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RssChef/ Sous Chef/ Lead Cook- 16 years experience

Innovation, creative, high enthusiastic, free-thinker, easy-going, mingle with all ethnicity of people in kitchen. My heavy influence of cuisines are Italian, Mediterranean, Pan-Asian and Southwestern.

Chef or Head Cook

Fremont, CA

About Me

Major Responsibilities

Catered for 300 people of the Senior HS graduation with only 2 of us to prepped and created food and 4 crews to serve from hot/cold Entrees, hot/cold appetizers and dessert for chocolate fondues. Second one, opened and developed kitchen and menu for 2 different Italian Ristorante.

Work Experiences

7/2005 - Present


Contractor / Freelance

  • Running my own catering

7/2003 - 10/2003

Deano's Pizzeria


  • Started up with owner and runs the kitchen and its staff. They shut down 3 months later due to owner's mismanagement.

10/2000 - 12/2004

Abbondanza Italian Ristorante


  • Started up with owner. Master chef and in control of back kitchen staff. Been work in and out for 4 years. Still going there as guest chef for a week or 2 for 3 times a year.

6/1998 - 10/2000

Flying Fish Restaurant

Entry Level

  • Prepmeister and work with Chef De Cuisine to create a new recipe and menu daily. 4 workers works under me.

5/1998 - 10/1998

Mona's Bistro and Lounge

Entry Level

  • Work temporary as pantry and pastry for my chef friend who need to be a successful bistro.

2/1997 - 6/1998

Seattle Catch Seafood Bistro

Entry Level

  • Line cook then promoted to lunch chef. Owner hired a new master chef that we cannot get along. I quit and 2 months later bistro shuts down.

5/1992 - 9/1997

Canopy of the Sky Cafe


  • Started off as odd job to be dishwasher. Falling in love with the kitchen and start my career. Moved from dishwasher to Sous-Chef in 7 months. Became chef in a year. That was my first true calling career.