Chef
JOHN LOPATA
With over three years of culinary experience, I’ve immersed myself in the fast-paced world of luxury dining, where I thrive on culinary innovation and leadership. My passion is fueled by consistently exceeding expectations, creating exceptional guest experiences, and mentoring teams. I’m an expert in maintaining top food quality and safety standards while mastering cost control and menu development. Whether leading a team or crafting a new dish, I bring a commitment to excellence that drives every aspect of my work in the kitchen.
Education & Experience
2024
The Culinary Institute of America at Greystone. St. Helena, CA
Culinary Arts Degree
Relevant coursework:
- Kitchen Management
- Menu Planning
- Food Safety & Sanitation
In Progress | Jan. 2023 – Dec. 2024
Arizona State University
Bachelor of Science
- Conservation Ecology and Biology
- Minor in Economics and Business.
On-line | In Progress
2023
Chef de Partie
The Charter Oak · St. Helena, CA
- Led daily kitchen operations under a Michelin-starred chef’s fine dining environment, ensuring precision in food prep and light butchery tasks.
- Maintained exceptional cleanliness and organization, contributing to a seamless and efficient kitchen workflow.
- Co-developed innovative dishes through close collaboration with the Executive Chef, focusing on seasonal ingredients and fine dining standards.
- Trained and mentored a team of 4 cooks, fostering a culture of continuous learning and excellence in food preparation.
- Ensured strict adherence to health and safety regulations, achieving zero health code violations
- Apr. 2023 – Oct. 2023
2022
Line Cook
First Watch · Phoenix, AZ
- Led kitchen operations during high-volume periods, ensuring timely and accurate meal preparation
- Managed supply orders and inventory control, contributing to a reduction in food costs
- Provided training and feedback to new staff, fostering a collaborative and efficient kitchen environment
- Feb. 2022 – Dec. 2022
2020
Line Cook
AMC Theaters · Phoenix, AZ
- Prepared meals with a focus on recipe accuracy and sanitation
- Trained new employees on maintaining kitchen cleanliness and equipment operation
- Dec. 2019 – Apr. 2020
Skills & Proficiencies
Culinary Management
- Expertise in ordering, supervising kitchen staff, and managing daily operations in high-volume settings
Menu Development
- Experience in collaborating on menu development and implementing new food concepts
Fine Dining Techniques
- Proficient in fine dining, including precise plating and advanced techniques like sous-vide
- Dedicated to continuous skill refinement
Bilingual Communication
- Fluent in English and Spanish, facilitating effective communication with a diverse team and customer base
Leadership & Team Development
- Led and developed kitchen teams under pressure
- Mentored staff, managed tasks, and ensured consistent, high-quality service
Cleanliness & Organization
- Maintained an organized, spotless kitchen
- Ensured tools and ingredients were prepped and ready, upholding strict sanitation
“John is a joy to work with and is headed to be a great chef. He is full of creative ideas and insight, and can fully work anywhere in the kitchen with ease.
His demeanor in the kitchen is also something I look for in a chef, coupled with his communication and ability to lead others. I would highly recommend him to any establishment.“
Ryan Luttrell CHEF, M.S.
Lecturing Instructor Culinary Arts
The Culinary Institute of America
Reach out!
John Lopata
john.lopata@cia.culinary.edu
480-662-3522
www.johnlopata.com
Connect with me
