Tolga Mutlu
Executive Chef
Miami,USA
Summary
I started my professional career with the Conrad Istanbul Hotel and then traveled outside of Turkey to develop as a chef. I began working for Celebrity Chef Batuhan Piatti and for 10 years I worked alongside Chef Batuhan as his Executive Sous Chef for new openings and concept development. I am seeking an opportunity with a vibrant and thriving food & beverage group to continue my journey and to do my best to deliver exceptional quality and genuine hospitality to the team and the guests.
Overview
16
16
years of professional experience
Work History
Executive Chef
Motek Restaurant
Miami, FL
06.2024 - 01.2025
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Executive Chef
Do&Co
Miami, FL
05.2023 - 06.2024
- Managed four outlets with a combined annual sales of $50 million
- Developed and costed menus and menu items to ensure food costs are met and revenue goals are met
- Leads and mentors a team of 20 chefs
- Builds annual budgets and works with the leadership team to manage effectively
- Production of catered and plated dinners
Executive Chef
The H Orlando
Orlando , FL
10.2017 - 03.2023
- Brought on as the Executive Chef to open and develop menu concepts, menu development, hire the team, kitchen buildout, and manage the operation
- Moved to San Francisco at the end of 2019 to grow my culinary skills but maintained my involvement from afar
- Returned from 2022 to 2023 to help with a transition and train and develop the new Executive Chef
Executive Chef
Amavi Restaurant
01.2025 - Current
Corporate Executive Sous Chef
Batuhan Piatti Consulting
09.2009 - 01.2022
- Famed Chef Batuhan Paitti's right-hand Executive Sous Chef in restaurant openings: Hyde Hotel Dubai; Billionaire Mansion in both Dubai & Monte Carlo; Conrad Istanbul; Raffles The Palm; Kaplankaya Club House; Elio Restaurant and Cipriani Istanbul
- Concept and menu development including costing and menu item descriptions for team
- Kitchen design and equipment procurement and oversight of restaurant build-outs
- Team training and development including programs and material for manuels
Chef De Cuisine
Tratto Restaurant
San Francisco, CA
01.2020 - 08.2021
- Developed and implemented new menu items to meet customer needs
- Maintained a clean and organized kitchen environment
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations
- Planned menus based on the seasonal availability of ingredients
Education
Tourism and Hotel Business -
Anadolu University
Culinary -
Okan University
Kadiköy Technical and Vocational High School
Skills
- Leadership and team building
- Chef development and mentorship
- Concept development and implementation
- Baking techniques
- Grilling Techniques
- Butchery and seafood breakdown
- Food and Beverage pairings
- Catering and banquet production
- Budgeting and cost control
- Menu and recipe creation with costing
- Forecasting and planning
- Vendor relations
Accomplishments
- Received the award of the staff of the month at Conrad
- 9th International Istanbul Gastronomy TURKEY, have been awarded Bronze for Modern Turkish Kitchen Team category
REFERENCES
•Batuhan Piatti (Billionaire Group Corporate Chef), +971-56-155-7757, batuhan@billionairelife.com, batuhanpiatti@yahoo.it
• Walter GIARDENELLI (Cipriani Monaco Exe. Chef), +39-338-89-4770, wgiardinelli@cipriani.com
• Yigit Sezgin (Global Chief Brand & Commercial Officer of Fairmont Resorts), +971-50-458-1705, yigitsezgin@yahoo.com
• Ola Fendert (Exe. Chef Puccini Group), +1-415-4714, ofender@gmail.com
• Inan DOGRU (BTA Muscat Exe. Chef), +1 -650-922-1087 , inandogru@hotmail.com
Certification
- First Aid Certification
- [State] Driver's License
- Microsoft Office Specialist (MOS) Certification
- Certified Professional Catering Executive (CPCE) - National Association for Catering and Events.
- Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
- Certified Culinary Administrator (CCA) - American Culinary Federation (ACF).
- Food Allergy Training Certificate–Food Allergy Research & Education or MenuTrinfo.
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
Languages
Turkish
Native or Bilingual
English
Native or Bilingual
Timeline
Executive Chef
Amavi Restaurant
01.2025 - Current
Executive Chef
Motek Restaurant
06.2024 - 01.2025
Executive Chef
Do&Co
05.2023 - 06.2024
Chef De Cuisine
Tratto Restaurant
01.2020 - 08.2021
Executive Chef
The H Orlando
10.2017 - 03.2023
Corporate Executive Sous Chef
Batuhan Piatti Consulting
09.2009 - 01.2022
Tourism and Hotel Business -
Anadolu University
Culinary -
Okan University
Kadiköy Technical and Vocational High School
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