Franco De Dominicis
Glendale
Summary
An executive or Corporate managerial position or Multi-units, with a dynamic, growing organization to which, I can contribute my extensive culinary and managerial experience and find future growth potential.
Professional culinary expert with strong track record of delivering high-quality dining experiences. Skilled in menu planning, ingredient selection, and gourmet meal preparation. Emphasizes team collaboration and consistently meets evolving client needs, ensuring reliability and adaptability. Known for exceptional culinary creativity and attention to detail.
Overview
25
25
years of professional experience
Work History
Private Chef & Catering
Mr. & Mrs. Bloom
Westwood, CA, USA
05.2023 - Current
- Every Wednesday & Friday
Executive Chef
Team San Jose Convention Center
San Jose, CA, USA
10.2023 - 11.2023
- Contracted to executive various conventions
- Zoomtopia (3-day program with full breakfast, lunch and heavy reception and live station for 3700 people)
- LLVM (3-day program with full breakfast, lunch and dinner for 2700 people)
- Notre Dame University (3-day program with breakfast, lunch and dinner for 2600)
- Samsung (3-day program with heavy breakfast, lunch and reception-dinner for 3200 people)
- Quick Book (4-day program with heavy live station for breakfast, lunch and dinner plus reception and concert food for 4100 people)
- (Managing 4 sous chef, 6 kitchen supervisor and almost 100 cooks in full production and execution for the entire time, placement of ordering and supervising production according to specific, quantity, quality and presentation)
- References available
Owner
Franco on Melrose
Hollywood, CA, USA
01.2012 - 01.2019
Consulting Executive Chef
La Dolce Vita Restaurant/ Good Restaurant
Beverly Hills, CA, USA
01.2011 - 01.2012
- Restructuring the Formal Kitchen line to execute plating up in the kitchen
- Redesign the menu according to owners wishes
- Writing all recipes & costing according to tasting
- Retrain the kitchen and dining room staff
Executive Chef
Millennium Biltmore Hotel
Los Angeles, CA, USA
01.2005 - 01.2011
- Responsible for managing the entire hotel operation, including 80.000 SQF banquets facilities, 3-restaurants, room service for 683 room property, 450 employees cafeteria, $24 million in F&B annually
- Maintained food cost of 25% while significantly improving quality
- Train on a daily base the entire culinary staff
- Working with the outlets Chef/manager on a special projects and developing new menus for the restaurant and costume made menus for the banquet department
Executive Chef For Conference and Catering
University of Southern California
Los Angeles, CA, USA
01.2004 - 01.2005
- Managed entire Catering and Banquet department within University
- Attending all meeting for the daily operation
- Designed menu’s, ordered food, and prepared Budget strategies
- Prepared parties that ranged from 30 people to 2,500.00 including formal dining
Executive Sous Chef
Cardini Restaurant at the Wilshire Grand Hotel
Los Angeles, CA, USA
01.2001 - 01.2004
- Doubled sales within first four months at four star Hotel
- Chef de cuisine for the Italian restaurant, creator of the new Cardini
- Attending all meeting for the daily operation
- Train the entire staff in all new menu items
- Managed Banquet, Kitchen, Employee Cafeteria and also Room Service
- Prepared schedules, created menus, ordered food and also created budget for food and beverage
Executive Banquet Chef
The Jonathan Club
Los Angeles, CA, USA
01.2000 - 01.2001
- In charge the entire banquet department, coordinating the kitchen, dealing with clubs member
- Attending all meeting for the daily operation
- Expanded Banquet sales by training culinary staff
- Received company’s highest Quality award
- Developed training courses for employees
Education
College - Electrical Engineer
IPSIA
Agropoli06.1991
Diploma Tecnico-Practico Per I Servizi Alberghiere -
Italian Chef Institute
Naples01.1989
Skills
- Knowledgeable in Italian Cuisine
- Knowledgeable in French Cuisine
- Knowledgeable in Mexican Cuisine
- Knowledgeable in Latin Cuisine
- Knowledgeable in Asian Cuisine
- Knowledgeable in Indian Cuisine
- Knowledgeable in Southern Cuisine
- Knowledgeable in Creole Cuisine
- Proactive
- Excellent communication skills
- Excellent interpersonal skills
- Excellent organizational skills
- Excellent customer related skills
- Ability to work effectively in a fast-paced environment
- Ability to prioritize tasks
Awardscertificates
- Chef of the Year, California Restaurant Writers Association (CRWA)
- Chef of the Year Nominee, California Restaurant Writers Association
- Circle of Fame 4 Star Food Award (Cardini Ristorante), CRWA
- Currently studying for CEC by the American Culinary Federation
- Certified ServSafe from The National Restaurant Assoc. Educ. Foundation recognized by the Conference for Food Protection (CFP)
- Member of PCA, Professional Chef Association
Languages
Italian
Native or Bilingual
Spanish
Native or Bilingual
English
Full Professional
French
Limited Working
Timeline
Executive Chef
Team San Jose Convention Center
10.2023 - 11.2023
Private Chef & Catering
Mr. & Mrs. Bloom
05.2023 - Current
Owner
Franco on Melrose
01.2012 - 01.2019
Consulting Executive Chef
La Dolce Vita Restaurant/ Good Restaurant
01.2011 - 01.2012
Executive Chef
Millennium Biltmore Hotel
01.2005 - 01.2011
Executive Chef For Conference and Catering
University of Southern California
01.2004 - 01.2005
Executive Sous Chef
Cardini Restaurant at the Wilshire Grand Hotel
01.2001 - 01.2004
Executive Banquet Chef
The Jonathan Club
01.2000 - 01.2001
Diploma Tecnico-Practico Per I Servizi Alberghiere -
Italian Chef Institute
College - Electrical Engineer
IPSIA