Executive chef culinary instructor

Dyante R.

I am a Johnson & Wales graduate with over 10 years working in high-profile 10 million-dollar a year locations. I have developed several under chefs into executive chefs while increasing profit and function ability of locations. Once I finish my 20 years in the industry I will teach at a culinary University. I truly enjoyed developing young minds into professionals and watching the growth under my tutelage.

I have been awarded several times for my development of culinary talent in South Florida. My kitchens have been used in television shows and series as the standard for how to run operations and to create nurturing environments.

As a restaurant consultant I have a very well-rounded financial grasp of all restaurant profit and loss. I've opened several restaurants freestanding and eight franchise locations including Puerto Rico, Miami, Fort Lauderdale, Philadelphia, Atlanta, and California. I typically go into filling restaurants and work with and through the team to identify areas of opportunity and make adjustments as needed.

Are you a young culinary student or a restaurant professionals who are having struggles whether political financial or technical? Is something happening in your unit that you just can't put your finger on it happens to all of us at some point. Contact me and we can talk it over and possibly attack it together.