1. Robert Mario DeLaura II
25615 98th Ave. South Phone: 307-253-8283
Kent, WA 98030 Email: chefoctopusny@yahoo.com
PROFESSIONAL WORK EXPERIENCE
Culinary Consultant Northwest Restaurant Consultants 2006-Present
 Operate as chef consultant during opening or rebranding process.
 Collaborate on new restaurant brand development for all food service operations
 Develop signature cuisine, standardized recipes, menu costing, and inventory controls.
 Assist existing businesses with menu development and maximizing profitability
 Provide menus, recipes, production standards, and full culinary services
 Hire and train staff, including the recruitment of leaders
 Act as Head Chef and Food and Beverage Director until positions are filled.
 Execute meal services & support team members with a hands-on, side-by-side approach.
 Identify demographics and analyze competition
 Create inventory specifications, product sources, and costing structures
 Develop a culinary culture for all properties
 Provide ongoing support and mentoring for management and culinary staff
Chef Owner Nu Restaurant & Catering / Nu Café 2004-2008
 Opened, owned, and operated a SE Portland area eatery serving lunch 5 days a week
 Specialized in sandwiches with stellar ingredients with a chef-y approach
 Performed daily tasks that included barista, server and cook
 Develop farm to table menus daily, using locally grown products as much as possible
 Maintain the highest sanitation practices at all times
 Rated best lunch by a Northwest food publication
 Ranked as one of the top 100 restaurants in a second Northwest publication
 Box lunch service, corporate catering on and off premises
Head Chef Maxines Italian Cuisine 2002-2004
 Prepared classic and modern Italian cuisine
 Prepared fresh handmade pasta and daily desserts
 Butchered fresh fish, seafood and meats
 Developed daily specials by working closely with the chef owner
 Maintained discipline in an open kitchen environment
 Operated sauté station during hours of operation
 Annual Revenue: $1 million
Sous Chef Rosebud’s Italian Restaurant 2001-2002
 Prepared daily specials and operate sauté and grill stations during hours of operation.
 Prepare stocks, soups, sauces, demi glaze.
 Butcher all products in house.
 Prepare desserts such as Tiramisu, Cannoli, Zuppa Anglaise.
 Assisted Executive Chef with purchasing, scheduling, and training staff.
 Annual Revenue: $4.2 million

2. Robert Mario DeLaura II Page 2
Executive Chef Café Zuccaro’s 1998-2001
 Oversaw all aspects of kitchen operations.
 Operated production stations during hours of operation
 Prepared wood oven pizza, calzone and stromboli.
 Butchered veal, fresh fish and seafood.
 Outlined daily & seasonal menu changes.
 Maintained sanitation standards.
 Managed food and labor budgets.
 Annual Revenue: $1.5 million
Garde Manger The Golden Mushroom 1997-1998
 Was responsible for cold food station preparing a variety of sauces, dressing, salads & terrines..
 Followed standards of Master Chef owner Milos Cihelka & Master Chef Derin Moore.
 Prepared daily amuse for dinner guests.
 Was responsible for daily lunch special for garde manger station.
Culinary Specialist US Navy, USS BelleauWood 1992-1996
 Served as ship baker, crew galley cook, and chief petty officers.
 Prepared menus and served 9000 quality meals daily to Navy and embarked Marine personnel.
 Operated and managed Naval dining and living quarters.
EDUCATION AND TRAINING
Western Culinary Institute A.A., Culinary Arts 2005
 Also received a Diploma from Le Cordon Bleu in 2005
Noble Rot Wine Bar & Restaurant Chef Leather Storrs internship 2005
Culinary Institute of America Certificate 1999
 Studied advanced flavor dynamics and Mediterranean Cuisine
Naval Training Center Culinary Specialist Diploma 1993
Macomb Michigan Culinary Institute A.A., Culinary Arts 1992
AWARDS & MEDIA
 First place
 2009 Chocolate on the Beach Festival’s award for chocolate truffles
 Second place
 2009 Quinault Razor Clam Chowder Festival and Contest People’s Choice award
 Third place
 2009 Quinault Razor Clam Chowder Festival and Contest Judges award
 Top 100 cheap eats restaurants in the city
 2008 Willamette Weekly, Portland, OR
 Best Lunch
 2007 Portland Food & Ink, Portland, OR

3. Robert Mario DeLaura II Page 3
CONSULTING PROJECTS
 Black Point Inn, Oregon City, Oregon
 Best Western Inn at Face Rock, Bandon Bills Seafood Grill, Bandon, Oregon
 Spoons Northwest Bistro, Salem, Oregon
 Front Street Bistro, Seabrook, Washington
 Napoleon's Creperie & Gelato, Salem, Oregon
 The Bistro at Waters Edge Wellness Center, The Dalles, Oregon
 Bones Steak & Chophouse, Battle Ground, Washington
 Ramada Plaza Hotel, Dukes Restaurant & Bar, Casper, Wyoming
 The Chowder House @ Pacific Reef Resort, Gold Beach, Oregon
 The Sylvan Steak House, Portland, Oregon
 Alameda Cafe, Portland, Oregon
 A.B.V. Public House & Tap Room, Hillsboro, Oregon
 Farmstead Restaurant & Pub / Arrowhead Golf Club, Molalla OR
 Alexander Sports Bar & Grill, Fairview, OR
 Dirty Hands Brewing Company, Vancouver, WA
 The Bay View Bistro, Best Western Pier Point Inn, Florence, Oregon
PROFESSIONAL REFERENCES
 Bill Hayden
 Northwest Restaurant Consultants, Portland, OR
 503-349-7151
 Elisa Corr / Dan Corr
 Owners / Best Western Pier Point Inn, Florence, oregon
 415-491-9768
 Megan Montgomery
 Manager / Pier Point Bistro @ Pier Point Inn Best Western, Florence OR
 971-404-1532
 Chef Kevin Buffington
 Chef Owner, Mangia Buff, Gold Beach, OR
 406-670-3517
 Marianne Donaldson
 Manager / Sylvan Steak House
 503-752-2998
 Barbara L. Israel
 Concord Management Group, Houston TX
 713 875-0320
 Chef Mike Liepshutz
 Sterling Dining Services, Detroit, MI
 586-530-1557
 Chef Derek Murray
 Black Bird Bistro, Rochester MI
 248-534-7051