David Root

Developed ROOT, an operational discovery and validation methodology for hospitality organizations. Advises multi-unit restaurant leadership on food cost, receiving, purchasing, inventory, yields, recipe systems, waste, portion control, training, accountability, and operational controls.

Raised member culinary satisfaction from approximately 20% to more than 90% during the first year through menu refinement, ingredient upgrades, execution standards, and team development. Led and mentored 25+ culinary staff while directing all culinary operations for the Albertsons Boise Open PGA event, feeding 4,000+ guests daily.

Redesigned culinary systems across three distinct restaurant concepts, strengthening premium-protein consistency, plating uniformity, and high-volume execution. Created practical SOPs for grill stations, butchery rooms, and production while preserving chef-driven creativity.

Directed USDA Prime and Wagyu steak and chop programs with precise execution during peak ski-season service. Maintained food cost below 30% while sustaining six-figure monthly sales and introduced pop-up barbecue and specialty protein events.

Designed, opened, and operated an independent chef-driven restaurant for nearly five years, building the culinary operation, standards, and systems from inception. Developed seasonal menus grounded in classical technique, regional sourcing, whole-animal fabrication, and house-made charcuterie.

Led culinary operations for a premier private-club environment and created 150+ standardized recipes supporting consistency, training, and guest experience. Directed seasonal à la carte dining and luxury banquet operations for events reaching 1,500+ guests.

Grade: GPA 3.86

Earned an Associate of Occupational Studies in Culinary Arts, graduating in the top 2% of the class with a GPA of 3.86.

Completed instructor training at the Ft. Lee Quartermaster Cooking School.