Summary
Overview
Work History
Education
Skills
Accomplishments
Stages
Profile - Awards
Certification
Languages
Timeline
Generic
Nicolas Lopez

Nicolas Lopez

Nashville,TN

Summary

San Pellegrino Young Chef Academy Fine Dining Lovers Food for Thought Award 2024-2025 Winner and Global Nominee

Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.

Overview

3
3
years of professional experience
1
1
Certification

Work History

Chef De Partie

888 Nashville
08.2024 - Current
  • Assists CDC and Sous chef in daily food preparation activities.
  • Monitors inventory and expiration dates of raw goods.
  • Supports the growth of commis chefs.
  • Ensures high quality food production, preparation, and presentation.
  • Ensures work area remains clean.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Assisted with menu development and planning.

Chef De Partie

Bourbon Steak By Michael Mina
10.2023 - 08.2024
  • Assist with the preparation and display of high quality foods as established by the Chef de Cuisine.
  • Ensure all stations are properly set prior to service and make the necessary corrections if needed.
  • Provide training and experience to staff to adhere to the quality standards of the department.
  • Maintained well-organized mise en place to keep work consistent.
  • Plated meals paying special attention to garnishes and overall presentation.

Line Cook

The Green O at The Resort at Paws Up
04.2022 - 02.2023
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Identify and communicate production needs to culinary team members.
  • Meet daily with Executive Chef and Culinary management to coordinate and ensure production standards, determine specials, employee meals, review kitchen personnel needs and issues, etc.
  • Assist in the development of menus and food items on a daily basis.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Monitored food quality and presentation to maintain high standards.

Education

Bachelor of Science - Culinary Arts

CEUNO
Nogales, Son, MX
09-2019

Skills

  • Dish preparation
  • Proper food handling
  • Menu development
  • Recipe creation
  • Plating and presentation
  • Hospitality
  • Grilling techniques

Accomplishments

  • Won the "Fine Dining Lovers Award 2024 " By San Pellegrino at the USA Finals NYC and global nominee

Stages

"CDP Stagiare"  (Alinea, Chicago IL) Jun 2025

"CDP Stagiare" (Protege, Palo Alto CA) Nov 2024

Profile - Awards

San Pellegrino Young Chef Academy Fine Dining Lovers Food for Thought Award, 2024-2025, Winner

Certification

Multi sensorial dining by Le Cordon Bleu

Languages

Spanish
Native or Bilingual
English
Native or Bilingual

Timeline

Chef De Partie

888 Nashville
08.2024 - Current

Chef De Partie

Bourbon Steak By Michael Mina
10.2023 - 08.2024

Line Cook

The Green O at The Resort at Paws Up
04.2022 - 02.2023

Bachelor of Science - Culinary Arts

CEUNO

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Nicolas Lopez