Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Generic

David Yamaguchi

Playa Vista

Summary

Dedicated Executive Chef with proven aptitude in kitchen management, menu development and workflow coordination. Applies knowledge of culinary trends to deliver unique menu items while meeting food costs. Good at troubleshooting problems and building successful solutions.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Executive Chef

Sage Hospitality
03.2023 - Current
  • Developed menus, controlled food costs and oversaw quality, and safety processes for The Surfing Fox.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.

Executive Chef

Chulita
11.2018 - 02.2023
  • Created recipes and followed through that they were prepared correctly
  • Monitored all BOH operations and assisted with FOH training
  • Put systems in place for a new restaurant.
  • Stayed on as a consultant while moving on to open other restaurants

Executive Chef/ Partner

O Sea
11.2019 - 11.2021
  • Working with a business partner to open a new fine casual seafood restaurant in Old Town Orange, Ca
  • Created an entire menu from scratch for a brand new seafood concept
  • Working with my business partner to create a full concept and culture to showcase seafood in a different setting
  • Designed the entire BOH space for full functionality of the restaurant.

Executive Chef

The Madera Group
07.2019 - 03.2021
  • Led the kitchen and trained all staff members
  • Monitored all BOH operations
  • Worked with the GM to ensure our P&L lined up with company standards.
  • Oversaw 3 locations in the company

Creator & Chef

Popup Series: Ocho
07.2017 - 11.2019
  • Created and hosted my own Popup dinner series to show the public my style of food, and the skills I have learned over the years
  • Hosted multiple dinners with seasonally changing menu items
  • Coordinated and trained my staff in FOH & BOH expectations for the vision of my Popup dinners.

Executive Sous Chef

Bottlefish
12.2016 - 12.2018
  • Assisted in opening and setting standards for a new seafood concept in Los Angeles, Ca
  • Developed seasonally changing menu items for the restaurant
  • Maintained quality and kept food cost in line in the restaurant
  • Mentored and trained BOH staff to excel in the restaurant.

Sous Chef

Water Grill
04.2013 - 12.2016
  • Worked my way up throughout the kitchen and learned every station in the restaurant then moved into a managerial role
  • Trained BOH staff during the openings of new restaurants in the company
  • Maintained standards in the kitchen when the chef was not in.

Education

Associate of Occupational Studies Degree -

Southern California School of Culinary Arts, Le Cordon Bleu
11.2009

Skills

  • Menu Development
  • Accustomed in High Volume Service
  • Managed & Coached BOH Staff
  • Trained BOH Crew in Restaurant Openings
  • Assisted with Outside Events that represented the Company
  • Controlled and Maintained Food Cost Within Standards

Accomplishments

    Michelin Bib Gourmand

Certification

Manager ServSafe Cert., 04/01/19 - Present

Timeline

Executive Chef

Sage Hospitality
03.2023 - Current

Executive Chef/ Partner

O Sea
11.2019 - 11.2021

Executive Chef

The Madera Group
07.2019 - 03.2021

Executive Chef

Chulita
11.2018 - 02.2023

Creator & Chef

Popup Series: Ocho
07.2017 - 11.2019

Executive Sous Chef

Bottlefish
12.2016 - 12.2018

Sous Chef

Water Grill
04.2013 - 12.2016

Associate of Occupational Studies Degree -

Southern California School of Culinary Arts, Le Cordon Bleu

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David Yamaguchi