Brian Wubbena

Background

About Brian Wubbena

A Culinary Professional with experience in Hospitality/Food service Management, Multi-Unit Operations, Team Development, Menu Planning, Catering/Event Coordination, Culinary Cuisine, FOH/BOH Operations, Quality Control (HACCP/OSHA) and Guest/Employee Relations. Demonstrated success improving food costs for various food service venues while providing award-winning operational leadership in highly competitive markets without jeopardizing quality, flavor or presentation. Specialties include Foodservice Operations Management, Food Production, Restaurants, Hotels, Remote and Onsite Events, Kitchen Management, FOH / BOH Operations, Cost Control, Purchasing and Inventory Management, Charity Events, Offsite Remote Events, Advertising Video Design, Food Styling, Nutritional & Dietary Food Preparation, Vegan, Vegetarian, Nutritional, Dietary Food Preparation, Staffing, Management, Team Development, Training, Improving Efficiencies, Hospitality and Safety Management, Compliance, Quality Control (HACCP and OSHA), Budgeting, Forecasting, P&L Accountability Mentored by Chefs worldwide; attended culinary seminars and traveled to source to understand products and processes; personally invited to Alaska for king crab and part of the world’s deadliest catch Invited by the Prime Minister of New Zealand to observe and give opinions on the viability of New Zealand seafood products in America as well as visited scallop, mussel and venison plants Honored Chef at several of the Niman Ranch Hog Farmers Dinners; worked in Scotland and Mexico in the salmon farms and visited scallop, mussel and venison plants observing products and processes Attended a week-long training session with Bruno Goussalt who created the Sous Vide Technique Collaboratively created company’s online food preparation video, training servers and associates Built significant presence in the Austin and San Diego markets within a very short period-of-time, exceeding all goals/objectives Best Seafood Restaurant three (3) years in a row (San Diego) • Best Seafood Restaurant in Southwest Florida, several times Best Seafood Restaurant in Houston; Top Places to Work in Austin consecutively for three (3) years Austin Chamber of Commerce Customer Service Award four (4) years in a row Oversaw kitchen design and layout with architects and a kitchen designer Implemented and monitored sustainability and cruelty-free/humane practices for each restaurant