DIANA STAVARIDIS
680 Harbor Street, Venice, CA 90291 � 310 904 8650
chefstavaridis.com dstavaridis@gmail.com
Chef de Cuisine
Award-winning, progressive culinary professional with four years experience running a high volume seasonally
driven restaurant in Los Angeles who is committed to utilization of farmer’s market ingredients and a
sustainable food culture. Unique blend of creative flair and passion for food, strong business sense and a
natural ability to create enthusiastic, productive working environments. Strong record of streamlining
operations and improving service while preserving the highest levels of quality.. Skilled at performing financial
analysis, troubleshooting operations recommending and successfully implementing effective cost controls.
HIGHLIGHTS
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Featured on FOX 11 for dineLA Menu; Good Day LA February 2012
Named Best Los Angeles Rising Star Chef in 2010
Recipe featured on Food Network TV show “Best Thing I Ever Ate – Wake Up Call”
Guest Judge on Food Network TV show with Chef Bobby Flay, “The Next Food Network Star”
Charity: Taste of Nation: 2009, 2010, 2012; St Vincent’s
Events: Los Angeles Food and Wine, LA Weekly; Gold Standard Food Festival
LA Weekly Blog
LA Times articles: Critics Choice , Daily Dish
PROFESSIONAL EXPERIENCE
BLD LAX, Los Angeles, CA 90045
CHEF CONSULTANT MAY 2014-JUNE 2014
Assisted in opening of BLD Restaurant at LAX
Trained BLD LAX Contract Chef with specific recipe knowledge, time management skills, vendor
organization, designed and allocated all prep duties, constructed and cost schedule based on flow of
service, assisted with cost saving observations and analysis, line efficiency training, provided set up
and break down instructions and documentation, and finalized BLD LAX recipe book
Back on the Beach Cafe, Santa Monica, CA 90402
CHEF CONSULTANT DECEMBER 2013-MAY 2014
Hired on a six month contract to redesign menus and implement house prepared, seasonal, local
cuisine, assess line efficiency, increase check averages and guest counts, and reduce labor
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Rewired and rearranged kitchen, prep and food storage areas in order to speed up service
chefstavaridis.com
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Changed all existing vendors in order to reduce food cost and improve quality of product
Effectively reduced costs by creating a minimal annual savings in raw food costs of 67,000
Proposed suggestions that will save a minimum of 12,500 annually in operating expenses
Created and cost recipe book for owners and BOH staff
Trained and hired new kitchen staff and implemented proper sanitation techniques
Reduced BOH labor by retraining on techniques, monitoring breaks and restructuring schedule
Assisting owners with social media and marketing tools to promote restaurants new direction
Rewriting and costing new seasonal dinner menu for owners
Frenchie’s Restaurant and Wine Bar, Paris, France
Innovative Parisian restaurant serving the finest seasonal French ingredients
Chef Gregory Marchand
STAGE, CONSULTANT MARCH-MAY 2013
PREPPED AND PLATED ENTREES, ASSISTED CHEF MARCHAND WITH RECIPE TESTING FOR FRENCHIE TOGO
Citrus Etoile, Paris, France
French gastronomy classic cuisine inspired with a touch of Californian exoticism
Chef Gilles Epie: Youngest Chef to receive Michelin Star
STAGE, LINE COOK JANUARY 2013
PREPPED AND PLATED ENTREES, COLLABORATED WITH CHEF EPIE ON DAILY SPECIALS
Artisan Boulanger, Paris, France
Chef Didier ; Award winning Baker, classic French Boulangerie
STAGE, BAKER FEBRUARY 2013
PREPARED AND BAKED ARTISANAL BREADS, FRENCH BAGUETTES AND CLASSIC PASTRIES
BLD Los Angeles, CA 90036
High volume restaurant, $3 million annual sales, seasonal cuisine of breakfast, lunch & dinner in
casual dining environment, all products made in-house creatively cross utilized
CHEF DE CUISINE: AUGUST 2008 – NOVEMBER 2012
SOUS CHEF: JULY 2007 – 2008
LEAD LINE COOK: JULY 2006 - 2007
Daily Operations
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Managed all kitchen and food operations for restaurant staff of 30
Monitored product costs by analyzing daily invoices with Chef Tec Software
Negotiated with multiple vendors on food supplies of up to $1.0M annually
Utilized multimedia for guest relations: tweet-a-dish
Hands-on approach working Chef’s sauté station and supervised expo of the line
Created large Database of recipes on Chef Tec for staff and manager utilization
Food
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Implemented daily plat du jours (house made; ravioli, tacos, flatbreads) and tweet-a-dish program
Developed and maintained extensive artisanal cheese and house made charcuterie menu
Specialized in house made pastas, cured meats, fish, and groundbreaking vegan dishes
Spearheaded house smoked recipes for BLD; brisket, fish, chops, shanks, tofu, fruit and vegetables
Designed and cost menus for offsite catering events of up to 500 guests
Business
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Rebuilt and restructured seasonal breakfast, lunch, and dinner menus to reduce food costs
Conducted budgeting, marketing and financial/cost analyses with online accounting software
Actively participated in PNL in order to proficiently analyze and maintain prime cost
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Monitored daily check averages, covers and plates sold to efficiently price dishes and build specials
Utilized menu mix to reduce and maintain restaurant food costs at 26.5% vs. budget of 27.5%
Responsible for adjusting BOH schedule on a weekly basis in order to maintain staff labor costs
Streamlined all kitchen operations by implementing and maintaining weekly declining food budget
GRACE, Los Angeles, CA
Chef Neal Fraser
Fine dining restaurant serving seasonal California cuisine – restaurant closed 2010
LINE COOK 2005 - 2007
JOE’S, Venice, CA
Chef Joe Miller
Fine Dining Experience where Farmer’s Market Driven Ingredients meet a California-French
LINE COOK, CATERING COOK 2005 - 2006
EDUCATION, AFFILIATIONS & SKILLS
EDUCATION, TRAINING & SKILLS
Sotto Restaurant, Los Angeles, CA
Chef Steve Samson
Stage 2011
Ocean Jewels Seafood, Los Angeles, CA
Owner Julee Harmon
Stage 2011
Craftsman Brewery, Pasadena, CA
Brewmaster Mark Jilg
Custom crafted and brewed Oyster Stout for BLD
LOS ANGELES TRADE TECHNICAL SCHOOL
Los Angeles, CA
Culinary Arts Degree 2006
UNIVERSITY of Massachusetts, Amherst, MA
Bachelors Degree in Business 1998
Chef Tec Proficient
Certified Food Safety Manager
Serve Safe Certified
Spanish Speaking
Conversational French
chefstavaridis.com