Taylor Zoller
Chef
San Francisco,CA
Summary
Innovative Chef De Cuisine with a proven track record at Lazy Bear Restaurant, where I collaborated on menu development and ingredient sourcing, enhancing dining experiences. My leadership and team management skills, coupled with a passion for deliciousness and presentation, have consistently elevated hospitality standards. A love for fine dining and stunning hospitality makes for an unforgettable experience.
Overview
12
12
years of professional experience
2
2
years of post-secondary education
2
2
Certifications
Work History
Chef De Cuisine
Lazy Bear Restaurant
San Francisco, California
01.2017 - Current
- Created menus and designed corresponding recipes for two-Michelin starred Lazy Bear restaurant.
- Collaborated with front-of-house staff and beverage director to ensure seamless service and exceptional dining experiences for all customers.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to the menu based on preferences or dietary restrictions.
- Developed relationships with local farmers and purveyors to ensure that the best possible product was always in use.
- Maintained high levels of sanitation and cleanliness, adhering to California health code regulations and ensuring a safe working environment.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
Chef De Partie
Husk Restaurant
08.2014 - 12.2016
- Worked my way through all kitchen stations in the restaurant, starting in Garde Manger and working my way down the hot line to mastering the well-known Husk hearth, finding my passion for live fire cooking.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques that were necessary for a brunch to dinner transition.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Line Cook
Vie Restaurant
07.2013 - 07.2014
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Quickly learned how to work multiple stations in the kitchen including Garde Manger, Saute, and Grill successfully.
Education
Associate of Arts - Culinary Arts
The Culinary Institute of America
Hyde Park, NY 08.2011 - 05.2013
Skills
Food safety
Wine pairing
Fine-dining expertise
Recipe creation
Leadership qualities
Ingredient sourcing
Menu development
Team management
Food presentation
Food safety
Certification
Food Protection Manager Certification - ServSafe or National Restaurant Association.
Timeline
Chef De Cuisine
Lazy Bear Restaurant
01.2017 - Current
Chef De Partie
Husk Restaurant
08.2014 - 12.2016
Line Cook
Vie Restaurant
07.2013 - 07.2014
Associate of Arts - Culinary Arts
The Culinary Institute of America
08.2011 - 05.2013
Food Protection Manager Certification - ServSafe or National Restaurant Association.
Court of Master Sommeliers, Introductory Sommelier
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