Hugo A. Holguin
Glenwood Springs
Summary
Accomplished culinary professional with 14 years of experience in the Vail Valley, including a prestigious role as Chef de Partie at the Michelin-recommended Sweet Basil restaurant. Recognized for a friendly and warm demeanor that fosters positive relationships with colleagues and guests. A strong passion for creating exceptional dishes and delivering outstanding hospitality drives a commitment to personal and professional growth in the culinary arts. Eager to leverage expertise in a dynamic restaurant environment that values creativity and excellence.
Overview
13
13
years of professional experience
Work History
Grill Chef
Maroon Creek Club
02.2025 - Current
- Grilled meats to perfection, ensuring high culinary standards and customer satisfaction.
- Managed grill station operations during peak hours, maintaining efficiency and quality control.
- Developed new recipes and menu items, enhancing overall dining experience and variety.
- Adhered to strict portion control guidelines, contributing to cost savings without compromising on taste or quality.
- Cleaned and maintained kitchen equipment regularly.
- Prepared meals according to customer specifications.
Busser
Catch Steak
10.2025 - 12.2025
- Cleaned and sanitized tables, chairs, and dining areas to maintain a welcoming environment.
- Collaborated with kitchen staff to ensure timely preparation and presentation of dishes.
- Set up dining areas for special events, ensuring adherence to company standards for presentation.
- Reset and cleaned tables quickly to prepare for new customers.
- Collaborated with fellow bussers and servers to create an efficient flow during peak hours.
- Anticipated server needs, proactively refilling water glasses and removing empty plates from tables.
- Elevated guest experience through consistent table maintenance, including crumb sweeping and resetting silverware as needed.
Chef de Partie
Sweet Basil
01.2016 - 01.2024
- Supervise and train kitchen staff. Essure preparation for successful services, opening and closing responsibilities included. Involvement in menu developments.
- Developed and executed innovative menu items, enhancing customer satisfaction and culinary experience.
- Trained junior kitchen staff on techniques and safety protocols, fostering a collaborative team environment.
- Collaborated with head chef to refine recipes and improve overall kitchen efficiency during peak hours.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Rotated stock to use items before expiration date.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
Cook
Matsuhisa Vail
03.2015 - 09.2016
- Prepared and presented high-quality dishes following Matsuhisa's culinary standards.
- Collaborated with kitchen staff to ensure seamless service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
Lead Line Cook
La Tour Restaurant
01.2013 - 01.2015
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
Education
Culinary Diploma - Culinary
Auguste Escoffier School of Culinary Arts
Boulder, CO05.2014
Skills
- Safe knife handling
- Essential culinary techniques
- Detail-oriented organization
- Bilingual in English and Spanish
- Skilled in adjusting station configurations
- Effective service communication
- Coordinating team tasks
- Kitchen safety
- Grill mastery
- Ingredient knowledge
- Menu development
- Quick-learning
- Willing to learn
- Adaptable
- Resourceful
- Hard-working
- Table bussing
- Server support
- Table setting
- Turning tables
- Table resetting
Timeline
Busser
Catch Steak
10.2025 - 12.2025
Grill Chef
Maroon Creek Club
02.2025 - Current
Chef de Partie
Sweet Basil
01.2016 - 01.2024
Cook
Matsuhisa Vail
03.2015 - 09.2016
Lead Line Cook
La Tour Restaurant
01.2013 - 01.2015
Culinary Diploma - Culinary
Auguste Escoffier School of Culinary Arts