David O. Picou Jr. has over 19 years of experience as an executive chef and kitchen manager. He is currently the Executive Chef of Sports Facilities at Texas A&M University, where he oversees multiple kitchens and concessions. Previously, he was an Executive Chef at restaurants in Louisiana and for Levy Restaurants, where he managed kitchens at several sports and entertainment venues. He has extensive experience in menu planning, food sourcing, financial management, and leading culinary teams.

1. Resume of Experience
For
David O. Picou Jr.
4113 Tiffany Trail
College Station, TX 77845
cell (985)789-5116
dpicou999@yahoo.com

2. David O. Picou Jr.
4113 Tiffany Trail
College Station, TX 77845
(985)789-5116
dpicou999@yahoo.com
Summary of Qualifications
Over nineteen years of professional cooking and kitchen management experience and a
passion to provide the best food and hospitality in the business.
Consistently provide the highest quality food service while maintaining fiscal
responsibility, superior sanitation and team commitment. Strong leadership capabilities,
training & development and a champion of fostering teamwork.
Professional Experience
2014-Present Levy Restaurants
Texas A&M University College Station, TX
Experience:
Executive Chef - Sports Facilities including; Kyle Field, Blue Bell Park, Reed
Arena, McFerrin Indoor Track, Aggie Softball Complex, Ellis Field and
Hildebrand Equine Complex
Opened a massively renovated football stadium housing three kitchens, one
hundred seventeen luxury boxes, three VIP super suites, fifty one concessions
stands and multiple group sales venues
Responsibilities Include:
• Maximize kitchen productivity and staff performance
• Hiring, training and development of all culinary staff and sous
chefs
• Planning and execution of multi unit events occurring
simultaneously
• Menu writing/engineering, cost outs, product identification and
sourcing
• Financial planning, labor and food cost control
• Sanitation and risk management, loss prevention coordinator, Serv
Safe certified
• Hospitality, customer relations, public relations and marketing

3. • Fostering and maintaining a healthy and productive partner
relationship
• Inventory control to plan.
2009-2014 Marullo Enterprises LLC
New Orleans/Covington Louisiana
Experience:
Executive Chef - Fine Dining Italian Restaurant featuring an open kitchen, wood
burning pizza oven, fresh baked bread, and traditional handmade pizza and pasta
Executive Chef - Seafood Restaurant in the French Quarter - fast paced, high
volume
Responsibilities Include:
• Maximize kitchen productivity and staff performance
• Hiring, training and development of all culinary staff
• Planning and execution
• Menu writing/engineering, cost outs, product identification and
sourcing
• Financial planning, labor and food cost control
• Sanitation and risk management, Serv Safe certified
• Hospitality, customer relations, public relations and marketing
• Inventory control to plan.
2003-2009 Levy Restaurants
Experience:
Executive Chef (2005 – 2009)
Executive Sous Chef (2003 -2004)
Conseco Field House, Churchill Downs, Lambeau Field, Bradley Center,
Raymond James Stadium and Verizon Center
Multi-unit management: club dining, fine dining, casual dining, fast casual and
grab and go concepts as well as on sight and off sight catering’ Specializing in
Cajun/Creole, Steakhouse, Seafood, Italian, BBQ/Smokehouse, and Southwest
cuisines. Customer service and hospitality oriented, with immeasurable creative
capabilities.
High profile Events:
• Kentucky Derby, NBA and MLB All Star Games
• NFL Playoffs, NHL and NBA Conference Finals, PGA
Championship and US Open Tennis Championships
• Television and radio guest appearances and cooking
demonstrations
• Planning and production in arena, stadium and restaurant openings
• Plan and execute multiple on sight and off sight catering functions

4. for groups up to two thousand.
Responsibilities included:
• Maximize kitchen productivity and staff performance
• Hiring, training and development of all culinary staff and sous
chefs
• Planning and execution for multiple units
• Menu writing/engineering, cost outs, product identification and
sourcing
• Financial planning, labor and food cost control
• Sanitation and risk management, Serv Safe certified
• Hospitality, customer relations, public relations and marketing
• Inventory control to plan.
2001-2003 Protocol Rest. at the Ambassador Hotel
New Orleans, Louisiana - Executive Chef
• Supervised daily operations of seventy seat restaurant, bar, catering
and room service for one hundred fifty room hotel
• Managed back house operations.
• Scheduling of all front and back of house employees
• Menu writing, costs, planning and execution of all specials
• Performed purchasing function for all food and beverage
operations
1999-2000 Dinardo’s (Ruffino’s) Italian Rest.
Baton Rouge, Louisiana - Sous Chef
• Supervised daily operations of three hundred seat restaurant
• Managed back house operations and supervised a staff of eighteen
• Scheduling of back of house employees
• Line and production cooking
1997-1999 Petra Rest.
Metairie, Louisiana – Cook/Sous Chef/Executive Chef
• Line and production cooking
• Menu writing
• Purchasing and sourcing
• Daily specials
• Scheduling

5. Education University of New Orleans – General Studies 1986 – 1987
Southeastern Louisiana University – Biology 1987 – 1989
Sclafani Cooking School - !997 – Certificate of Completion
References Furnished Upon Request