Lucia Romano
Executive Chef
New York, NY · lucia@email.com · linkedin.com/in/luciaromano
Professional summary
Executive chef with 14 years of progressive culinary experience across full-service hotels and independent restaurants. Leads menu development, kitchen operations, purchasing, food safety, cost control, events, and the development of high-performing culinary teams.
Experience
Executive Chef
The Mercer Hall Hotel · New York, NY
- Lead a 34-person culinary team across a 120-seat restaurant, banqueting for up to 450 guests, room service, and seasonal events.
- Redesigned menu engineering and purchasing controls, reducing food cost from 32.8% to 29.9% while retaining core guest favourites.
- Implemented station-level waste logs and production pars that reduced avoidable prep and spoilage waste by 21%.
Chef de Cuisine
Marrow & Vine · Brooklyn, NY
- Directed daily service, menu execution, ordering, scheduling, and training for a seasonal neighbourhood restaurant.
- Built recipe specifications and plating guides for 48 dishes, improving consistency across lunch, dinner, and private events.
- Developed three sous chefs through rotating pass leadership, costing reviews, hiring participation, and structured feedback.
Skills
Culinary leadership · Menu development · Menu engineering · Food cost control · Kitchen operations · Banqueting · Purchasing · Inventory management · Food safety · Recipe costing · Team development · Waste reduction
Education & credentials
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