Daniel Ziebell
Suisun City
Summary
Thoroughly trained professional chef who excels in all areas kitchen and dining room related. Works great with others and consistently pursues team building and development of a healthy restaurant culture.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Thomas Keller Restaurant Group
Yountville
10.2023 - Current
- Lead all kitchen team operations.
- Create a daily changing menu using Thomas Keller brand and philosophy of ad hoc concept. Utilize the best ingredients available, work side by side with gardening team and directors to create and standardize the very dynamic kitchen operation.
- Hiring, firing, performance counseling, review process and all other HR duties assigned.
- Track invoicing, spend, menu costing and all financial operation of the property. Monthly p&l calls, built budget for the upcoming year.
- Recipe development and organization of recipe database.
- Build scheduling model for team and manage kitchen team payroll.
- Inventory collection and entering of data for accurate report of product used.
- Organize, developed and execute events of all types for all types of guests.
- All duties assigned.
Executive Chef
Avow®
Napa
01.2022 - 09.2023
- Created a hyper seasonal ala carte menu with a 5 course tasting menu changing daily.
- Sourced local seasonal produce and product to give guests the best available at all times during the year.
- Mentored, trained and developed a team to buy in to a healthy culture to promote growth and build a strong foundation and understanding of cooking.
- Developed private events model and worked with guests to build a custom experience that followed the brand and idea of Coppercane winery.
- Performed multi course wine tasting menu’s for club members of tasting room.
Chef
Imagination on Fire
Napa
01.2021 - 12.2021
- Reduced food costs by using minimalistic and streamlined food operation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Assisted Erik Hangman (Owner) in the creation or revision of menus and selections.
- Assisted in training and mentoring new employees.
- Developed relationships and managed all purveyor ordering operations; food, beverage, cleaning supplies, rentals, hardwares etc.
- Overseeing and managing of offsite and on site events as well as catering.
- Maintained high level of food quality, cleanliness and organization at all times.
- Worked directly with health department, fire marshals, local law enforcement and county officials to ensure all permitting and operation were in compliance with standards.
Sous Chef
Ad Hoc
Yountville
01.2019 - 03.2020
- Worked and collaborated with 2 other chefs in order to successfully operate an 8 million dollar restaurant.
- Acted as chef de cuisine when other 2 chefs were not present.
- Maintained high levels of food quality and ensured excellent guest experience.
- Mentored and trained all new hires in garde manger, sauté, grill, pastry, prep, butchery and cleaning practices.
- Wrote employee schedules and managed labor costs for all kitchen team members.
- Developed intriguing menu items for all courses for daily changing menu.
- Managed all ordering practices through entire restaurant operations.
Lead Chef de Partie
Ad Hoc
Yountville
05.2017 - 12.2018
Chef de Partie
Ad Hoc
Yountville
09.2015 - 05.2017
Culinary Intern
Ad Hoc
Yountville
04.2015 - 08.2015
Education
Associate of Arts - Culinary Arts
The Culinary Institute of America at Greystone
St. Helena, CA01.2016
Skills
- Communications
- Supervision
- Workflow Optimization
- Forecasting and planning
- Sanitation guidelines
- Food plating and presentation
- Budgeting
- Regulatory compliance
- Process improvement
- MS teams/office
- Customer service
- Team management
- Business operations
- Problem resolution
- Organization
- Recipes and menu planning
- Team building
Certification
ServSafe
Timeline
Chef De Cuisine
Thomas Keller Restaurant Group
10.2023 - Current
Executive Chef
Avow®
01.2022 - 09.2023
Chef
Imagination on Fire
01.2021 - 12.2021
Sous Chef
Ad Hoc
01.2019 - 03.2020
Lead Chef de Partie
Ad Hoc
05.2017 - 12.2018
Chef de Partie
Ad Hoc
09.2015 - 05.2017
Culinary Intern
Ad Hoc
04.2015 - 08.2015
Associate of Arts - Culinary Arts
The Culinary Institute of America at Greystone