Karlo Prado

Background

About Karlo Prado

Passionate Chef with twenty years of culinary experience in menu development, back of house management, menu development, kitchen management & operations. Worked and learned my craft from talented and James Beard award winning chefs Emeril Lagasse, Paul Bartolotta, Scott Conant, Norman Van Aken, Douglas Rodriguez, Sean Brock & John Currence while traveling and working in culinary destinations Austin, Hawaii, New Orleans, Las Vegas, Martha’s Vineyard, Alaska, Portland OR, Tampa Bay and Charleston. Well versed in multiple styles of cuisine including & specializing in Spanish, Southern & New World cuisine. Quality-focused and efficient, adept at preparing and plating food in high energy fast-paced kitchens working under pressure without compromising ingredients and integrity. Proficiency in motivating staff to perform to the best of their abilities and passionate about mentoring younger chefs. Experienced in catering, menu design, identifying staffing needs, as well as ordering and receiving of inventory. Seeking a position that will utilize my talent, skill and experience to develop a strong kitchen, engage staff and create a positive and memorable dining experience while upholding to the highest standards. I decided to pursue my culinary dream in 2002 and attended and graduated from the Texas Culinary Academy Le Cordon Bleu Culinary Arts in Austin, TX and started as a line cook in Finn and Porter in the Hilton Downtown Austin. I worked in the Cruise Line Industry 3 separate times as a Chef de Partie aboard the Norwegian Cruise Line “Pride of Aloha” in Hawaii in 2005, Food & Beverage Director aboard the Delta Queen Steamboat in New Orleans in 2007 and as a Sous Chef in Alaska aboard the Safari Endeavor in 2012 for UnCruise Adventures. In 2009 I was a Steady Extra for Bartolotta Ristorante Di Mare featuring fresh Mediterranean seafood from Chef Paul Bartolotta who won the James Beard Award, while also working in “the Best Steakhouse in Las Vegas” by New Yorker Magazine, the SW Steakhouse & Daniel Boulud Brassiere at the Wynn Casino and Resort, and “Chopped” TV Chef Scott Conant’s Scarpetta in the Cosmopolitan Casino and Resort in Las Vegas in 2010. I worked as a seasonal Sous Chef working at the Atlantic Fish and Chophouse in Martha’s Vineyard in Massachusetts for the summer season of 2011 with an estimated annual revenue of $25 million. before becoming the Chef de Poissonier for Food and Wine Magazine Best New Chef, John Farnsworth at John’s Island Club, a private member-owned country club in Vero Beach, FL for the winter of 2011.