Specifically @ the
LongHorn Steak House as Lead Prep, Saucier and Cook.
Darden is the world's largest full-service restaurant company.
The Darden family of restaurants features some of the most
recognizable and successful brands in
Red Lobster, Olive Garden, Longhorn Steakhouse, The Capital
Grille, Bahama Breeze,
Seasons 52 and Eddie V's. Our brands
are built on decades of learning from our guests.
culinary inspirations come from the fishing villages of Maine,
the family tables of Italy and
the American West – icons that
reflect the rich diversity of those who visit our restaurants.
In fact, it’s no exaggeration to say our biggest brands have
become icons themselves.
Since opening our first Red Lobster
restaurant in Lakeland, Fla., in 1968, Darden has grown to
the world’s largest full-service restaurant company.
Through subsidiaries, we own and
operate more than 1,900
restaurants, employ 180,000 people and serve more than 400
million meals a year.
Breaded and prepare all ready to eat items and set up the whole
display cases everyday.
Store View from inside the seafood preparation room window.
Display case set up rear view. The side we serve the customers from.
Display case set up rear view. The side we serve the customers from.
The Indigo's Restaurant Kitchen
view of the Sautee and Grill stations.
My Sautéed station with twelve
burner stove. Here making our delicious "Bang Bang Shrimp"
Me at opening dinner time at 3 pm,
the shift change from lunch to dinner, this is quite setup time.
above is me talking with one of the servers about the catch of the
Below are some of my Catch of the
Day creations. I was to everyday create a Catch of the Day Special
the Hotel's in Room Service, The Indigo Bar and for The Indigo Restaurant's
When I came
in to work I was given whatever
seafood the Ex. Chef had ordered
for the day and it would be a surprise so I had to create a dish for
evening's dinner offering along with our regular full menu..
Another on of my Catch of the day
a Lobster, shrimp and mussels in a mild creole sauce with white
My sauté station side of the
kitchen with 12 Burner and two broiler salamanders.
The Protein and Garde Manger
one of three Banquet preparation sections of the Hotel.
position was manager for "Jose Cuervo Tequileria" Restaurant and
While the restaurant was being
completed or renovations, I managed a Multiunit restaurant inside
three terminal at the MIA, Including: Nathans Hot Dogs,
Hut, Great American Bagel, Sbarro and
the Home Turf Sports Bar.
As Restaurant Manager at MIA for "Jose Cuervo Tequileria"
Getting to work, here in the Airport's employee Parking lot,
When I worked @ MIA until August 2010.
I was issued an "Escort Class" Airport Security Badge.
My position was
Assistant Manager II “JOSE CUERVO TEQUILERIA” With over 50 employees
Front & Back of the House.
Before Jose Cuervo's,
I managed another section of the Miami international Airport
"Satellite Gate E" in a
Multi-unit location as follows: Sbarro's Italian Restaurant, Pizza
Hut, Quiznos, Great American Bagel,
Nathans Hot Dogs and Home turf, a sports
Bar. All at the same time.
Above @ "Jose Cuervo Tequileria".
It is in
Miami International Airport Concourse "D15" American Airlines for boarding passengers.
out my pictures there until Aug 2010. Then went
InterContinental Hotel Miami.
Buca Di Beppo Restaurant,
A few months Asked by Restaurant Managers Peter &
Alex at the location of
Miami Lakes, Fl. to help them out as Server and for
Buca Di Beppo "this Location Closed end of 2010" Then I went as Restaurant
Manager for "Jose Cuervo Tequileria" @
the Miami International Airport for
six Months to set up and the opening of the Restaurant at
Terminal D then I moved on
to the InterContinental Hotel in downtown Miami @ Bayfront Park.
15251 Northwest 67th Ave.
Miami Lakes, FL
This location Closed, it
is now The Ale House in Miami Lakes.
Back room Dining area.
The "POPE" Table for private reserved parties.
2009- 2010 Canyon Ranch Miami Beach
68 street and Collins
Chief Butcher for all outlets, ordering and receiving as well as
portioning all the Organic Seafood, Meats and
Poultry for the Hotel.
Fish Draws and whole organic fish to filet.
My butcher room, steady at 60 degrees with an additional storage
cooler and freezer within the prep room.
|Inside the dining area
of the Hotel
Executive Chef Alex on the left, Chef Carlos and utility Antonio on
|Right: Cook- Rosio with Chef- Carlos in Culinary
Butcher for Canyon Ranch, Miami Beach,FL Resort 68 St
& Collins Ave.
See more picture of Canyon Ranch
"HOW TO BUTCHERING CLIPS, By Chef Carlos"
here or on You
2005- 2008 Norwegian Cruise Lines
Executive Chef Carlos on-board 4 Norwegian Cruise Lines Ships
Pride Of America" - "Pride of
Hawaii" - "Pride of Aloha"
& "The Jade"
Chef Carlos was a "Two Stripe Officer Merchant Mariner"
aboard NCLA's Three (3) Cruise Ships.
Worked a Butcher and Relieve
Chief Butcher in all three cold rooms
[Poultry, Seafood and Meat]
Ex. Sous Chef, Carlos ended his employment with NCLA
due to massive layoffs in end of 2008.
My Name badge and My Chef Coat in 2007. Final contract ended at the
end of 2008 as Ex. Sous Chef.
Norwegian Cruise Line's "M/S Pride of America"
Captain Evan Hoyt with
Ex. Sous Chef Carlos J. Gutierrez on March of 2008
58" Piney Point Maryland! January 2006 upon being hired we had
to complete a moth training in
Maryland's Piney Point Academy
before boarding the ship in Hawaii.
Above is the
Graduating "Class of 58" @ Piney Point Maryland at the Seafarers
Center for Maritime STCW Training and
started as First Cook/Butcher. Performed all duties in the
Food Preparation Refrigerated Rooms: Meat, Seafood and
I acted as temporary Chief Butcher during Contract
intervals of the main Chief Butchers.
I Cleaned and portioned all
products as needed for all the outlets of the eleven restaurant on
Ship including the staff kitchen for the "Pride of America".
I was Promoted to Sous Chef and work
at that position on the "Pride of Hawaii",
the "Pride of America"
and the "Pride of Aloha"
during the last year employed with NCLA.
I was laid off at the position of
Executive Sous Chef in early 2009.
I was called back to the Ship five months after
being laid off but I had already been
hired By The Canyon Ranch Miami
Beach Resort & Hotel in Collins Ave Miami.
Below is our 2008 Chef's
final Cruise on NCL.com's the "Price of Hawaii"
as the Ship went International and
some of us Chefs got displaced to the only
one left American
the "Pride of America" in the port of Honolulu Hawaii.
Some or most of us got laid off or left the
Ship life after that.
May 2008 The Final
Voyage Chef's Portrait on the "Pride of Hawaii" from Honolulu, Hawaii.
Chef was Rainer Whorle in the front center, no hat!
Chef Carlos is in
the back left side with the black neck tie. I miss the Ship & everyone of
Well, Except One! It was a great working there.
The ship was
turned over for International Cruising and renamed "The Jade".
Sous Chef Carlos
Executive Chef Rainer on the "M/S Pride of America" NCLA 2008
Below are the
Buffet's Dining Rooms Crew Members from the "Pride of Hawaii" Buffet Dining
is on Deck 12.
Sous Chef Carlos on far
left and Frederick Gaserdoff, Restaurant manager far right! 2008
Arin Webber, Chris
Straus, John Cousins, Gracie "24", Kashia, Ashley, Joni Guam, Harold "center
Edwin and new members names not known at this time.
See a lots of more
here of the ship and my positions.
2007-08- Perricone's Market Place & Cafe 15 S.E. 10 St Miami
Here I worked on my contact months off from the NCL Cruise ship as Head
Kitchen Manager: Chef John and Lead Grill: Chef Carlos on
right in the Banquet prep kitchen.
Perricone's Dinning Room area.
Perricone's Outdoor Garden Dining Room.
Chef John and Chef Carlos at closing of the restaurant after
cleaning up to go
home after a very busy dinner. We were always in
Chef Carlos and Sautee man Juan.
Assistant Cooks Raul back left and Michael front right and Chef Carlos in back right.
Sauté man Sal and Pasta man Rigo on back right.
Chef Carlos at Lead Grill, Sauté man Sal and Pasta station Rigo on
I worked the Grill, I had in this picture a Filet Migñon on the
Rigo at Pasta station.
I worked there when I came home from Hawaii on vacation for
Norwegian Cruise Lines.
When it was time for me to go back to
the Ship in Hawaii they did not want me to leave but I had to.
It was great working at Perricone's, Great Team, Owner and Managers.
1984 to 2005
Owner/Executive Chef of
Bombolini's Ristorante, Pizzeria and Steaks.
Chef Carlos Owned and personally operated as CEO all of the Bombolini's
Restaurants from 1983 to 2005
Ristorante, Pizzeria, Seafood &
Black Angus Certified Steaks.
name and Chef logo may not be reproduced OR
USED FOR FOOD BUSINESS by any means or in
any form whatsoever without
express written permission Authorizing it from
Trade-mark Owner in Fl. 33016
See photos of the locations, menus and
See Chef Carlos'
YouTube Butcher Fish
& Chicken in how to clips!
Before Bombolini's Chef Carlos was a
State of Florida Certified General Contractor,
Technician for the Telephone company, Head Bartender,
Road Manager in the Disco days, Architectural Draftsmen,
Mechanical Draftsmen, Machinist/
Tool & Die Maker, Auto
Mechanic and worked at JC Penney's as stock and window display
Plus when I was 12 and up, I did bicycle Newsday Paper
delivery routes in NY as well as worked in small
shoe shop and
small town food market and drugstore as stocking boy. Wow that is a lot if I may say so Myself!
"END OF THE HOSPITALITY WORK
1982 to 1984, Carlos was doing Contractor work and
Dj work in the Miami
Disco Club scene.
1984 found his first Pizzeria Location that
was called Pizza express Above.
1980 to 1982
Prior to The Hospitably business
I worked for AT&T's Southern Bell.
More picture in an few days.
Me Outside Plant Technician in South Carolina 1980
More picture of me working @ AT&T as soon as I find them to upload here!
Please visit back often for whole site updates!
From 1972 to 1980
A State of Florida
& did some Dj Work.
From 1969 to 1972 A Machinist, tool & Die Maker
and played in Bands as Bass and Guitar man.
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information and resources.
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