Richard Wirz
Atascadero,CA
Summary
Highly accomplished and creative executive chef with over 20 years of experience driving restaurant growth and operational excellence. Specializing in Southern Italian, French, and Spanish cuisine, I am a talented kitchen leader and team motivator, successful at maintaining staff efficiency and productivity in high-volume, fast-paced environments. My focus is on concept development, high-quality restaurant operations, and delivering unparalleled customer experiences. I have a track record of increasing profits, controlling costs, and receiving local awards for culinary excellence. I am conversational in both English and Spanish.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Executive Chef
Giuseppe's Cucina Rustica
San Luis Obispo, CA
11.2016 - 09.2025
- Increased profits and efficiency by 33% by creating an optimal inventory control model.
- Successfully managed all business operations, including strategic planning, sales, and customer service.
- Led a 16-person culinary team, serving a customer base of up to 700 per day.
- Mentored more than 16 kitchen staff, preparing them for demanding roles and ensuring high productivity.
- Reduced grocery costs by 20% by sourcing fresh ingredients from local farms.
- Developed Southern Italian menus that gained local, regional, and national recognition.
- Maintained labor costs at or below 40% to support profit targets.
- Monitored and controlled overhead and production costs with full responsibility for profit and loss.
- Hired, trained, and managed all kitchen staff, including performance reviews and disciplinary actions.
Executive Chef
Palazzo Giuseppe's
San Luis Obispo, CA
01.2005 - 11.2016
- Supervised a 14-person team producing 300-700 plates per day.
- Developed revolutionary Southern Italian menus that put the establishment on the local, regional, and national map.
- Improved productivity and kitchen workflows by initiating training for prep cooks on knife skills and culinary techniques.
- Assisted customers with planning and executing corporate events and social galas.
- Maintained a 40% or lower labor cost to meet business profit goals.
- Oversaw all restaurant business operations, including strategic planning, policy development, and inventory control.
Sous Chef
Steamers Of Pismo
Pismo Beach, CA
11.2000 - 05.2004
- Cultivated positive relationships with vendors to source the best ingredients while maintaining tight cost controls.
- Developed full tasting and special event menus to meet establishment needs and maintain customer loyalty.
- Ensured attractive plating for every dish to meet strict restaurant standards and maintain a stellar reputation.
- Implemented strict protocols to prevent cross-contamination for customers with food allergies.
Education
AS - Biology
Cuesta College
San Luis Obispo, CASkills
- Menu development and innovation
- Team leadership and training
- Financial management (P&L, budgeting)
- Inventory and cost control
- Vendor relations and sourcing
- Quality, sanitation, and safety
- Event planning and catering
- Southern Italian, French, and Spanish cuisine
Certification
- Certified California Chef
- Manager Serve Safe
Timeline
Executive Chef
Giuseppe's Cucina Rustica
11.2016 - 09.2025
Executive Chef
Palazzo Giuseppe's
01.2005 - 11.2016
Sous Chef
Steamers Of Pismo
11.2000 - 05.2004
AS - Biology
Cuesta College