Anthony Apolinar
Phoenix
Summary
Culinary leader with extensive experience at Keeler Hospitality Group, specializing in menu development and kitchen operations management. Demonstrated success in creating innovative seasonal menus while ensuring compliance with food safety standards. Skilled in staff training and resource optimization, consistently enhancing guest experiences and maintaining high quality and presentation standards. Award-winning professional featured on Food Network.
Overview
18
18
years of professional experience
Work History
Director of Culinary
Keeler Hospitality Group
Cave Creek
01.2017 - Current
- Directed and oversaw all aspects of food planning and service, including P&L, menu planning, food preparation and presentation, and adherence to quality and safety standards for all locations.
- Oversaw daily kitchen operations ensuring efficient workflow and staff coordination.
- Developed menus that aligned with seasonal ingredients and customer preferences.
- Trained culinary staff on food safety standards and proper cooking techniques.
Executive Chef
Culinary Dropout
Phoenix
01.2016 - 01.2017
- Directed kitchen operations, overseeing dish preparation, staff hiring and management, and inventory control to ensure seamless service.
- Collaborated with restaurant and banquet managers to create special menus for diverse dining events, enhancing guest experiences.
- Created innovative seasonal menus reflecting local ingredients and culinary trends.
- Supervised kitchen staff, ensuring high standards of food preparation and presentation.
- Developed cost-effective recipes while maintaining quality and flavor consistency.
Executive Chef
Desert Rose Steakhouse & Gastro Pub
Glendale
01.2012 - 01.2016
- Functioned as the Chef/Production Manager for the Culinary Program, overseeing the successful operation of all outlets and banquets.
- Managed the efficient operation of the restaurant in accordance with strategies and brand standards while meeting employee, guest, and owner expectations.
- Created seasonal menus reflecting local ingredients and culinary trends.
- Supervised kitchen staff to ensure efficient food preparation and presentation.
- Maintained high standards of food safety and sanitation practices in the kitchen.
Executive Sous Chef
Tonto Bar and Grill
Cave Creek
01.2008 - 01.2012
- Developed and curated menu while ensuring consistency in food quality.
- Oversaw kitchen operations and directed kitchen staff to maintain high standards.
- Coordinated with suppliers and managed budget to optimize resource allocation.
Education
Associates Degree - culinary studies
Scottsdale Culinary Institute
01.2005
Skills
- Menu development
- Food safety compliance
- Kitchen operations management
- Recipe creation
Languages
Spanish
Professional
Accomplishments
BEST STEAKHOSUE NORTH SCOTTSDALE 4 YEARS IN A ROW
BEST BBQ 2023 PHOENIX MAGAZINE
BEST BBQ 2023 PHOENIX MAGAZINE
Timeline
Director of Culinary
Keeler Hospitality Group
01.2017 - Current
Executive Chef
Culinary Dropout
01.2016 - 01.2017
Executive Chef
Desert Rose Steakhouse & Gastro Pub
01.2012 - 01.2016
Executive Sous Chef
Tonto Bar and Grill
01.2008 - 01.2012
Associates Degree - culinary studies
Scottsdale Culinary Institute