Summary
Overview
Work History
Work Preference
Skills
Timeline
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Antonio (Chef T) V. Escamilla
Open To Work

Antonio (Chef T) V. Escamilla

San Diego

Summary

I am a passionate self-taught, "raised in the kitchen" former Executive Private Chef who is constantly developing new menu ideas based on specific diet requirements in the kitchens of my professional client's home. I seek a Chef position where I can help strengthen and further grow the kitchen. My strong abilities in the kitchen are to lead and run a great team along with my creative ability in putting together an amazing menu for any concept.

Resourceful Senior Cook known for high productivity and efficient task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel in fast-paced environments through strong organizational, teamwork, and communication abilities, ensuring smooth kitchen operations and quality meal preparation.

Seasoned Senior Cook with comprehensive background in high-volume restaurant environments. Possess strong knowledge of international cuisines, food preparation and presentation techniques. Skilled in inventory management, menu development, and staff training. Former employers commend commitment to culinary excellence and ability to create memorable dining experiences.

Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.

Experienced professional with a strong background in technology-related roles. Proficient in software development, system administration, and technical support. Skilled in problem-solving and optimizing performance. Capable of managing projects and collaborating effectively with teams. Committed to continuous learning and staying current with industry trends to contribute to organizational success.

Overview

11
11
years of professional experience

Work History

Senior Cook

UCSD
San Diego
01.2025 - Current
  • Managed food waste by ensuring unused ingredients were stored properly or disposed of safely.
  • Developed recipes and menus for special events, catering orders and restaurant menu items.
  • Demonstrated knowledge of various cooking methods, ingredients, equipment and processes.
  • Performed daily cleaning duties such as sweeping floors, washing dishes and sanitizing surfaces.
  • Inspected work stations to ensure they met health department regulations.
  • Supervised kitchen staff on the proper use of kitchen equipment and safety procedures.
  • Maintained food preparation areas in a clean, safe and sanitary condition.
  • Tested cooked foods by tasting them to determine their flavor profile.
  • Adhered to all safety protocols when using sharp knives or operating heavy machinery in the kitchen.
  • Prepared meals for large groups according to established recipes, standards and menus.
  • Monitored product freshness and rotation of stock to maintain quality control standards.
  • Trained new staff members on proper cooking techniques, recipes and sanitation procedures.
  • Established portion sizes for each dish being served at the restaurant.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Cut, chopped and sliced meat and produce to prepare for cooking.
  • Followed recipes and procedures to prepare, season and cook food products.
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Led team in high-pressure environments, ensuring timely delivery of orders.
  • Managed kitchen staff, ensuring efficient workflow and high-quality food production.
  • Trained kitchen workers on culinary techniques.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.

Personal Chef

Chef Owned
San Diego
01.2021 - 12.2021
  • Company Overview: Personal Chef to Corey Liuget from the Buffalo Bills & Jason Verrett from the 49ers
  • Shopping for ingredients 2-3 times per week
  • Prepared specialized meals 2-3 per day based on a strict dietary regimen
  • Delivered meals or cooked in his home depending on their current schedule
  • Established relationships with local suppliers to ensure a steady supply of quality ingredients.
  • Assisted in the development of recipes using fresh, seasonal ingredients.
  • Coordinated delivery of food items from supplier to client's residence or event location.
  • Organized grocery shopping trips to purchase ingredients needed to prepare meals.
  • Maintained records of all meals prepared including menu items, quantities served, and any special instructions given by the client.
  • Inspected all equipment prior to use to ensure it was functioning properly.
  • Participated in local farmers markets or other venues offering locally produced foods whenever possible.
  • Created detailed invoices for clients detailing cost of services rendered as well as any additional charges incurred.
  • Supervised cleaning staff during post-meal clean up process ensuring all surfaces were sanitized properly.
  • Maintained clean and sanitized kitchen to reduce risk of illness or germ spread.
  • Improved performance of team members resulting in high-quality meals produced daily.

Personal Traveling Chef

Griffin Twins
Seattle
08.2019 - 01.2021
  • Company Overview: Personal Traveling Chef for the Griffin Twins from the Seattle Seahawks
  • Shopping for ingredients daily
  • Preparing 3-5 meals per athlete 7 days a week
  • Delivered meals to the training facility
  • Some house cleaning with organization and maintenance of the kitchen
  • Traveled with the Griffins to multiple cities throughout the United States during the football season and also on the off-season always ready and available to cook
  • Personal Traveling Chef for the Griffin Twins from the Seattle Seahawks

Head Chef

Curbside Eatery
La Mesa
02.2018 - 05.2018
  • Company Overview: Head Chef at Curbside Eatery
  • Hired as a Head Chef responsible for hiring BOH staff.
  • I assisted owners with selecting equipment and all kitchen plating and eating utensils.
  • After funding issues from the original owners, my position was dissolved as new owners took over with a new concept before the restaurant launched.
  • Head Chef at Curbside Eatery

Head Chef

Up A Notch Cooking Company
01.2014 - 01.2017
  • Company Overview: Head Chef at Up A Notch Cooking Company
  • I cooked for a lineup of San Diego Chargers and several other NFL players from around the league like the Eagles, Saints and Patriots.
  • I developed specific nutritional meals for each of them based on a specific scientific lab tested diet plan.
  • I also catered an average of 150 meals/week for Mission Valley Heights Surgery Center from August 2015 thru July 2016.
  • Head Chef at Up A Notch Cooking Company
  • Players I cooked for: Jason Verrett, Jahleel Addae, Corey Liuget, Danny Fluker, Brandon Flowers, Melvin Gordon, Denzel Perryman, Drew Brees, King Dunlap, Tenny Palepoi, Jeff Cumberland, Jerry Attaochu, Keenan Allen, Darrell Stuckey, Manti Teo, Darren Sproles, Brandin Cooks Etc.

Work Preference

Work Type

Full TimePart TimeContract Work

Skills

  • Time management
  • Effective communication
  • Problem solving
  • Staff training
  • Attention to detail
  • Mentoring junior staff
  • Knife skills
  • Kitchen management
  • Cost control
  • Food allergy safety
  • Nutrition
  • Food plating and presentation
  • Kitchen operations management
  • Inventory oversight
  • Meal preparation
  • Baking and pastry
  • Food delivery
  • Menu planning
  • Performance improvement
  • Waste reduction
  • Meal scheduling
  • Recipes and menu planning
  • Recipe development
  • Menu pricing
  • Budgeting and cost control
  • Sauce making
  • Training and mentoring

Timeline

Senior Cook

UCSD
01.2025 - Current

Personal Chef

Chef Owned
01.2021 - 12.2021

Personal Traveling Chef

Griffin Twins
08.2019 - 01.2021

Head Chef

Curbside Eatery
02.2018 - 05.2018

Head Chef

Up A Notch Cooking Company
01.2014 - 01.2017

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Antonio (Chef T) V. Escamilla