I am a culinary leader and executive chef with extensive experience in kitchen operations, multi-unit leadership, and operational excellence. I have driven profitability, streamlined processes, and mentored teams to maintain high standards of quality and efficiency across resident dining, corporate dining, and high-volume catering. I excel in menu development, cost control, food safety, and staff development, and I am passionate about elevating dining experiences while building sustainable, financially sound programs. I thrive on innovating concepts, optimizing procurement, and delivering exceptional food service in diverse settings.…

Nowell Gata

I am a culinary leader and executive chef with extensive experience in kitchen operations, multi-unit leadership, and operational excellence. I have driven profitability, streamlined processes, and mentored teams to maintain high standards of quality and efficiency across resident dining, corporate dining, and high-volume catering. I excel in menu development, cost control, food safety, and staff development, and I am passionate about elevating dining experiences while building sustainable, financially sound programs. I thrive on innovating concepts, optimizing procurement, and delivering exceptional food service in diverse settings.…

Available to hire

I am a culinary leader and executive chef with extensive experience in kitchen operations, multi-unit leadership, and operational excellence. I have driven profitability, streamlined processes, and mentored teams to maintain high standards of quality and efficiency across resident dining, corporate dining, and high-volume catering.

I excel in menu development, cost control, food safety, and staff development, and I am passionate about elevating dining experiences while building sustainable, financially sound programs. I thrive on innovating concepts, optimizing procurement, and delivering exceptional food service in diverse settings.

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Language

English
Fluent

Work Experience

Executive Chef, Department Head at Retirement Unlimited Incorporated- Bay Lake Retirement Community
March 1, 2025 - Present
Lead all aspects of food service operations for resident dining. Instituted training documents for culinary team on food safety and standards. Identified and executed cost control measures for food and labor objectives. Increased food quality and service efficiency for dining room, banquet, room service, and memory care.
Executive Chef & Manager at Aramark Workplace Hospitality (The Boeing Company, Lockheed Martin, Newport News Shipbuilding)
June 1, 2022 - March 1, 2025
Lead all aspects of food service operations for corporate dining and catering. Develop and implement strategic cost-control measures to optimize product and labor costs. Train, mentor, and manage kitchen staff to ensure operational excellence and adherence to quality standards. Oversee menu planning, procurement, and execution of high-volume meal service. Regional support for line of business.
Assistant Manager – R&D Foodservice Operations at Wallis Companies
July 1, 2020 - June 1, 2022
Spearheaded recipe development and operational procedures for multiple foodservice concepts, including QSR, ghost kitchens, and catering. Designed and implemented KPI tracking systems to enhance commissary production efficiency. Led new concept training and operational execution for on-site teams. Developed web applications to streamline menu management and e-commerce opportunities.
Executive Chef & Manager at Aramark Workplace Hospitality (The Boeing Company)
December 1, 2019 - July 1, 2020
Lead all aspects of food service operations for corporate dining and catering. Develop and implement strategic cost-control measures to optimize product and labor costs. Train, mentor, and manage kitchen staff to ensure operational excellence and adherence to quality standards. Oversee menu planning, procurement, and execution of high-volume meal service.
Executive Chef Guerrilla Street Food at Guerrilla Street Food
June 1, 2018 - December 1, 2019
Led BOH operations, ensuring consistency in food quality, preparation, and presentation. Managed cost controls, labor allocation, and vendor negotiations. Implemented new menu items and seasonal offerings based on market trends.
Executive Sous Chef at Bailey’s Restaurants
April 1, 2016 - June 1, 2018
Managed kitchen operations for three restaurant concepts, specializing in vegetarian and vegan cuisine. Led research and development for innovative menu offerings.
Executive Chef at Seven Gables Inn
August 1, 2014 - April 1, 2016
Modernized kitchen operations, improving efficiency and profitability. Managed catering, room service, and restaurant dining while monitoring P&L performance. Recruited, trained, and retained top culinary talent.
Catering Chef | Garde Manger | Kitchen Management Roles at Various Restaurants
January 1, 2009 - January 1, 2014
Oversaw catering operations, including prep, execution, and service. Standardized recipes and kitchen procedures to enhance efficiency and consistency. Managed inventory, cost control, and vendor relations.

Education

Certificate in Project Management at Cornell University
January 1, 2021 - January 1, 2026
Associate in Culinary Arts at St. Louis Community College
January 1, 2011 - January 1, 2026

Qualifications

ServSafe Manager Certification
January 11, 2030 - January 1, 2026

Industry Experience

Healthcare, Manufacturing, Travel & Hospitality, Professional Services, Other