Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Published Works
Timeline
Generic

Vincent Tropepe

Jersey City

Summary

Award winning and multi certified culinary professional with proven track record in restaurant concept development and business operating troubleshooting. With twenty years experience in top tier food service establishments that is highly trained, focused and prepared for projects at hand.

Overview

27
27
years of professional experience
1
1
Certification

Work History

Owner/Operator

Chef Vincent Tropepe, LLC
01.2008 - Current
  • Personal Chef Services to high profile clientele which include but are not limited to The Clintons, Stevie Wonder, Michael Jackson, Adele, Beyonce, Tony Bennett, Yogi Berra, Phil Rizzuto, Former NYC Mayor Rudy Giuliani, Maestro Luciano Pavarotti, Joan Rivers, Henry Winkler, Billy Crystal, Robin Williams, Al Pacino, Jennifer Lopez.
  • Customized meal plans according to dietary needs.
  • Private catering services from 2- 250 people.
  • Food and beverage event coordinating.
  • Food product developer for retail brands including recipes development, shelf stabilizing testing, packaging design, labeling law requirements, market entry analysis, ingredient cost control, food product distribution channels.

Owner/Operator

National Restaurant Solutions, LLC
01.2007 - Current
  • Head restaurant consultant and developer.
  • Worked with owners to start, grow or save their food service establishments across the United States.
  • Designed, opened and developed restaurant concepts.
  • Opened 95 restaurants in 25 major US Cities includes but is not limited to real estate acquisition, FOH design concept, kitchen layout and design, Flow of Food functionality, train both FOH and BOH, recipe development, demographic research and analysis, beverage, food, labor cost control analysis, area and building permits and licensing filings, soft openings, business plan writing, strategic alliance analysis, ingredient acquisition.
  • Oversaw budgets up to $25 million dollars.
  • Food Service Establishment Strategy Services include but are not limited to: (a) Operating (b) Marketing (c) Brand (d) Catering (e) Delivery (f) Growth and Expansion (g) Start Up and Roll Outs.
  • Design and Construction Services include but are not limited to: (a) Project management (b) Project oversight (c) Building Design (d) Interior and Exterior Design (e) Architect work and oversight (f) General contractor over sight (g) Permits and Licenses
  • Kitchen Services include but are not limited to: (a) Menu Drafting (b) Menu implementation (c) Food and Beverage development (d) Delivery and catering services (e) Menu pricing (f) food and beverage sourcing (g) Vendor selection (h) Kitchen Equipment selection and cost control.
  • Opening Services include but are not limited to: (a) POS and BOH Selection and integration (b) Staff hiring and training (c) Bar and Mixology services (d) Cash handling procedures and closeouts (e) Delivery and catering operating systems (f) Manuals, policies, procedures, forms and opening and closing checklists for employees and management (g) Food safety auditing.
  • Turnaround services include but are not limited to (a) Labor and Food Cost Analysis (b) Rebranding concepts (c) Vendor analysis (d) Staff retraining and recruiting (e) Product mix (f) Termination services (g) Executive Chef, Executive Pastry chef and mixology consulting (h) Industry trends (i) Market analysis.
  • Concept Development services include but are not limited to the following: (a) Brand and concept development (b) Business Plan Development (c) Menu Design Development (d) Exterior Signage and permits (e) Branding assets (f) Marketing collateral and assets.
  • Hospitality legal services include but are not limited to (a) lease negotiations (b) restaurant purchases (c) restaurant sales (d)lease reassignments (e) Notice of Violations Investigations (f) Inspector and Investigator cross examinations (g) City court representation for Notice of Violation cases

Culinary and Pastry Arts Instructor

Couscocial
03.2021 - 03.2023
  • Developed lessons plans in both cooking and pastry.
  • Provided educational and entertaining recreational cooking classes.

Executive Chef

Gigi's
09.2021 - 01.2022
  • Finish the concept design of the restaurant.
  • Wrote, designed nd costed out all menus.
  • Trained FOH & BOH
  • Mentored kitchen staff of 10.
  • Oversaw daily operations.
  • Oversaw labor and food cost.
  • Fostered a positive working environment among kitchen team members that encouraged creativity, and open communication.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Crafted unique dishes that significantly increased restaurant reputation and customer base.

Senior Food Writer and Editor for the United States

CulinaryNewsWorld.com
08.2020 - 01.2022
  • Developed and published recipes for readers in both sweet and savory categories.
  • Wrote and published investigative food stories about hospitality industry.
  • Increased website readership by 400% during the course of employment.
  • Reviewed story and article ideas by other writers for publication consideration.
  • Wrote article highlighting small business owners in the food and hospitality space.
  • Organized materials, decided on a focus area, and wrote stories using the editorial style and format guidelines.
  • Wrote articles and news stories for publication on the internet, coordinating images and layout to ensure proper presentation.
  • Did research and wrote between 3- 7 pieces every week.

Director of Culinary and Pastry Education

YWCA
03.2021 - 10.2021
  • Developed lesson plans for students between the grades of 5 and 12.
  • Wrote lessons plans for both culinary and pastry arts designed to develop life skills.
  • Created a kitchen environment that was inviting for all students with all learning capabilities.

Executive Chef

The Astor
04.2021 - 09.2021
  • Created the entire restaurant concept based on American cuisine with a twist.
  • Wrote and designed a dinner, brunch, dessert, mocktail and cocktail menu.
  • Hired, trained, held orientation for and mentored a team of 60 employees in both FOH & BOH.
  • Mentored and trained managers and ownership in restaurant operations.
  • Vendor relations and service provider negotiations.
  • Wrote restaurant policy and handbook.
  • Oversaw food and labor costs.
  • Conducted a full redesign with painters, contractors, electricians and architects etc. and performed all licensing and permitting prior to opening.

Executive Chef

Rustica
08.2020 - 02.2021
  • Rewrote and designed a new and more competitive contemporary Italian menu to meet changing area demands for food.
  • Led all culinary operations and mentored 30 person kitchen team to drive culinary excellence and expand culinary and baking techniques.
  • Create an in house pasta and dessert production.
  • Increased sales 37% upon the release of new menu.
  • Managed labor and food cost.


Executive Chef

Etcetera Etcetera Restaurant
01.2018 - 07.2020
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Developed a line of in house made gluten free pastas.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Crafted unique dishes that significantly increased restaurant reputation and customer base.

Executive Chef

Tomasso's Italian Restaurant
01.2016 - 01.2018
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.

Per Diem Executive Chef for Domestic Flights Aboard Air Force One for President B. Obama

United States Government
01.2009 - 01.2017
  • Adhered to the safety and security protocol give by the U.S.S.S for food handling for the President of the United States.
  • Oversaw and participated in the food preparation for on board selected meals for the President of the United States.
  • Administered the hand over of finished prepped ingredients to the U.S.S.S for inspection and boarding of ingredients to presidential aircraft.
  • Took the flight to domestic destination and finished preparation, heating and plating of food upon ordering.
  • Worked with the Presidential aircraft team and front of house service to ensure all food needs of the President are met.
  • Took 8 presidential flights under this administration.

Executive Chef

Piccolo Angolo
07.2012 - 12.2016
  • 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.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Executive Chef

Saint Germain French Bistro
03.2011 - 05.2012
  • Mentored over 12 kitchen staff members at all levels in order to prepare them for challenging roles.
  • Created employee schedules and work assignments, as well as determining appropriate pay rates.
  • Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Manage food service contracts with public, private, and educational institutions as an account manager.
  • Was in charge of overseeing and controlling overhead and production costs, as well as profit and loss.
  • By creating an optimal inventory control model, I was able to increase profits and efficiency.
  • Made sure that everyone was safe, that the kitchen was clean, and that food was handled or stored properly.
  • Checked for compliance in the preparation of menu items and special requests from customers.
  • Was in charge of menu planning, recipe development, and day-to-day management as well as high-volume catering.
  • Planned menus, kept track of food costs, and monitored quality, sanitation, and safety procedures.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Avoided cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Executive Chef

EPOCA
01.2010 - 12.2011
  • Mentored over 35 kitchen staff members at all levels in order to prepare them for challenging roles.
  • Oversaw all restaurant operations in front and back of the house within given authority by ownership.
  • Restaurant served 450 people per/turn.
  • By creating an optimal inventory control model, I was able to increase profits and efficiency by 47%.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
  • Was in charge of developing and maintaining standards for safety, quality, consistency, and adherence to them.
  • Maintained a well-organized mise en place to keep work efficient and consistent.
  • Avoided cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Redefined the public's ideas of what fine dining Italian food is by creative thinking out of the box approach to Italian staple ingredients.

Per Diem Executive Chef for Domestic Flights Aboard Air Force One for President George H. W. Bush

United States Government
01.2005 - 01.2009
  • Adhered to the safety and security protocol given by the U.S.S.S. for food handling for the President of the United States.
  • Oversaw and participated in the food preparation for the on board selected meals for the President of the United States.
  • Administered the hand over of finished prepped ingredients to the U.S.S.S for inspection and boarding of ingredients to the presidential aircraft.
  • Took the flight to domestic destination and finished preparation, heating and plating of food upon ordering.
  • Worked with Presidential aircraft team and front of the house service to ensure all food needs for the President are met.
  • Took 6 presidential flights under this administration.

Lead Line Cook

Le Bec Fin
01.2006 - 01.2007
  • Carefully guided prepared items into the oven and cooked them at precise temperatures and times to avoid skin burns.
  • Was able to produce over 550 entrees dishes per day while maintaining near-perfect customer satisfaction scores.
  • Quickly picked up on new menu items and options so that I could help customers choose what they wanted.
  • Measured ingredients and followed recipes to prepare food.
  • Portioned food in order to plate dishes.
  • Wrapped and stored unused food in appropriate containers and placed it in the refrigerator to avoid spoilage.
  • Kept well-stocked stations with supplies and spices for maximum productivity.
  • Kept food in coolers and washed my hands frequently for health and safety.
  • Ensured that food handling, cleaning, and sanitation protocols were followed to ensure that staff and customers were safe.

Line Cook

The 21 Club
04.2005 - 07.2006
  • Made the same dishes several times a day with the same level of care, attention to detail, and quality.
  • Kept well-stocked stations with supplies and spices for maximum productivity.
  • Kept track of and reported on the status of various ingredient stock levels in order to alert the manager to the need to reorder products.
  • Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen.
  • Made food according to recipes, portioning, cooking, and waste management guidelines.
  • Followed the restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Modified standard recipes due to ingredient issues or customer requests, including allergen concerns.
  • Taught new employees about proper food preparation, storage, kitchen equipment use, sanitation, and safety.
  • Used proper food handling techniques and kept all food products at the proper temperature.
  • Maintained a high level of consistency and accuracy when preparing identical dishes multiple times in one shift.
  • Produced over 375 entree dishes per day and kept customer satisfaction scores near-perfect.

Chef Consultant / Junior Sous Chef

SD26 by Tony May
03.2004 - 07.2006
  • Created the culinary menu for the restaurant with Tony May.
  • Designed and oversaw the execution of front of the house dining rooms and bar areas.
  • Created the opening menu for the restaurant and trained the staff hired.
  • Created cocktail menu.
  • Integrated iPad into the glass table tops of the restaurant for cocktail self ordering.
  • Successfully performed all food photography tasks for website and marketing assets.
  • Created ground breaking menu items in the area of contemporary Italian fine dining that put the food service establishment on the map with such dishes as Ravioli al Uovo (Egg Yolk Ravioli).
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Created employee schedules and work assignments, as well as determining appropriate pay rates.

Line Cook

Rainbow Room
04.2004 - 07.2005
  • Made the same dishes several times a day with the same level of care, attention to detail, and quality.
  • Kept well-stocked stations with supplies and spices for maximum productivity.
  • Kept track of and reported on the status of various ingredient stock levels in order to alert the manager to the need to reorder products.
  • Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen.
  • Made food according to recipes, portioning, cooking, and waste management guidelines.
  • Used proper food handling techniques and kept all food products at the proper temperature.
  • Maintained a high level of consistency and accuracy when preparing identical dishes multiple times in one shift.

Senior Sous Chef

Mr. K's
01.2003 - 12.2003
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Made sure that everyone was safe, that the kitchen was clean, and that food was handled or stored properly.
  • Checked for compliance in the preparation of menu items and special requests from customers.
  • Oversaw and improved the work of a 35-person team that produced over 650 plates per day.
  • Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Maintained a well-organized mise en place to keep work efficient and consistent.
  • Created and cooked exciting, memorable dishes that attracted new customers to the restaurant and increased revenue an additional $5 million dollars.
  • Was responsible for all high profile clientele who have purchased tables on a yearly basis.

Pastry Cook Assistant

Alain at The Essex House by Alain Ducasse
01.2002 - 09.2002
  • Assisted in training new hires, sharing knowledge of pastry techniques and best practices for workplace success.
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Supported the creation of unique dessert offerings by researching current trends and experimenting with new ingredients.
  • Improved overall service speed by effectively multitasking during high-pressure situations, ensuring timely delivery of desserts to guests.
  • Worked closely with the head pastry chef to develop creative solutions for addressing customer allergies or dietary restrictions without compromising taste or presentation quality.
  • Assisted head pastry chef in developing new recipes for seasonal menu changes.

Junior Line Cook

One IF By Land Two If By Sea
06.2000 - 08.2001
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Prep Cook

Chanterelle
06.1998 - 05.2000
  • Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Education

Bachelor of Arts - Culinary and Pastry Arts & Restaurant Management

New York Restaurant School
New York City, NY
01.2004

Associate of Science - Culinary and Pastry Arts & Restaurant Management

Art Institute of New York City
New York City, NY
01.2002

High School - undefined

Xaverian High School
01.2000

Skills

  • Interpersonal and written communication
  • Delegation
  • Documentation and reporting
  • Business Development
  • Project management
  • Business Planning
  • Staff development
  • Staff training/development
  • Strong verbal communication
  • Human resources management
  • Budgeting and finance
  • Risk management processes and analysis
  • Staffing
  • Report writing
  • Pricing tool development
  • Stakeholder relations
  • Employee scheduling
  • Relationship management
  • Product development
  • Budget development
  • Scheduling
  • Conflict resolution
  • Extremely organized
  • Effective leader
  • Operations oversight
  • Public speaking
  • Powerful negotiator
  • Coaching and mentoring
  • Team Leadership
  • Dinner service planning
  • Food preparation
  • Operations management
  • Hiring
  • Business planning
  • Human resources
  • Strategic planning

Certification


  • AFOCC Dual Certified in the following areas:
  • Italian Cuisine: Written Exam 96/100 Practical Exam 98/100
  • French Cuisine: Written Exam 98/100 Practical Exam 96/100
  • Mediterranean Cuisine: Written Exam 97/100 Practical Exam 98/100
  • Thai Cuisine: Written Exam 96/100 Practical Exam 100/100
  • Chinese Cuisine: Written Exam 98/100 Practical Exam 100/100
  • Californian Regional Cuisine: Written Exam 97/100 Practical Exam 100/100
  • Spa/Floridian Cuisine: Written Exam 93/100 Practical Exam 97/100
  • Japanese Cuisine: Written Exam 96/100 Practical Exam: 96/100
  • Pastry Arts Italian and French: Written Exam 94/100 Practical Examination 95/100
  • American Cuisine: Written Exam 93/100 Practical Exam 98/100
  • German Cuisine: Written Exam 96/100 Practical 96/100
  • Spanish Cuisine: Written Exam 96/100 Practical 96/100
  • Infusion Cooking: Written Exam: 97/100 Practical Exam 98/100
  • AFOCC Certifications
  • Menu Writing
  • Beverage & Food Cost Control
  • Hospitality Law - Property Acquisition, Lease Negotiation, Cross Examinations of Investigators/ Inspectors, Claim Investigation, Permit Filing, Liquor License Filing, Food Law.
  • Restaurant Design and Layout

Accomplishments

  • 2008 Auguste Escoffier Gold Medal for Culinary Excellence
  • 2009 Festival of Flavors Gold Medal
  • 2011 Proclamation from the City of New York
  • 2014 Proclamation from the City of New York
  • 2016 Proclamation from the City of New York

Published Works

2016: In My Whites: A Matter of Culinary Perspective

2021: SLAUGHTERED: How Inconsistent Lockdowns Collapsed The Hospitality Industry During COVID-19

2022: ROASTED, CHOPPED & BEATEN: When Cities Declare War On The Restaurants That Feed Them

2023: ROOTS: Unlocking The Potential & Discovering The Delicious In All Natural Ingredients

2024: The Other Five Senses: Understanding The Art Of Hospitality


Upcoming Releases:


Spring / Summer 2025: The Guilty Pleasures Cookbook: Developing A Delicious & Disciplined Relationship With Guilty Pleasure Foods One Recipe At A Time


Fall 2025: Diary Of a Hungry Chef: EATING SÃO PAULO!


Winter 2026: Nonna's Notebook: Celebrating The Culinary Legacy & Italian Hospitality of MY Two Nonnas


Fall 2026: Every Kick Is A Boost: My Life In Essays From A Brooklyn Boy To A Top chef

Timeline

Executive Chef

Gigi's
09.2021 - 01.2022

Executive Chef

The Astor
04.2021 - 09.2021

Culinary and Pastry Arts Instructor

Couscocial
03.2021 - 03.2023

Director of Culinary and Pastry Education

YWCA
03.2021 - 10.2021

Executive Chef

Rustica
08.2020 - 02.2021

Senior Food Writer and Editor for the United States

CulinaryNewsWorld.com
08.2020 - 01.2022

Executive Chef

Etcetera Etcetera Restaurant
01.2018 - 07.2020

Executive Chef

Tomasso's Italian Restaurant
01.2016 - 01.2018

Executive Chef

Piccolo Angolo
07.2012 - 12.2016

Executive Chef

Saint Germain French Bistro
03.2011 - 05.2012

Executive Chef

EPOCA
01.2010 - 12.2011

Per Diem Executive Chef for Domestic Flights Aboard Air Force One for President B. Obama

United States Government
01.2009 - 01.2017

Owner/Operator

Chef Vincent Tropepe, LLC
01.2008 - Current

Owner/Operator

National Restaurant Solutions, LLC
01.2007 - Current

Lead Line Cook

Le Bec Fin
01.2006 - 01.2007

Line Cook

The 21 Club
04.2005 - 07.2006

Per Diem Executive Chef for Domestic Flights Aboard Air Force One for President George H. W. Bush

United States Government
01.2005 - 01.2009

Line Cook

Rainbow Room
04.2004 - 07.2005

Chef Consultant / Junior Sous Chef

SD26 by Tony May
03.2004 - 07.2006

Senior Sous Chef

Mr. K's
01.2003 - 12.2003

Pastry Cook Assistant

Alain at The Essex House by Alain Ducasse
01.2002 - 09.2002

Junior Line Cook

One IF By Land Two If By Sea
06.2000 - 08.2001

Prep Cook

Chanterelle
06.1998 - 05.2000

Associate of Science - Culinary and Pastry Arts & Restaurant Management

Art Institute of New York City

High School - undefined

Xaverian High School

Bachelor of Arts - Culinary and Pastry Arts & Restaurant Management

New York Restaurant School

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