ROGER PALACIO
Lilburn
Summary
EXECUTIVE CHEF | CULINARY OPERATIONS LEADER.
Dynamic and accomplished Executive Chef with over 20 years of culinary leadership experience in high-volume restaurants, fine dining, and hospitality operations. Proven expertise in restaurant openings, kitchen management, menu development, staff leadership, and operational excellence. Strong background in building and mentoring high-performing culinary teams while driving profitability, controlling costs, and delivering exceptional guest experiences.
Overview
22
22
years of professional experience
Work History
Executive Chef
True Food Kitchen
Atlanta
12.2021 - Current
- Lead all kitchen operations in a high-volume restaurant environment.
- Manage hiring, training, scheduling, and professional development of culinary staff.
- Ensure compliance with all food safety and sanitation standards.
- Oversee food and labor cost controls, inventory management, and purchasing.
- Maintain the highest standards of food quality, presentation, and guest satisfaction.
- Collaborate with senior management to improve operational efficiency and profitability.
- Mentor Sous Chefs and kitchen leadership teams to support long-term growth.
Executive Chef
Lazy Dog Restaurant
Atlanta
02.2019 - 12.2021
- Selected as a member of the restaurant opening team.
- Led and managed a culinary staff of 39 employees.
- Recruited, hired, trained, and retained kitchen personnel.
- Prepared food cost analysis reports and monitored labor expenses.
- Managed inventory, purchasing, and vendor relationships.
- Directed daily kitchen operations and production standards.
Executive Chef
Punch Bowl Social
Atlanta
02.2018 - 03.2019
- Played a key role in the restaurant opening team.
- Created culinary training programs for over 270 employees.
- Managed a team of 52 kitchen employees, including Sous Chefs and Kitchen Managers.
- Directed all culinary operations, food production, and presentation standards.
- Controlled budgets, food costs, labor expenses, and inventory.
- Negotiated vendor contracts and supervised purchasing operations.
Executive Chef
Movie Tavern
Suwanee
01.2014 - 01.2018
- Managed daily operations for a team of 47 culinary professionals.
- Partnered with the corporate training department to support new restaurant openings.
- Oversaw food quality, presentation, and kitchen efficiency.
- Managed labor, inventory, and food cost controls.
- Supervised ordering and product usage across all kitchen stations.
Executive Chef
Morton’s Steakhouse
Atlanta
01.2009 - 01.2014
- Directed daily operations for a team of 22 employees.
- Trained Executive Chefs on menu rollouts and culinary initiatives.
- Managed budgeting, purchasing, and financial cost analysis.
- Achieved food and labor cost objectives while maintaining quality standards.
- Streamlined kitchen operations to improve efficiency and profitability.
Executive Chef
Blackstone Restaurant
Vinings
01.2004 - 01.2009
- Planned and supervised all culinary production and kitchen operations.
- Developed seasonal menus and weekly specials.
- Created and executed catering menus and special events.
- Managed inventory, purchasing, vendor negotiations, and food costs.
- Supervised and trained a team of 12 kitchen employees.
Owner / Executive Chef
Palacio Catering, LLC
Miami
01.2005 - 01.2007
- Founded and operated a full-service catering company.
- Designed customized menus for private and corporate events.
- Managed client consultations, budgeting, and event planning.
- Directed culinary production and supervised kitchen staff.
- Controlled food costs, labor budgets, and purchasing.
Education
Culinary Arts -
Johnson & Wales College of Culinary Arts
Introductory Sommelier Certification -
Master of Sommeliers
Management & Hospitality Studies -
University of Central Florida
Skills
- Culinary Team Leadership
- Menu Development & Engineering
- High-Volume Restaurant Management
- Multi-Unit Kitchen Operations
- Restaurant Openings
- Food & Labor Cost Control
- Budget Planning & Financial Analysis
- Inventory & Purchasing Management
- Vendor Relations & Contract Negotiation
- Staff Recruitment, Training & Development
- FDA & ServSafe Food Safety Compliance
- Catering & Event Planning
- Process Improvement & Operational Efficiency
Accomplishments
- Over 20 years of Executive Chef leadership experience.
- Successfully participated in multiple high-profile restaurant openings.
- Managed and developed culinary teams of up to 52 employees.
- Created and implemented large-scale training programs for more than 270 team members.
- Extensive experience managing food costs, labor budgets, inventory, and purchasing operations.
- Proven track record of improving kitchen efficiency and maintaining exceptional quality standards.
- Strong history of mentoring Sous Chefs and developing future culinary leaders.
Additional Qualifications
- Extensive restaurant opening experience
- Expert in food and labor cost management
- Fine dining and high-volume restaurant expertise
- Strong leadership and team-building skills
- Excellent communication and interpersonal skills
- Professional references available upon request
Timeline
Executive Chef
True Food Kitchen
12.2021 - Current
Executive Chef
Lazy Dog Restaurant
02.2019 - 12.2021
Executive Chef
Punch Bowl Social
02.2018 - 03.2019
Executive Chef
Movie Tavern
01.2014 - 01.2018
Executive Chef
Morton’s Steakhouse
01.2009 - 01.2014
Owner / Executive Chef
Palacio Catering, LLC
01.2005 - 01.2007
Executive Chef
Blackstone Restaurant
01.2004 - 01.2009
Culinary Arts -
Johnson & Wales College of Culinary Arts
Introductory Sommelier Certification -
Master of Sommeliers
Management & Hospitality Studies -
University of Central Florida