Antonio Perez

Sous Chef @ Cooks & Soldiers

Location 15h@2xGreater Atlanta Area

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Work Experience
  • Sous Chef
    Cooks & SoldiersAtlanta, GA, US
    Jan. 2018 to Present (Less than 1 year)
  • Commissary Manager
    Storico Fresco PastaAtlanta, GA, US
    Dec. 2016 to Dec. 2017 (12 months)

    See Details

    Role & Tasks:

    Pasta production lead Chef. Wholesale account manager.

  • Tour chef
    Dega CateringKnoxville, TN, US
    Mar. 2016 to Jan. 2017 (10 months)

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    Role & Tasks:

    Band and crew catering, Luke Bryan, Kill The Lights Tour; Little Big Town; Chris Stapleton.
    Providing three multi course meals for 100-160 touring employees and band member with a focus on local and sustainable sourcing of product across the entire U.S. and Canada.
    Organizing and directing the daily set up and break down of a full commercial mobile kitchen.

    Nominated (pending Dec. 7) CMA Touring Award for Best Tour Caterer
  • Chef de Partie
    Paces & Vine
    Feb. 2016 to Aug. 2016 (6 months)

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    Role & Tasks:

    Seasonal tournat and chef de partie with a focus on farm to table cooking.
    Great use of local sourcing and product knowledge to keep menus within season.
    A key focus on local trends as well as special events for high level business of Atlanta.
    Food and wine pairings based on nightly specials.

  • Sous Chef
    Zac Brown Band
    Dec. 2013 to Jan. 2016 (2 years and 1 month)

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    Role & Tasks:

    Management of mobile kitchen operation. Sourcing of local and sustainable foods for private dining events across the entire U.S.
    Focus on private catering for album recording sessions (Foo Fighters, Sonic Highways; Zac Brown Band, Jekyl + Hyde; etc)

  • Chef de Partie
    LükeSan Antonio, TX, US
    Aug. 2013 to Dec. 2013 (4 months)

    See Details

    Role & Tasks:

    Garde manger lead.

  • Culinary Extern
    DBGB Kitchen and BarNew York, NY, US
    May. 2012 to Dec. 2012 (7 months)

Advanced Knife Handling


Off-site Event Management

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



Purveyor/Local Farmer Relationships

Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting


Food Safety Knowledge


Food Styling

Staff education / motivation


General knife handling

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

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

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