Paolo Holgado

Dedicated culinary professional with over eight years of experience in high-volume, award-winning fine dining restaurants. Experienced in kitchen leadership, menu development, inventory management, and team training with a proven ability to build efficient, collaborative kitchen operations. Passionate about creating exceptional dining experiences through quality food, organization, and strong leadership.

Committed to delivering nutritious, thoughtfully prepared meals while fostering a positive and supportive kitchen culture.

Sous Chef / Omakase Cook - Uchi Houston

(2021-05)

• Lead and mentor the prep team, promoting efficiency, accountability, and teamwork in daily kitchen operations.
• Manage food ordering, receiving, inventory organization, and product rotation to maintain quality and reduce waste.
• Assisted in the successful opening of Uchi's exclusive Oheya tasting room, helping establish kitchen workflows and operational procedures.
• Developed and executed multiple seasonal menu items in collaboration with executive chefs.
• Coordinate with chefs and front-of-house leadership to resolve operational challenges and improve service.
• Assist in planning and executing private buyout dinners and off-site catered events.
• Foster a positive team culture that results in strong employee retention and an efficient work environment.
• Ensure all food meets Uchi's high standards for quality, consistency, and presentation.

Line Cook - Bludorn

(2020-12 - 2021-05)

• Prepared and executed high-quality dishes in a fast-paced, Michelin-caliber kitchen.
• Maintained exceptional food safety and sanitation standards.
• Collaborated closely with culinary team members to ensure efficient service and consistent guest experiences.

Line Cook - Uchi Houston

(2018-10 - 2020-12)

• Prepared dishes with precision while maintaining the quality and consistency expected in a nationally recognized fine dining restaurant.
• Set up and maintained stations to ensure efficient service during high-volume dinner shifts.
• Trained new line cooks on recipes, kitchen procedures, and quality standards.
• Worked collaboratively with kitchen leadership to deliver exceptional guest experiences.

Server/cook - The Forum (Retirement home dining)

(2012 - 2017)

• Set up the dining room before each meal, and engaged with residents while taking food orders and delivering meals, providing friendly and attentive customer service.
• Prepared daily meals for residents while maintaining quality, consistency, and food safety standards.

Coursework - Professional Culinary Arts - Culinary Institute Lenôtre

Coursework - Nutrition and Pre Pharmacy - University of Houston

Graduated - The Woodlands High School (2013)