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John Lambiase profile image

John Lambiase

General Manager/ Executive Chef at Double G’s Pizzeria
Intro Book
Seasoned food industry professional with culinary management expertise.
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Location
South Weymouth, Massachusetts, United States, US
Languages
  • Italian -
Skills
  • Food
  • Culinary Skills
  • Food Service
  • Menu Development
  • Food Industry
  • Show all
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Bio

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John Lambiase is a seasoned food industry professional with extensive experience in culinary management, menu development, and food safety. He has worked in various roles, including General Manager/Executive Chef, Chef Tournant, Banquet Chef, and First Cook, at prominent establishments like Double G’s Pizzeria, Club At Black Rock, Langham Hotel, Bridgeman’s Restaurant, and The Langham Hotel Boston. He holds a Master’s degree in Italian Cuisine from the Italian Culinary Institute for Foreigners and a Bachelor’s degree in Food Service Management from Johnson and Wales University.

Experience

  • Double G’s Pizzeria
    • Braintree, Massachusetts, United States
    • General Manager/ Executive Chef
      • Dec 2021 - Present
      • Braintree, Massachusetts, United States

  • Club At Black Rock
    • Hingham, Massachusetts
    • Chef Tournant
      • Jun 2019 - Sep 2019
      • Hingham, Massachusetts

  • Langham Hotel
    • Boston
    • Banquet Chef
      • Aug 2018 - Mar 2019
      • Boston

  • Bridgeman`s Restaurant
    • Executive Chef
      • Mar 2010 - Aug 2018

      Creation of the daily specials, which result in 30% of the sales.Implementing new menu items.Organization and operation of all stations.Sourcing,purchasing,and receiving food and sundries.Sanitation

  • The Langham Hotel Boston
    • Chef de Cuisine
      • Oct 2001 - Feb 2009

      Managed culinary team for a 180 seat award winning Mediterranean style restaurant.Supervised the whole kitchen staff in the absence of the Executive Chef.Implemented procedures and systems to allow each team member to maintain quality levels while reaching their daily goals.

  • Millenium Bostonian Hotel
    • Sous Chef
      • Oct 2000 - Sep 2001

      Supervision of all kitchen staff, including stewarding and employee dinning.Organization and execution of banquets.Purchasing and submitting weekly payroll.

  • Le Meridien Hotel
    • Boston
    • First Cook
      • Sep 1996 - Feb 2000
      • Boston

      Assisted the Chef de Cuisine.Performed as rounds chef.Created speiails.Requisitioning

  • The Ritz Carlton
    • Greater Boston Area
    • Chef Tournant
      • Jun 1993 - Sep 1996
      • Greater Boston Area

      Saucier, Poissonnier, Rotisseur, Entremettier, Garde Manger, and Expediter.Apprenticed with world renowned Chefs

  • Sheraton
    • Braintree
    • First Cook
      • Oct 1990 - Jun 1993
      • Braintree

      Banquets,Upper crust Fine dinning RestaurantJesters Court and room service

Education

  • 2000 - 2000
    Italian Culinary Institute for Foreigners
    Master Program, Italian Cuisine
  • 1989 - 1993
    Johnson and Wales University
    Bachelor's degree, Food Service Management
  • 1982 - 1986
    United States Army Reserve
    Diploma, Food Sevice Specailist
  • 1980 - 1983
    Weymouth High School

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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