Frank Chiaramonte

Led culinary and food safety programs across multi‑unit environments, including 11 outlets at Angelo Caputo’s and six outlets at Valli. “Implemented company‑wide food safety protocols… Standardized recipes, menu costing, and quality control systems.”

Directed global food service operations for the U.S. State Department, ensuring consistency, training, and HACCP compliance. “Oversaw global food service operations supporting U.S. State Department initiatives.”

Managed large‑scale production, including a 5,000‑meal‑per‑day school lunch program and commissary operations. “Revitalized daily catering operations for a 5,000‑meal‑per‑day school lunch program.”

Oversaw kitchen operations at McCormick Place, North America’s largest convention center—supporting $50M+ in annual F&B revenue. “Oversaw $50M+ in annual F&B revenue at McCormick Place, the largest convention center in North America.”

Delivered operational turnarounds, cost‑control systems, and menu development as a consultant for restaurants, markets, and mobile food businesses. “Developed culturally inspired menus and scalable production systems.

Associate Degree in Culinary Arts – The Cooking and Hospitality Institute of Chicago 
“Associate Degree in Culinary Arts / The Cooking and Hospitality Institute of Chicago.”

International HACCP: Development & Implementation Certification 
“International HACCP: Development & Implementation.”

ServSafe Certification – National Restaurant Association 
“National Restaurant Association ServSafe.”

Business Consulting, Catering & Personal Chef Training 
“Business Consulting, Catering & Personal Chef Training.”

Supported by 30+ years of culinary, operational, and leadership experience across multi‑unit, high‑volume, and global food service environments.