Francesco P

Accomplished culinary leader with more than 10 years of experience in luxury resorts, fine dining restaurants, and large scale banquet operations. Classically trained in French cuisine with extensive Italian and Peruvian expertise. Proven success leading teams, maintaining exceptional culinary standards, and delivering memorable guest experiences.

Sous Chef, Banquets at Green Valley Ranch Resort & Spa (2025-02 – Present)

• Lead banquet culinary operations for weddings, corporate events, conventions, and VIP functions.
• Coordinate production schedules, labor planning, inventory, and food safety compliance.
• Supervise culinary teams while maintaining consistency and presentation.

Chef de Partie at Bouchon by Thomas Keller, The Venetian (2021-03 – 2024-12)

• Executed classical French cuisine across multiple stations.
• Prepared refined charcuterie and traditional French specialties.
• Represented Bouchon at the 2024 Chevron Championship after being selected by Chef Thomas Keller.
• Mentored junior cooks while maintaining exceptional standards.

Pasta Production & Brunch Cook at GIADA, The Cromwell (2014-04 – 2019-08)

• Produced fresh handmade pasta, doughs, and sauces.
• Supported seasonal menu development and high volume brunch and dinner service.