Luca Di Graci

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.

• Worked with seasonal local products, foraging experience with all the coastal seasonal beach Herbs and Plants used for plating and food preparations
• Created recipes and prepared advanced dishes.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Placed orders to restock items before supplies ran out.

• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Hired, managed and trained kitchen staff.
• Created recipes and prepared advanced dishes.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Obtained fresh, local ingredients to lower grocery costs.
• Kept track of event finances, initial deposits, due payments and final balances.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Kept labor at or below 28% to support business profit targets.
• Increased profits and efficiency 15% by building optimal inventory control model.

• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Verified compliance in preparation of menu items and customer special requests.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

• Maintained well-organized mise en place to keep work consistent.
• Worked during the period the restaurant was 1 Michelin and obtained the second star
• Managed the Entree and Pasta section by myself
• Plated meals paying special attention to garnishes and overall presentation.

3 Michelin Star Restaurant, Worked under supervision of master chef Heinz Beck