David E. Lespier
Boston
Summary
Culinary professional with 25+ years of experience in high-volume kitchens, institutional dining, and multi-account operations. Known for fostering inclusive, team-driven environments while maintaining exceptional standards in food safety, menu innovation, and cost control. Passionate about mentoring talent, executing distinctive cuisine, and staying ahead of industry trends.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Senior Sous Chef
Harvard University
Cambridge
04.2023 - Current
- Support Executive Chef in overseeing daily culinary operations for high-volume, institutional dining.
- Supervise BOH staff, ensuring consistent execution, professionalism, and adherence to standards.
- Assist with menu development, recipe execution, and seasonal offerings across service platforms.
- Monitor food quality, presentation, and portion control to maintain consistency and cost efficiency.
- Enforce strict food safety, sanitation, and HACCP procedures.
- Participate in staff training, onboarding, and performance development.
- Assist with inventory control, ordering, and minimizing waste.
- Step into leadership role during Executive Chef’s absence to ensure uninterrupted operations.
Executive Chef
Heritage Restoration Properties
New Paltz
08.2019 - 03.2023
- Led culinary operations for two multi-million-dollar accounts.
- Supervised and mentored 20 BOH staff, strengthening technical skills and team cohesion.
- Developed and executed seasonal menus, ensuring creativity, consistency, and cost efficiency.
- Managed inventory, purchasing, and vendor relationships to prevent shortages and control expenses.
- Enforced strict food safety and sanitation standards, ensuring compliance at all times.
- Streamlined kitchen workflows through task delegation and staff development.
- Delivered consistently high guest satisfaction through quality cuisine and service execution.
Lead Cook
St. John’s Preparatory School
Danvers
09.2016 - 05.2017
- Prepared daily entrées, sides, and sauces for high-volume lunch service.
- Supported catering events across multiple accounts as needed.
- Maintained sanitation standards and accurate temperature/heat logs.
- Assisted other locations to ensure operational continuity.
Sous Chef
LespierLexx Lexington
Lexington
08.2015 - 09.2016
- Managed day-to-day kitchen operations and supervised the line during service.
- Worked sauté station while coordinating expo with the Executive Chef.
- Performed light butchery, inventory management, and purchasing.
- Created soups from scratch and executed a seasonal menu with precision.
Lead Cook
Danversport Yacht Club
Danvers
08.2014 - 08.2015
- Oversaw daily operations for the Grille & Bistro.
- Contributed to advanced menu development, including mother sauces.
- Trained staff on new menu items and culinary techniques.
- Fostered a respectful, team-oriented kitchen culture.
- Served as Spanish/English translator between line cooks and management.
Education
Culinary Degree -
Le Cordon Bleu
Cambridge, MA01.2013
Greenfield Community College
Greenfield, MAHigh School -
Amherst Regional High School
Amherst, MASkills
- BOH & Kitchen Operations
- Menu development
- Food safety compliance
- Inventory management
- Kitchen workflow optimization
- Team leadership
- Problem solving
- Effective communication
- Time management
- Food presentation
- Staff Scheduling & Supervision
- Hiring, Training & Mentorship
- Menu Planning & Recipe Development
- Budgeting, Cost Control & Inventory
- Food Safety, Sanitation & Compliance
- High-Volume & Institutional Dining
- Banquets & Catering Operations
- Vendor Relations & Purchasing
- Quality Control & Standards Oversight
Certification
- NEHA Certified, 03/01/13
- ServSafe Certified, 07/01/14
Accomplishments
- Promoted from Prep Cook to Sous Chef in under 12 months.
- Negotiated vendor contracts resulting in 5–10% annual cost savings.
- Revamped full menus to introduce fresh, seasonal offerings.
Languages
- Spanish
- English, Native / Bilingual
- Spanish, Native / Bilingual
Timeline
Senior Sous Chef
Harvard University
04.2023 - Current
Executive Chef
Heritage Restoration Properties
08.2019 - 03.2023
Lead Cook
St. John’s Preparatory School
09.2016 - 05.2017
Sous Chef
LespierLexx Lexington
08.2015 - 09.2016
Lead Cook
Danversport Yacht Club
08.2014 - 08.2015
Culinary Degree -
Le Cordon Bleu
Greenfield Community College
High School -
Amherst Regional High School