Panagiotis Fragoulis

Responsible for daily operations for the Innovation Kitchen of a $1.5MM food development and manufacturing company.

• Co-managed a team of 12 to 15 people.
• Developed recipes for a wide range of products across many types of cuisines, American, Asian, Mediterranean, Latin, French British.
• RTE, RTC, raw marinated meats ,frozen foods, food service, for many different brands both in house and licensed brands (Gordon Ramsay, Guy Fierri, Jack Daniels, Snake River Farms, et al)
• Managed the Culinary commercializion and scale up of new products at two enterprise facilities and at co packing facilities.

Prepping and cooking all the food items for Chef Flay and guests for the filming and the pictures for the tv and the magazine.

• Provided support to crew members through all facets of food preparation and delivery.
• Monitored culinary processes to maintain brand standards and consistency in quality and presentation.
• Worked closely with creative staff to ensure culinary excellence on set.

A fine dining, northern Italian restaurant in the financial district of San Francisco. Farm to table approach and total in house preparation of food.

• Performed tasks as assigned by sous chef or chef.
• Specialized in in house preparation of charcuterie and a fine wine program.

A Michelin star restaurant that focused on fine dining catering to a wide range of guest of the hotel and visitors from international travelers to local residents.

• Set up food stations per chef's orders.
• Maintained well-organized mise en place.
• Monitored food quality and presentation to maintain high standards.
• Followed strict standards for food handling and quality.