1. Abraham Quesada
Executive Chef/ Administrator/ Restaurateur
Aventura, FL
aquesada923@gmail.com
Cell: 305-333-8270
Strengths:
 21 years working as an Executive Chef
 Training of kitchen staff: Recipes, timing, food and storage as well as handling, kitchen
cleanliness and equipment, natural motivator with outgoing personality.
 Purchasing: excel at keeping costs between 25-30% regardless of purchasing for fine or
casual dining
 Budget: Maintaining of all food costs, wastes, maintenance of equipment for optimum
efficiency. Efficient use of staff during working operating hours.
 Problem Solver: staff relations with each other and/ or management. Able to
accommodate consumer food allergies and medical necessities within menu choices or
with products on hand, creative.
 Creativeness: Excel at flavor and food presentation. Menu creation utilizing classic
recipes with innovative twists and feed design. Creative in both visual and taste
 Kitchen design and Equipment purchasing: Excellent kitchen design and layout for faster
usage and productivity. Equipment purchasing contact for up to 50% off list price on all
brands. USA Contact
 Zagat rating of 24 points for food and 23 points for service
 USA and Nicaragua Citizenship
 Able to work flexible hours
 100% Bilingual in English and Spanish
 Magazine articles and newspaper articles available upon request

2. Work Experience:
2011-2013 Sushi Q Managua, Nicaragua
Executive Chef/Owner
 Sushi Bar and traditional Japanese dishes
 Rated best Japanese restaurant in Nicaragua
2012-2013 U.S Embassy Managua, Nicaragua
Consultant to Kitchen
 Hired to teach ServSafe procedures to the kitchen
 Train kitchen Staff as well as develop new recipes for their 500 employees
 Institutional food cost analysis
 Educate on re-usage and creative innovation of leftovers
 Equipment care and more
 Temp job of 5 weeks
2005-2010 PearlRestaurant Brunswick, Ga
Chef/Owner
 100 seat restaurant for French and Asian cuisine
 Featured in Southern Living Magazine’s Best Stops off I95 May 2008
 Water’s Edge Magazine- Jacksonville, Fl December 2008
 Designed and implemented concept from empty space
2004-2005 J Mac’s Island Restaurant Saint Simons Island, Ga
Executive Chef
 Planned and executed menu for 200 seats. Casualhigh end dining (see portfolio)
 Created innovative French American with Asian touches
2003-2004 PastiAmante Kendall, FL
Executive Chef/Administrator
 Prototype concept start up restaurant for possible franchise.
 Design layout of restaurant
 Purchased all of restaurant hard goods

3.  Hiring and training of staff: front and back of house
 Italian menu creation and design
 Food purchasing.
 7 month project
 Hired for start up only
1998-2003 Q’s Restaurant Miami Beach, FL
Chef/Owner
 Received Zagat rating of 24 points and 23 points for service
 Was described as “Amazing French Cuisine at a good value in a SoBe setting”
 Rated years of 2000/2001
1997-1998 Buccaneer Inn and Marina Long Boat Key, FL
Executive Chef
 Oversee 500 seat restaurant
 In charge of all kitchen responsibilities
 Kitchen staff of 36 people, high volume
 Monthly sales $800K to 1 million average
Education:
1987-French Culinary Institute New York
1987-Three months learning Italian cuisine in Rome