PAUL LOZITO
Pinole,CA
Summary
With over 30 years of experience in the culinary profession, I bring a wealth of expertise. Certified as an Executive Chef and Master Taster, I have honed my skills to deliver exceptional culinary experiences. My creativity in menu and recipe writing allows me to craft innovative and enticing dishes that leave a lasting impression on diners. Moreover, my strong skills in management, communication, and training enable effective leadership and motivation of employee teams. Dedicated to delivering top-notch culinary experiences and driving success in the industry.
Overview
31
31
years of professional experience
Work History
Certified Master Taster
Chef's Best
01.2006 - Current
- Member of a panel of chefs that evaluate and judge a wide variety of prepared food products with specific focus on analysing flavor, taste, aroma, textures, and appearance.
Tasting Room Manager
Riggers Loft
05.2021 - 03.2025
- Collaborated with winery team to plan and execute successful special events and promotions.
- Collaborated with winemakers to develop unique tasting experiences that showcased the winery''s signature offerings while appealing to a wide range of visitor preferences.
Executive Chef
Marines Memorial Club
03.2002 - 03.2020
- Oversee and manage all aspects of a mid-size private Club and Hotel, with banquets and Restaurant sales near four million dollars.
- Developed numerous recipes for restaurant, banquets and quarterly magazine.
- Continually exceed expectations in food quality and cost management.
Executive Chef
Pacific Union Club
08.1999 - 02.2002
- Manage all phases of kitchen operations for one of the Country's most exclusive private clubs.
- Emphasis on high-end fine dining.
- Created an extensive variety of menus for club functions.
- Developed numerous theme parties and weddings with customized menus.
Executive Chef
Inglewood Golf Club
07.1997 - 08.1999
- Duties included menu development, budgeting, training, and purchasing for a mid-sized upscale private club.
- Maintained a 32% food cost and consistently exceeded the food quality expectations of our members.
Executive Chef
Kautz Ironstone Winery
06.1994 - 07.1997
- Involved in every facet in the opening of the Winery's Banquet and Special Event Facility.
- Oversaw banquets and events with service up to 1,200.
- Designed menus, originated a series of cooking classes, created many recipes pairing food and wine.
- Travelled doing numerous cooking demonstrations and seminars to promote the Winery.
Education
Assorted continuing education courses including Sous Vide cooking, modern sauces, artisan breads, and Flavor development
Culinary Institute of America
Napa Valley, California01.2014
Associate of Science - Culinary Arts
Johnson & Wales College
Providence, Rhode Island01.1982
Skills
- Strong work ethic
- Customer service
- Time management
- Attention to detail
- Multitasking and organization
Phone
cell, (510) 932-3154
Timeline
Tasting Room Manager
Riggers Loft
05.2021 - 03.2025
Certified Master Taster
Chef's Best
01.2006 - Current
Executive Chef
Marines Memorial Club
03.2002 - 03.2020
Executive Chef
Pacific Union Club
08.1999 - 02.2002
Executive Chef
Inglewood Golf Club
07.1997 - 08.1999
Executive Chef
Kautz Ironstone Winery
06.1994 - 07.1997
Assorted continuing education courses including Sous Vide cooking, modern sauces, artisan breads, and Flavor development
Culinary Institute of America
Associate of Science - Culinary Arts
Johnson & Wales College
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