Brian Sernatinger

Executive Chef / Owner Unico Restaurant. Tulum, Mexico

Location 15h@2xNew York, NY

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Summary

I started my career at Gramercy Tavern, then moved over to Craft, then lived and worked in Seville, Spain for six years. Once back in NY I worked as a private chef for four years. Currently living in Tulum, Mexico running my first restaurant, Unico. I have grown as a cook, chef and person over the last three years on this adventure and I look fo... Read more

I started my career at Gramercy Tavern, then moved over to Craft, then lived and worked in Seville, Spain for six years. Once back in NY I worked as a private chef for four years. Currently living in Tulum, Mexico running my first restaurant, Unico. I have grown as a cook, chef and person over the last three years on this adventure and I look forward to enriching my skills in a top NYC kitchen.

My Dream Job is After fulfilling my dream of opening a restaurant, now my dream job is in one of the best kitchens in the world.

Work Experience
  • Owner

    Aug. 2013 to Present (3 years and 4 months)

    See Details

    Role & Tasks:

    Executive Chef / Owner. My first restaurant venture where we serve refined International cuisine in a laid back setting. We offer one of the best dining experiences in Tulum with excellent service, food and drinks. I am in charge of all restaurant operations, cooking on the line every night, administration, food cost, impeccable cleanliness, hiring, ordering, inventory, purchasing, menu design, customer relations and more.

    Awards:
    One of the top five restaurants in Tulum for over three years.
  • Private Chef

    Private Residence NYC
    Jun. 2007 to Feb. 2012 (4 years and 8 months)

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    Role & Tasks:

    Cooked lunch and dinner for a family of five with frequent weekend dinner parties of up to twenty guests. I was in charge of all ordering, food cost, impeccable cleanliness. Kosher rules were observed.

  • Chef de Partie

    Restaurante Casa Manolo LeónSevilla, Andalucía, ES
    Jan. 2007 to May. 2007 (4 months)

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    Role & Tasks:

    Head line cook at this busy restaurant specializing in Bellota Ham, Galician beef, Iberian pork, seafood & Lamb. I was offered the executive chef job of a future restaurant after two weeks working there.

  • Executive Chef

    Restaurante San Marco, Viapol Center, Sevilla Spain
    Nov. 2004 to Dec. 2006 (2 years)

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    Role & Tasks:

    Responsible for all BOH operations, costing, expediting, daily specials, menu design & ordering. I was in charge of 15 employees.

  • Executive Sous Chef

    San MarcoSevilla, Andalucía, ES
    Aug. 2003 to Nov. 2004 (1 year and 3 months)

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    Role & Tasks:

    I worked every station with a focus on the busiest meat station. I was asked to be the executive chef of their new restaurant project after six months working there.

  • Line Cook

    CraftNew York, NY, US
    Mar. 2001 to Apr. 2002 (1 year and 1 month)

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    Role & Tasks:

    Mainly responsible for Fish Roast. Portioning of all fish and some fish butchery. I was responsible for all sauces and braises on the station. I worked with a extremely talented crew including Marco Canora, Jonathan Benno, Akhtar Naweb, Damon Wise and David Chang among others.

    Awards:
    Three stars from the New York Times with the scallops I cooked grabbing the Headline.
  • Line Cook

    Gramercy TavernNew York, NY, US
    Nov. 1999 to Mar. 2001 (1 year and 4 months)

    See Details

    Role & Tasks:

    I started in the tavern and was quickly moved to the main kitchen. I learned every station and was tourne for a time. Then cooked mainly on fish roast with some time on meat roast.

Education
  • Culinary Arts
    The French Culinary Institute
    Jan. 1999 to Nov. 1999

    See Details

    Grand Diploma Culinary Arts Degree

    Awards
    Graduated at the top of my class
  • Psychology
    UMASS at Amherst
    Sep. 1994 to May. 1998

    See Details

    BA Psychology Degree • GPA: 3.0

Skills

Advanced Knife Handling

Molecular gastronomy

Charcuterie

Off-site Event Management

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Food Cost Optimization

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

Sushi Making

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night

Grilling

Inventory

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Accounting / Bookkeeping

Payroll

Budgeting

Profit And Loss

Business Management

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Social Media

Food Safety Knowledge

Staff Education / Motivation

Vendor Management

Marketing / PR

Web Maintenance

Merchandising

Writing

Microsoft Office

Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Catering

Chocolate Making

Ice Cream/Sorbet

Ability To Lift 40+ Lbs

Pricing

Basic Floor Service

Profit & Loss Management

Beer Knowledge

Budget/cost Analysis

Coffee Knowledge

Spirits/Cocktails Knowledge

Craft Cocktail knowledge

Glassware Knowledge

Wine Buying

Inventory

Wine Ordering

POS Maintenance

Interests
Golf, Scuba Diving, Snorkeling, Fishing, Traveling
Languages
Spanish Fluent
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