ADRIANNA ESTRONZA
San Juan,Puerto Rico
Summary
Dynamic culinary and hospitality leader with extensive experience leading luxury dining operations, high-volume kitchens, pre-opening teams, and hospitality-driven food & beverage programs. Recognized for building high-performing culinary teams, implementing operational systems, driving financial performance, and delivering elevated guest experiences across luxury hospitality environments. Proven success in restaurant openings, menu development, labor management, SOP implementation, vendor negotiations, and culinary strategy. Experienced leading teams of up to 60 BOH employees while maintaining operational excellence in fast-paced settings.
Overview
11
11
years of professional experience
Work History
Executive Chef
Mar y Rosa
San Juan, Puerto Rico
04.2024 - Current
- Relocated to Puerto Rico to lead the pre-opening and culinary execution of Mar y Rosa within the Alma San Juan – Autograph Collection luxury hospitality property.
- Direct culinary operations for a 30+ member BOH team across high-volume restaurant and event operations.
- Lead menu development, operational systems implementation, SOP creation, labor management, and culinary standards execution.
- Manage vendor relationships, purchasing operations, inventory systems, and food cost initiatives to support profitability goals.
- Collaborate cross-functionally with hotel leadership and Food & Beverage departments to drive luxury guest experiences.
- Oversee banquet execution, brunch programming, raw bar operations, staffing development, and operational readiness.
- Implement team training initiatives focused on consistency, organization, sanitation, and hospitality standards.
- Alma San Juan – Autograph Collection luxury hospitality property.
- Coordinated large-scale catering events, overseeing menu planning and execution.
- Organized the inventory and purchase of food, equipment, and supplies to meet daily operational needs.
- Analyzed customer satisfaction surveys to determine areas where improvements could be made in terms of taste, presentation or service.
- Collaborated with other departments to ensure a high quality dining experience for customers.
Executive Chef & Operations Leadership
Pubbelly Sushi
Pembroke Pines, USA
03.2022 - 04.2024
- Managed culinary and operational leadership responsibilities across multiple high-volume hospitality environments within the Pubbelly Sushi group.
- Began culinary leadership tenure at the Brickell location before being selected to support the opening and operational launch of the Pembroke Pines location.
- Managed daily restaurant operations including culinary leadership, staffing, scheduling, budgeting, inventory control, and guest relations.
- Led and developed a 20-member BOH team while maintaining high culinary and service standards.
- Implemented operational strategies to improve workflow efficiency, maximize guest satisfaction, and control operational costs.
- Presented financial and operational reporting to executive leadership including cost analysis, sales data, and labor performance.
- Directed menu execution, quality assurance, kitchen training programs, and vendor negotiations.
Executive Sous Chef | Opening Team
Sexy Fish
Brickell, USA
05.2021 - 03.2022
- Served on the opening leadership team for one of Miami’s premier luxury dining concepts.
- Supported operational launch efforts including hiring, training, kitchen setup, SOP implementation, and culinary systems development.
- Managed and mentored a BOH team of approximately 60 culinary professionals in a high-volume luxury environment.
- Oversaw food quality, consistency, sanitation standards, inventory controls, and daily kitchen operations.
- Collaborated with executive leadership to ensure operational readiness and successful service execution during launch phase.
Sous Chef
Etaru
Hallandale, USA
01.2017 - 05.2021
- Led kitchen operations including ordering, inventory management, staff development, and food production.
- Created recipes and culinary features while maintaining high standards for presentation, quality, and consistency.
- Managed labor efficiency, vendor communication, and operational organization within a fast-paced hospitality environment.
- Supported team training initiatives and developed culinary staff through mentorship and operational leadership.
Chef de Partie
Seasons 52
Fort Lauderdale, USA
07.2015 - 01.2017
- Supported high-volume culinary operations while maintaining quality standards and kitchen organization.
- Assisted with staff training, food preparation, station leadership, and daily line execution.
- Maintained sanitation standards and operational readiness in a fast-paced hospitality environment.
Education
Associate of Arts - Culinary Arts
Auguste Escoffier School of Culinary Arts
Boulder, ColoradoSkills
- Luxury Hospitality Operations
- Pre-Opening Leadership
- Culinary Strategy
- P&L Management
- Labor & Food Cost Control
- Menu Engineering
- Banquet & Event Execution
- SOP Development
- Team Development & Training
- Vendor Relations
- High-Volume Operations
- Guest Experience Leadership
- Kitchen Operations
- Multi-Department Collaboration
- Inventory Management
Personal Information
Relocation: Open to Relocation Worldwide
Languages
Spanish
First Language
English
Proficient
C2
Timeline
Executive Chef
Mar y Rosa
04.2024 - Current
Executive Chef & Operations Leadership
Pubbelly Sushi
03.2022 - 04.2024
Executive Sous Chef | Opening Team
Sexy Fish
05.2021 - 03.2022
Sous Chef
Etaru
01.2017 - 05.2021
Chef de Partie
Seasons 52
07.2015 - 01.2017
Associate of Arts - Culinary Arts
Auguste Escoffier School of Culinary Arts