Connor Evans
Sacramento
Summary
Highly motivated cook with over 6 years of industry experience. Working up
from the dish pit, to the kitchen, to graduating from the Culinary Institute of
America, and enduring a year at Mulvaney's B&L, I’ve come to believe that adversity is the father of ingenuity, and the
only way to progress in this field is consistent, hard work. I pride myself on my
ability to work with and learn from others, along with a relentless dedication to
improving my craft in any possible way. My aim is to garner the acclaim, skills, and
influence within my field to act as an ambassador and educator for responsible,
regenerative food systems.
Overview
5
5
years of professional experience
Work History
Lead Line Cook
Mulvaney's Building and Loan
Sacramento
05.2025 - 05.2026
- Developed and curated hyper-seasonal menu, creating diverse dishes and ensuring alignment with seasonal ingredients as the sole lunch chef
- Cross-Trained on Sauté, Grill, Garde Manger, Lunch, Banquets, and Catering, comprehensively mastering every position in the restaurant
- Capable teacher, responsible for training new cooks in all aforementioned positions and leading several cooking classes for patrons and children
Culinary Extern
Gravitas
Washington DC
05.2024 - 09.2024
- Overhauled restaurant organization and cleanliness by reorganizing 2 walk-ins, a walk-in freezer, and dry storage, establishing higher standards
- Quickly adapted to unconventional situations, such as changing chefs 3 times in 4 months, and constantly filling new positions and responsibilities due to critical understaffing
- Studied Michelin-Level, Farm-to-Table techniques and philosophy, rotating through positions and analyzing business operations in several essays
Line Cook
Moonstone Bistro
Redding
05.2021 - 09.2023
- Trained in classical French technique, encompassing the mother sauces, kitchen norms and expectations, and team coordination
- Climbed from dish pit, to prep cook, to brunch cook, to grill cook over the course of 3 years, gaining a wide base of knowledge and skills
- Pursued culinary education proactively, seeking and adopting new techniques to enhance my amateur skill set
Education
Associate in Occupational Studies - Culinary Arts
Culinary Institute of America
St. Helena, CA04-2025
Some College (No Degree) - Dual-Enrolled Highschooler
Shasta Community College
ReddingSkills
- Food safety standards
- Thoughtful Menu Development
- Confident in High-Volume Banquets and Catering
- Wide Knowledge Base for Technique
- Thorough when ordering and receiving
- Works well under pressure
- Passionate about sharing and gaining knowledge
References
John Trujillo-
Chef/Mentor-Mulvaney's B&L-916-957-9024
Che Stedman-
Chef/Mentor- Moonstone Bistro- 530-921-1177
Almir DeFonseca-
Professor- Culinary Institute- 707-967-2436
Timeline
Lead Line Cook
Mulvaney's Building and Loan
05.2025 - 05.2026
Culinary Extern
Gravitas
05.2024 - 09.2024
Line Cook
Moonstone Bistro
05.2021 - 09.2023
Associate in Occupational Studies - Culinary Arts
Culinary Institute of America
Some College (No Degree) - Dual-Enrolled Highschooler
Shasta Community College