Lisabet Lb Summa
Director of Culinary Operations @Big Time Restaurant Group
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WORK HISTORY
Director of Culinary Operations @Big Time Restaurant Group
West Palm Beach, FL, US
Lisabet leads culinary and kitchen operations for multi-concept Big Time Restaurant Group (BTRG) with corporate responsibility for guest food experience.Lisabet’s responsibilities include: new concept ideation, menu and recipe development, and kitchen staff development and training. Additionally, she is responsible for kitchen design including equipment selection, construction management and on-going operational and financial management. LB’s culinary vision has developed from her inaugural pastry position at Maxim’s de Paris in Chicago. LB’s inspired food satisfies guests and exceeds corporate goals for efficiency and profitability.As part of BTRG’s leadership team, LB has developed and executed a wide variety of food guest experiences for the group’s 16 restaurants. Big Time brands include: Rocco’s Tacos and Tequila Bar, Louie Bossi’s Ristorante, Elisabetta’s Ristorante, City Cellar, City Oyster & Sushi Bar, Big City Tavern, and Grease Burger Bar. Founded in 2008, industry-leading Rocco’s Tacos\'s offer a high-energy, contemporary Mexican dining experience. Everyone has fun at Rocco’s with guacamole prepared tableside, innovative Mexican food, and one of the industry’s largest selection of tequila and specialty drinks.BTRG operates two Italian concepts: Louie Bossi’s and Elisabetta’s Ristorante, Bar and Pizzeria. Each of these multi-location concepts features classic Italian food prepared with an extensive selection of Italian wines. The restaurants feature house-made salumi, pastas, breads, pizza and desserts; with steaks dry aged in-house. Lisabet’s eponymous restaurant, Elisabetta’s, is Louie Bossi’s sister following the tradition of made-from-scratch food with a more vegetable-centric menu.Lisabet wants you to know, “what I am most proud of is my success in turning cooks into chefs. I love to spend my time mentoring, training, and challenging the next generation of culinary professionals- they are the future of our company.”
SKILLS
ABOUT LISABET LB SUMMA
Mostly what I do now, I like to say, is I turn cooks into chefs,” she says. “I’m mostly…
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