MAILEA WEGER
Summary
Results-driven director with a solid track record in delivering quality work. Known for excellent communication, cultivating inclusive enviornments & leadership abilities. I am passionate about and committed to employee wellness, the guest experience, and supporting small businesses.
Overview
2026
2026
years of professional experience
Work History
Culinary Director & Consulting Chef
More Acid More Salt
10.2017 - Current
- Company Overview: https://www.instagram.com/moreacidmoresalt
- Specializing in modern american cuisine, menu development, costing of recipes, on sight training, inventory, operational tools
Owner & Executive Chef
lou nashville , tn & paris, france
05.2019 - 09.2024
- Company Overview: https://lounashville.com
- Created business plan, fund raised, opened within 10 weeks of signing the lease, lead a team of 40 employees, managed investor distribution & relationships, menu development, private events, training for all chefs, turned profit within 90 days of opening, trained operating partner, planned expansion into parus, 1.5M annual revenue
Executive Chef
Echo, Paris
11.2017 - 05.2019
- Company Overview: https://www.echo-paris.com
- Assisted in location scouting, completely designed kitchen lay out, hired and trained all staff members, in charge of menu and its entirety, managed 6 week off site pop up location, executed dinner menu program, responsible for food and labor costs
Sous Chef
Tender Greens, Hollywood
07.2015 - 10.2017
- Company Overview: http://www.tendergreens.com
- Expediting during peak lunch and dinner service, Responsible for total Food Cost, all daily department ordering, Involved in hiring and training of all new staff members, Managed all FOH and BOH employees, Directly responsible for all customer service issues, Concept and execution of daily specials
Sous Chef
Gjelina group, Los Angeles
08.2014 - 07.2015
- Company Overview: http://www.gjelina.com
- Opening sous chef with Gjusta, assisted with menu development, training BOH staff, responsible for purchasing, and launch of dinner service. Production and service with Gjelina.
Sous Chef
Creative Edge Parties, New York City
04.2013 - 04.2014
- Company Overview: http://www.creativeedgeparties.com
- Oversee production and HD team, totaling 20 cooks Responsible for all party’s pack out Experience in working off site parties Assists executive chef in company tastings Assists purchaser with monthly inventory and managing receiving staff Family meal chef for 50 employees, on slow times Captures all new recipes, and manages digital recipe catalog Works with high profile clientele (MTV, Burberry, Spotify) and experience in 900+seated dinner
Line Cook
Café A, Paris
Paris
01.2011 - 01.2012
- Company Overview: https://www.facebook.com/cafea10
- Prepped dinner items to be used in service, Plated dishes and desserts, Performed closing regulations, safety and sanitation, monthly inventory, Assisted with daily special concepts, the prep work, prepared, and lastly plated Prepared various salads, charcuterie, bruschettas, sauces, and desserts
Line Cook
The Standard Grill, New York City
New York City
01.2013
- Company Overview: http://www.thestandardgrill.com
- Experience in 700+ covers, Responsible for training and on boarding new employees, Weekly shift in production
Externship, Line Cook
Herbsaint, New Orleans
New Orleans
01.2012
- Company Overview: http://www.herbsaint.com
- In charge of concept and preparation of amuse bouche, Responsible for inventory of all menu items on the station, Experience in 300+ covers and in private parties Knowledge in curing, pickling, and force meats
James Beard Foundation
New York
- Company Overview: https://www.jamesbeard.org/
- 2022 best chef semi finalist, 2023 featured chef james beard awards, 2024 taste twenty chef
Education
Diplome Professionel de Commis de Cuisine -
San Diego Culinary Institute
San Diego01.2012
Skills
- Menu development
- Cost control
- Inventory management
- Culinary training
- Operational efficiency
- Team leadership
- Event planning
- Business strategy
- Financial acumen
- Collaboration
Timeline
Owner & Executive Chef
lou nashville , tn & paris, france
05.2019 - 09.2024
Executive Chef
Echo, Paris
11.2017 - 05.2019
Culinary Director & Consulting Chef
More Acid More Salt
10.2017 - Current
Sous Chef
Tender Greens, Hollywood
07.2015 - 10.2017
Sous Chef
Gjelina group, Los Angeles
08.2014 - 07.2015
Sous Chef
Creative Edge Parties, New York City
04.2013 - 04.2014
Line Cook
The Standard Grill, New York City
01.2013
Externship, Line Cook
Herbsaint, New Orleans
01.2012
Line Cook
Café A, Paris
01.2011 - 01.2012
James Beard Foundation
Diplome Professionel de Commis de Cuisine -
San Diego Culinary Institute
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