Aicia Colacci

Hi!

• **My fiancé work in San Jose, CA and I am looking to relocate.***

My name is Aicia Colacci and I’m a chef that has been cooking professionally for 15 years and 6 as a chef de cuisine. My journey has been uphill with a few hurdles, as they all are. Cliché I know, however it was the only way I was able to achieve some of my goals; to be Chef de cuisine. One that would create consistency in the workplace and with its food/menus. One that would empower, teach and also learn from every team member. Most importantly, one that would be proud in helping to make customers happy and satisfied!

I left Impasto restaurant as CDC (Montreal, QC) in the late fall of 2019 after 5 great years to pursue another chapter in my cooking career.

• Pandemic struck! Decided to shakes things up and step it up; so I competed on Top Chef Canada Season 9 and pursued other culinary projects afterward.

Part of my plan and interests are recipe development, operations, being part of the creative process, product development. Being part of a company that embodies growth, a fast-paced environment, encourages nutrition and benefits the consumer in various ways is very important to me.

Another is nutrition. I was able to successfully attain a certificate in Nutritional Science from Precision Nutrition, which has increased my knowledge and opened my mind to even more possibilities!

With my curiosity and drive to continue learning, knowledge I’ve honed, tasty and creative food capabilities and pro-active attitude I believe I would be an asset the company. I would love the opportunity to show you.

I am looking very forward to hearing from you,

Recipe Development Specialist | Good Food | Montreal, QC | March 28h – present

Chef | Curated Caterings | Virtual Cooking Workshops |Menu-Pasta Consulting | Montreal, QC | November 2019 - present

Chef de Cuisine | Impasto Restaurant - Montreal, QC | August 2015-October 2019

• Created seasonal dishes based on seasonality with an Italian background
• Created weekly lunch menu’s.
• Created specials in order to either showcase a product and/or in order to not waste food.
• Managed, motivated, lead and taught a team of 6 cooks and dishwasher’s. I guided them to learn and perform at the restaurant and my standards consistently.
• Overseeing all elements of the menu and each cooks section.
• Ensuring food cost is below 30%
• Responsible for all food ordering, honing and maintaining great relationships with suppliers.
• Ensuring that all elements and dishes are consistent during mise en place and during service.
• Ensuring that the needs and expectations of the executive chef were met.
• Creating various catering menu’s organizing and executing the events (between 16 and 350ppl)

Pasta-Entremet | Nora Gray Restaurant - Montreal, QC | August 2014-August 2015

Sous Chef | Jalouse Restaurant – Rosemere, QC | September 2013 - July 2014

Pasta Chef | Bice Restaurant – Montreal, QC | 2012 - 2014

Chef de partie GM | Bice Restaurant – Montreal, QC | 2010 - 2012

Chef de partie GM | Primadonna Restaurant – Montreal, QC | 2007 - 2009

Diplome d’etudes professionel (DEP) St-Pius Culinary Institute 2006