Bryce Lamb

Chef,consultant

Seattle, US

About

Restaurant consulting/food developer Menu writing, food and beverage development and documentation. Kitchen mapping and flow/layout. Staff hiring, training, coaching, development. Culinary skills-cooking(all positions), baking, banquetting, off sight catering. Knowledge of multiple cuisines-French, Spanish, Italian, Greek, Meso American, Mexican, Northwest, farm to table, Dietary and restrictive GF.

Work Experience

Consulting Chef

Various (Revolve true food and wine bar, Agave restaurant group, Naanz, Moksha, Spice Route, Coho Café, Roaring Bowl, Parlor Comedy club, Rikki USA/Yamasa soy sauce, Ravyn)

2009 - Present

Seattle, United States

Food/beverage development, branding/rebranding, documentation, staff hiring and training. Sanitation, HCCP, safety and health regulations compliance.

Executive Chef

Sontes

2010 - 2013

Rochester, United States

Ran award-winning farm to table restaurant. Hiring and coaching staff, weekly menu changes, purchasing from 20+ farms and vendors.

Task Force Chef

Noble House Hotels and Resorts

2010 - 2010

United States

Transition management team for re-launch of La Toretta Lake Resort TX and Riviera Palm Springs CA. Overseeing banquettes and multiple outlets.

Chef de Cuisine

Nell's

2015 - Present

Seattle, United States

James Beard nominated restaurant, Zagat #2 ranked in Seattle 2016-2017. Ran day to day operations, inventory, ordering and daily menu changes.

Education

Hospitality and Business Management (198 credit hours)

Seattle Central Community College

Languages

English - Native

English - Intermediate

Skills

Business

Sectors

Hospitality