Lucia Annunziata

Manage the full client process from consultation and menu development through pricing, budgeting, sourcing, purchasing, scheduling, preparation, and on-site execution. Design customized dining experiences around client preferences, dietary needs, service style, and budget.

Lead traditional cooking classes, cooking competitions, corporate team-building programs, and catered events for 8 to more than 100 guests. Lead teams of up to 10 chefs, oversee event preparation, adapt menus to dietary restrictions, and guide culinary staff on demonstrations and service standards.

Coordinated program delivery and operational support across 20+ NYC public school kitchens, partnering with principals and school administrators to plan culinary labs, in-school events, and community programs. Developed and delivered classroom training, coached kitchen teams on production planning and food safety, and led nutrition lessons for students from pre-K through high school.

Supported kitchen leadership, staff coordination, scheduling, inventory, food quality, and high-volume service.

Supported high-volume luxury dining through production planning, station execution, quality control, and team coordination.

Executed and coordinated multiple stations during peak service in a demanding, high-volume restaurant environment.

Earned the ServSafe Food Protection Manager certification.

Earned the New York State Food Handler Certificate.

Bachelor of Science in Culinary Arts and Food Service Management from Johnson & Wales University.