Rob Parrott
West Vancouver
Summary
Dynamic chef with extensive experience in culinary management and restaurant operations, dedicated to creating memorable experiences. Proven ability to lead diverse teams, build strong client relationships, and enhance culinary offerings through decisive judgment and business acumen.
Overview
42
42
years of professional experience
Work History
Owner & Executive Chef
Mangia E Bevi
West Vancouver
2007.01 - 2026.02
- Oversaw all culinary operations and menu development, ensuring high-quality food standards.
- Trained and managed kitchen staff, fostering a collaborative and efficient work environment.
- Developed strong client relationships, enhancing customer satisfaction and loyalty.
Executive Chef
Gusto di Quattro
North Vancouver
2000.01 - 2007.01
- Led kitchen operations and menu creation, emphasizing quality and innovative culinary techniques.
- Managed inventory and cost control to maximize profitability and minimize waste.
- Cultivated relationships with suppliers and vendors to source high-quality ingredients.
Executive Chef
Quattro at Whistler
Whistler
1996.01 - 2000.01
- Directed culinary operations, ensuring adherence to food safety standards and quality control.
- Designed and implemented seasonal menus that showcased local ingredients and culinary trends.
- Supervised kitchen staff, providing training and mentorship to enhance skills and performance.
Executive Chef
Quattro on Fourth
Vancouver
1995.01 - 1996.01
- Managed all aspects of kitchen operations, including food preparation and staff management.
- Developed and executed creative menu items to attract and retain customers.
- Maintained high standards of cleanliness and organization in the kitchen.
Executive Chef
Cafe Roma
North Vancouver
1989.01 - 1992.01
- Oversaw kitchen operations and menu planning, focusing on authentic Italian cuisine.
- Trained kitchen staff in culinary techniques and food presentation.
- Ensured compliance with health and safety regulations in food preparation.
Cook
Cafe Roma
North Vancouver
1984.01 - 1989.01
- Prepared and cooked menu items according to established recipes and standards.
- Assisted in maintaining kitchen cleanliness and organization.
- Collaborated with chefs to enhance menu offerings and improve service efficiency.
Sous Chef
La Rua
Whistler
1993.01
- Supported the head chef in daily kitchen operations and food preparation.
- Participated in menu planning and ingredient sourcing for seasonal offerings.
Sous Chef
Araxi
Whistler
1992.01
- Assisted in managing kitchen staff and ensuring food quality standards were met.
- Contributed to menu development by suggesting new dishes and seasonal ingredients.
Education
Carson graham
Vancouver , BcSkills
- Culinary management
- Client relationship management
- Cost control and budgeting
- Staff training and development
- Customer service
- Team leadership
- Menu development
- Restaurant operations
- Quality assurance
- Business management
Awards
- Best of the West Competition Winner, West Vancouver, 6
- Outstanding Small Business Award, Giving Hearts
- First Edition International Who's Who of Chefs, 2004-2005
Philanthropy
- Mangia E Bevi, BACIO BC Cancer Fundraiser, 01/01/07
- Mangia E Bevi, Ride to Conquer Cancer Fundraiser
- Mangia E Bevi, West Vancouver School Board Fundraising
Timeline
Owner & Executive Chef
Mangia E Bevi
2007.01 - 2026.02
Executive Chef
Gusto di Quattro
2000.01 - 2007.01
Executive Chef
Quattro at Whistler
1996.01 - 2000.01
Executive Chef
Quattro on Fourth
1995.01 - 1996.01
Sous Chef
La Rua
1993.01
Sous Chef
Araxi
1992.01
Executive Chef
Cafe Roma
1989.01 - 1992.01
Cook
Cafe Roma
1984.01 - 1989.01
Carson graham