David J Alvarez

About David J Alvarez

David started his culinary journey at the age of four, influenced by his grandmother\'s hard work and passion in her own kitchen. By the age of seven David was drying fruits, perfecting the family masa recipe for tamales, pressing fresh flour tortillas, growing fruits and chilies in backyard gardens. He was very fortunate later in life to be trained by American Culinary Federation Chefs from Marriott WaterFront Hotel in San Francisco. Chef David has worked every possible position in the culinary industry. Chef David has opened 17 Restaurants in is career and is an expert at openings and start ups. Chef David is an expert with organizing Kitchens to maximize space and productivity. Also as an award-winning pastry chef, David has studied French, and Italian. While perfecting seafood and steak dishes. Chef David loves creating dishes that explode with flavor and zest. Chef David won Season 1 Episode 3 of Chef Hunter on Food Network and became Executive Chef of Les Halles Downtown in the Financial District of New York. The restaurant Anthony Bourdain made famous. Chef David competed on Epic Meal Time against Ilan Hall from Top Chef winner of season two. ​ Chef David was Executive Chef for Guy Fieri\'s Johnny Garlic\'s in Bentwood Ca, Guy’s highest volume restaurant. Essential Chef During Emergencies or Disasters • Identifies available product for immediate use and product for sustained use • Discontinue selective menus – set up emergency menus using existing board plans and catering menus to determine immediate product availability – prepare a food priority list – alert suppliers • mobilize staff when the plan goes into effect, and initiates service set up • train “back-up” staff if necessary • keep in touch with other managers • when the emergency is over, submit a summary report to the owner and help evaluate the performance ​ ​ Chef David has been in the culinary industry for over 30 years and is an expert with Italian, French, Steaks, Seafood, Over seeing Multi-Units, large catering up to guests. Chef David has experience with dollars in sales for a a year in sales. Serving 2,300 people a day. Consulting Fees 10 hours of less $125an hour 10 hours or more $90 an hour recipe development menu development kitchen design re-training staff recipe training create spread sheets food cost evaluation create a concept ​COVID protocols set in place and up to county standards. Placer County uses our Restaurant safety procedures as their Guide to set up outdoor patios. ​ *Serve Safe Certified 2024*

Experience

1. Executive Chef

   Cafeteria 15l

   May 2023 — Present

   Record Daily Labor & Food plus sales in food a week and a week in purchasing. Very high volume, feeding guests in a 4 hour window for brunch both Saturday and Sunday. a weekend.

Education

• American Culinary Federation

  Restaurant, Culinary, and Catering Management/Manager

  1994 — 1995