A top-performing, innovative Culinary Director with extensive experience in management and team leadership. Highly skilled in developing creative, captivating seasonal menus, delivering inventive flavor combinations and culinary artistry to new and existing customers. Proven ability in leveraging various cooking methodology, including sous vide, baking, bread-making, fresh pasta production, preparing sauces, grilling, roasting, butchering, smoking, and molecular gastronomy in coordinating culina

Experience

• Chef de Cuisine

  Apr 1991 to Sep 1997

  San Diego & Newport Beach Apr.1991/Oct. 1997. Directed Food cost 25% Labor 26% Volume $6 Million x year.

• Chef Partner

  Nov 1997 to Jun 2000

  . Executed Food cost 23% Labor 26% Volume $6.5 Million x year

• Executive Chef

  Jul 2000 to Mar 2002

  Achieved Food cost 24%, Labor cost 27%, Volume over $9 Million x year

• Chef

  Feb 2002 to Jun 2004

  Patina Restaurant Group Los Angeles Jul. 2002 to July. 2004 Refined Food Cost 26% Labor cost 28% Volume $4 Million

• C.E.O

  Jul 2004 to Present

  David Giani Chef, Restauranteur. He was only 10 years old, but David Giani already knew he wanted to become a professional chef. By the time he was 14, he had applied to, and was accepted at, the prestigious Aurelio Saffi culinary school in his h

• Joined APSense.com

  Dec 2012