Giovannie Young

My name is Chef Gio and I have been a chef for 20+ years working mostly in fine dining but also experience opening restaurants and working for large corporate entities. Throughout my time as a chef I discovered that I much prefer working with individuals as opposed to big fancy restaurants as I am better able to give my clients exactly what they are looking for, no matter if it be preparing a meal for the whole family, meal prepping for the week or helping them learn how to cook. I have been a private chef for very high profile clients from athletes to models as well as cooked for many children's events.

I am a classically trained chef which is usually considered french cooking but because of my upbringing I also have extensive knowledge and passion for italian and southern cooking. In a pursuit to expand my knowledge I studied and cooked across cities in China learning how to cook authentic asian food since it is one of my favorite cuisines to eat. I pride myself on being flexible and working clean so I'm able to provide my client exactly what they are looking for.

Not all food has to be fancy but it all has to be delicious and appealing to look at so knowing how to present the food is just as important as how it looks. Sometimes you want a plate that looks like Sunday dinner at moms and other times a high end steakhouse look and taste really hits the spot. We are multidimensional people and our food has to match what we are feeling so we feel satiated and my goal is to provide that experience for my clients.

Private Chef at Self employed (2022-08 – 2026-04)

• Full management, design and execution of weekly meal plans for the whole family and guests.
• Prepare meals for breakfast, lunch and dinner as well as any snacks (healthy, minimally processed, high protein)
• Source all ingredients needed for meals along with stocking essentials for the main kitchen refrigerator.
• Sole responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions of food and kitchen.
• Maintain privacy at all times for clients.

General Manager/Catering Chef at Eat By Stacey Weber (2022-12 – 2023-06)

• Full culinary management of food service operation to include inventory, ordering and receiving.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Establish economical methods of preparation for cooking & portioning standards & oversee all cooking operations.
• Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions of establishment.
• Provide ideas and expertise to leadership to improve operations, customer service and financial efficiencies.

Sous Chef at Oregon State University (2018-03 – 2022-07)

• Full culinary management of food service operation to include inventory, ordering and receiving.
• Training staff and students on production and food preparation as well as food display.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage
• Establish economical methods of preparation for cooking & portioning standards & oversee all cooking operations.
• Monitored and reviewed reports dealing with financial, production and schedules.
• Participated in the development of a business plan.
• Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions of micro restaurants.
• Knowledge of P&L accountability and contract-managed service
• Provide ideas and expertise to leadership to improve operations, customer service and financial efficiencies.
• Passion for sustainability
• Recommend hiring, separation and issuance of disciplinary action as required

Executive Sous Chef at Liberty station (2017-07 – 2018-03)

• Full culinary management of food service operation to include inventory, ordering and receiving.
• Training staff on production and food preparation as well as food display.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Manage and direct kitchen staff on operation policies.
• Participated in the development of business plans and budgets.

Regional Sous Chef at Snooze AM Eatery (2015-06 – 2017-07)

• Full culinary management of food service operation to include inventory, ordering and receiving.
• Training staff and students on production and food preparation as well as food display.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage
• Establish economical methods of preparation for cooking & portioning standards & oversee all cooking operations.
• In absence of lead chefs would run locations for extended periods.
• Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions

Associates of Culinary in Culinary – Art Institute (2009-08 – 2012-06)

Bachelors of Science in Science – Oregon State University (2018-09 – 2022-06)

EMT in Emergency Medical Technology – Arizona Academy of Emergency Services (2022-08 – 2022-10)