Greg Driver

Executive Chef at Luminaire Restaurant
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Contact Information
us****@****om
(386) 825-5501
Location
Austin, Texas, United States, US
Skills

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Credentials

  • Serv-Safe Manager
    -

Experience

  • Luminaire Restaurant
    • United States
    • Food and Beverage Services
    • 1 - 100 Employee
    • Executive Chef
      • Sep 2022 - Present

  • Westwood Country Club
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Interim Executive Chef
      • Apr 2022 - Aug 2022

  • Canopy by Hilton Austin Downtown
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Chef de Cuisine
      • Feb 2022 - Apr 2022

  • Radisson Hotel Group
    • Belgium
    • Hospitality
    • 700 & Above Employee
    • Executive Chef & B
      • Aug 2021 - Feb 2022

  • The UT Golf Club
    • United States
    • Spectator Sports
    • 1 - 100 Employee
    • Executive Sous Chef
      • May 2018 - Aug 2021

  • Winegardner & Hammons Hotel Group
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Executive Sous Chef
      • Jan 2013 - May 2018

      Assists the Chef with supervision of kitchen staff and coordination of all kitchen functions. Menu developing. Supervising all stewards. Scheduling.Purchasing and receiving.Taking inventories. Minimizing/Logging waste.Acting Manager on Duty of property whenever necessary. Assists the Chef with supervision of kitchen staff and coordination of all kitchen functions. Menu developing. Supervising all stewards. Scheduling.Purchasing and receiving.Taking inventories. Minimizing/Logging waste.Acting Manager on Duty of property whenever necessary.

  • The Driskill Hotel
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Lead Banquet Cook
      • Sep 2011 - Jan 2013

      Manage kitchen staff on behalf of the banquet chef by orienting, training, assigning, and supervising production. Estimating purchasing needs and filling out order requisitions. Set standards for quality and quantity, minimizing waste. Handle the tasks of managing and assisting kitchen staff in producing food for banquets up to 800 people. Responsible for assisting banquet chef in coordinating and creating special menu items as assigned. Instruct staff in the proper use of kitchen equipment and utensils, ensuring safe, clean, and orderly refrigerators and kitchen area. Provide support in areas of receiving and stocking food products and items. Show less

Education

  • Texas Culinary Academy
    Associate of Applied Science, Le Cordon Bleu Culinary Arts
    2005 - 2006
  • Anderson High School

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