Jeff Bonisa

Served as the private chef for the Ahmanson family, in both a household and special events capacity, including special dinners at home for up to 60 people, special events at the family's corporate offices for 20 to 200, and other events. Prepared food that
ranged from hors d'oeuvres, buffets and boxed lunches, to multi-course fine-dining meals. Worked with many high-profile events and dinner guests. Developed menus for family only dinners and events while staying within menu preference guidelines. Focused
on creating healthier items within requested menu selections as well as finding absolute best ingredients and
preparations/techniques possible.

• Alternated items to maintain optimum nutrition while ensuring interesting menus.
• Maintained extensive and current knowledge of dietary restrictions, food allergies, and other special needs.
• Developed vast knowledge of menu facilitation and requirements for production due to diverse nature of event locations.

Created most comprehensive energy gel on the market, supporting peak performance in consumers and athletes as well as hydration and muscle recovery in a two-ounce packet.
Developed and grew the brand to sales with national distributors as well as natural food markets and different lifestyle activity
stores. Directed all daily operations and sales.

Directed all daily operations, including four outlets (Fresh Roast, Men's Grill, Spa, and main dining room). Managed all banquets and private golf and tennis events, including tournaments up to 300 people, weddings up to 300 people, private events, special
functions, concerts, holidays, and special member functions. Oversaw buffet and plated event setup, execution and presentation.
Hired, trained, and managed culinary staff. Wrote all menus and administered BOH purchasing of china, glass, silver, and food.
Supervised inventory (ranging from $60,000 to $85,000), quality control, cost control scheduling, and time management.

• Helped turn club around from budgeted operating loss of $900,000 to net gain of $150,000 through private event sales,
member growth, and member use of club.
• Created and oversaw execution of high-end, poolside small plates and wine pairing dinner menus, serving up to 200 guests.

Served as executive chef of company's flagship performer in the Western region, consistently exceeding revenue goals, budget plans, and member survey scores while producing over $4,000,000 in food and beverage revenues. Managed five outlets, including main dining room
that served breakfast, lunch, and dinner; five banquet rooms; card room/cigar bar; two golf course snack shops; pool snack shop; and spa/sports facility serving specialty fare. Hired, trained, and directed cooks/chefs. Planned menus, ensured quality control, and minimized

waste. Executed specialized member events, including concerts, holiday dinners and buffets, various themed events, weddings, and wine
dinners. Managed inventory, staff scheduling, and purchasing of all food and beverage as well as china, glass, and silver.

• Contributed to revenue growth from $3,800,000 to $4,300,000.
• Won three "All Star" and "Super Star" awards for achieving required goals, such as food cost, labor cost, and revenues
within department.
• Served as a member of the company's national menu development team, creating and taking recipes and ideas to use as part of national menu development program, within which all clubs in the company utilized recipes and menu items.

ADDITIONAL EXPERIENCE

Managed and scheduled kitchen staff, worked with members
and private event staff on menu planning and functions, operated both banquet and a la carte functions, oversaw buffet setup and presentation, as well as managed menu creation, cost controls, and ordering. Voted 1996 Center Club Employee of the Year by
fellow employees and management.

ENTREPRENEURIAL EXPERIENCE
THE SÔRS, San Clemente, California, Chef/Partner, 2014. Operated as elite private event and specialized catering chef, developing menus from sustainable ingredients sourced from best local/regional farms and purveyors. Functioned as restaurant and private club consultant.
Provided private and social pop-up restaurants for special events, occasions, and friendly gatherings for special clientele.