Brian Sernatinger

· Directed five distinct outlets within a 100-room luxury boutique hotel, including The Otter (signature restaurant), Sloane’s Cocktail Bar, The Rooftop, The Apartment (private dining/events), and 24-hour room service.
· Spearheaded the restoration and modernization of the hotel’s central kitchen during construction, transforming an outdated facility into a pristine, fully operational culinary hub.
· Redesigned kitchen infrastructure: upgraded refrigeration systems, optimized layout for efficiency, and negotiated procurement of equipment and smallwares at best-value pricing.
· Partnered with ownership and F&B leadership to develop and launch multi-outlet menus, overseeing recipe testing, cost analysis, recipe binders, SOPs, and par sheets to ensure consistency across all operations.
· Led a team of 25 culinary professionals, providing scheduling, coaching, and training to foster high performance and maintain luxury service standards.
· Established strong vendor relationships and secured premium seafood and specialty products while consistently maintaining food costs at or below established targets.
· Championed culinary innovation and operational discipline, ensuring seamless execution of daily service while elevating guest experience across outlets.

· Led food cost initiatives, consistently achieving and maintaining a target cost percentage at or below established parameters.
· Implemented rigorous quality control measures resulting in a consistent and elevated standard of food presentation and taste.
· Led daily kitchen operations, ensuring the highest standards of cleanliness, efficiency, and adherence to health and safety regulations.
· Fostered a collaborative and communicative environment among kitchen staff, enhancing overall team productivity and morale.
· Worked closely with front-of-house staff to establish effective communication channels, contributing to a harmonious and efficient restaurant operation.
· Actively engaged in menu planning and testing, introducing new and innovative dishes while considering customer preferences and market trends.
· Collaborated with suppliers to source high-quality ingredients at competitive prices, contributing to cost-effective menu planning.

· Opened and operated a successful restaurant in Westchester, overseeing all aspects of daily operations including ordering, vendor management, menu development, staff scheduling, and cost control
· Earned critical recognition, including Best New Restaurant by Westchester Magazine (2018) and recognition as one of the Most Innovative Chefs by Serendipity Magazine (2019)
· Navigated the challenges of the COVID-19 pandemic by maintaining seamless operations, adapting to new service models, and launching initiatives to support frontline workers and community members in need
· Built and led a high-performing team, fostering collaboration, consistency, and a commitment to culinary excellence that elevated the restaurant’s reputation in the region

· Opened and operated a successful independent restaurant in Tulum, quickly gaining a reputation as one of the area’s best dining destinations
· Invited to partner with one of Tulum’s premier hotel groups to open and oversee the restaurant in their new luxury property, based on the strength and acclaim of the original venture
· Directed all facets of restaurant management, including menu development, vendor sourcing, ordering, cost control, marketing, and web design
· Implemented strict cleanliness and sanitation protocols, ensuring consistent food quality and compliance with health and safety standards
· Recruited, trained, and managed cooks and servers, fostering professional growth and a culture of excellence
· Enhanced both culinary and entrepreneurial expertise, balancing creative vision with operational discipline while expanding the restaurant’s profile and success

· Provided daily meals for a family of five, creating balanced, seasonally inspired menus tailored to individual preferences, dietary needs, and Kosher requirements
· Designed and executed formal dinners and private events for up to 20 guests, including multi-course tasting menus and special celebrations
· Managed all aspects of kitchen operations, including ordering, vendor relations, inventory control, and meticulous organization to ensure a seamless culinary environment
· Maintained the highest standards of cleanliness, food safety, and Kosher compliance in all preparation and service
· Traveled internationally with the family, sourcing ingredients abroad and adapting menus to reflect regional flavors while ensuring consistency and comfort
· Built strong relationships with household staff and family members, demonstrating discretion, flexibility, and the ability to anticipate needs in a private home setting
· Specialized in delivering both everyday comfort meals and elevated fine-dining experiences, showcasing versatility and creativity as a chef in a residential environment

· Oversaw all culinary operations for a busy Italian restaurant specializing in fresh pastas, meat dishes, local fish, and wood-fired pizzas, serving up to 250 guests daily
· Directed a kitchen team of 15, fostering collaboration, training, and accountability to maintain high standards of food quality and service
· Managed purchasing, vendor relationships, menu costing, and inventory control to ensure profitability and cost efficiency
· Designed and executed seasonal menus, incorporating locally sourced ingredients to elevate authenticity and guest satisfaction
· Supervised daily prep and line operations, ensuring consistency, efficiency, and adherence to sanitation and safety standards
· Coordinated with FOH management to align kitchen output with guest expectations and streamline service during peak periods
· Recruited, trained, and mentored junior chefs and kitchen staff, cultivating a strong pipeline of talent and reducing turnover
· Played a key role in maintaining the restaurant’s strong reputation in Sevilla through culinary innovation, operational discipline, and leadership excellence

· First job in Europe at one of Sevilla’s most popular restaurants, quickly advanced to Sous Chef; after six months, was invited to serve as Executive Chef of the group’s new restaurant
· Gained comprehensive experience across all stations, with a primary focus on leading the high-volume meat station
· Contributed to maintaining the restaurant’s strong reputation through consistent quality, efficiency, and leadership in a fast-paced kitchen environment

· Member of the opening team at Craft, awarded three stars by The New York Times; personally recognized in the review for scallop preparation featured in the headline
· Worked fish and meat stations, overseeing portioning and assisting with butchering of both fish and meat to maintain consistency and quality
· Prepared sauces, braises, and handmade pastas including fresh agnolotti and gnocchi
· Collaborated closely with acclaimed chefs Marco Canora, Jonathan Benno, Akhtar Nawab, Damon Wise, and David Chang, gaining invaluable experience in a world-class culinary environment

· Began in the Tavern before being promoted to the main dining room after two months
· Quickly mastered all stations, serving as tournant and later specializing on fish roast, with additional experience on meat roast
· Responsible for portioning and prepping all fish, and assisted with butchering both fish and meat to support efficiency and consistency
· Selected by Chef Tom Colicchio to join the opening team at Craft, reflecting strong performance and culinary potential

· Worked at this high-volume restaurant serving up to 1,000 guests daily while attending The French Culinary Institute. Responsible for preparing mise en place and managing four fryers during service, while also providing support on the grill and sauté stations.
· Gained foundational experience in speed, precision, and teamwork in a demanding kitchen environment.