ABOUT ME

I am Chef Jonnathan Kuzmicic Valero, a seasoned culinary professional with extensive experience in both the culinary and management aspects of the food industry.

Currently, I serve as the Food Assistant Director and Catering Director at Episcopal Academy in Newton Square, PA, where I oversee the preparation of meals for 1,250 students and 250 employees daily.

My role involves directing food preparation and culinary activities, including catering, developing menus that meet quality standards and allergy restrictions, estimating food and labor costs, recruiting and managing kitchen staff, and arranging for equipment purchases and repairs. I am dedicated to ensuring the satisfaction of the school board, principals, and teachers through exceptional service and culinary excellence.

Previously, I held the position of Chef de Cuisine at J Scott Catering in Malvern, PA, where I planned, directed, and coordinated the preparation of appetizers and meals for corporate events, weddings, and private gatherings.

My responsibilities included ensuring the freshness of ingredients, supervising cooks and other food preparation workers, developing recipes, and specializing in plate presentation.

I also took pride in planning menus and tastings to guarantee high-quality meals and guest satisfaction.

During my tenure as Kitchen Manager at Plum VIP Lounge in the Hard Rock Hotel & Casino in Tampa, Florida, I operated the VIP Lounge for high-end guests. My role involved integrating a variety of foods, daily specials, and homemade sauces, organizing product orders, inventory, scheduling, and training new employees. I ensured that all staff members were professionally trained to optimize guest satisfaction.

My journey in the culinary world also includes my time as a Culinary Sous Chef at Maritana Grille in the Lowes Don Cesar, a luxury hotel in St. Pete Beach, Florida. In this role, I honed my skills in food preparation across various stations, including grill, appetizers, and cold selections. I earned the sous chef position and developed a strong teamwork culture, leading to four consecutive awards for the best restaurant in the chain and two Diamond awards for Employee of the Month.

Before fully immersing myself in the culinary arts, I gained valuable experience as a Sales Retail Manager at State Optical Company in Oldsmar, Florida. I was responsible for planning and executing business strategies and expanding the company's product reach across North, Central, and South America. My achievements included opening new markets, developing incentive plans for sales representatives, and implementing strategic brand positioning that led to significant sales growth.

Earlier in my career, I completed a two-year training program as a server specialist at Berns Steak House in Tampa, Florida, one of the top-ranked steakhouses in the world. I gained extensive knowledge of wines and food pairings and successfully completed a two-level sommelier course, further enhancing my expertise in the culinary field.

My diverse background and dedication to culinary excellence drive me to continually deliver outstanding experiences in every role I undertake.