Summary
Overview
Work History
Education
Skills
LANGUAGES
Timeline
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Ricardo Mitsuo Setoue

Sydney

Summary

Head Chef with over 19 years of experience in high-end, award-winning restaurants, hotels, catering, and consultancy within five-star environments. Broad experience from providing tasting menus to catering for events with over 1,000 guests.

Proven entrepreneurial skills, gained from owning and operating successful restaurants, which gave me experience in all the different areas. A dedicated professional recognised for reliability, adaptability, and a commitment to continuous improvement, thriving in a fast-paced environment while maintaining the highest standards of quality.

Overview

20
20
years of professional experience

Work History

NSW Head Chef

The Commons
02.2025 - Current

The Commons has three cafes in different locations, a cocktail bar and also runs events across its locations.

As the NSW Head Chef, I:

  • Manage and operate the kitchen operation in Sydney for the three cafes, cocktail bar, and all events, such as conferences, boardroom meetings, cocktails, and private dinners.
  • Manage all daily kitchen operations such as ordering, rostering, menu development, and allocating invoices.
  • Work alongside the Group Executive Chef to implement new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for the cafes, bar and events.
  • Manage food costs effectively with careful menu planning, accurate portion control, and the use of seasonal ingredients.
  • Oversee scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.
  • Hire, manage, train and mentor all kitchen staff.
  • Cultivated a dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.

Head Chef

Pearl Catering
03.2022 - 02.2025

Head Chef in charge of multiple venues

I started as the Head Chef at Estate Vaucluse House and got promoted to Group Head Chef, overseeing Estate Vaucluse House, The Mint and Bullion Store.

Estate Vaucluse House is a restaurant and a wedding venue. At Estate we:

  • Provided great food and service experience consistently, building a strong base of regulars.
  • Received great reviews on several platforms, including wedding platforms.
  • Increased the number of weddings booked from 40 to over 70 per financial year, mostly through word of mouth and wedding platforms.

The Mint is an event venue for weddings, cocktails, conferences, and celebrations. At The Mint we:

  • Built a strong kitchen team and work environment.
  • Delivered great experiences throughout the events, increasing the recurrence rate.

Bullion Store is a cafe located on the same site as The Mint where we served freshly made food with quality ingredients.

As the Group Head Chef I:

  • Planned, designed and implemented all menus, ensuring all items were costed within the target budget.
  • Monitored and controlled the food cost, reviewing it periodically and ensuring all recipes were being followed.
  • Hired, trained, developed and mentored all kitchen staff: Head chefs, Sous Chefs, junior chefs and kitchen hands, ensuring they had support and a great work environment.
  • Rostered, forecasted and controlled the kitchen team efficiently, including resource sharing between sites, ensuring the venues were not over or short-staffed.
  • Kept all kitchens clean and well-maintained by creating cleaning schedules and checklists, meeting Food Safety standards and compliance.
  • Communicated efficiently with all departments, creating a positive, professional and productive work environment.
  • Built and maintained strong relationships with all suppliers to secure high-quality ingredients and competitive prices.
  • Led by example, inspiring and motivating all team members.

Head of Culinary Department (Head Chef)

Eatopia (Mimic)
09.2020 - 03.2022
  • Defined procedures for all foods and recipes produced in our kitchens, ensuring compliance with our standards (12 kitchens and 1 Central Production Kitchen).
  • Monitored and created action plans to implement improvements weekly based on customer reviews and feedback.
  • Defined and developed the technical specifications and food cost of all recipes.
  • Trained all kitchen teams in the recipes' specifications and food production standards.
  • Negotiated contracts with suppliers, ensuring quality standards and reducing our COGS.
  • Worked with the Food Safety Department to ensure all recipes and procedures complied with regulations and internal policies. Creating a Food Safety Culture in all kitchens.

Head Chef

Bacobuque - Le Tuscani
05.2019 - 08.2020
  • Managed the daily kitchen operations creating standards that exceeded safety and health regulations; identifying and providing solutions for any problem areas.
  • Led up to 16 kitchen staff members, creating a friendly environment and a motivated team; managing daily staff meetings to ensure a smooth-running operation.
  • Ensured consistent preparation of creative cuisine of the highest quality & presentation;
  • Ordering all inventory; stock ordering and control.
  • Staff interviewing, hiring, training, and supervision.
  • Hygiene and sanitation training and control.
  • Inspecting supplies, equipment, and work areas for cleanliness and functionality

Head Chef / Business Owner

Hasta La Pasta
02.2016 - 04.2019
  • Specialised in Italian cuisine, fresh pasta and sauces.

Head Chef / Business Owner

Presidente
10.2012 - 11.2015
  • Nominated Rising Star Restaurant in 2013 - Veja Comer & Beber Magazine ABC
  • From Feb 2014 to Oct 2014 I worked with awarded international Chefs, learning different techniques, traveling around the globe to more than 30 countries, discovering new cultures and flavors.

Chef De Partie

Seabourn
11.2013 - 11.2014
  • Awarded Best Culinary Cruise Line, partnered with 3 Michelin Star Chef Thomas Keller.
  • Worked alongside 2 Michelin Star Chef Andrew Fairlie and 1 Michelin Star Chef Heiko Antoniewicz.

Chef De Partie

Cunard
01.2012 - 10.2012

Sous-Chef/Head Chef

Aioli Private dining
01.2010 - 01.2012

Chef De Partie

Arola Vintetres
08.2009 - 01.2010
  • 2 Michelin Star Chef Sergi Arola (Executive Chef)
  • Awarded Best Spanish Restaurant in São Paulo in 2009 and 2010 - Veja Comer & Beber Magazine

Sous Chef/Head Chef

Toro
03.2008 - 07.2009
  • Awarded Best Spanish Restaurant in São Paulo 2007/2008 - Gula Magazine
  • Worked alongside 1 Michelin Star Chef Julio Reoyo.

Chef De Partie

Awarded Restaurants and Hotels
01.2006 - 03.2008

Hotel Emiliano

  • Awarded Best Italian Restaurant in São Paulo 2008 to 2011 – Paladar Magazine.
  • Rising Star Chef of 2008 José Barattino – Guide 4 Rodas

Allez Allez!

  • Awarded Best Bistrot in São Paulo 2006/2007 – Gula Magazine
  • Rising Star Chef of 2006 Luiz Emanuel – Gula Magazine

La Brasserie Erick Jacquin

  • Awarded Best French Restaurant in São Paulo 2004 to 2009 - Veja Comer & Beber Magazine
  • Awarded Chef of the Year in 2007 - Veja Comer & Beber Magazine

Education

Certificate IV - Commercial Cookery

University Anhembi Morumbi

Food Safety Supervisor Certificate -

NWS Government Food Authority

Skills

  • Leadership
  • Problem-solving
  • Good Communication
  • Working under pressure
  • Anticipating problems
  • Hard worker
  • Adaptability
  • Hands-on mindset
  • Food safety
  • Team management

LANGUAGES

Portuguese - Native
English - Advanced
Spanish - Basic

Timeline

NSW Head Chef

The Commons
02.2025 - Current

Head Chef

Pearl Catering
03.2022 - 02.2025

Head of Culinary Department (Head Chef)

Eatopia (Mimic)
09.2020 - 03.2022

Head Chef

Bacobuque - Le Tuscani
05.2019 - 08.2020

Head Chef / Business Owner

Hasta La Pasta
02.2016 - 04.2019

Chef De Partie

Seabourn
11.2013 - 11.2014

Head Chef / Business Owner

Presidente
10.2012 - 11.2015

Chef De Partie

Cunard
01.2012 - 10.2012

Sous-Chef/Head Chef

Aioli Private dining
01.2010 - 01.2012

Chef De Partie

Arola Vintetres
08.2009 - 01.2010

Sous Chef/Head Chef

Toro
03.2008 - 07.2009

Chef De Partie

Awarded Restaurants and Hotels
01.2006 - 03.2008

Certificate IV - Commercial Cookery

University Anhembi Morumbi

Food Safety Supervisor Certificate -

NWS Government Food Authority
Ricardo Mitsuo Setoue