OBJECTIVE.

To obtain a culinary position or business opportunity compatible with my experie

nce and knowledge. One that offers professional recognition, career advancement
and financial reward.

QUALIFICATIONS
20 years of culinary and administration positions in fine dinning and catering e
stablishments
Profit oriented, extensive experience in control of labor and food costs
Experience in Purchasing and personnel training
University West Indies, computers and science related to the food industry
Graduated NY Technical College, Hotel & Restaurant
Member Chef, certified American Culinary Federation.
EDUCATION
NYC Technical Collage, Statler Hilton Wing /Hotel & Restaurant Managment
University of the West Indies /Computer Application, Nutrition &Sanitation.
Florida Food Handling Certification.
Certified American Culinary Association.
Independent apprenticeship, Innsbruck, Austria.
TECHNICAL KNOWLEDGE
Computerized control Systems, Micros and NCR
HAACP Guidelines
Mechanical and electrical / basic knowledge
Florida State Serve-safe certificate
COMUNICATION SKILLS
English and Verbal basic Spanish.
PROFESSIONAL ASSOCIATIONS
American Institute of Wine & Food
Le Cordon Bleu Collage Arts
Club Med of America, Culinary Events & Training.

Summary of Qualifications
Certified Executive Chef with over twenty years of hands-on 4 star hotels ,club
s and 3 star restaurant experiences having worked alongside world renowned chefs
in New York, Miami, and Europe. Classically trained in French cuisine and throu
gh work experiences has mastery of Mediterranean, regional Italian, Spa, and Asi
an-Fusion cuisine. Chef Stefano has worked in both free standing restaurants and
hotel restaurants as an employee, an owner, a chef, and a consultant and has co
mplete knowledge of all culinary and personnel aspects to running a kitchen; wit
h special knowledge of purchasing, setting up new accounts, quality control, lab
or and scheduling, food cost control, sanitation and cleanliness. Chef Stefano a
lso has over fifteen years experience providing upscale catering both for on and
off premise events.

PROFESSIONAL
EXPERIENCE Please visit www.chefstefanolacava.com
2004 -`present Miami Scene Food Group: Private Chef/Catering & Consultant.
2004-2009 Barton G Catering : Miami Beach, Fl / Exec Banquet Chef.
Award wining Catering Operation in South Florida Showcasing Gala Events
2004-2006 Town Kitchen : Managing Partner/ Exec Chef.
Awarded Best New Restaurant/New Times and Best Neighborhood Bar
Engineered and implemented new restaurant concept. Designed and supervised all
aspects of kitchen/bar construction, back of the house operations, equipment pur
chasing, and implementation of contractual agreements. Responsibilities include
d menu concepts, recipes, training manuals, and hiring and training of kitchen p
ersonnel. Orchestrated the opening of 211 seat restaurant featuring 165 seat d
ining room, 45 seat private VIP dining room, 70 outdoor seats, lounge and bar
2003-2005 Sysco Foodservive of South Florida New Business Development Special
1997-2003 Mutual Wholesale/U.S.Foodservice Business Development Specialist
Presidents Cup Award Winner 2003/Liason to Avendra Contract
1995-1996 Eden Roc Resort & Spa Miami Beach Chef de Cuisine,Fresco Mediterranea
n Cafe
New Times Review, Aug 31, 1995: Thems Good Eden: the fare outshines every tratt
oria, caf, and bistro Ive reviewed this year.
1991-1995 Genes Catering Exec Sous Chef/Special events Catering
1910-1990 Sheraton Design Center/TCC Chef de Cuisine AAA Mobil Award
1988-1990 Pink Sands Hotel Harbour Island ,Bahamas/Exec Chef/Consultant
#1 voted beach 2007 Travel Channel in the world
Re-established Proprietary Club, Private Hotel and Villas.
Exclusive Resort - Built new restaurant and Bakery on Remote Island paradise.
1987-1988.6 One Year Contract.
Loews HabourCove Hotel Paridise Island Bahamas /Exec Chef
Member of Paradise Island Promotion Board
Fund Raising Chairman Bahamas Culinary Association
Prestigious New York based hotel group. Contracted to manage and upgrade kitche
n facilities of two restaurants and three banquet facilities in 350-room Boutiqu
e Hotel. Reported directly to corporate on development of new concepts .
Hosting of regional events for prestigious clientele of the Tish family. Staff o
f 57employes.
All prior Experience in NYC. 1973-1986 AV
ALIBLE upon request.