Vincent Cavalli

Quality focused Executive, focusing on local seasonally inspired foods, with a keen eye for financials.

Location 15h@2xLos Angeles, CA

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Work Experience
  • Executive Chef
    GOCO Hospitality, Glen Ivy Hot Springs
    May. 2016 to Present (2 years)

    See Details

    Role & Tasks:

    -over see 6M f/b operation including: high volume restaurant, vip cabana deck, poolside service, grab and go coffee shop.
    -create menu, and open grab n go coffee shop
    -convert kitchen to scratch cooking
    -convert food items to local farm to table ingredients
    -planned an opened extra dining services
    -service up 1000 covers daily ala cart
    -maintained financial goals

  • Executive Chef
    starwood hotels, sheraton fairplex and conference center, los angeles country fair
    May. 2012 to May. 2015 (2 years and 12 months)

    See Details

    Role & Tasks:

    -manage 10M f/b operation, encluding facasates of fine dining, casual dining, banquet and catering, off site catering, with farm to table quality focus
    -managed 7 kitchens at peek seasona, staff of 35 cooks, 40 stewards, 2 exempt sous chefs, 5 supervisors
    -operated multiple ballrooms, out door venues and 5 acre organic sustainable farm w/ wood burning kitchen
    -opened brand new state of the art conference center as executive sous chef before quickley being promoted to executive chef
    catered signature events:
    NHRA drag races
    DARPA international robatics competition
    LACF wine competition
    LACF northern and southern Hemisphere olive oil competition

  • Executive Chef
    Club Corp: Porter Valley Country Club
    May. 2010 to May. 2012 (2 years)

    See Details

    Role & Tasks:

    -managed 5M f/b operation for members only golf and country club
    -managed a culinary team of 15 cooks, 12 stewards, 2 supervisors,1 hourly sous chef
    -multi outlet operation, members grille, members lounge, pool service, golf course cafe, 5500 sq/ft ball room and several break out rooms
    -responsible for finacial sucess and up holding club corp contracted purchasing through avendra
    -monthly member culinary class and quarterly wine diner

  • hospitality management
    california school of culinary arts, le cordon bleu
    Nov. 2002 to Nov. 2004

    See Details

    Associates Degree • GPA: 3.8


Advanced Knife Handling

Molecular gastronomy


Off-site Event Management

Cheese course

On-site Special Events


Ordering / Purchasing


Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance



Purveyor/Local Farmer Relationships

Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate


Food Safety Knowledge


Food Styling

Staff education / motivation


Sushi Making

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

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

Bread making

Pastry Plating

Cost Optimization


Time Management

Ice Cream/Sorbet

Menu / Recipe Development

Certifications & Courses
  • sommelier level one
    court of master sommeliers
    Dec. 2026
  • serve safe managers certification
    serve safe
    Apr. 2014 to Apr. 2019
farm to table food, farming/ growning my own product, local seasonal seafood, artisnal/craft goods, enjoying So-cal life- mountains to beaches.
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