Wednesday, March 11th we'll be returning from Spring Break ....
Cicero's is Proud to Introduce ..... .......
Executive Chef Erik
Italian background Executive Chef Erik Yeverino was lured into the culinary world when his passion for this industry and for food was recognized at an early age. Erik studied culinary arts at the Southern Alberta Institute of Technology, where he learned to develop his own unique style and flair. He continued with his career at several high end restaurants in Calgary. He enriched his abilities in catering working as Executive Chef for one of the biggest catering companies in Canada. This experience developed his skills and provided him with many connections in the area.
Over the years, Erik Yeverino worked under influential leaders of the culinary profession. His school years were influenced by some of the best chefs in Canada, who saw in him great passion, dedication and talent towards his career, and helped shape his style and depth of knowledge.
His culinary education was completed by achieving his Journeyman Certificate and his Red Seal and included several competitions like the Chain de Rotisseries Menu Competition where he won second place, the Rocky Mountain Food and Wine Competition where he won first place in 2007, 2008, 2009 along with the Sun and Salsa Festival, where he delighted the public with his first place salsa in 2007, 2008 and 2009.
He’s also a member of the Canadian Culinary Federation of Chefs and Cooks (CCFCC) and of the Calgary Academy of Chefs and Cooks (CACC), whom after being aware of his talent and dedication to the culinary arts asked him to join them.
Erik’s culinary philosophy and passion reflects the growing trend towards high end cuisine. Therefore his decision to move to the east coast and bring quality food through the finest regional, local and international produce. Erik’s preference is to allow the natural flavors of food to express themselves.
As executive chef, Erik Yeverino imparts this same coaching and mentoring for younger chefs to discover their own talents and encourage them to engage their jobs with passion and ownership in the same way that he was encouraged.
Relevant Experience & Technical Background
• 22 years of total cooking experience.
• 6 years of hotel, 10 years of fine dining restaurant, 6 years of catering.
• Owner of his owner catering business for 4 years, partner and chef of his own restaurant for 1.5 years.
• Over 14 years of leadership.
• 14 years as Executive and Corporate Chef.
• 8 years in various Sous Chef or Supervisory roles.
• Successfully opened 4 different concepts as a Chef or consulting Chef.
• Very confident in a verity of cooking styles – Molecular Gastronomy, Fine Dining, Italian, Mexican, French, Modern, Fusion, Greek and Casual fine dining.
• While at Great Events he oversaw the entire operation of up to 300 staff and 40.0 Million in revenue in multiple locations and operations.
Responsible for all menu development, inventory systems, ordering, supplier negotiators, interviewing, hiring, scheduling, training, coaching, costing menus and recipes, controlling labour and food cost. As an owner he was very involved in all aspects of the financials and assisted with direction in the front of house as needed. Erik is a hands on leader who loyal, dependable and very guest focused.
Career Highlights and Objectives
Erik’s strengths would be his leadership skills, loyalty, patience, training ability, knowledge of food and cooking in general. He is very reliable, responsible and focused on food quality. He has never been part of a large corporate structure and environment and feels very passionate that this is the type of career he needs to take to continue in his own development. He likes to work in high volume and thrives in intense and situations. He would like to continue his development in all aspects of the business and work with a company that offers high quality products, exceptional service and a long term vision and direction for the company and its people