Gabriel Greenberg

Culinary Director

Location 15h@2xAtlanta, GA

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Work Experience
  • Culinary Director
    Jan. 2015 to Jun. 2015 (5 months)

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    Role & Tasks:

    • Consultant job with a family run business at their Market and Kitchen concepts
    • During my 6 months there I was able to get them to profitable for the first time at both concepts
    • Trained the family and management how to maintain said changes in my absence
    • Created Happy Hour menu, and other special events to build neighborhood presence and sales

  • Owner
    Sawmill Run RestaurantMount Lemmon, AZ, US
    Nov. 2011 to Jan. 2015 (3 years and 2 months)

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    Role & Tasks:

    I was also owner and operator of Saguaro Corners at the same time as The Sawmill Run
    • Owner, Operator and designer, opening GM and Chef
    • Created the concepts, employee manuals and store culture as well as all financial reporting and forecasting
    • Worked closely with local businesses and National Parks to build good will and sales in both locations
    • The final year acted as Director of Operations till business partners decided to sell. At time of sale the combine business had built to over 3 million year in under two years
    • Both operations are still fully open and flourishing

  • Food and Beverage Manager
    Jan. 2010 to Nov. 2011 (1 year and 10 months)

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    Role & Tasks:

    • While at the Meadows I managed the entire Food and Beverage department of 1000 unionized employees, 3 full restaurants, a food court with 5 fast food concept or our own, 7 bars, 2 night clubs, room service, cocktail service for entire casino, poker room, bowling alley and concessions during horse racing and concerts
    • Managed the time and experience of all VIP Players, Performers while on property
    • Annual Food and Beverage sales over 42 million in a 24/7 environment

  • Owner
    Dec. 2008 to Jan. 2010 (1 year and 1 month)

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    Role & Tasks:

    • Opened this concept as owner and operator creating concept, menu and culture
    • Trained, hired and fired all staff. Handled all financial reporting and forecasting
    • Handled all local marketing, event planning and building a place in the neighborhood
    • Won multiple local awards like best burger, patio, brunch

  • English Literature and Theology
    Emory UniversityAtlanta, GA, US
    Aug. 1994 to May. 1998

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    BA Degree • GPA: 3.68


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

Wok Skills

Menu development

Wood Fire Cooking

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