Luca Moretti
New Orleans, LA · luca.moretti@example.com · (504) 555-0193 · linkedin.com/in/lucamoretti-chef
Culinary Experience
Bellamare · Chef de Cuisine
New Orleans, LA · 2021 – Present
- Run the kitchen of a 140-seat coastal Italian restaurant serving 250–300 covers a night, with a brigade of 18.
- Write four seasonal menus a year and a seven-course tasting menu built around Gulf seafood and local farms.
- Brought food cost from 34% to 28% through whole-fish butchery, menu engineering, and weekly supplier bids.
- Cut kitchen turnover in half by setting fixed schedules, a cook-to-sous training path, and family meal every shift.
Commander's Table · Sous Chef
New Orleans, LA · 2017 – 2021
- Ran service at a 220-seat Creole restaurant doing 450 weekend covers; handled ordering and inventory.
- Developed and costed a brunch menu that became the highest-revenue service of the week.
Osteria Lupa · Line Cook → Junior Sous Chef
Chicago, IL · 2013 – 2017
- Worked every station of a high-volume pasta kitchen; made fresh pasta for 300+ covers daily.
Training & Education
Institute of Culinary Education · Diploma in Culinary Arts
2013
Externship: Osteria Lupa, Chicago
Stage, Trattoria da Enzo · Bologna, Italy
2016
Certifications
ServSafe Food Protection Manager (exp. 2027); ServSafe Allergens
Recognition
Bellamare named one of the city's best new restaurants by a regional dining guide (2022); James Beard Foundation Friends of James Beard dinner, guest chef (2024)
Skills
Menu development and costing, whole-animal and fish butchery, fresh pasta, kitchen P&L, inventory and ordering, staff training, Toast and MarketMan