Ed Jiloca

• Oversee the culinary program for the FLIK DC Commissary off-site accounts

-Leidos

-White & Case

-United Airlines (Dulles)

-DC Law Firms (Simpson & Thatcher, Davis Polk, Gartner)

-FLIK Grab & Go Division (NBC, Freddie Mac, NovaVax, Katten)

• Financial Analysis with emphasis on labor and purchasing
• Menu creation & development
• Create and implement protocols for food delivery systems
• Consolidate prep lists from all DC Commissary divisions in order to maximize overall efficiency
• Lead Leidos special high level functions and Board of Directors dinners

• Founded high-end catering company in 2011
• In March of 2020, partnered with Montgomery County Health Department and World Central Kitchen in providing meals for homeless and people in need.
• Maintained levels of 22% labor cost and 24% food cost throughout 11 year period
• Responsible for ordering, scheduling, menu quantification, recipe development, kitchen training, food styling, and costing
• Oversaw and established operational, delivery, and warehouse protocols along with Operations Manager
• Created supplementary BBQ division
• Established adult and children's cooking class programs, and served as Lead Culinary Instructor
• Sales & Event Design Experience gained through direct interaction with clients
• Personally handled all tasting menus of 5 courses or more
• Supervised events in such exclusive venues as White House Lawn, National Cathedral, and Smithsonian Museum

• In charge of menu development for largest caterer in Washington D.C. metro area
• Primary focus on modern pasta, sous vide, and molecular gastronomy dishes
• Establish plating standards alongside Owner/Creative Director Eric Michael

• Self-Taught Executive Pastry Chef. Owner Cathal Armstrong displayed confidence in overall culinary skill, intelligence, and ability to learn quickly in unique promotion to head pastry position
• Received acclaim for creative macarons from 2010 NPR interview and article.
• Created pastry menu and supervised production for Restaurant Eve's James Beard House Dinner
• Managed all fish and pasta dish production while leading poissonier station

• Developed modern Italian/Northern California inspired menus with Owner Michael Tusk based on trips to local Bay Area farmer's markets
• Responsible for leading daily station meetings to implement ever changing prep lists and evolving seasonal menu items
• Managed Salumi & Butchering Program (whole animal fabrication, sausage making, and cured items)
• Worked all lead line positions (Pasta, Meat, Fish, Garde Manger) with a particular emphasis on Pasta Station

Martini House St. Helena, CA

• Poissonier & Garde Manger
• Chef Todd Humphrey specialized in wild mushroom foraging and related tasting menus

The Emerson Resort & Spa Mt. Tremper, NY

• Saucier & Banquet Sous Chef
• Luxury resort property with 2 restaurants, 2 bars, and room service

Bouchon Yountville, CA

• Garde Manger
• Gained career defining experience working for Thomas Keller

Domaine Chandon Yountville, CA

• Entremetier to Poissonier
• Gained knowledge in avant-garde Spanish cooking techniques