dave beran

Executive Chef

Location 15h@2xLos Angeles, CA

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Work Experience
  • Executive Chef

    Next RestaurantChicago, IL, US
    Jan. 2011 to Apr. 2016 (5 years and 3 months)

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    Role & Tasks:

    Development of menus/concepts
    Oversee day to day operations
    Manage and train staff
    Hiring

    Awards:
    James beard best new restaurant 2012, James beard beat chef Great Lakes 2014, food and wine best new chef 2014, chicago tribune chef of the year 2013, 4 star chicago tribune for 13 of 16 menus.
  • Chef de Cuisine

    AlineaChicago, IL, US
    Jun. 2006 to Jan. 2011 (4 years and 7 months)

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    Role & Tasks:

    Helped conceptualize and develop new menu concepts
    Oversee day to day function of restaurant
    Help train foh and boh
    Hiring
    (Cdc 2009-1/2011, sous 2007-2009)

    Awards:
    #6 SP world top 50 2010, 3 Michelin 2010
  • Chef de Partie

    Tru RestaurantChicago, IL, US
    May. 2005 to Jun. 2006 (1 year and 1 month)

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    Role & Tasks:

    Worked all stations
    Butcher

  • Chef de Partie

    mk restaurantChicago, IL, US
    Oct. 2003 to May. 2005 (1 year and 7 months)

    See Details

    Role & Tasks:

    Worked all stations
    Butcher
    Expediter

Education
  • Business
    Lake Forest CollegeLake Forest, IL, US
    Sep. 1999 to May. 2003

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    BA in business, minor in psychology and philosophy Degree

Skills

Advanced Knife Handling

Molecular gastronomy

Culinary Menu / Recipe Development

Dressings

Portioning

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Sous-vide

Food Styling

Frying

General knife handling

Ticket Management

Up to 100 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Ability To Lift 40+ Lbs

Basic Floor Service

Classic Food / Wine Service

Menu development

Conflict Resolution

Customer service

Experience in a Fine Dining Establishment

Floral Arrangement

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Interests
Running, cycling, swimming. General outdoor activities
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