.2014 - 11.2018
- In charge of maintaining brand standards during daily service, managing line staff, ordering and maintaining food costs.
Sous Chef
Forty 1 North
06.2013 - 10.2014
- Sous Chef at a luxury boutique hotel with 28 rooms that included 24 hour room service, two banquet halls and full service yachting docks.
Chef de Cuisine
Huntington Social
08.2011 - 05.2013
- Opening team for a fifty seat restaurant and bar that was designed and modeled off a retro super club but with an updated twist.
- Introduction to constructing composed dishes and crafting the artistic side of plating under the guidance of the Executive Chef.
Lead Dinner Cook
Charlie Palmer’s Aureole
06.2009 - 05.2011
- Part of the opening team for the re-launch of Charlie Palmer’s Micheline Star restaurant in the heart of Manhattan.
- Performed in a high energy, strict environment which focused on a very high quality seasonal ingredients.
Grill Cook
Charlie Palmer's Metrazure
10.2008 - 06.2009
- Operated the lunch grill station specializing in upscale, quick lunch service.
- Assisted in preparation of private banquets and events.
- Trained personally with Executive Sous Chef in refinement of cooking techniques and theory.
Lead Dinner Cook
Lei-Lei's Bar and Grill @ Turtle Bay Resort
05.2006 - 06.2008
- Served casual fare in a relaxed resort setting and assisted in producing a quality dining experience for the guest.
- Help maintain an organized and structured work environment.
- Was responsible for organizing the line staff and back of the house support staff.
Dinner Cook
Breaker’s Surf Bar
10.2005 - 04.2006
- Prepared casual ocean side dinners, including freshly caught seafood and traditional Hawaiian fare.
Lead Line Cook
Kamloops Restaurant at Superior Shores Resort
11.2000 - 10.2004
- Was able to work all stations at a seasonal fine dining ala carte restaurant.
- Also was part of the banqueting team overseeing preparation, production and execution of all event types, including indoor and outdoor catering.
Education
High School -
Two Harbors High School
Two Harbors, MNSkills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- ServSafe certification
- Team leadership
- Safe food handling
- Operations management
- Special events
- Food plating and presentation
- BOH operations
- Quality assurance
- Purchasing
- Menu pricing
- Budgeting and cost control
- Operational oversight
Certification
- Serve Safe Certified, 2013
- Highfields Qualifications Level 3 Award in Food Safety, 2018
- HACCP Food Safety Certified, 2018
Timeline
Executive Chef
Global Task Force
02.2022 - Current
Executive Chef
CUT by Wolfgang Puck Mondrian Hotel Doha
10.2020 - 02.2022
Executive Sous Chef
Re/Asian Cuisine by Wolfgang Puck Four Seasons Hotel Bahrain Bay
11.2019 - 10.2020
Executive Sous Chef
CUT by Wolfgang Puck Four Seasons Hotel Bahrain Bay
11.2018 - 11.2019
Specialty Sous Chef
CUT by Wolfgang Puck Four Seasons Hotel Bahrain Bay
12.2014 - 11.2018
Sous Chef
Forty 1 North
06.2013 - 10.2014
Chef de Cuisine
Huntington Social
08.2011 - 05.2013
Lead Dinner Cook
Charlie Palmer’s Aureole
06.2009 - 05.2011
Grill Cook
Charlie Palmer's Metrazure
10.2008 - 06.2009
Lead Dinner Cook
Lei-Lei's Bar and Grill @ Turtle Bay Resort
05.2006 - 06.2008
Dinner Cook
Breaker’s Surf Bar
10.2005 - 04.2006
Lead Line Cook
Kamloops Restaurant at Superior Shores Resort
11.2000 - 10.2004
High School -
Two Harbors High School
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