Nelson Millán
Executive Chef at Vaquero Club, Inc.- Claim this Profile
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Bio
Andre "Dre" Walls
Chef Nelson is one of the top Chefs i have worked that is a detail-oriented manager. When Chef came to Sea Island i was very happy because we not only had a chef that was fair but actually cared about his staff and was willing to go the extra mile to help you. He also brought a variety of different themes to the table that was very creative, and didn't mind helping you to broad you're talent, by starting to teach me to learn to do ice carving. I kind of wish we didn't have to lose him but i know he was headed to bigger and better place. My be one day i will work for him again. Thanks Chef for everything.
Steven Krizman
I had the privilige of working with Nelson at the Ocean Reef Club. He is without a doubt one of the finest professional chefs I have ever had the honor of working with. He is a true leader among chefs who is talented, organized, intelligent about all aspects of our profession and is a motivator of young talent. He is cool under pressure, understands the big picture of the property and knows how to navigate the waters to get to the goals and rewards for both himself and the team around him. I highly recommend him in any position he may seek and would be happy to submit a recommendation to you in writing should you so desire. I consider it a privilege to call Nelson both a collegue and a friend. Professionally, Steve Krizman Executive Pastry Chef Peppermill Casino, Hotel and Resort Reno, Nevada 775-689-7434
Andre "Dre" Walls
Chef Nelson is one of the top Chefs i have worked that is a detail-oriented manager. When Chef came to Sea Island i was very happy because we not only had a chef that was fair but actually cared about his staff and was willing to go the extra mile to help you. He also brought a variety of different themes to the table that was very creative, and didn't mind helping you to broad you're talent, by starting to teach me to learn to do ice carving. I kind of wish we didn't have to lose him but i know he was headed to bigger and better place. My be one day i will work for him again. Thanks Chef for everything.
Steven Krizman
I had the privilige of working with Nelson at the Ocean Reef Club. He is without a doubt one of the finest professional chefs I have ever had the honor of working with. He is a true leader among chefs who is talented, organized, intelligent about all aspects of our profession and is a motivator of young talent. He is cool under pressure, understands the big picture of the property and knows how to navigate the waters to get to the goals and rewards for both himself and the team around him. I highly recommend him in any position he may seek and would be happy to submit a recommendation to you in writing should you so desire. I consider it a privilege to call Nelson both a collegue and a friend. Professionally, Steve Krizman Executive Pastry Chef Peppermill Casino, Hotel and Resort Reno, Nevada 775-689-7434
Andre "Dre" Walls
Chef Nelson is one of the top Chefs i have worked that is a detail-oriented manager. When Chef came to Sea Island i was very happy because we not only had a chef that was fair but actually cared about his staff and was willing to go the extra mile to help you. He also brought a variety of different themes to the table that was very creative, and didn't mind helping you to broad you're talent, by starting to teach me to learn to do ice carving. I kind of wish we didn't have to lose him but i know he was headed to bigger and better place. My be one day i will work for him again. Thanks Chef for everything.
Steven Krizman
I had the privilige of working with Nelson at the Ocean Reef Club. He is without a doubt one of the finest professional chefs I have ever had the honor of working with. He is a true leader among chefs who is talented, organized, intelligent about all aspects of our profession and is a motivator of young talent. He is cool under pressure, understands the big picture of the property and knows how to navigate the waters to get to the goals and rewards for both himself and the team around him. I highly recommend him in any position he may seek and would be happy to submit a recommendation to you in writing should you so desire. I consider it a privilege to call Nelson both a collegue and a friend. Professionally, Steve Krizman Executive Pastry Chef Peppermill Casino, Hotel and Resort Reno, Nevada 775-689-7434
Andre "Dre" Walls
Chef Nelson is one of the top Chefs i have worked that is a detail-oriented manager. When Chef came to Sea Island i was very happy because we not only had a chef that was fair but actually cared about his staff and was willing to go the extra mile to help you. He also brought a variety of different themes to the table that was very creative, and didn't mind helping you to broad you're talent, by starting to teach me to learn to do ice carving. I kind of wish we didn't have to lose him but i know he was headed to bigger and better place. My be one day i will work for him again. Thanks Chef for everything.
Steven Krizman
I had the privilige of working with Nelson at the Ocean Reef Club. He is without a doubt one of the finest professional chefs I have ever had the honor of working with. He is a true leader among chefs who is talented, organized, intelligent about all aspects of our profession and is a motivator of young talent. He is cool under pressure, understands the big picture of the property and knows how to navigate the waters to get to the goals and rewards for both himself and the team around him. I highly recommend him in any position he may seek and would be happy to submit a recommendation to you in writing should you so desire. I consider it a privilege to call Nelson both a collegue and a friend. Professionally, Steve Krizman Executive Pastry Chef Peppermill Casino, Hotel and Resort Reno, Nevada 775-689-7434
Experience
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Vaquero Club, Inc.
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United States
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Hospitality
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1 - 100 Employee
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Executive Chef
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May 2021 - Present
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Del Encanto Foods
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Dallas-Fort Worth Metroplex
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Chef/Owner
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Nov 2020 - Present
R&D Product Innovation / Premium Food Production R&D Product Innovation / Premium Food Production
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Ajinomoto Foods North America, Inc.
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United States
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Food and Beverage Manufacturing
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300 - 400 Employee
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Independent Business Consultant
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Jan 2016 - May 2021
R&D Product Innovation / Development of Consumer and Food Service Products R&D Product Innovation / Development of Consumer and Food Service Products
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Gourmet Culinary Partners
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United States
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Food Production
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1 - 100 Employee
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Corporate Executive Chef / Kabobs Inc
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May 2019 - Apr 2021
R&D Product Innovation / Development of Food Service and Retail Products. R&D Product Innovation / Development of Food Service and Retail Products.
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The Culinary Institute of America
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United States
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Higher Education
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700 & Above Employee
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Adjunct Chef Instructor
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Aug 2012 - May 2019
Highest Culinary Education in USA 🇺🇸 Highest Culinary Education in USA 🇺🇸
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THE SAN ANTONIO COUNTRY CLUB
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San Antonio, Texas Area
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Executive Chef
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Aug 2010 - May 2019
Top Private Club in South Central USA 🇺🇸 Top Private Club in South Central USA 🇺🇸
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Sea Island Company
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United States
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Hospitality
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700 & Above Employee
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Executive Sous Chef
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Feb 2010 - Aug 2010
5 Stars 4 Diamonds Resort in Georgia’s Golden Isles USA 🇺🇸
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Chef de Cuisine
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Jul 2007 - Feb 2010
Opening of the new Beach Club, 46 crew members in several outlets including Big George's, an upscale southern seafood restaurant, The Snack Bar, Ice Cream Shop, Coffee Shop, Kids Club, Employees' Cafeteria plus Banquet and Catering events for up to 600 guests. Collectively our company made history in January 2009 and 2010 when four of our properties got rated 5 Mobil stars on the same year.
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Ocean Reef Club
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United States
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Hospitality
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300 - 400 Employee
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Chef de Cuisine
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Aug 2005 - Jul 2007
Opening of "The Galley" restaurant an 11.5 millions upscale casual American restaurant, 35 crew members, served up to 700 covers a night. Designed, cost, implemented and standardized menus and recipes, Produced training manual. Provided continuous hands-on guidance throughout the opening process for front and back of the house.
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Chef Garde Manger
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Aug 2001 - Aug 2005
Chef Garde Manger Assigned to lead a crew of 18 co-workers, fulfilling special requests/needs of club members and customers in an operation with 21 millions annual sales in food and beverage. Designed and perform innovative, modern and contemporary plate and buffet compositions for conferences, social caterings, holiday buffets, 6 restaurants, and in-room dinning. In addition to high-end parties at private mansions, yachts, jets and airplanes for up to 3,000.
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Hotel del Coronado
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United States
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Hospitality
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400 - 500 Employee
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Chef de Cuisine
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Feb 2001 - Aug 2001
•Re-opening of “Sheerwaters” an upscale three meal California restaurant, crew of 35 co-workers, accomplishing 4.6 millions yearly sales, serving up to 1,800 covers a day during season’s pick. Designed, cost, standardized and implemented new menu concepts on pacific-rim and California style of cuisine.
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Chef Garde Manger
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Aug 1999 - Feb 2001
Assigned to lead a crew of 21 co-workers to meet the high standards of a Mobil 5 stars and AAA 5 diamond historic Hotel with 62 millions annual sales. Run a full “old school” Garde Manger operation including own in-house seafood and meats smoking , pates, terrines, showpieces, ice carving designs, dressings, cold sauces, tea parties, composed salads, VIP amenities, plated breakfast, lunch and dinners. Voted best Sunday Brunch in San Diego 2000, 2001 by San Diego’s Magazine. Average of 1,500 guests every Sunday. Banquets for up to 5,000 guests, holiday brunches and buffets for up to 3,000 guests, plus supportive production for 5 restaurants and outlets. Show less
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Westin Rio Mar Country Club
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Rio Grande, Puerto Rico
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Executive Sous Chef
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Aug 1998 - Aug 1999
Facilitated the hands-on training of 32 co-workers. Created unique food concepts for 2 restaurants and banquets for up to 500 guests. including menu design, implementation, cost, standardization of recipes and plate presentations. Managed food and daily operations with approximately $6.8 million in annual sales. Facilitated the hands-on training of 32 co-workers. Created unique food concepts for 2 restaurants and banquets for up to 500 guests. including menu design, implementation, cost, standardization of recipes and plate presentations. Managed food and daily operations with approximately $6.8 million in annual sales.
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Westin Rio Mar
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Rio Grande, Puerto Rico
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Chef Garde Manger
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Aug 1996 - Aug 1998
Chef Garde Manger Four stars 880 room resort style destination with a 50,000 square feet of conference space. Effectively managed food preparations for up to 4,000 attendees for events inside and outside of the hotel. Also, prepare display of food items and buffet presentations. Managed daily food purchasing, staffing, schedules and discipline. Created special menus for banquets, restaurants, room service, buffets layouts, Ice carvings, and tallow pieces. Chef Garde Manger Four stars 880 room resort style destination with a 50,000 square feet of conference space. Effectively managed food preparations for up to 4,000 attendees for events inside and outside of the hotel. Also, prepare display of food items and buffet presentations. Managed daily food purchasing, staffing, schedules and discipline. Created special menus for banquets, restaurants, room service, buffets layouts, Ice carvings, and tallow pieces.
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Caribe Hilton
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Puerto Rico
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Hospitality
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1 - 100 Employee
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Chef de Partie
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May 1992 - Aug 1996
Chef de Partie Supervised and facilitated the hands-on training of 6 employees of an upscale Caribbean seafood restaurant. Managed diversified culinary assignments of various exhibit as follows: ice, vegetable and tallow carving, chef tournant, garde manger, banquets hot line, associates cafeteria, butcher shop and pastry shop. Chef de Partie Supervised and facilitated the hands-on training of 6 employees of an upscale Caribbean seafood restaurant. Managed diversified culinary assignments of various exhibit as follows: ice, vegetable and tallow carving, chef tournant, garde manger, banquets hot line, associates cafeteria, butcher shop and pastry shop.
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Education
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1990 - 1992
Hotel and Tourism School of Puerto Rico
Associate -
1988 - 1990
Universidad de Puerto Rico
Community
