Phillip Soto

Accomplished culinary professional with international and luxury-hospitality experience spanning fine dining, private yachts, luxury hotels, high-volume restaurants, and large-scale catering. Experienced in kitchen leadership, menu development, staffing, inventory, food and labor cost control, and high-end guest experiences. Trained at Escuela Hotelera de San Juan and Le Cordon Bleu, with a versatile culinary background combining Latin influences with contemporary and international cuisine.

EXECUTIVE SOUS CHEF - Terrace Grill - Lakeland, FL

(2025-03)

• Lead kitchen operations with a focus on staffing, scheduling, team development, and daily execution.
• Support menu development and recipe execution while maintaining brand, quality, and presentation standards.
• Manage food and labor costs and support adherence to operational and budgetary goals.
• Partner with the Executive Chef to implement company objectives and maintain culinary standards.
• Oversee inventory-related administration and data entry to support accurate operational reporting.
• Use Craftable, EffiCenter, and My Hotel Effectiveness to monitor performance and support cost control.

CHEF — PRIVATE LUXURY YACHT - San Lorenzo "Fifty Shades," 30m - Sea Heaven Marina, FL

(2023-03 - 2024-04)

• Served as sole chef aboard a private 30-meter luxury yacht traveling throughout the Caribbean and Exumas.
• Created bespoke menus for an owner, up to 7 guests, and a crew of 4, adapting to individual preferences and dietary expectations.
• Specialized in Latin cuisine while maintaining versatility across multiple culinary styles.
• Managed provisioning, inventory, and cost control while adapting to changing destinations and ingredient availability.
• Delivered personalized, high-end dining experiences in a fast-paced, space-limited environment.

CHEF - April's Table - Deerfield, FL

(2021-08 - 2023-03)

• Executed fine-dining cuisine for on-site catering events and large-scale banquets across multiple states.
• Prepared and presented a broad range of cuisines while maintaining high standards of quality, consistency, and presentation.
• Collaborated with event and service teams to ensure seamless execution and elevated guest experiences.

CHEF - Porsche Design Tower - Sunny Isles Beach, FL

(2020-07 - 2021-08)

• Prepared and served residents in a private restaurant within a luxury residential tower.
• Delivered personalized dining experiences averaging approximately 20 covers per dinner, with volume varying seasonally.
• Maintained high standards of consistency, detail, and presentation in an intimate fine-dining environment.
• Adapted menus and service execution to seasonal demand and resident preferences.

CHEF - Fontainebleau Hotel — Pizza and Burger by Michael Mina - Miami Beach, FL

(2017-11 - 2020-06)

• Executed high-quality American cuisine in a high-volume hotel restaurant serving approximately 250–400 covers per night.
• Maintained speed, consistency, quality, and food-safety standards during peak service.
• Supervised kitchen operations and supported efficient execution across high-volume shifts.
• Coordinated with front-of-house teams to deliver a seamless guest experience.

SOUS CHEF - Covina at Park South Hotel - New York City, NY

(2016-05 - 2017-10)

• Prepared and executed Italian-Mediterranean fusion cuisine at a Michelin-recommended Manhattan restaurant.
• Managed high-volume service of approximately 150–200 guests per night while maintaining consistency and presentation standards.
• Collaborated with the culinary team to uphold high standards in flavor, presentation, and service.
• Adapted menu execution to seasonal ingredients and guest expectations.

SOUS CHEF / LINE COOK - Seagrape at Thompson Hotel - Miami Beach, FL

(2014-11 - 2016-04)

• Worked under Chef Michelle Bernstein in a Floridian fusion restaurant, developing skills in innovative cuisine and kitchen operations.
• Progressed from line cook responsibilities into initial Sous Chef duties, including staff supervision and menu execution.
• Supported daily kitchen operations while maintaining consistency and culinary standards.
• Contributed to a high-quality guest experience through disciplined service execution.

Culinary Associate - Le Cordon Bleu

Culinary Arts - Escuela Hotelera de San Juan