Jaime Fernandez

Culinary professional with 18 years of restaurant, kitchen leadership, catering, meal-prep, and ownership experience. Skilled in high-volume production, food quality, sanitation, staff training, menu execution, and daily operations. Associate of Applied Science in Culinary Science from Le Cordon Bleu.

Bilingual

Spanish/English communicator with a hands-on teaching approach grounded in real-world kitchen standards.

Owner / Operator at Sanctum Curated Provisions LLC (2022-01 – Present)

Catering & Meal Prep

• Manage catering and meal-prep operations, including menus, purchasing, scheduling, prep, production, packaging, quality control, and client service.
• Develop consistent, repeatable food-production systems that balance quality, presentation, portioning, and business requirements.

Owner / Operator at Black Cat Pizza (2019-01 – 2022-12)

• Owned and operated a pizza restaurant, overseeing kitchen production, service, staffing, food quality, vendors, customer experience, and daily operations.
• Led and trained 12–16 employees on stations, prep, service procedures, communication, workflow, timing, and consistency.

Line Cook / Lead Line Cook / Sous Chef at Various Restaurants (2008-01 – 2019-12)

• Progressed through line cook, lead-line, and sous-chef responsibilities in casual and fine-dining kitchens.
• Executed high-volume service while maintaining quality, timing, cleanliness, organization, and consistent culinary standards.
• Trained team members, coordinated stations, communicated priorities, and supported organized service during peak periods.
• Stage at Restaurant Europa, Pamplona, Spain — Chef Tournant, March–October 2009.

Associate of Applied Science (A.A.S.) in Culinary Science – Le Cordon Bleu (2008-12)

High School Diploma – Trinity Christian Academy (2006-12)