Jeanpatrick Champely

I always have a positive attitude and I want everyones day to be a great day, it really shows with my interactions with guest. Ive been working in restaurants since I was 18, love working as part of a team and want the team to succeed. Always learning, my level of detail and preparation are only matched by my hustle.

Bar-back at Powder Room (2026-03 – 2026-08)

Upscale cocktail bar with great cutting edge drinks, turns to high volume nightclub after 11pm with bottle service.

• Working the service Bar
• Setting up wells
• Cutting/ juicing fruit
• Batching cocktails
• Making cordials, foams

Server/bartender at Corner Restaurant (2024-02 – 2026-02)

Texas inspired Food & Drinks, high volume 7-9 table section and 100+ people in a shift easy on Friday's and Saturday. I made every guest feel special and ensured that their dining experience was important to me.

Bartender at Winfields/Yellow kittens (2022-02 – 2023-12)

Winfields - Fine dining casual, New England Seafood with big influence from Thailand and Bali. Yellow Kittens - Cash only Night club, 3+ deep with a band most nights.

Sous Chef at Harvest (2015-08 – 2021-12)

Fine dinning, Farm to table, one of the most respected restaurants in Boston has been there for 50+ years. Started as a grill cook, Worked my way to rounds cook and then finally sous chef, I earned everything that was given to me. The level of detail and high standards of excellence of Harvest were engrained in me.

High school diploma – Nauset Regional high school (2004-09 – 2008-06)