Kyriea Rubin

I've been cooking since I was 6 years old, and have always seen myself working with the arts scene one way or another. Food came to me naturally, and I can't imagine doing anything else.

I've travelled quite a bit, moving in a total of just over 3,000 miles to learn as many regions of cooking as I could.

I have worked my way up in the industry, from Chef de Partie all the way up to Executive Sous Chef, and have accomplished some Chef Consulting positions in Chicago as well. I have also done some Front of House work, so I try to keep an open mind about day to day events in where I work with having both perspectives from Back Of House to Front Of House.

I have recently moved back to Pennsylvania from Chicago, and am looking to find work in a setting where I can become more creative as well as help a business achieve their goals.

With my punctuality, hard working, and eager nature, I believe I would be a great addition to the team within your company!

I went to The Restaurant School at Walnut Hill College in Philadelphia, Pennsylvania, and received my Associates degree in Culinary Arts along with some Pastry Arts background as well. I have 11 years of cooking professionally in a variety of settings such as helping open multiple restaurants, hotels, and catering companies.