1. Carlos Souberbielle Bonilla
153 North St. Apt#7, Bridgewater, NS B4V 2V7 Ph.# 902.521.9546 cbonilla03@hotmail.com
Red Seal Certificate #400939380. Food Handler Permit, City of Toronto # 2264-15-292834, WHIMS AND OH&S Certified
Objective: To obtain a Design/Drafting position where I can use and expand my current knowledge and bring it together with
my Food and Beverage education and experience.
Education:
Drafting – Architectural BS Hotel and Restaurant Mngmt AAS, Culinary Arts
Nova Scotia Community College Eastern Michigan University Schoolcraft College
Bridgewater, NS. 9, ’16 – Exp 5, ‘18 Ypsilanti, MI. 98 – 00 Livonia, MI. 96-98 / 00-01
Minor in Business Mngmt. AA, Business Mngmt.
Course work OB&T
Drafting-Architecture:
 Basic knowledge on CAD drawing for architectural projects.
 Designed/drafted within my education a redesign of a second floor project and a full cottage project.
 Involvement, as an Executive Chef, in design and layout of commercial kitchens for hotels. Decision making
responsibilities in equipment selection, costing of project, kitchen engineering and final transition to operation.
Management Profile:
 Excellent knowledge of restaurant operations. Past owner of two successful restaurants and also extensive upper
management experience in chain, hotel and self-standing operations
 Entrepreneurship/Business development: Creation of business plans and pro-forma statements. Budget development,
application and follow through.
 Finance management: Management of operational budgets of up to $2.5 million MX/month. Proven strategist to
maintain food and beverage cost percentages and high ability to obtain sales projections.
 Administrative: Creation of facilities manuals with hospitality teams in safety and emergency management
Culinary Profile
 Operations: Extensive experience in breakfast, lunch, dinner and late night servicesegments.
 Personal cooking technique: Focus on individual ingredient, creation of layers of flavor in each component with
proper profiles and finally cooking techniques for adequate endresult.
 Classic cuisines: Re-interpretation based on classic recipes unless a personal touch of creativity is added therefore
using different techniques or ingredients. Good working knowledge on Mexican, French, Asian, Middle Eastern and
American Cuisines.
 Kitchen management: Full knowledge on recipe creation, costing and training for standardization. Menu creation,
from simple, quick service to high end concepts including its layout and design. Inventory management and control
through industry specific processes. Service strategies andsalesmanship.
Guest Experience
 Operations: Expeditious regard for full guest satisfaction with experience ranging from fast food operations to high
end market Hotels with rack rates from $900 USD/night in four and five Diamond Award properties.
 Freelance chef: Close contact with guests to provide and fulfill their needs to create an excellent dining experience.
This included breakfast, lunch and dinner services with availability of cooking classes and demos.
 Standards: Complete knowledge of AAA and Mobile Guide Standards for excellence in service. Developed through
these an ability to create immediate rapport with guests so as to anticipate their needs and create a high level
experience.
 Marketing: Excellent knowledge on management of Social Media Restauranteering, including application and
measurement of media outlets within specific marketsegmentations.
 Salesmanship: Strategy training to obtain higher check averages (+12%), higher course consumption ratios (1.4 –
2.23) and higher consumer ratings GSS (6.9 – 8.9).

2. Past Employment:
 Cook, Lanna Thai, Bridgewater, NS. Dec ’16 - current
 Freelance Chef, Cabo Gourmet. Los Cabos, Mex. Nov ’15 – July ‘16
 Executive Chef, Ruth’s Chris Steakhouse, Los Cabos, Mex. March ‘15 – Nov‘15
 Proprietor, Open Kitchen, Los Cabos, Mex. April ’14 –Dec ’14
 Executive Chef, Casa Dorada Resort & Spa -4 Diamond Award, 60+ staff- Los Cabos, Mex. May ´11 – April’14
 Sous Chef, Agua Restaurant, One & Only Palmilla -5 Diamond Award, 20+ staff- Los Cabos, Mex. Dec´08 –May´11
 Director, F&B, Cabo Azul Resort and Spa, -4 Diamond Award, 100+ staff- Los Cabos, Mex. Dec ’07 – Sept ‘08
 Banquets Sous Chef, One & Only Palmilla, - 5 Diamond Award, 20+ staff- Los Cabos, Mex. May ´06– Dec´07
 Supervisor, Mitchell´s Fish Market, Birmingham, MI, USA. April ´04 –April´06
 Executive Chef/Proprietor, Atlas Global Bistro, Detroit, MI, USA. Sept ´02– June ´04
 Executive Chef, Agave Restaurant, Detroit, MI, USA. Feb ´02 – May,’03
Professional Development and Achievements
 Independent author of “La Cuisine Boheme” and “Five Courses”, both on my personal approach to cooking.
 Blog author of “Travesuras Gastronómicas, The world inside the kitchen “, in two languages.
 Restaurant Consultant, specializing in Kitchen Engineering and Development, Menu Processes and HR development.
 Part of the culinary team that participated in making One & Only Palmilla “Best Resort in Mexico”, for the years 2007,
2008, 2009, 2011; through Condé Nast TravelMagazine
 Atlas Global Bistro was awarded 3 stars by the Detroit Free Press and also mentioned in Hour Magazine as an
exemplary restaurant with international cuisine menu,2004.
 Agave was placed by Gourmet Magazine as one of the top 50 tables in the U.S for the October 2002 issue.
 Named, while at Agave, as one of the top 5 new Chefs by Detroit Metro Times in October 2002.
 Culinary Coach for Plymouth Salem High School Culinary Team for 3 years with a record of one gold medal, national
level, 2 silver medals, state level.
 Culinary Consultant for Schoolcraft College Salon Team,2002.
General Knowledge
 Microsoft Office software, including Word,Excel,
Power Point, Outlook,Publisher.
 POS systems such as Aloha, Silverware andMicros.
 Avance, Inventory ManagementSystem.
 Speak 100% English and Spanish (NativeLanguage).
Academic Achievements
Certificates and Credentials
o American Culinary Federation as “Culinarian”(CC).
o State of Michigan in Foodservice Sanitationthrough
the Serve-Safeprogram.
o Michigan Liquor Control Commission in “TIPS”training
o for bartenders.
o Pro-Management in FoodserviceOperations
Management.
 First place and gold medal in ACF National Forum competition, Las Vegas, NV. 2001.
 Second place and silver medal in Michigan Restaurant Association Show Competition, Livonia MI. 2000
 Schoolcraft College Trustees Scholarship in1997.
 Dean´s list EMU 99 and 00; Schoolcraft College 96, 97 and 98.