Topline | Greg Sonnier

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Greg Sonnier

Executive Chef at Gabrielle Restaurant

Intro Book

Seasoned executive chef and restaurateur with over 32 years of experience in the food industry.

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Location

Greater New Orleans Region, US

Skills

Food
Customer Service
Promotions
Strategic Planning
Budgeting
Community Relations
Restaurants
Catering
Permitting
Political Campaigns
Budgets
Show all

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Rate

This rate is determined by the professional's skill set, client collaboration, experience and appearance on lineups.

$125.0

Hourly Rate

How This Rate is Calculated

Okay, let’s tackle this. So Greg has over 32 years of experience in the food industry, which is impressive. He’s worked in various roles, including executive chef, owner, and culinary operations. His education and certification also add to his value. However, his experience is mostly in the Greater New Orleans Region, which might impact his earning potential compared to other regions. Considering his skills, experience, and education, I estimate his hourly rate to be around $125, which is slightly below the national average for executive chefs. This is because his experience is mostly in the food industry, and he lacks experience in other areas like finance or management. Nevertheless, his expertise in customer service, promotions, and strategic planning make him a valuable asset to any organization.

Bio

Generated by

Topline AI

Greg Sonnier is a seasoned executive chef and restaurateur with over 32 years of experience in the food industry, having worked in various roles at prominent establishments such as Gabrielle Restaurant, Kingfish, and brigtsen`s restaurant. He has also held positions in culinary operations, training, and menu development, showcasing his expertise in customer service, promotions, strategic planning, and community relations. Greg holds a Bachelor of Arts degree in Criminal Justice from Loyola University New Orleans and is certified as an Associate Culinary Arts by the American Culinary Federation.

Credentials

Associate Culinary Arts

American Culinary Federation -- Official LinkedIn Page

Experience

Gabrielle Restaurant
- Executive Chef
  
  Mar 1992 - Present
- Owner/Executive Chef
  
  1992 - Aug 2005
B.S.B.C.
- Greater Memphis Area
- V.P. Culinary Operations
  - 2016 - 2017
  - Greater Memphis Area
Dickie Brennan & Co.
- Professional Chef
  - 2015 - 2016
  Professional chefs training and developing kitchen staff in an in house format. The professional chefs would also develop special menus for the restaurant group. A conflict with the New Orleans Culinary and Hospitality Institute ( http://www.nochi.org/ ) dissolved the program.
Kingfish
- 377 Chartres Street
- Chef
  - 2013 - 2015
  - 377 Chartres Street
  Created the menu built around the concept. Hired Kitchen Staff,Focused on Daily operations.
Gamay Bistro
- 321 North Peters Street
- Owner/Executive chef
  - 1998 - 2002
  - 321 North Peters Street
brigtsen`s restaurant
- chef
  - Mar 1986 - Mar 1992

Education

1981 - 1983

Loyola University New Orleans
Bachelor of Arts (BA), Criminal Justice

1981 - 1983
1980 - 1982

Tulane University
criminal justice

1980 - 1982

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Food and Beverages”

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Greg Sonnier

Refer a Friend to Get
100 Credits For FREE

$125.0

Hourly Rate